Category Archives: Winegar’s

Black Bean Quinoa Burgers

Make this healthy twist on an American classic at your next BBQ.

Ingredients:

1/4 cup Full Circle Organic Quinoa

2 2/3 cup water

1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained

1/2 cup Full Circle Organic Bread Crumbs

1/2 cup finely chopped Full Circle Organic Red Pepper

1/4 cup finely chopped Full Circle Organic Green Onion

2 tablespoons chopped Full Circle Organic Cilantro

1 tablespoon Full Circle Thai Chili Sauce

2 teaspoons Full Circle Organic Frozen Chopped Garlic

1 tablespoon Full Circle Chili Powder

1 1/2 teaspoons Full Circle Organic Ground Cumin

1/2 teaspoon Full Circle Sea Salt

1 Full Circle Organic Large Egg, beaten

4 slices pepper jack cheese

4 brioche rolls, split

1 1/3 cup Full Circle Organic Arugula leaves

1/2 cup prepared guacamole

1/2 cup micro greens

 

Directions:

Combine quinoa and water in a small saucepan over low heat. Cover and simmer 15 to 20 minutes or until water is absorbed, cool. Place beans in a large bowl, mash with fork to a thick and paste-like consistency. Add quinoa, bread crumbs, red pepper, green onion, cilantro, chili sauce, garlic, chili powder, cumin, and salt; blend mixture with fork then stir in beaten egg. Shape mixture into 4 large patties; refrigerate 30 minutes. Preheat grill to high heat. Coat a sheet of aluminum foil with Full Circle Canola Oil Cooking Spray. Place patties on foil on hot grill. Cook 7 to 8 minutes per side. Toast split rolls on grill until lightly browned on cut sides. Place cheese on bottom of bun. Serve patties on rolls with arugula, guacamole and micro greens. 4 servings.

Grilled Peaches with Ice Cream

Put fresh peaches on the grill to bring out their sweet and delicious flavor. To truly make this a decadent dessert, add a scoop of ice cream on top.

Ingredients:

1 peach

1 scoop of vanilla ice cream

Brown sugar

 

Directions:

Cut peach in half and place skin-side up on medium-high grill.

Remove once peach has a good char.

Sprinkle brown sugar over the charred side of the peach and top with a scoop of ice cream.

Grilled Pizza

Skip the oven and try this grilled pizza!

Ingredients:

  • Single serving of pizza dough
  • 1 cup pizza sauce
  • 1/2 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • Handful of sliced cherry tomatoes

Directions:

Roll dough into an 8-inch circle and brush both sides of dough with oil.

Place dough carefully onto medium-high heat grill for 3 minutes. Once the dough has started to char and set, remove from grill and place char-side up. Spread pizza sauce, cheese, and tomatoes on top. Place carefully on grill for 3 more minutes until the bottom is slightly charred and crispy.

Remove from grill and enjoy!

 

Mango Banana Smoothie

The perfect tropical combination of mango and banana blended together.

  • 2 mangoes, cut into cubes
  • 1 banana
  • 1 cup coconut milk
  • 1 cup vanilla yogurt, greek yogurt if preferred
  • 1 cup ice

Add all ingredients except ice to blender. Blend until smooth. Add ice and blend for 2 minutes until smooth.

Strawberry Banana Smoothie

Strawberries and bananas are the perfect blend for your morning.

Ingredients:

  • 1 bag (10 oz.) Full Circle Organic Frozen Strawberries
  • 3 small to medium ripe bananas
  • 1 cup strawberry banana yogurt
  • 1 cup Full Circle Organic Coconut Milk
  • 2 tablespoons Full Circle Organic Honey

Directions:

Combine strawberries, bananas, yogurt, milk and honey in a large blender container. Cover and blend on low until strawberries are chopped, increase speed and blend until smooth.

Yield: 4 servings

Garden Fresh Red Potato Salad

Nothing says warm weather like a delicious and zesty potato salad.

