Stock up on groceries and help our school!
You’ve probably heard that Whole Foods/Harry’s Farmers Market – a big name in healthy eating and green living – is partnering with us… YES all of us at HILLSIDE! They came to tour Hillside last month and were so impressed with our second year of gardening progress, that they are donating 5% of their profits on Dec 14 to us at Hillside!
And to make this work we need a few more volunteers on 2 days… Email Teresa Lin today to let us know if you can volunteer just ONE hour at the Hillside stand at Harry’s Farmers Market/Whole Foods on Upper Hembree Road on December 11 and/or Dec 14 from 10 am – 6 pm.
Plan to be at Harry’s Farmers Market on December 14th to get your Holiday grocery shopping done, eat a meal with your family and friends, get new ideas for recipes, and support our wonderful school and our Earth! Please email Teresa today at email@example.com.
Here are some great wintry day recipes:
Quinoa and Black Bean Salad
2 t grated lime zest
2 t fresh lime juice
1/2 t agave
2 T EVOO
1 clove crushed garlic
1/4 t ground cumin
dash red pepper flakes (optional)
1 c quinoa
1 14-oz can organic black beans, rinsed/drained
2 tomatoes, chopped
2 scallions, chopped
1/4 c fresh cilantro, chopped
salt and fresh ground pepper
Mix together the lime zest, lemon juice, agave, cumin, crushed garlic, olive oil, red pepper. cook quinoa according to directions, allow to cool. mix all ingredients together in large bowl. add salt/pepper to taste.
Pork Medallions with Balsamic-Honey Glaze (Recipe courtesy Amanda Cushman)
For the balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
Salt and freshly ground black pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
Canola oil, for searing
Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them.
White Bean Soup
2 TB butter
2 stalks celery, diced
2 med. carrots, diced
1 onion, chopped
1 clove garlic, chopped
1 can (15.5 oz) Great Northern Beans, undrained (I used 2 cans)
4 cups chicken broth
2 tsp chicken bouillon granules
Salt and pepper to taste
16 oz smoked sausage cut in bite sized pieces (or turkey smoked sausage)
2 TB fresh parsley, chopped
In large pot, sauté celery, carrot, onion, and garlic in butter until very tender, covered, 15 minutes. Add all but the parsley. Bring to a boil; cover and simmer 30 minutes. Adjust seasoning if needed, add parsley and serve.
Kale Salad with Wakame
1) Cover about 1/2 cup dried Wakame with water with about an extra inch and boil on low for about 20 mins. Slice into squares.
2) Cut one bunch kale (about 6 stalks) into bite size pieces; clean and spin dry.
3) Douse kale liberally with 1 cup Braggs® Italian dressing and mix well.
4) Add Wakame and stir.
5) Add 1 TB garlic powder, Braggs® Amino Acids or 1 TB soy sauce, 1 TSP apple cider vinegar, and 1 TSP orange juice. Marinate at least 1 hour.
Easy Bean Salad
1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black-eyed peas, drained and rinsed
1 10-ounce package frozen lima beans (preferably fordhook lima beans), thawed completely
or 1 1/2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt
1 teaspoon black pepper
Toss all ingredients together. Serve cold or at room temperature. Makes about 10 1-cup servings. Store in a covered dish in the refrigerator for up to three days.
Quinoa with Butternut Squash and Pine Nuts
1 large butternut squash, peeled and cut into small cubes
EVOO (to coat butternut squash cubes, plus 1 T extra)
coarse sea salt
1 large onion, chopped
1 c quinoa, cooked according to package, cooled (or 2 c leftovers)
1/2 c pine nuts, lightly toasted
chopped parsley (optional)
preheat oven 350. coat butternut squash with olive oil and sprinkle with sea salt and paprika. roast in oven for 45 mins or until lightly browned. saute onion in 1 T EVOO. add cooked quinoa (cooled or cold). Saute a few mins till heated through. add roasted butternut squash and sprinkle with pine nuts and parsley. remove from stove and gently mix all together in large bowl.
Quinoa Tabouli Salad
1 c quinoa cooked according to package instructions, allow to cool
1 c chopped tomato
1 c chopped cucumber
1/2 c chopped parsley
1/2 c chopped mint
combine in large bowl with lemon vinaigrette (see below)
Put in glass jar and shake well: 3/4 c EVOO, 1/4 c fresh squeezed lemon juice, 1 clove crushed garlic, 1 t salt, 1 t mustard or to taste, fresh ground black pepper to taste