Asian Lettuce Salad

Ingredients

2 tablespoons yellow mustard seeds, plumped by soaking in tamari
12 ounces raw organic turkey tenders
⅓ cup Oriental Hoisin Sauce
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
1 ½ cups fresh sliced shiitake mushrooms
1 ½ cup fresh sugar snap peas, strings removed
1 clove garlic, minced
½ cup sliced scallions
1 cup BroccoSprouts
8 whole Boston Lettuce leave, washed and dried

Directions:

Coat turkey with hoisin sauce & lime. Marinate in refrigerator overnight. In a medium sauté pan, heat ½ tsp. sesame oil at medium/high heat. When hot, add mushrooms & sauté 1 minute. Add sugar snap peas & sauté 1 minute more. Toss in garlic. Place vegetables on plate. Heat the remaining oil & when hot, add the marinated turkey & sauté until brown. Shred turkey. Add mustard seeds, scallions & BroccoSprouts. Serve in lettuce leaves.

Stuffed Salmon

Ingredients

1 slice whole grain sprouted bread, cut into ¼-inch cubes
½ cup BroccoSprouts, packed tightly
⅓ cup thinly sliced scallions
¼ cup dried cherries
¼ cup finely chopped dried apricots
1 egg white, lightly beaten
2 tablespoons fresh lime juice
12 ounces center cut salmon fillet (at least 1 inch thick)

Directions:

Preheat the oven to 400 degree,. In a medium bowl, combine the first 6 ingredients plus ONE tablespoon of the lime juice. Place the salmon on a flat surface and using a very sharp knife, horizontally slice the filet in half, but leave on side intact. Place the filling in the center and press in gently. Drizzle all with the remaining lime juice. Place on a greased baking pan and bake 15-20 minutes. Divide in half and serve immediately.

Mediterranean Salid with Forever Dressing

Ingredients

Mediterranean Salad:
½ cup pitted Greek olives
3/4 cup drained and sliced roasted red bell peppers
1 cup chick peas, drained
1 cup sliced hothouse cucumber
6 ounce can albacore tuna (in oil), lightly drained
1 tablespoon fresh lemon juice
1 teaspoon oregano leaf
2 cups BroccoSprouts
½ cups watercress, washed, toughest stems removed (but
not all of the stems)
Forever Citrus Dressing:
1 tablespoon each: grapefruit, lemon and lime juice
2 tablespoons prepared whole grain mustard
½ cup plain nonfat yogurt
2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
Mix ingredients and refrigerate

Directions:

In a medium bowl, combine all of the ingredients except the BroccoSprouts® and watercress. Toss to mix. Line salad plates with BroccoSprouts® and watercress. Mound the tuna salad on top of the greens. Serve with Forever Citrus Dressing and keep chilled.

Cream of Brocco Sprouts Soup

Ingredients

1 tablespoon olive oil
⅓ cup onion, diced
⅓ cup carrot, diced
⅓ cup celery, diced
½ teaspoon garlic, minced
⅓ medium-size baking potato, diced
1 package Life-Force Foodstm BroccoSprouts®
2 cups chicken broth
½ tablespoon lemon juice
Salt and pepper to taste

Directions:

In a large stock pot sauté olive oil, onions, carrots, celery, and garlic over medium-low heat until translucent and soft, about 15 minutes. Add potato and 4 cups stock. Increase heat to medium-high and bring to a boil. Reduce heat and allow soup to simmer until potatoes are tender, about 20 minutes. Remove soup from heat, add BroccoSprouts® and let cool 10 minutes; Stir in lemon juice and add salt/ pepper to taste. Use an immersion blender or regular blender to pure soup until smooth and creamy. Add additional stock to thin soup to desired consistency while pureéing.

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