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Broccoli Parmesan Fritters

Perfect for brunch topped with a fried egg.  Flavorful, fun and fast.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

Serves: 9

 

Ingredients

  • ½ pound/3 cups chopped broccoli
  • 1 egg
  • ½ cup all-purpose flour
  • ⅓ cup finely grated parmesan cheese
  • 1 clove garlic, minced
  • ½ teaspoon kosher or sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Olive or vegetable oil for frying

 

Instructions

Chop broccoli into ½-1 inch chunks. Steam for 4-5 minutes, until tender but not fully cooked. Set aside.

In a medium bowl, beat egg, flour, parmesan, garlic, salt and pepper with a whisk until combined. Add broccoli.

With a large fork or potato masher, mush the broccoli until soft and incorporated, but not unrecognizable. Stir everything together with a spoon.

Heat oil in a medium skillet over medium-high heat. Drop batter in ⅛ cup portions into hot oil and press down lightly with a spatula to flatten. Cook for 2-3 minutes per side. Remove and drain on paper towels.

Serve with ranch or any other preferred dip, or alone.

 

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Slow Cooker Chicken Noodle Soup

When you don’t have time to make your soup totally from scratch, this is a very easy, very good substitute.

Prep Time: 25 Minutes

Cook Time: 4 Hours

Total Time: 4 Hours 25 Minutes

Serves: 8

 

Ingredients

  • 8 ounces whole-wheat egg noodles or other whole-wheat noodles
  • 3 pounds bone-in chicken breast, skin removed
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 sprigs thyme
  • 8 cups low-sodium chicken broth
  • 2 teaspoons kosher salt
  • 2 cups frozen peas
  • ¼ cup chopped fresh dill, plus more for garnish
  • 2 tablespoons squeezed lemon juice

 

Instructions

Cook noodles according to package directions. Drain and rinse with cold water to cool.

Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking (see Tip).

Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.

Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice. Garnish with more dill, if desired.

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AK Potato Soup

This easy Potato Soup recipe is truly the best!  It’s quick and easy to make on the stovetop, it’s nice and creamy, and it’s always so cozy and comforting and delicious.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Serves: 6

 

Ingredients

  • 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 AK grown russet potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
  • salt and pepper to taste

 

Instructions

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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Cauliflower Popcorn

This simple recipe transforms much maligned veggie into a knock-your-socks-off side dish or sweet snack.

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Total Time: 1 Hour 10 Minutes

Serves: 4

 

Ingredients

  • head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
  • tablespoons olive oil
  • teaspoon salt, to taste

 

Instructions

Preheat oven to 425 degrees.

Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.

In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.

Line a baking sheet with parchment for easy cleanup (you can skip that, if you don’t have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.

(The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste).

Serve immediately and enjoy!

 

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Avocado, Tomato and Mango Salsa

A refreshing salsa for those cold winter months.  Service with tortilla chips.  We loved topping our halibut with this delicous salsa!

Prep Time: 15 Minutes

Total Time: 45 Minutes

Serves: 4 – 6

 

Ingredients

  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

 

Instructions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

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Lemon Garlic Sauteed Baby Bok Choy

Baby Bok Choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic.

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Total Time: 10 Minutes

Serves: 4

 

 

Ingredients

  • 1 pound baby bok choy
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges

 

Instructions

Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

 

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Vegetarian Noodle Soup

This savory soup is warming, comforting and perfect for those cold fall days.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 4

 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 rib celery, sliced (about 1 cup)
  • 1 medium carrot, sliced (about 3/4 cup)
  • 1 clove garlic, smashed
  • 1/4 medium onion, about 1/2 cup
  • 1/4 teaspoon kosher salt
  • 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
  • 4 cups low-sodium chicken broth (1-quart box, or 2 cans)
  • Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
  • 1/2 lemon, juiced (about 1 tablespoon)
  • Freshly ground black pepper

 

Instructions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

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White Chicken Chili

Cheesy Crockpot White Chicken Chili. Not too spicy with TONS of flavor. Healthy, easy recipe, and your slow cooker does all the work!

