Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.
Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.
½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
Heat large saucepot of salted water to a boil over high
heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with
ice water; once cooled, drain and pat dry.
In large bowl, whisk lemon juice, honey, salt and pepper;
whisking constantly, slowly drizzle in oil until emulsified. Add quinoa,
arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes
about 7 cups.
Toss together this harvest salad with fresh of leftover chicken from Birchberry Bistro. Make a healthy choice easy and pick up your last-minute ingredients today!
With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.
Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!
Cool, crisp and healthy salads are the perfect snack, starter or complete meal. When you get a salad right it is a colorful meal full of flavor, texture and nutrients. Follow these five steps to make every salad taste amazing!
Step 1: Choose a base- Decide what kind of salad you are going to make and then figure out the perfect leafy green. Remember the darker the green the greater it is in nutritional value. Some great options: Romaine, arugula, butterhead lettuce, red leaf, green leaf, spinach, cress, cabbage, collard green, etc.
Step 2: Add produce- This is where you add color, texture and flavor to your salad. The more color you add to your salad the more variety of nutrients you get. Put at least two types of produce into your salad for a total of 2 cups produce. Some great produce options: bell peppers, brocolli, carrots, cucumber, green beans, radishes, corn, tomato, cauliflower, beets, onions, mushrooms, etc.
Step 3: Make it filling with protein- A salad turns into a meal when you add protein. Choose lean sources of protein to keep your salad good and healthy. Some great protein options: black beans, chicken, ham, turkey, eggs, salmon, lentils, kidney beans, tuna, garbanzo beans, edamame, tofu, peas, pork,etc.
Step 4: Boost with flavor- Make your salad spectacular with salad toppings that add crunch and flavor. You don’t need much to boost your salad. Some great flavor boosters: bacon bits, chia seeds, cranberries, olives, raisins, salsa, almonds, blue cheese, feta cheese,etc.
Step 5: Dress it up- No salad is complete with dressing. Pick a salad dressing that will compliment the flavors. You don’t want to drown out your salad–you don’t need more than 2 tablespoons of dressing. Try out low calorie options or try a recipe to make your own.
Enjoy this light and healthy dinner that is fit for any age.
1 package (16 oz.) Full Circle Organic Frozen Raw, Peeled, Deveined 31-40 count Shrimp.
2 tablespoons Full Circle Organic Extra Virgin Olive Oil
1/2 teaspoon Full circle Organic Paprika
1/2 teaspoon Full Circle Organic Sea Salt
1/4 teaspoon Full Circle Organic Pepper
3 cups Full Circle Organic Baby Spring Mix Lettuce
2 Persian cucumbers, very thinly diagonally sliced
1/2 cup shredded Full Circle Organic Carrot
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon rind
4 whole wheat pocket pitas, halved
Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continuing cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with 1/2 cup salad and 4 to 5 shrimp.
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
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.