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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.