Prep Time: 15 Minutes

Cook Time: 2 to 3 hours (on high); 4 to 6 hours (on low)

Total Time: 2 to 3 hours (on high); 4 to 6 hours (on low)

Serves: 6

 

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
  • 4 cups (32 ounces) low-sodium chicken stock
  • 2 (15-ounce) cans reduced-sodium white beans, such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves garlic, minced
  • 1 small (or 1/2 large) yellow onion, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving (the toppings add important flavor, so LOAD IT UP!): diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

 

Instructions:

Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

With an blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

 

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Baked Eggplant Parmesan

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version.

Prep Time: 60 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour and 50 Minutes

Serves: 6

Ingredients:

  • 3 eggplant sliced 1/4″ thick (you’ll need 12 slices)
  • salt
  • 3 eggs beaten
  • 1 (8 ounce) box Italian seasoned panko bread crumbs
  • 1 (26 ounce) jar marinara sauce
  • 1 (16 ounce) package fresh mozzarella cheese, sliced thinly
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil or 1 teaspoon dried basil
  • cooking spray

Instructions:

Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow to sweat for 30 to 45 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.

Preheat oven to 400 degrees. Spray a rimmed baking sheet generously with cooking spray. Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet and lightly spray tops of breaded eggplant with cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.

In a 9×13 inch baking dish spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.

Bake, uncovered, in preheated oven for 30 minutes.

 

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Carrot and AK Kale Vegetable Saute

A fantastic recipe.  Not only is it delicious it is very healthy and beautiful with vibrant colors.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Serves: 8

Ingredients:

 

  • 8 bacon strips, coarsely chopped
  • 4 large carrots, sliced
  • 2 cups peeled cubed butternut squash (1/2-inch pieces)
  • 1 poblano pepper, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Roma tomatoes, chopped
  • 2 cups chopped AK Grown fresh kale

Instructions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.

Add carrots and squash to drippings; cook, covered over medium heat 5 minutes.

Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

 

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Apple and Vegetable Stir-Fry

Looking for a nice change from the usaual vegtable rotation?  This Apple and Vegtable Stir-Fry, with its gingery orange sauce pulls everything together.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Serves: 4

 

Ingredients:

  • 1 head broccoli, cut into florets
  • 1 cup onion, sliced
  • 1 cup carrot, julienned
  • 1 cup celery, sliced
  • 1-2 apples, sliced
  • 2 tbsp olive oil

 

Ingredients for the Orange Ginger Sause

  • ½ cup fresh squeezed orange juice
  • 2 tbsp. soy sauce
  • 2 tbsp. white wine vinegar
  • 1 tbsp. fish sauce
  • 1 tbsp. orange zest
  • 2 garlic cloves, minced
  • 1 thumb size piece of ginger, minced

 

Instructions

Combine all the ingredients for the sauce in a large bowl.

Heat a skillet over medium-high heat and add olive oil.

Add the broccoli and carrot and cook until tender but still somewhat crunchy, about 5
minutes.

Add the onion and celery and cook for another 5 minutes.

Drizzle the sauce over the mixture, and cook for 2 to 3 minutes.

Add the apple, stir everything, cook for another 2 to 3 minutes, and serve.

 

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Baked Parmesan Mushrooms

The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Serves: 4

 

Ingredients:

  • 1 1/2 pounds cremini mushrooms, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

 

Instructions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.

Serve immediately.

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Breakfast Stuffed Peppers

If you’re looking for something new to do with your eggs, this is a creative alternative and an easy way to add  plenty of vegetables along with your protein. Add ham or bacon for a hearty breakfast or leave it with just the eggs if you prefer a lighter meal to start the day.

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Total Time: 65 Minutes

Serves: 4

 

Ingredients:

  • 4 bell peppers, sliced in half, core and seeds removed
  • 8 eggs, beaten
  • 1 cup mushrooms, sliced
  • 1 onion, diced
  • 3 cups spinach
  • 1 tomato, diced
  • ½ tsp. garlic powder
  • Bacon, ham, and/or sausages, pre-cooked (optional)
  • 1 tbsp. cooking fat
  • Sea salt and freshly ground black pepper

Instructions

Preheat your oven to 375 F.  Melt some cooking fat in a skillet placed over a medium-heat. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.

