DIRECTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease 12 muffin tins with oil of choice.
3. Heat a large pan over medium heat
4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
5. Divide vegetables evenly into the greased 12 muffin tins and set aside
6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
7. Sprinkle with salt and pepper and grated cheese (optional).
8. Bake for 20-25 minutes or until cooked through and center begins to brown.
9. Allow to cool a few minutes before removing from muffin pan.

Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g

DIRECTIONS

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

DIRECTIONS

1. Heat oil in medium sized sauce pan or pot.
2. Saute garlic and onions until soft then add cubed turnip and stir.
3. Add lentils and curry powder and salt to coat.
4. Add water or broth and cook 30-40 minutes until lentils are soft.
5. Add tomato paste and cook another 5-10 minutes.
6. Stir in coconut milk and lemon juice. Add salt to taste.

DIRECTIONS

1. Heat oil in a large skillet on medium heat.
2. Season chicken breasts generously with salt and pepper.Add chicken to heated pan and partially cover the pan with a lid.
3. Cook for 3-5 minutes or until chicken begins to brown and tops begin to turn white. Flip and cook for another 3-5 minutes or until cooked through.
4. Remove from pan and allow to cool for 5-7 minutes. When cool enough cut chicken into small cubes.
5. Arrange cabbage “shells” on a plate and add chicken, red pepper, avocado, radish, and cilantro on the cabbage leaves.
6. Squeeze lime on top of each “taco” and top with optional shredded cheese and salsa or hot sauce if desired.

Calories: 141
Net Carbs: 4.2g
Total Carbs: 7.6g
Fiber: 3.4 g
Fat: 9.2g
Protein: 8.4g

DIRECTIONS

1. Evenly divide and arrange quinoa at the bottom of each bowl.
2. Divide spinach, carrot, radishes, chickpeas and cucumber evenly between the three bowls.
3. Place all dressing ingredients in a blender and blend until smooth
4. Top each bowl with a drizzle of dressing.
5. Enjoy!

DIRECTIONS

1. Heat oil on medium heat in a medium sized pot. Add minced garlic, onion, paprika, chili powder, oregano, cumin and 1/2 teaspoon sea salt. Sauté until onions start to soften, about 3 minutes.
2. Add black beans, tomatoes, corn, vegetable stock and remaining 1 teaspoon of sea salt.
3. Bring to a boil and reduce heat to a simmer for 3-5 minutes or until heated through.
4. Remove from heat and adjust salt to taste, add a sprinkle of pepper, and top with chopped red onion, cilantro, and avocado (optional).

DIRECTIONS

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and grease with vegetable oil.
2. In a large bowl, combine the zucchini, eggs, flour, Parmesan cheese, salt, and pepper. Spread out onto the prepared baking sheet.
3. Bake the zucchini crust until it is golden, about 8 minutes, then top with the pizza sauce, mozarella cheese, and pepperoni.
4. Bake the pizza until the cheese is melted and browned, about 8 minutes. Top with fresh basil. Allow to cool for at least 5 minutes, then slice and serve.

DIRECTIONS

1. Preheat the oven to 350°F. Butter a large casserole dish or skillet.
2. Place the potatoes and parsnips in a large pot and cover with water. Add 1 tablespoon of salt and place over high heat. Bring to a boil, then reduce to a simmer and cook until the parsnips are tender, about 15 minutes.
3. While the vegetables are cooking, place a large skillet over high heat. Add the oil followed by the beef, onions, and carrots. Season with salt and pepper. Cook until all the liquid has evaporated from the pan and the meat begins to brown, about 15 minutes.
4. Add the Worcestershire sauce and tomato puree and continue cooking. In a small bowl, whisk together the beef stock and cornstarch. Stir the cornstarch mixture into the beef and cook just until thickened. Remove from the heat.
5. Drain the parsnips and potatoes once they are tender, then return them to the pan they were cooked in. Place over medium heat and cook until all the water has evaporated.
6. Add the milk and butter to the potatoes and parsnips, then mash until you achieve your desired consistency. Season generously with salt and pepper, then stir to combine.
7. Pour the meat mixture into the prepared casserole dish or skillet. Top with the parsnip mixture and spread to evenly distribute. Bake in the oven until the top is golden, about 30 minutes. Allow to rest 5 minutes before serving.

DIRECTIONS

1. In a saucepan combine the chicken stock and water and bring to a low simmer. Keep the stock hot but not boiling while cooking the risotto. Have a soup ladle ready to use. In a large sauté pan or skillet, add the olive oil and 3 tablespoons of the butter and place over a medium heat until the butter melts.
2. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Add the radishes, stir to combine with the onion and garlic so that everything is coated with the hot olive oil and butter and the radishes become slightly faded in color, about 2 minutes. Add the rice, stir to combine so that each grain of rice is coated with the hot olive oil and butter and becomes opaque, about 2 minutes.
3. Raise the heat to medium high, add the wine and cook, stirring until the wine is absorbed. Add one soup ladle of hot chicken stock (about 1 cup), stirring until absorbed. Continue adding the hot stock, a cup at a time, stirring until absorbed before adding more, until the rice is almost tooth tender; you should use nearly all the stock. This will take about 15 minutes. Keep the heat at medium high and stir continuously. If the rice is still too firm, add more chicken stock. If you have used all the chicken stock, add hot water, a half-cup at a time, stirring until it’s absorbed, and until the rice is tender but still firm.
4. Remove from the heat and add a pinch of salt, several grinds of black pepper, the remaining 2 tablespoons of unsalted butter, and the grated Parmesan, stirring to combine. Scatter the raw Radish Matchstixx™ over the top of the risotto as a garnish. Serve immediately.

