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This Week's Healthy Recipes

Since doing our recipe search we had a last minute change in our veggie line up. No worries though, you can simply substitute the Kale for Arugula in most of the recipes.

Meal #1



PREP TIME: 20 mins

TOTAL TIME: 20 mins

SERVINGS: 4 servings

AUTHOR: Lisa Bryan

This watermelon radish and cucumber salad is simple, yet vibrant and beautiful. It's the perfect spring salad recipe!


4 watermelon radishes

1 large cucumber

1 1/2 cups microgreens

1 tsp salt

1/2 recipe lemon vinaigrette


Use a mandoline to slice very thin slices of the watermelon radishes and cucumber.

Plate the salads by alternating slices or radish, cucumber, and small handfuls of microgreens. ( Arugula works well with this) Sprinkle the salt on top.

Make the lemon vinaigrette and drizzle on top of the salad.


Sautéed Green Onions

This simple side dish of sautéed green onions accented with lemon zest goes as well on the weeknight dinner table as it does on the holiday buffet.


1 tbsp. vegetable oil

5 bunch green onions

1/2 tsp. grated lemon peel

1/4 tsp. salt

tsp. coarsely ground black pepper

2 radishes (optional)


In 12-inch skillet, heat vegetable oil until hot over medium-high heat. Add green onions, lemon peel, salt, and pepper and cook, stirring frequently, 2 minutes. Add 1/2 cup water and cook, stirring, 5 to 7 minutes longer, until green onions are tender and lightly browned and liquid evaporates. Toss with radishes if you like.

Main Dish

Portabella Pizza


4 Portobello mushroom caps

1/2 cup basil lemon pesto

4 ounces fresh mozzarella, sliced 1/4-inch thick

4 Campari tomatoes or other vine-ripened tomatoes

Preheat oven to 425 degrees F.

Spread 2 tablespoons of pesto in each mushroom cap.

Top with mozzarella and tomato slices, enough to cover the top of each mushroom.

Place pizzas on a baking sheet and bake in the oven until the mozzarella is melted (about 10 minutes).


Tomato Sorbet


2.5 lbs of ripe tomatoes 3 tablespoon of sugar juice from 1/2 lemon


score an X on the skin of the tomato

blanch in hot boiling water for 10 seconds

put the tomatoes in an ice bath

remove the skin and seeds

rough chop the tomato into pieces

place in a pan and cook for 15-20 mins on medium heat to remove most of the water and concentrate the flavor

place the cooked tomatoes in a blender. Add enough water to get the blender going.

add the sugar and lemon juice and blend until smooth.

pass the puree through a sieve

follow the directions on your ice cream maker to make the sorbet

Meal #2




Campari Tomatoes

Several cloves fresh garlic

1/3 cup olive oil

Fresh Thyme

Salt and pepper to taste

Place cut side up, on a foil lined baking sheet, drizzle with olive oil, shaved garlic, fresh thyme, salt & pepper. Roast at 425 till you get a nice caramelized color on them!


Arugula-Apple Salad


1/4 cup olive oil

1/4 cup fresh lime juice

teaspoon minced garlic

1 teaspoon grated fresh ginger

1/2 teaspoon salt

(5-oz.) package arugula

1 cup sliced apple

cup sliced cucumber

1/3 cup sugared pecans

1/3 cup shaved Parmesan cheese

How to Make It

Whisk together olive oil, fresh lime juice, minced garlic, grated fresh ginger, and salt. Combine arugula, sliced apple, and sliced cucumber. Add sugared pecans and shaved Parmesan cheese. Drizzle with olive oil mixture before serving.

Main Dish

Balsamic, Pear and Onion Pizza Recipe

PREP 15mins

COOK 20mins

TOTAL 35mins

The pears become sweet and tender and onions are savory with thyme. The balsamic syrup adds a pop of flavor and acid. We love the addition of the balsamic syrup, however, you could drizzle a small amount of honey over the pizza instead.

Makes 4 servings


1 (13.8 ounce) can Pillsbury Artisan Crust with Wholegrain or substitute 12 ounces of refrigerated pizza dough

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 teaspoon chopped fresh thyme

1 pear

1 tablespoon lemon juice

4 ounces mozzarella cheese, coarsely grated (about 1 cup)

1/2 cup pecan halves

1/4 cup balsamic vinegar

2 tablespoons brown sugar


Heat oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Crimp the edges. Place dough onto baking sheet and bake for 8 minutes.

Meanwhile, add 1 tablespoon of the olive oil to a large skillet over medium heat. When the oil is hot, add the sliced onions, thyme and a 1/2 teaspoon of salt. Cook, stirring occasionally, 3 to 5 minutes or until the onions are translucent and begin to brown around the edges.

Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss.

Drizzle the remaining tablespoon of olive oil over the baked pizza crust then scatter the onions, mozzarella cheese, pear slices and pecan halves on top.

Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.

While the pizza bakes, add the balsamic vinegar and brown sugar to a small saucepan over medium heat then bring to a simmer. Cook for 2 to 3 minutes until thickened to the consistency of a thin syrup. Drizzle the balsamic syrup over baked pizza and serve.


