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Cook's Corner

Greek Spinach Rice
Serves 6

1 1/2 cups brown rice
2 cups water
1 (28 oz) can diced tomatoes
1 T chopped fresh dill
1 onion, chopped
2 cloves garlic, minced
1 lb spinach, chopped
1/4 cup lemon juice
2 T olive oil
Salt and pepper to taste
Lemon wedges for garnish

Sauté onion and garlic in olive oil until tender, add rice and allow to “toast” a few minutes, stirring constantly. Add remaining ingredients except for lemon wedges and simmer, covered, until rice is cooked, about an hour.

From hubpages.com/hub/cheap-healthy-recipes

Baked Brie with Peaches
Serves 8

8 oz round Brie cheese
2 T raspberry preserves
1 cup diced, peeled peaches
1 T brown sugar

Preheat oven to 400° F. Place Brie in small shallow baking dish. Spread preserves evenly over cheese and top with peaches. Sprinkle with brown sugar. Bake for 10-12 minutes or until cheese softens. Serve with crackers.

From www.about.com

Warm Asparagus & Citrus Salad
Serves 4

1 bunch fresh asparagus spears, ends trimmed
2 T extra virgin olive oil plus more for vinaigrette
3-4 T red wine vinegar
1 tsp honey
Zest of half a lemon
3/4 tsp Dijon mustard
Extra virgin olive oil
Salt
Pepper
1 blood orange, peeled and segmented
1 orange, peeled and segmented
Small block Parmesan cheese (optional)

Preheat oven to 350° F. Drizzle asparagus with 2 tablespoons of olive oil and season with salt and pepper. Place asparagus on a foil-lined baking sheet (for easy cleanup), and cook in the oven for 10-15 minutes or until bright green and tender-crisp.

Meanwhile, combine vinegar, honey, lemon zest and mustard in a bowl and slowly whisk in olive oil until desired consistency is reached. Season with salt and pepper to taste.

Plate asparagus and drizzle liberally with a few tablespoons of the vinaigrette. Top with orange and blood orange segments and drizzle with remaining vinaigrette, to taste. Garnish with thin ribbons of Parmesan cheese.

From www.thedailygreen.com

Avocado and Tomato Salad
Serves 8

4 cups medium-diced avocado,
2 cups grape or cherry tomatoes
2 cups peeled, medium-diced cucumber
1 cup small-diced red onion
4 T chopped cilantro
2 T minced garlic
2 T lime juice
1/4 cup olive oil
Salt and pepper to taste

Gently toss ingredients together and serve on a bed of fresh lettuce.

From: www.florida-agriculture.com

Arugula Pesto
Makes 1 1/2 cups

2 cups packed arugula leaves
1/2 cup pecans
1/2 cup fresh Parmesan cheese
1/2 cup olive oil
6 cloves garlic
Juice of 1 lemon, freshly squeezed

Lightly brown all the garlic cloves in a little olive oil in a skillet over medium-high heat, about 10 minutes. Remove the garlic from the pan, cool and remove the skins. Dry roast the nuts in a pan with no oil over medium heat until lightly brown. Combine the arugula, pecans and cooked garlic into a food processor.

Pour in the lemon juice and pulse while drizzling the olive oil into the processor.

Remove the mixture from the processor and put into a bowl. Stir in Parmesan cheese. Mix with freshly prepared pasta of your choice. Tip: This is a very versatile recipe. It can be used as a spread for sandwiches, in pasta dishes or as a veggie dip. Freeze the leftover pesto in an ice cube tray then put into freezer bag for later use.

From: www.florida-agriculture.com

Spicy Stir-Fry Chinese Cabbage
Serves 4-6

1 lb Chinese or Nappa cabbage
1 large garlic clove
2 green onions
2 T vegetable or peanut oil, for stir-frying
2-3 tsp chili paste, according to taste
1 T rice wine, dry sherry, or white wine
1/2 tsp salt
1/4 cup water
1 tsp sugar
1-2 tsp soy sauce, optional
1 tsp cornstarch mixed in 4 tsp water

Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chili paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.

Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.

Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.

Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.

Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.

From: http://chinesefood.about.com

Wilted Greens w/ Balsamic Fried Eggs
Serves 2

2 T olive oil
1 medium garlic clove, finely chopped
6 oz dandelion greens (about 1 small bunch), washed, thoroughly dried, ends trimmed, and coarsely chopped
4 large eggs
1/4 cup balsamic vinegar
Salt and pepper to taste

Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When it shimmers, add the garlic and cook until it just starts to color, about 30 seconds.

Add the dandelion greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide the greens between 2 serving plates.

Wipe out the pan, return it to medium heat, and add the remaining 1 tablespoon olive oil. When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges and the pan is almost dry, about 3 minutes.

Carefully add the balsamic vinegar and cook until it is reduced and syrupy, about 2 minutes. Place 2 eggs on each mound of greens, evenly divide the vinegar reduction, season with freshly ground black pepper, and serve with toast.

From: www.chow.com

Squash and Zucchini Noodles
Serves 4-6

2 T olive oil
2 tsp minced garlic
2 large summer squash
2 large zucchini
1/4 cup chicken stock or water
2 T chopped parsley
2 T grated Parmesan cheese
Salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thin strips. Heat olive oil in a large sauté pan over high heat; add garlic and squash “noodles” and sauté very briefly, approximately 30 seconds. Add chicken stock or water; continue to cook for an additional 2 minutes. The steam created will help cook the “noodles.” Season with salt and pepper. Toss “noodles” with parsley and Parmesan cheese and serve immediately.