What you’ll need:

  • 2 pounds small red potatoes
  • 1 tablespoon Full Circle Sea Salt
  • 2/3 cup thinly sliced Full Circle Organic Celery
  • ½ cup shredded Full Circle Organic Carrot
  • 1/3 cup finely chopped red pepper
  • ½ cup Full Circle Organic Green Onions, chopped
  • ½ cup chopped Full Circle Organic Parsley
  • ¼ cup Full Circle Organic Extra Virgin Olive Oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Full Circle Organic Dijon Mustard
  • 1½ teaspoon Full Circle Frozen Chopped Garlic
  • ½ teaspoon ground Full Circle Mixed Peppercorns

Directions:

Cut potatoes into quarters; place in a large pan and cover with cold water, add salt. Bring potatoes to boil over medium heat, boil gently 5 minutes. Shut heat, cover and let stand 5 minutes. Reserve ¼ cup potato cooking liquid. Drain potatoes, do not rinse, transfer to a large bowl. Add celery, carrots and red pepper. Combine green onion, parsley, olive oil, lemon juice, mustard, garlic and peppercorns in small food processor bowl; while processing, drizzle in reserved potato cooking water and process, pulsing until blended. Toss dressing into potatoes and vegetables. Cover and refrigerate at least 1 hour before serving. 8 servings.

Get more Full Circle recipes like this here. 

Black Bean Salsa

All around goodness with this tasty chip dip.

What you’ll need:

  • 1 (15 oz.) can Full Circle Organic Black Beans
  • 1 (15 oz.) can Full Circle Organic Pinto Beans
  • 1 (15 oz.) can Full Circle Organic Whole Kernel Corn
  • 1 medium Full Circle Organic Red Pepper, chopped
  • 1/2 cup sliced green onion
  • 1/3 cup finely chopped Full Circle organic Cilantro
  • 1 medium jalapeno pepper, seeded, finely chopped
  • 2 teaspoons Full Circle Organic Frozen Chopped Garlic or 1 clove, minced
  • 1 (14.5 oz.) can Full Circle Organic Diced Tomatoes
  • 1 cup Full Circle Organic Italian Dressing
  • 1/2 teaspoon Full Circle Organic Sea Salt
  • Full Circle Tortilla Chips

Directions:

Place black beans, pinto beans and corn in a colander, rinse and drain well. Place beans, corn, red pepper, green onion, cilantro, jalapeno and garlic in a large bowl and toss to combine. Add tomatoes, dressing and salt; toss again until well mixed. Cover and refrigerate at least 4 hours or overnight for flavors to blend. Serve with tortilla chips.

Get more great Full Circle recipes like this here. 

It’s time for spring cleaning!

With warmer weather it’s time to open the windows, let in the fresh air and start your spring cleaning. This time of year our homes need more than vacuuming, sweeping and dusting. Now is a great time to organize closets, dust the blinds and clean the garage.

Here are a few ideas to add to your spring cleaning list:

-Clean light fixtures and replace bulbs

-Wash walls, baseboards, and door knobs

-Empty the coat closet

-Clean stove top and oven

-Wash windows and screens

-Touch up the ceiling fans

Make a realistic check list so you can mark off those assignments as they are finished. Choose one room at a time to arrange, deep clean and organize.

Before you start your spring cleaning projects make sure you have all of the supplies:

-Wood Polish

-Glass Cleaner

-Paper Towels

-Dusting Spray

-Boxes/Trash Bags

-Cloths, Micro fiber or dish towels

All of these items can be found at any of our locations and remember to check the weekly ad for additional savings. Get ready to start tackling those cleaning projects you have been putting off during the cold winter days.

Mandarin Orange Balsamic Salad

Quick and refreshing salad filled with freshness, sweetness and crunch.

  • 4-5 cups romaine lettuce
  • 1 can mandarin oranges (reserve juice)
  • 1/3 cup sliced almonds
  • 2-3 tablespoons juice from canned mandarin oranges
  • 1 tablespoon dijon mustard
  • 1-2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil

Toss together the lettuce greens, mandarin oranges and sliced almonds. Make the salad dressing by mixing juice, mustard, vinegar and olive oil. Whisk well. Pour dressing over salad and enjoy.

Raspberry Oatmeal Bars

A berry delicious option for dessert, snack or even breakfast.

  • 1 cup all purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1/3 cup granulated sugar
  • 1/4 light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup raspberry jam, or any other fruit jam you prefer

Preheat oven to 350 degrees F.  Line a 8×8 pan with foil. Leave some foil overhanging on all sides. Spray foil with cooking spray. Mix flour, oats, granulated sugar, brown sugar and salt in a bowl.  Add melted butter and vanilla. Stir until combined and dry ingredients are moist. Reserve 1 cup of oat mixture. Pour the rest of mixture into pan. Press down until layer is smoothed onto bottom of pan. Spread jam over the crust and top with reserved oat mixture. Bake for 28-30 minutes. Jam should start to bubble and crumb topping will look slightly golden. Let cool completely on cooling rack. Cut into squares and enjoy!