Add the spinach and cook until witted, about 1 or 2 minutes. Season to taste with salt, pepper, and garlic powder.

Divide the vegetable mixture equally among the bell pepper halves. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.

 

 

 

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Avocado AK Salmon Salad

Loaded with all of the best ingredients; crunchy cucumber, crisp lettuce and juicy pan seared salmon. The fresh lemon dill dressing is so easy and gives this salad amazing flavor.

Prep Time: 22 Minutes

Cook Time: 8 Minutes

Total Time: 30 Minutes

 

Servings: 4

 

Ingredients for AK Salmon Salad

  • 1 lb salmon filets, boneless, skinless Cut into 4 fillets
  • 1 tsp garlic salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 Tbsp olive oil to sauté

Ingredients for Lemon Dill Salad Dressing

  • 3 Tbsp lemon juice from 2 medium lemons
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/8 tsp black pepper
  • 2 Tbsp dill freshly chopped

 

Instructions

In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.

Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.

Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.

Arrange salad ingredients in the salad bowl: 6 cups romaine lettuce, sliced english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.

 

 

 

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Sheet Pan Chicken with Roasted Mini Potatoes

A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. You can substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Servings: 4

Ingredients

  • Cooking spray
  • 8 ounces small mini gold potatoes (about 1 inch)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon dry white wine
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon honey
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 teaspoon canola oil

Instructions

Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).

Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° for 10 minutes.

Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.

Add chicken to jelly-roll pan with potatoes; bake at 500° for 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

 

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Chile – Lime Salad Dressing

A bright citrusy and just a little bit spicy.  Great for taco salads, marinating shrimp and chicken for tacos.

Prep Time: 5 Minutes

Yields: 1 Cup

Ingredients

  • 1/2 teaspoon red pepper flakes
  • Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest)
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.

Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

 

 

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AK Avocado Salmon Salad

This avocado AK salmon salad is a keeper! It is loaded with all of the best AK grown ingredients; AK grown crunchy cucumber, AK grown crisp lettuce and juicy pan seared AK salmon. The fresh lemon dill dressing is so easy and gives this salad amazing flavor.

Prep Time: 22 Minutes

Cook Time: 8 Minutes

Total Time: 30 Minutes

Servings: 4

Ingredients for Salmon Salad

  • 1 lb AK salmon filets, boneless, skinless Cut into 4 fillets
  • 1 tsp garlic salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 Tbsp olive oil to sauté

Ingredients for Lemon Dill Salad Dressing:

  • 3 Tbsp lemon juice from 2 medium lemons
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/8 tsp black pepper
  • 2 Tbsp AK dill freshly chopped

Ingredients for Avocado Salmon Salad:

  • 1 bag of AK grown spring lettuce mix
  • 1/2 AK grown English cucumber sliced
  • 6 radishes thinly sliced
  • 1/2 small red onion (1/2 cup) thinly sliced
  • 2 avocados pitted, peeled and sliced

Instructions

In a small bowl, whisk together dressing ingredients: 3 Tbsp lemon juice, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper. Stir together and set aside.

Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper, or season to taste.

Heat 1/2 Tbsp oil in a large nonstick pan over medium heat. Once oil is hot, add salmon and cook 3-4 minutes per side or until golden and cooked through (cook time can vary depending on thickness of salmon filet). Remove salmon to a plate and spoon 1 teaspoon of the dressing over each filet. Set aside to cool to room temperature.

Arrange salad ingredients in the salad bowl: 1 bag of AK grown spring mix lettuce, sliced AK grown english cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle with remaining lemon dressing and toss to combine. Divide between 4 plates and top each plate with a salmon filet.

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Beat The Heat Strawberry Lemonade

This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients

  • 8 large strawberries, halved
  • 2 tablespoons white sugar
  • 7 cups water, divided
  • 1 cup white sugar
  • 2 cups freshly squeezed lemon juice
  • 1 Lemon sliced

Instructions

Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.

Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended.  Add sliced lemon and Chill before serving.

