From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

• 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
• 2 1/4 cups water
• 1 Tbs. extra virgin olive oil
• 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
• 1 clove of garlic, minced
• 1 medium onion, chopped
• 3 large ripe tomatoes, coarsely chopped
• 1/2 pound mushrooms, sliced
• 1 1/2 tsp. basil
• 1 1/2 tsp. oregano
• Salt and pepper to taste (or use a salt substitute)

From Better Eating For Life, Step One: Eat Whole Grains

Serves 4

• 5 large red bell peppers
• ¾ cup quinoa, rinsed
• 1½ cups water
• ½ tsp. salt
• ¼ cup pine nuts
• 2 tsp. extra-virgin olive oil
• 1 cup chopped scallions
• ½ tsp. ground cumin
• 10 ounces Swiss Chard or other fresh greens, shredded (8 cups)
• ¼ cup chopped
• fresh cilantro
• ¼ cup chopped fresh parsley
• 2 Tbs. chopped fresh dill
• 1 Tbs. lemon juice
• 1 tsp. freshly grated lemon zest
• Freshly ground black pepper to taste

• 1 pound ground turkey breast or grass-fed ground beef
• 1 cup blueberries, ground in a food processor or blender
• 3/4 tsp. dried thyme
• 2 garlic cloves, crushed
• Salt and pepper, to taste

Combine ingredients. Form into 4 burgers. Grill until well-done.

Makes 8 servings.

• 2 (4-ounce) pieces salt pork, scored every ½-inch
• 2 onions, diced
• 1 pound small white dried beans, soaked overnight and drained
• 1 quart water
• 1/3 cup brown sugar
• 1/3 cup dark molasses
• ¼ cup dry mustard
• 3 tablespoons apple cider vinegar
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon hot pepper sauce
• ¾ teaspoon ground ginger
• 1 bay leaf

Preheat oven to 250 degrees F.

This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix. Find more of local chef Robin Asbell’s recipes in her latest book: The New Whole Grains Cookbook, available at Linden Hills Natural Home. Robin suggests that you serve these right away while the nori and dulse are still crackling. You can find most of the ingredients on aisle 3.

1 cup organic sweet brown rice or short grain brown rice, soaked overnight.
¼ teaspoon salt (optional)
¼ piece kombu (optional)
1 ½ teaspoons umeboshi vinegar
1 teaspoon sugar

A taste of the tropics using fresh mangoes in a simple salsa that goes great with chips, fish or baked tofu.

• 1 firm ripe mango, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 3 tablespoons chopped green onion
• 2 tablespoons chopped fresh cilantro

• Salt and cayenne pepper
• 1-1/2 cups flaked coconut
• 1 egg
• 1 tablespoon vegetable oil
• 3/4 pound chicken tenders

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered
4 tbsp melted butter

Place the corned beef in water to cover with the peppercorns. Cover the pot, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.

A quick weeknight meal that you’ll love! Not exactly traditional, but so simple.

• 4 tilapia fillets
• Salt and pepper to taste
• 1 jar pimiento-stuffed green olives
• 1 jar of your favorite tomato salsa
  Optional: black olives, chopped cilantro, capers

Preheat oven to 450 degrees. Slice approximately 2/3 cup of green olives crosswise (you can use black olives and capers for part of this amount, and add chopped fresh jalapenos for a hotter version). Mix olives and salsa in a bowl.

Morels are only around for a short time. This is a great way to enjoy this springtime delight.

• 1/2 cup minced shallots or 1/4 cup minced ramps
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup chicken or veggie broth
• 1/2 pound fresh morels , washed well, patted dry, and trimmed
• 1/2 cup heavy cream
• 6 ounces mild goat cheese such as Minnesota Montrachet, crumbled (about 1 1/2
  cups)
• 3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
• 1/4 cup minced fresh chives

This is a quick and simple version of Cassoulet…a French stew where ingredients simmer on a back burner all day long. Recipe courtesy of our friends at local company My Sausage Sister & Me.

1 tsp olive oil
1 1/2 cups baby carrots, sliced
1 cup chopped onions
1/2 lb (1/4” thick) boneless pork chops, cubed
2-3 Sausage Sister Sausages sliced in half lengthwise and sliced 1/4” thick into half-moons
pinch ground cloves
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp black pepper, or to taste
2 tbsp ketchup
1 tbsp honey