DIRECTIONS

1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan.
2. Stir to remove any bits of vegetable from the bottom of the pot.
3. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
4. Remove from the heat, and blend with a hand mixer or immersion blender.
5. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

DIRECTIONS

1. Preheat grill to 300°F to 350°F (medium) heat. Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.
5. Note: We tested with McCormick Italian Herb Seasoning Grinder.

DIRECTIONS

1. In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tamari and whisk while pouring in the olive oil.
2. Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few.
3. Skewer the steak and peppers alternating with the red onion until all the steak is skewered.
4. On a hot preheated grill {High heat} place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there’s a nice char on the outside.
5. Remove and let rest for 5 minutes or so before serving. Enjoy!

DIRECTIONS

1. Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each).
2. Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.
3. Steam peas 5 minutes or until crisp-tender; drain. Combine peas, mint, butter, salt, and pepper; toss well.

DIRECTIONS

1. Grind together green chilies, cumin seeds and grated coconut with very little water into a smooth paste.
2. Beat yogurt with salt, mix in the ground paste and add more salt as per taste.
3. Temper with mustard seeds, curry leaves and broken red chili.
4. Top with raw grated red radish.
5. Serve with hot steamed rice and enjoy!

DIRECTIONS

1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
2. In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
3. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
4. For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
5. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
6. Deglaze the pan with white wine and let liquid reduce by half.
7. Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
8. When sauce is ready add fresh chopped chives and hold aside.
9. For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
10. For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
11. To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
12. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary.
13. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
14. Serve immediately, hot.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).

DIRECTIONS

1. In a small bowl, combine cucumber and radishes.
2. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly.
3. Combine paprika and remaining salt and pepper; sprinkle over fillets.
4. In a large nonstick skillet coated with nonstick cooking spray, melt butter.
5. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

DIRECTIONS

1. In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill.
2. Grill prawns on each side until they turn pink, about 5 minutes depending on size.
3. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes.
4. Add the remaining ingredients and mix; season with salt and pepper.
5. Place warm grilled prawns on a platter and top with salsa.

DIRECTIONS

Make crêpes:

1. Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
2. Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking.
3. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds.
4. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more.
5. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.

Prepare filling and assemble hors d’oeuvre:

1. Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
2. Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon.
3. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.

Cook’s notes:

1. Crêpes can be made (but not filled) 1 day ahead and chilled, layered between sheets of wax paper and then wrapped in plastic wrap.
2. Cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
3. Crêpe can be rolled with filling (but not cut) 1 hour ahead and kept, wrapped in plastic wrap, at room temperature. Cut into pieces just before serving.

DIRECTIONS

1. Preheat oven to 425° F (220° C). Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened.
2. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
3. Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.)
4. Cool on a wire rack.
5. Lower the oven temperature to 325° F (160° C). Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell.
6. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish chips evenly over the top of the pie.
7. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot.

DIRECTIONS

1. Cook pasta in salted water according to package directions; drain and rinse under cold water.
2. Place in a large bowl along with spinach, radishes and orange.
3. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture.
4. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

Credit: The North American Radish Council

DIRECTIONS

1. Place sliced radish, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
2. Season the steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the remaining sauce.

DIRECTIONS

1. Combine cornstarch and 1/2 cup water in a small bowl. Set aside.
2. Heat oil until hot in a large skillet. Add green pepper, reduce heat and cook, stirring frequently, until nearly crisp-tender, about 2 minutes.
3. Add shrimp and cook, stirring frequently, until shrimp just turn pink, about 2 minutes.
4. Add curry powder and cook and stir until fragrant, about 30 seconds. Stir in cream of coconut, lime juice, salt, cayenne, and reserved cornstarch mixture. Bring to a boil, stirring constantly.
5. Add radishes and cook, stirring occasionally, until sauce is clear, about 1 minute. Serve over steamed rice if desired.

DIRECTIONS

1. Preheat oven to 375F.
2. Coat a casserole dish with canola oil spray and set aside.
3. In a large mixing bowl, place the parsnips, sweet potatoes and apples and set aside.
4. In a microwave-proof bowl, mix together the canola oil and honey.
5. Place in a microwave and warm for 10 seconds.
6. Mix in balsamic vinegar.
7. Pour onto vegetables and apples.
8. Toss to coat well.
9. Transfer to casserole dish, cover and bake until tender, about 1 hour.

Credit: American Institute for Cancer Research (AICR)

DIRECTIONS

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
2. Preheat a lightly greased waffle iron.
3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles

DIRECTIONS

1. Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium.
2. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes.
3. Stir in the blueberries and chives, and keep warm over low heat.
4. Preheat grill to medium high-heat.
5. Brush salmon with oil, and season to taste with salt and pepper.
6. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.
7. Serve with blueberry sauce.

DIRECTIONS

1. In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame or peas and salad greens.
2. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette.
3. Sprinkle cheese around edges of salad.
4. Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and 1/8 teaspoon ground red pepper.

Credit: U.S. Highbush Blueberry Council.