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Caribou and Cabbage Stir Fry

Season Freshness with a hint of spice that keeps the summer saucy.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 4

Ingredients

STIR FRY SAUCE

  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil 
  • 1 Tbsp sriracha
  • 1/2 Tbsp brown sugar 

STIR FRY

  • 1/2 head green cabbage 
  • 2 carrots 
  • 3 green onions 
  • 1/2 Tbsp neutral cooking oil 
  • 1/2 lb. lean ground Caribou 
  • 2 cloves garlic 
  • 1 Tbsp fresh grated ginger 
  • Pinch of salt and pepper

Instructions

Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
Heat a large skillet over medium heat. Once hot add the cooking oil, ground Caribou, garlic, ginger, and a pinch of salt and pepper. Cook the Caribou until browned (about five minutes).
Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

RECIPE NOTES

* 1 Tbsp sriracha makes a medium-spicy stir fry. If you don’t like spicy, I’d start with 1 tsp. The sriracha adds flavor as well as heat, so I don’t suggest skipping it all together.

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Moose Taco Zucchini Boats

A healthier and low carb solution to taco night. Lean ground Moose with homemade taco seasoning is stuffed into hollowed out zucchini and topped with melted cheese.

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Servings: 4

 

Ingredients

  • 4 medium zucchini
  • 1 lb lean ground moose
  • 1/4 cup minced onion
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt (or more to taste)
  • 1/2 tsp oregano
  • 1/2 cup salsa ( We used AK Barnacle Kelp Salsa)
  • 3/4 cup shredded cheddar cheese
  • 2 Green onion, finely chopped

Instructions

Preheat oven to 400°F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture. Place zucchini into a large baking sheet lined with parchment paper.

In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Mix together.

In a large skillet, add ground Moose and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is done. Stir in the salsa.

Fill zucchini with taco meat mixture. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350°F.  Sprinkle cheese over zucchini. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle green onions over zucchini before serving.

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Turkey Sausage and Broccoli Pasta

Light, easy and the perfect combination of flavors.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 2

 

Ingredients

  • 8 ounces rigatoni
  • 2 cloves garlic, minced
  • 1 pound turkey sausage
  • Red pepper flakes, to taste
  • 1 onion, chopped
  • 3/4 cups chicken stock
  • 1/2 red pepper, sliced
  • 1 1/2 cups broccoli florets

Instructions

Prepare rigatoni according to directions on box. Remove sausage meat from casing, setaside. In hot skillet saute onions. Add pepperand crumbled sausage meat. Stir and cook over medium high heat for 5 minutes.

Add garlic and red pepper flakes.  Add chickenstock and bring to a simmer.  Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.

 

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AK Halibut Salad with Lemon-Ginger Vinaigrette

Fresh and light, but full of flavor.

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Servings: 4

Ingredients

  • 1 pound boneless, skinless halibut fillet
  • Extra-virgin olive oil for poaching (about 2 cups)
  • Zest and juice of 1 lemon
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 celery stalks, thinly sliced
  • 1/2 cucumber, peeled, seeded and diced
  • 1/4 cup chopped fresh parsley
  • 1 bunch green onions, thinly sliced

Instructions

Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary. Pour in oil to just submerge fish. Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes. Lift the fish out and let it cool on a plate. Reserve 1 tablespoon of the oil.

In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in. Add the celery, cucumber, parsley and green onions, and toss well. Flake the fish into large pieces, add to the bowl and toss again.

 

 

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Broccoli Salad

Your mouth will do a Happy Dance with the crunch, sweetness, and saltiness from the bacon in this Broccoli Salad.

Prep Time: 25 Minutes

Cook Time: 60 Minutes

Total Time: 1 hour 25 Minutes

Servings: 6

Ingredients

  • 2 strips low-sodium bacon
  • 6 1/2 cups broccoli florets (about 1 pound),
    cut into bite-size pieces
  • 1/2 cup ice cubes
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup buttermilk
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/3 cup golden raisins
  • 2 tablespoons salted roasted sunflower seeds

Instructions

Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.

Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.

Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.

Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

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Parmesan Baked Corn on the Cob

So buttery, garlicky and loaded with Parmesan cheese goodness

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Total Time: 55 Minutes

Servings: 8

Ingredients

    • 8 ears corn, unhusked
    • 8 tablespoons unsalted butter, at room temperature
    • 2 cloves garlic, pressed
    • 1/2 teaspoon dried thyme
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup freshly grated Parmesan
    • 2 tablespoons chopped fresh parsley leaves

 

 

Instructions

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Caribou Stuffed Bell Peppers

Lean ground Caribou makes a moist, low-fat substitute for the ground beef that’s usually found in stuffed pepper filling.

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Total Time: 75 Minutes

Servings: 6

Ingredients

  • 1 whole Medium Onion, Diced
  • 6 whole Bell Peppers (can Use 8 If Needed)
  • 2 Tablespoons Olive Oil
  • 1lb Lean Ground Caribou (can substitute with lean ground beef)
  • Salt And Pepper, to taste
  • 3 cloves Garlic, Minced
  • 1 whole Large Zucchini, Diced
  • 4 whole Roma Tomatoes, Diced
  • 1 cup Cooked Rice (mix Of White And Brown Is Fine)
  • 2 cups Pepper Jack Cheese, Divided

Instructions

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the Caribou, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.

Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container.

Preheat the oven to 350 degrees F.

Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Baked Asparagus with Lemon, Garlic and Parmesan

It’s the perfect side dish; baked asparagus spears in a lightly seasoned lemon butter with Parmesan cheese.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Servings: 6-8

 

Ingredients

  • 2 bunches asparagus
  • 1 lemon
  • 3 cloves of garlic minced
  • 4 Tbsp butter
  • Olive oil
  • Salt & Pepper
  • 1/2 cup shredded Parmesan cheese

 

Instructions

Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
Place asparagus in a large baking dish, drizzle with olive oil, garlic and sprinkle lightly with salt and pepper.
Squeeze 1/2 of a lemon over the asparagus. Line the top third of the asparagus with lemon slices from the other half of your lemon (optional).
Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
Bake at 400°F for 12 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
Sprinkle the center of the asparagus with Parmesan cheese and broil 2-3 minutes or until cheese is melted and golden.
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Alaskan Cucumber Salad

Combining Alaska Grown cucumbers from Bells Nursery and fresh basil from Alaska Seeds of Change.

Prep Time: 20 Minutes

Servings: 4-8

Ingredients

  • 4  Alaskan Grown cucumbers, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 1 tablespoon Alaskan Grown dill, or to taste

Instructions

Toss together the cucumbers and onion in a large bowl.

Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil.

Pour over the cucumber and onions.

Stir in dill, cover, and refrigerate until cold.

This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

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Bacon and Brussel Sprout Salad

This bacon and brussel sprout salad is so good! Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing.

Prep Time: 40 Minutes

Cook Time: 5 Minutes

Total Time: 45 Minutes

Servings: 8-14

Ingredients

  • Cook and crumble the bacon.
  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • 1/2 cup olive oil
  • salt and pepper
  • 6 slices cooked bacon, crumbled or chopped
  • 4 dozen brussel sprouts
  • 1 cup almonds
  • 1 cup grated parmesan cheese

Instructions

Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.

Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.

Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

 

 

 

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Pan Roasted Garlic Chicken and Vegetables

Season, toss, throw in oven its that easy!

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

Servings: 4-6

 

Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon dried parsley
    • 2 teaspoons dried oregano
    • 1/2 teaspoon EACH: garlic powder, onion powder
    • 1 teaspoon paprika
    • Seasoned salt and pepper
    • 1 large lemon, juice and zest
    • 5 tablespoons olive oil, separated
    • 1 heaping cup chopped carrots, sliced in half
    • 1 and 1/2 heaping cups (1/2 pound) baby red potatoes, sliced
    • 1 large yellow onion, coarsely chopped
    • 1 head (1 heaping cup) broccoli, chopped
    • 1/2 tablespoon minced garlic
    • Freshly grated Parmesan cheese
    • 1 cup quinoa or rice
    • Optional: 1/4 teaspoon red pepper flakes

 

Instructions

Dab the chicken breasts with paper towel to dry. Remove any fat and then chop the chicken into 1/2 inch pieces. Place in a medium sized bowl.

