Adzuki Bean Salad

Menu Suggestion: Serve with smoked salmon or trout and asparagus.

Nutrition Tip: Adzuki Bean Salad Ginger contains anti-inflammatory com- with Carrots & Ginger pounds called gingerols that can help alle- viate arthritis pain and muscular discomfort. MAKES 4 SERVINGS

This nutritious and colorful salad is light and summery. Feel free to add more of the pickled ginger for a stronger flavor. PRODUCE 1 14 oz. can adzuki beans • 1 medium carrot 1 medium carrot, peeled and coarsely • 1 yellow OR red carrot grated ½ yellow OR red bell pepper, diced • scallions 2-3 scallions, thinly sliced *use both white and green parts BULK/GROCERY ¼ pickled ginger, chopped • 1 14 oz. can adzuki beans 1 T. black sesame seeds • pickled ginger • black sesame seeds dressing: ¼ tsp. sesame oil (raw, not toasted) • sesame oil (raw, not toasted) 2 T. tamari OR shoyu • tamari OR shoyu 1 T. liquid from the pickled ginger • maple syrup 1 T. maple syrup 1. Drain and rinse the beans. Put them in a large bowl. 2. Gently stir the carrot, pepper, scallions, ginger and sesame seeds into the beans until they are evenly distributed. 3. In another bowl, or jar, mix the dressing ingredients together well. 4. Pour the dressing over salad and stir gently until well coated.

Menu Suggestion: Serve with corn tortillas or chips. Note: To use tomatillos: Remove the papery brown husk and rinse off the sticky resin that’s on the Beef & Tomatillo skin. To store tomatillos: Keep them in a paper bag in the refrigerator. They will last up to a Soup month. MAKES 4 SERVINGS

Instead of beef stew chunks, you could also use lamb stew chunks or cubed bison round steak. PRODUCE • 1 large potato (preferably Yukon 1 lb. beef stew chunks Gold) 1 large potato (preferably Yukon Gold), • 1 onion peeled and chopped • 1 zucchini 1 onion, chopped • 1 lb. tomatillos 1 medium zucchini, chopped 1 lb. tomatillos, chopped *see note • 1 bell pepper (any color) 1 bell pepper (any color), chopped • OPTION: cilantro 3 c. beef OR chicken stock BULK/GROCERY ½ tsp. salt *Note: If you’re using home- • 1 4 oz. can dried green chiles made stock you’ll need 1 tsp. more salt • beef OR chicken stock (boxed, canned 1 tsp. cumin OR chili powder OR powdered) 1 4 oz. can diced green chiles MEAT/SEAFOOD 1½ c. frozen sweet corn • 1 lb. beef stew chunks DAIRY OPTION: sour cream and/or fresh • OPTION:sour cream cilantro for garnish. HERBS/SPICES 1. Put everything in the slow cooker • cumin OR chili powder except the sweet corn. Mix well. Cook FREEZER on low for 6-8 hours. • 1 10 oz. bag frozen sweet corn 2. Add sweet corn and continue cooking until hot throughout. Serve with sour cream and/or cilantro, IF using.

Note: The Wedge sells both fresh and frozen Mango Lime Couscous shrimp in a variety of sizes -- any kind will be good here. with Shrimp MAKES 4 SERVINGS

This easy and flavorful dish is a summer favorite.

½-1 lb. shrimp, peeled *see Note PRODUCE 1½ c. water • 1 lime salt • cilantro 1 c. couscous • scallions 1 10 oz. bag frozen mango, thawed 2 scallions, thinly sliced BULK/GROCERY ¼ c. cilantro, chopped • 1 c. couscous ¼ c. olive oil • olive oil 2 T. lime juice • honey 1 T. honey OPTION: cashews OR macadamia nuts

OPTION: ¼ c. cashews OR macadamia nuts, chopped coarsely MEAT/SEAFOOD • ½-1 lb. shrimp 1. Bring water to boil in a medium saucepan. Drop the shrimp in and cook for FREEZER 1-2 minutes, until pink. Drain and rinse • 1 10 oz. bag frozen mango under cold water. Set aside. 2. Bring 1½ c. water and a pinch of salt to boil in a medium saucepan. Add the couscous and bring it back to boil. Add the mango and turn the heat off. Let the couscous and mango stand for 5-7 minutes, until all the water has been absorbed. 3. Stir in the scallions, cilantro, shrimp and nuts, IF using. 4. In a small bowl, combine the olive oil, lime juice, honey and a pinch of salt. Mix well and pour over the couscous. Copyright © 2009 Jennette Turner Stir gently to coat.

Menu Suggestion: Serve with grilled chicken or fish.

Nutrition Tip: Fresh tomatoes are a great source of disease- Pasta with Basil preventing antioxidant nutrients such as and Ricotta beta-carotene and vitamin C. MAKES 4 SERVINGS

This light pasta dish is as easy and fast as it is delicious -- perfect for summer.

8-10 oz. pasta, any kind PRODUCE 1-2 T. olive oil • cherry tomatoes salt • basil 8 oz. ricotta OR ricotta salata cheese 1½ c. cherry tomatoes, halved GROCERY/BULK ¼ c. pine nuts • 8-10 oz. pasta, any kind ¼ c. chopped basil, loosely packed • olive oil

1. Cook pasta as per directions on pack- • pine nuts age. Drain and toss with olive oil and a couple pinches of salt. Set aside. DAIRY/DAIRY ALTERNATIVE 2. Place the ricotta in a large mixing bowl • 8 oz. ricotta OR ricotta salata cheese and crumble with a fork. If you’re using ricotta salata, using a knife to break it up before crumbling is helpful. 3. Pour the cooked pasta into the ricotta bowl. Add the tomatoes, pine nuts and basil. Stir to evenly distribute the ingredients.