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5 Healthy Towns Recipes – “Our Own Backyard”

Categories: 5 Healthy Towns,Blogs

Healthy food options can be had as close as your local Farmer’s Market. Brad West had some great tips for staying healthy straight from the garden! If you’d like to attend the next 5 Healthy Towns healthy eating class featuring ‘Great Lakes Goodies’ on September 16 at the Whistlestop Depot in Grass Lake, call (517)522-8211 to reserve your spot!

 

 

Asian Sugar Snap Pea, Cucumber, and Radish Salad

(serves 8-10)

  • 4 cups snap peas, blanched for 30-60 seconds and then cold shocked
  • 2 bunches radishes, thin slices
  • 1 seedless cucumber, halved lengthwise and thin sliced
  • 1 spring onion, sliced thin julienne
  • 1/4 cup seasoned rice vinegar
  • 1-2 Tbsp. toasted sesame oil
  • 2 tsp. minced fresh ginger root
  • 1 tsp. minced garlic
  • 2-4 Tbsp. toasted sesame seeds
  • 2-4 Tbsp. minced cilantro (optional)
  • salt and pepper to taste

Combine all ingredients and mix well. Serve on a bed of spring greens

Feta and Green Olive Dip

(serves 8-10)

  • 8 oz. feta, crumbled
  • 8 oz. lite cream cheese, softened
  • 1 cup Daisy sour cream
  • 2-3 tsp. fresh oregano, minced
  • 2 tsp. fresh garlic, minced
  • 1/3 cup spring onion, minced
  • 2/3 cup chopped green olives ( can use any olive)
  • 1 Tbsp. minced parsley
  • salt and pepper to taste

Combine all ingredients and mix well serve with fresh vegetables, pita bread, crackers, etc.

 

Lebanese Stewed Green Beans, Potatoes, Chick Peas, and Tomatoes

(serves 8-10)

  • 4 cups green beans, trimmed and snapped
  • 3 pounds redskin potatoes, washed and quartered
  • 4 large tomatoes, peeled and diced
  • 3 cups onions, sliced into julienne strips
  • 1 cup water
  • 1/4 cup fresh garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 1-2 tsp. ground cumin
  • 1 tsp. ground allspice
  • 1 tsp. agave syrup (can sub 2 tsp. brown sugar)
  • 1/4 cup fresh parsley, minced
  • 1-2 Tbsp. fresh lemon juice
  • salt and pepper to taste

In a stock pot, sauté onions in olive oil until golden. Add garlic potatoes, tomatoes, green beans, water, cumin, allspice, and agave syrup and bring to a boil. Turn down to a simmer and cook stirring frequently until potatoes are done, 40-45 minutes. Turn off heat and add parsley, lemon juice, salt and pepper.

Fresh Beet, Carrot and Kohlrabi Salad

(serves 8-10)

  • 4 cups fresh beets, grated
  • 4 cups fresh carrots, grated
  • 4 cups fresh kohlrabi, grated
  • 1/3 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 2 tsp. fresh garlic, minced
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1/4 cup spring onion, thin sliced
  • 3 Tbsp. fresh parsley, minced
  • salt and pepper to taste

Keep beets, carrots and kohlrabi in separate bowls. Combine all other ingredients and whisk well. Divide dressing into three equal parts and mix with each bowl of grated veggies. To build salad put down layer of beet salad first, layer of carrot salad next, and layer of kohlrabi salad on top. Garnish with minced parsley.

Nectarine Blueberry Crisp

(serves 8-10)

Filling:

  • 8 cups blueberries
  • 8 nectarines, seeded and diced
  • 1/2-1 cup brown sugar (taste and adjust according to how sweet your fruit is)
  • 1/4 cup corn starch
  • 1 tsp. vanilla
  • 2 tsp. lemon juiceTopping:
  • 1 cup oats
  • 1 cup whole grain flour
  • 1 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 cup sliced almonds
  • 1/4 cup butter, melted

Combine all filling ingredients in a bowl and mix well until cornstarch and sugar are dissolved. Pour into a buttered cake pan and put into oven preheated to 325 degrees. Combine all topping ingredients except melted butter. Mix well, then add melted butter and mix well until the topping absorbs all the butter. Bake filling 40 minutes, pull out of oven and stir well. Spread crisp topping over the top, return to oven and bake another 20-30 minutes until the topping is a nice golden brown color. Serve with Greek Gods Vanilla Yogurt for topping.

Author: The Jackson District Library

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