In a small bowl, combine the parsley, oregano, garlic powder, onion powder, paprika, seasoned salt (to taste; I use 1/2 teaspoon), and pepper (to taste, I use 1/4 teaspoon). If desired, mix in the 1/4 teaspoon red pepper flakes. Stir to combine and then take half of the seasoning mix and add to the chicken with TWO tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, & seasoning mix until the chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else is being prepped and cooking).

Preheat the oven to 425 degrees F. Line a very large baking sheet with parchment paper for easy clean-up. Halve the baby carrots lengthwise, Halve the baby red potatoes (or quarter for large ones), and coarsely chop the onion (halve it, halve each half, and then cut each half into 2 or 3 sections

Place the carrots, red potatoes, and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 20 minutes.

Meanwhile, chop the broccoli into bite-sized pieces. Remove the pan from the oven and toss the veggies and section them off to one half. Add the broccoli and minced garlic to the other half and toss with the last ta

blespoon olive oil and last teaspoon of seasoning mix. Toss to coat and then toss the broccoli with the other veggies and section to one half of the tray.

Remove the chicken from the fridge and drain off ALL the liquid.  Add to the sheet pan and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.

Return to the oven and cook for another 15-20 minutes or until chicken registers 165 degrees F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a HIGH broil and cook for 1-2 more minutes (adds a nice char :)) Watch it carefully to avoid burning.

Remove from the oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.

 

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Ginger Moose, Mushroom and Kale Stir-Fry

Looking for new ways to eat Kale?  This easy recipe helps bring that nutrient packed green stuff to life.

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Total Time: 30 Minutes

Servings: 2-4

 

Ingredients

Marinade

  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 tablespoons rice wine vinegar

  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly-ground black pepper

Stir-Fry Ingredients

  • 1 lb. thinly sliced Moose flank steak or sirloin, cut diagonally across the grain into thin strips

  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 12 ounces crimini mushrooms halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

Add all marinade ingredients to a bowl and whisk to combine.

Pour marinade into a large bowl or ziplock bag, then add in the Moose steak and gently toss to combine.

Cover/seal and refrigerate for at least 15 minutes.

Once Moose steak has marinated, heat 1 tablespoon oil in a large saute pan over medium-high heat.

Remove Moose steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic.

Saute for about 2-3 minutes until browned, stirring occasionally. Remove Moose steak with a slotted spoon and set aside.

Add remaining tablespoon of oil to the pan.

add in the mushrooms, kale, and reserved marinade, and stir to combine.

Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms have cooked, stirring regularly so that sauce does not burn.

Add in the Moose steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

 

 

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Baked Alaskan Halibut Steaks

An Italian-style vegetable and feta cheese topping along with Alaskan grown basil is the perfect enhancement to delicious baked halibut.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 4

Ingredients

 

  • 1 teaspoon olive oil
  • 1 cup diced zucchini
  • 1/2 cup minced onion
  • 1 clove garlic, peeled and minced
  • 2 cups diced fresh tomatoes
  • 2 tablespoons chopped fresh AK Grown basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 (6 ounce) Alaskan halibut steaks
  • 1/3 cup crumbled feta cheese

Instructions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, AK Grown basil, salt, and pepper.

Arrange Alaskan halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

 

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Chile and AK Basil Vegetable Stir-fry

The combination of sweet and hot flavors in this stir-fry is inspired by Thai cuisine. Not hot enough? Add a dab or two of the award winning Alaska Unami Sauce.

Prep Time: 35 Minutes

Total Time: 35 Minutes

Servings: 4

 

Ingredients

Rice

  • 1 cup uncooked basmati rice
  • 2 cups water

Sauce

  • 1 (4.5-oz) Chopped green chiles
  • 1/4 cup chopped fresh AK Grown Basil
  • 2 teaspoons chopped AK fresh mint
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch

Stir-Fry

  • 1 tablespoon oil
  • 2 cups fresh small cauliflower florets
  • 1 small onion, cut into thin wedges
  • 2 medium zucchini, quartered lengthwise, cut into 1/4-inch thick slices
  • 1 medium red bell pepper, cut into strips
  • 2 cups shredded green cabbage

Instructions

Cook rice in 2 cups water as directed on package. Cover to keep warm.

Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add cauliflower and onion; cook and stir 2 minutes. Add zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.

