Organic Salad with creamy tangerine guava mango dressingServes 6
Total: $11.30
Dressing:
5.3 oz Oikos Organic Greek Yogurt
2oz Noble 100% Pure Tangerine Guava Mango Juice
2 tsp Wild Honey
1 tsp diced Shallot
Salt and pepper to taste
Whisk yogurt in bowl until smooth. Add honey and shallots and continue to whisk until well incoporated. Slowly add Tangerine Guava Mango Juice until blended. Season with salt and pepper to liking. Refrigerate until serving.
Salad:
Earthbound Farm Organic Heirloom Lettuce Leaves (washed and dried lightly with paper towel)
Cal-Organic Farms Peeled Yellow Baby Carrots cut in half
1 Organic Gala Apple (washed, cored and sliced)
1 Organic Granny Smith Apple (washed cored and sliced)
8 Heirloom Cherry Tomatoes sliced in half
Mix all ingredients in large wooden or plastic bowl. Cover with damp paper towel and store in refrigerator until ready to serve.
Chicken and Chiocciole Pasta with cilantro pesto
Serves 6
Total: $15.96
Cilantro Pesto:
One Bundle of fresh Cilantro (stems removed)
2 cloves of garlic
1/8 cup slivered almonds
1 Tbl Extra Virgin Olive Oil
Salt and Pepper to taste
Combine all ingredients in food processor and pulse until smooth. Season to taste.
Pasta:
One Package Precooked 100% Whole Wheat Organic Chiocciole Pasta
3 Precooked diced Springer Mountain Farms Chicken Breast
½ tsp crushed red pepper flakes
4 tbsp Extra Virgin Olive Oil
8 Heirloom Cherry Tomatoes cut in half
8 Brussels Sprouts (Cut in half, leaves removed and cooked in boiling water for 30 seconds)
Salt and Pepper to taste
While pasta is still warm, fold in diced chicken breast. Stir in prepared cilantro pesto, crushed red pepper flakes and olive oil. Gently fold in tomatoes and Brussels sprout leaves. Season with salt and pepper; serve warm or room temperature.