From: www.florida-agriculture.com

Blueberry Chutney
Makes 1 cup

1/2 cup raspberry vinegar
1/2 cup sugar
1 medium onion, minced
1/4 tsp fresh minced ginger
1/8 tsp ground cinnamon
1 tsp minced lemon rind
Pinch of cayenne pepper
Pinch of salt
3 cups fresh blueberries
1/4 cup dried cranberries

Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes. Add 1 cup of fresh blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups blueberries and simmer another 10 minutes.

Use in place of your favorite relish. It’s perfect with pork roast, duck, venison, broiled meats such as chicken or beef, or as a topping for a turkey or chicken sandwich. Or use it as an appetizer by topping a small wheel of brie cheese with the chutney and serving it with crackers or bread.

From www.wildblueberries.com

Blueberry Bran Muffins
Makes 12

1 cup unbleached white flour
1/3 cup whole wheat flour
3/4 cup wheat bran
1/3 cup plus 1 T light brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 large egg white, lightly beaten
1/4 cup un-sulphured molasses
1 tsp pure vanilla extract
2 T canola oil
1 cup buttermilk
1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Preheat oven to 375° F and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray with non-stick vegetable oil spray. Set aside.

In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, oil and buttermilk. Add the wet ingredients to the dry ingredients, and stir until moistened. Gently stir in berries, making sure not to crush them.

Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 18–20 minutes or until toothpick inserted into the center of muffin comes out clean.

Remove from oven and place on a wire rack to cool slightly before serving.

From: www.joyofbaking.com

Blueberry Oat Cake
Serves 6-8

1 cup fresh blueberries
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup granulated sugar
6 oz fat-free vanilla yogurt, about 2/3 cup
1 T lemon juice
1/4 cup milk
2 large eggs
Cinnamon sugar for topping, optional

Heat oven to 325° F. Grease and flour a 9x5x3-inch loaf pan.

Combine the blueberries with flour, oats, baking powder, salt, 1/2 teaspoon cinnamon, and 1 cup granulated sugar.

In another bowl, whisk yogurt with lemon juice; whisk in the milk and eggs. Pour yogurt mixture into the dry ingredients and stir until blended. Spoon into the prepared pan; sprinkle with cinnamon sugar mixture (about 3 teaspoons sugar to 1/4 teaspoon cinnamon). Bake for 35 to 45 minutes, or until a toothpick inserted in center comes out clean.

From: www.southernfood.about.com

Blueberry Bread Pudding
Serves 6-8

4 cups bread cubes
1/4 cup butter or margarine, cut in pieces
2/3 cup granulated sugar
1/4 tsp salt
2 cups fresh or frozen blueberries, rinsed well and drained
1/4 cup water
2 T fresh lemon juice
Cream

In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice. Pack mixture into a generously buttered 1 1/2-quart baking dish. Cook at 350° F for 40 minutes until set. Serve blueberry bread pudding hot or cold with cream or a bourbon sauce.

From: www.southernfood.about.com

Baby Food Recipes

Creamy Banana-Cado (4-6 months)
Makes approximately 1 cup

Peel and de-pit a ripe avocado. Cut “meat” out and mash with a fork. Peel and mash 1 banana. Place in a blender or food processor and puree until desired texture is achieved. Avocados and bananas do not need to be cooked.

From: www.wholesomebabyfood.com

Pea & Potato Puree (6-9 months)
Servings 2-3

2 oz peas (or 2 large handfuls), shelled
3 potatoes peeled and chopped
Fresh mint leaves (optional)

Steam the potatoes until tender. Alternatively, bring a small pan of water to the boil, add the potatoes and cook until tender.

A few minutes before the potatoes are done, add the peas and cook until just tender. Drain, add the mint (if using), and whiz with a hand-held blender or in a food processor.

Allow to cool before serving.

From: www.mybabyfoodrecipes.com

Apple and Pear Brown Rice (6-9 months)
Servings 2-3

2 oz brown rice
4 oz of apple juice
1 oz raisins
Half a small apple, cored, peeled and chopped
Half a small juicy pear, peeled, cored and chopped

Put all the ingredients into a small saucepan and bring to a boil. Stir well, then reduce heat and cover with a tight fitting lid. Simmer the mixture for approximately 30 minutes. By the end of the cooking time, the rice should have absorbed all the apple juice and should be tender.

From: www.mybabyfoodrecipes.com

Mashed Turnip & Carrot Delight (8-10 months)
Makes 1 -1 1/2 cups

1 very large turnip (or many small ones)
6 large carrots (or as many as you like)
Spice to taste

Peel skin off of the turnip and cut into pieces—the smaller you cut them, the faster they will boil. Place in a saucepan with water and boil until done (fork tender). Cut up carrots and steam until tender, or steam turnips and carrots together.

When turnip and carrots are ready, mash them together. Add spices as desired.

From: www.wholesomebabyfood.com

Blueberry Banana Yogurt (8-10 months)
Servings 2-3

1 cup blueberries
1 whole banana
1 cup plain yogurt
2 T wheat germ

For babies, microwave the blueberries just until the juices start to run, about 30 seconds. Place the banana, yogurt and blueberries in a blender and puree until smooth.

For toddlers, slice the banana. Microwave the blueberries just until the juices start to run, about 30 seconds. Place a little yogurt in a dish and top with banana slices, blueberries, wheat germ and serve.

From: www.wholesomebabyfood.com

Chicken and Peach Dinner (9-12 months)
Makes approximately 2/3 cup

4 oz cooked boneless chicken, chopped
2 oz cooked rice
1 ripe peach, skinned, stoned and sliced
1 T milk (you can use breast milk/formula if you prefer)

Place the peach, chicken, rice and milk into a food processor. Chop roughly. This recipe is suitable for babies capable of chewing soft lumps.

From: www.mybabyfoodrecipes.com

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