Apple Peach Cobbler


Butter-flavored cooking spray, for coating the baking dish

3 pounds Fuji apples, peeled and sliced

2 tablespoons unsalted butter

1 tablespoon agave syrup

1/2 teaspoon kosher salt

2 cups sliced peaches

1 tablespoon cornstarch

1 teaspoon almond extract

1 teaspoon ground cinnamon

1 large orange, for zesting

2 packages ready-made pie dough (2 dough pieces in each package; roll out 3 dough pieces to fit a 9-by-13-inch baking dish; reserve the fourth piece for another use)

2 large egg yolks, whisked

1 cup brown sugar


Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Place a large skillet over medium heat. Add the apples, butter, agave and salt; mix and let simmer down for 10 minutes. Remove from the heat and allow to cool down.

In a large bowl, combine the cooked apples, peaches, cornstarch, almond extract and cinnamon and mix well. Zest half of the orange into the mixture and mix again.

Place one of the rolled-out pie crusts in the bottom of the prepared baking dish. Bake until very light brown, about 5 minutes. Remove from the oven and add about half of the fruit filling to the baking dish, filling it about halfway. Cover the fruit with the second pie crust. Bake until golden brown, another 10 minutes.

Add the remaining fruit mixture, filling the baking dish to the top. Cover the cobbler with the third rolled-out pie crust and pinch it to the rim of the baking dish to seal. Cut 3 slits across the top of the crust, brush on the egg yolk and sprinkle with the brown sugar. Zest the remainder of the orange over the top.

Bake until the fruit juices are bubbling and the crust is a dark golden brown, about 40 minutes.

Meal #3


Cucumber and Tomato Salad

Cucumber Cucumber and Tomato Salad and Tomato Sala

Cucumber and Tomato Salad is classic Ukrainian salad that is tasty, easy, dirt cheap and you will never tire of it. It’s that good!

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


2 medium large English or 1 lb pickle cucumbers, chopped

4 medium or 1 lb grape/cherry tomatoes, chopped

1/4 cup red onion, thinly sliced or diced

1/4 cup dill, finely chopped

2 tbsp extra virgin olive oil

2 tbsp toasted sesame oil

1/2 tsp salt

Ground black pepper, to taste

Vinegar, to taste (optional)


In a large bowl, add cucumbers, tomatoes, onion, dill, olive oil, toasted sesame oil, salt, pepper and vinegar.

Stir gently from the bottom in the center of the bowl tossing ingredients over and coating in delicious seasonings.

Cucumber and tomato salad is best served immediately.

Store: Refrigerate cucumber and tomato salad for up to 24 hours (Pyrex bowls with lids love forever).

Make Ahead: Refrigerate all vegetables in a bowl covered. Then add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).


Pickled Watermelon Radishes

Warning: Pickled watermelon radishes are not like traditional pickled radishes. Upon fermentation in the fridge, the radish slices undergo a dramatic transformation, releasing a smell that might make you shudder. That said, the slices themselves taste much milder than they smell, and with a little breathing time, their pungency tempers. I find them addictive -- they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. These pickled radishes will last indefinitely stored in the fridge but are best eaten within 3 months. 1 to 2 watermelon radishes

1/2 cup distilled white vinegar

1/2 cup water

1 teaspoon kosher salt

1 teaspoon sugar

2 cloves garlic, peeled

1/2 teaspoon peppercorns, lightly crushed


Wash your watermelon radishes well, making sure to remove any dirt. Using a mandolin or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar.

In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.

Let cool to room temperature, then cover, and refrigerate.

Main Course


A banh mi sandwich is a simple Vietnamese sandwich.

For grilling mushrooms

Portabella mushrooms – 2, large ones

Dark soy sauce – 2 tbsp

Fish sauce – 1 tbsp

Honey – 1 tbsp

Lime juice – 1 tbsp

Red chili flakes – 1 tsp

Combine all the marinade ingredients and coat the mushrooms thoroughly. Refrigerate for 30-60 minutes, if possible.

Pre-heat the oven to 400 deg.F and place a grilling rack over a rimmed baking pan. Place the mushrooms on the rack, shaking off excess marinade.

Roast for 8 minutes per side or till mushrooms are tender and you see juices oozing out when poked with a knife.

Remove mushrooms from oven, rest for a few minutes and slice thickly. Keep aside.

For yogurt aoli,

Yogurt – 1 cup, lightly whipped

Garlic – 1 clove, finely minced

Worcestershire sauce – a few shakes

Salt – a pinch (if needed)

Combine all the ingredients, adding the sauce and salt till you are satisfied with the flavor. (It helps to roast the garlic clove, I simply roasted it for a few minutes along with the mushrooms.)

For the sandwiches,

Whole wheat bread roll or large slice of baguette – 2, split open

Butter – just enough to spread on the slices

Yogurt aioli – as required

Grilled portabella mushrooms – 2, thickly sliced

Pickled radishes – as required

Carrot – 1, thinly sliced

Cucumber – 1 small, de-seeded and thinly sliced

Cilantro leaves – a handful, roughly torn

Red chili flakes – a pinch, optional

Lightly butter both sides of the bread. Spread yogurt aioli generously on both sides. Arrange a few slices of the portabella mushrooms, some pickled red radishes, fresh vegetables and lots of cilantro leaves. Sprinkle more red chili flakes on top if you like. Serve with your favorite beverage.


Tomato Banana Smoothie Bowl


1 1/2 frozen banana 3 medium fresh tomatoes 3/4 cup almond milk 1/4 cup frozen mixed berries


Blend all ingredients in a vitamix.

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