Monthly Archives: July 2013
|July 30, 2013||Posted by Melissa under Cooking, Healthy Eating, Produce, Recipes|
The sizzle of the summer heat deserves a spicy salad, and we have that in Firecracker Salad. It’s cool and crisp with the kick of a jalapeño-infused dressing. Ingredients • 2 tablespoons fresh lime juice • 1 small jalapeño, seeded and coarsely chopped • 1 1/2 teaspoons Florida honey • 1/4 teaspoon cumin • 1/4 cup vegetable […] continue reading
|July 23, 2013||Posted by Melissa under Cooking, Healthy Eating, Produce, Recipes|
Salads are versatile and it doesn’t take many ingredients to make something spectacular. This Florida Fruit Salad with Lime and Honey uses simple, good ingredients. It’s a cinch to make, and on a hot day it is especially refreshing and juicy. Ingredients • 2 Florida mangoes, peeled and diced large • 1/4 seedless Florida watermelon (depending on size), […] continue reading
|July 21, 2013||Posted by Melissa under Cooking, Produce, Recipes|
I think that I could eat chicken at least once a day, every day. It is so versatile and it is fun to play and figure out new ways to prepare and serve it. This recipe for Florida Peanut Crusted Chicken with Carrot-Cucumber Salad is one of those great recipes. The final dish is fresh and […] continue reading
|July 19, 2013||Posted by Melissa under Cooking, Healthy Eating, Produce, Recipes|
Cucumbers are light and refreshing, and they add a distinctive flavor to salads. They are more than 95 percent water and low in calories, so it makes them a smart choice, too. We have several salad preparations using cucumbers as the star ingredient. Give them a try and let us know which is your favorite! Cucumber, […] continue reading
|July 18, 2013||Posted by Melissa under Healthy Eating, Produce, Recipes|
I love juicy, ripe tomatoes. There is just something about them – from round field tomatoes and heirloom tomatoes to cherry and grape tomatoes – that makes my mouth water. They are versatile and can be used in various dishes, either as the star or as a star addition. I could eat a simple caprese salad (fresh tomato, […] continue reading
|July 17, 2013||Posted by Nicole under Uncategorized|
Add some spice to your next fiesta with Florida Blue Crab Nachos! Ingredients 1/2 pound Florida crabmeat, drained, shell pieces removed 1 1/2 cups jack cheese blend, shredded 1 cup cooked black beans, drained and rinsed 2 medium-sized Florida tomatoes, diced 1 small can diced green chilies, drained 1/2 cup scallions, diced 1/4 cup fresh cilantro 1 teaspoon […] continue reading
|July 9, 2013||Posted by Melissa under Cooking, Produce, Recipes|
Florida in the summer seems slower to me. Maybe it is the heat, or maybe it is school being out, or maybe there doesn’t seem to be the urgency that exists during other seasons. While I enjoy cooking throughout the year, and especially love cooking foods in season when they are super fresh, I don’t […] continue reading
Florida in the summer seems slower to me. Maybe it is the heat, or maybe it is school being out, or maybe there doesn’t seem to be the urgency that exists during other seasons. While I enjoy cooking throughout the year, and especially love cooking foods in season when they are super fresh, I don’t love heating up my kitchen when it is already hot outside. This Curried Chicken, Green Bean and Almond Salad recipe fits the bill. It allows me to spend a little bit of time in the kitchen, but I’m not spending hours in a hot room.
• 12 ounces Florida green beans, trimmed, halved crosswise
• 2 cups roasted Florida chicken breast meat (from about 3 chicken breast halves), shredded
• 1 cup red onion, thinly sliced
• 5 tablespoons fresh Florida cilantro, chopped
• 2 teaspoons curry powder
• 1/3 cup plain nonfat yogurt
• 3 tablespoons low-fat mayonnaise
• 1 tablespoon fresh lime juice
• 2 tablespoons sliced almonds, toasted
1. Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
2. Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice.
3. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper.Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)
What’s your favorite summertime salad?