Stir sauce well. Add to vegetables in skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Stir in cabbage. Serve over rice. If desired, garnish with additional AK basil or AK mint.

 

 

 

 

 

 

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Greek Salad with AK Grown Sunflower Shoots

This is an incredibly good Greek salad recipe, nice and tangy and even better when topped with AK Grown Sunflower Shoots from Alaska Sprouts.

Prep Time: 20 Minutes

Servings: 6

INGREDIENTS

 

  • 1 head romaine lettuce- rinsed, dried and chopped
  • 1 red onion, thinly sliced
  • 1 (6 ounce) can pitted black olives
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1 cucumber, sliced
  • 1 cup crumbled feta cheese
  • 6 tablespoons olive oil
  • 1 cup AK grown Sunflower Shoots
  • 1 teaspoon dried oregano
  • 1 lemon, juiced
  • ground black pepper to taste

INSTRUCTIONS

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

Whisk together the olive oil, oregano, lemon juice and black pepper.

Top with AK grown Sunflower Shoots

Pour dressing over salad, toss and serve.

Nutrition Facts Per Serving

265 calories

22.4 g fat

14.1 g carbohydrates

6 g protein

22 mg cholesterol

538 mg sodium

 

 

 

 

 

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AK Baked Teriyaki Salmon and Vegetables

Easy and healthy one pan baked teriyaki salmon and vegetables is a quick 30 minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4

INGREDIENTS

 

  • 1 large AK salmon fillet (or 4 6-ounce salmon fillets)
  • 2 bell peppers (red or green), chopped (see note)
  • ½ white or red onion, chopped
  • 1 cup chopped or sliced carrots
  • 2 cups broccoli florets
  • salt and pepper, to taste
  • 2 tablespoons oil
  • 1½ cups of your favorite teriyaki sauce OR use my favorite recipe below

Teriyaki sauce

  • 1 cup water
  • ¼ cup soy sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground ginger
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • ¼ cup cold water + 2 tablespoons corn starch
  • 2 teaspoons sesame seeds

INSTRUCTIONS

First make the sauce. Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.

Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.

Drizzle ⅔ of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.

Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.

 

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Moose Stew

This Moose stew is the definition of comfort food! It is packed with flavor.

Prep Time: 40 minutes

Cook Time: 8 hours 15 minutes

Total Time: 8 hours 55 minutes

Servings: 7

Ingredients

  • 2 1/2 lbs Moose roast, diced into 1-1/2 inch cubes (you should have about 2 lbs once trimmed)
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1/4 cup tomato paste
  • 3 cups low-sodium beef broth or chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 1 lb AK grown carrots, peeled and cut into 1-inch chunks (don’t use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1/4 cup minced fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the Moose roast at a time, dab both sides dry with paper towels and season with salt and pepper to taste. Sear in skillet until browned, turning once halfway through, about 4 – 5 minutes total. Transfer Moose roast to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining Moose. Leave excess oil in skillet.

Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.

Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and AK grown carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 – 8 hours.

In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 – 30 minutes until thickened slightly. Stir in half of the parsley. Serve warm garnished with remaining parsley.

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AK Mint Blueberry Mojito

Blueberry Mojito

Recipe Note: If you do not feel like pureeing your blueberries, just add them to the shaker and smash them with your muddler. It’s faster, just not as pretty of an end result.

Ingredients:

  • 1 cup fresh blueberries, plus extra for garnish
  • 10 fresh AK mint leaves
  • 2 teaspoons sugar
  • juice of 2 limes
  • 6 oz club soda
  • ice

Directions:

In a food processor or blender, puree blueberries until smooth. Set aside.

Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.

Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.

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Tomato Eggplant Zucchini Bake with Garlic and Parmesan

 

Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

YIELD: 6 servings

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour

Ingredients:

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated Parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
  • Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
  • I have not tried freezing this recipe, but I think it would work fine if you don’t mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze). Bake the recipe as directed, let cool completely, then freeze tightly wrapped for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The veggies will lose some texture and might be a little overly soft, but they should still be tasty.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 (of 6)

  • Amount Per Serving:
  • Calories: 119 Calories
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 225mg
  • Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 9g
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