The Parkway District • 1235 Apalachee Parkway • Open Daily 8am - 10pm • 850.942.2557

Cook's Corner

Fresh Spring Salad
Serves 4-6

7 oz arugula
1 bunch of radish
1 cucumber
2 stalks celery
2 medium carrots
1 red bell pepper
1-2 T raw apple cider vinegar
1-2 T extra virgin olive oil
1 clove garlic
Fresh ginger
Salt and pepper to taste

Slice all the vegetables and combine in a big bowl. Crush the garlic and chop or grate the ginger. Combine the rest of the ingredients with the vegetables. Add vinegar and/or salt to taste.

From: www.rawfoodswitch.com

Italian Spinach Salad

4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 T snipped fresh dill
1 1/2 cups Italian salad dressing
1 tsp sugar
1/3 cup seasoned croutons

On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill. In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

From: www.tasteofhome.com

Carrot Radish Salad
Serves 4

3 cups shredded carrots
7 radishes, sliced and cut into strips
1/4 cup raisins

Lime Vinaigrette:
2 T lime juice
2 T olive oil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp grated lime peel
1/4 tsp pepper
Lettuce leaves, optional

In a small bowl, combine the carrots, radishes and raisins. In a jar with a tight-fitting lid, combine vinaigrette ingredients; shake well. Drizzle over carrot mixture and toss to coat. Serve in a lettuce-lined bowl if desired.

From: www.tasteofhome.com

Strawberry Spinach Salad
Serves 4

2 T sesame seeds
1 T poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 T minced onion
10 oz fresh spinach, rinsed, dried and torn into bite-size pieces
1 qt strawberries, cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

From: www.allrecipes.com

Sugar Snap Peas with Mint
Serves 4

1 lb sugar snap peas, ends pinched off and strings removed (about 5 cups)
2 T orange vinaigrette*
1/2 cup tightly packed mint leaves
Kosher salt and freshly ground black pepper

Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.

Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

From: www.wholeliving.com

*Orange Vinaigrette
Makes 3/4 cup

1/4 cup fresh orange juice
1/4 cup lemon juice
Kosher salt and freshly ground pepper
2 T extra-virgin olive oil
2 T canola oil

Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.

From: www.wholeliving.com

Asparagus Cashew Rice Pilaf
Serves 4

1/4 cup butter
2 oz uncooked spaghetti, broken
1/4 cup minced onion
1/2 tsp minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
Salt and pepper to taste
1/2 lb fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup cashew halves

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.

Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture, and serve warm.

From: www.allrecipes.com

Garlic Green Beans
Serves 6-8

1 1/2 lbs fresh tender green beans, trimmed
1 T butter
1 T olive oil
3 garlic cloves, minced
1 tsp kosher salt
1 tsp freshly ground pepper

Cook green beans in boiling salted water to cover for 3 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain.

Melt butter with oil in a medium skillet over medium-high heat; add green beans, garlic, salt, and pepper, and sauté 4 to 5 minutes or until thoroughly heated.

Note: The green beans may be blanched up to a day ahead. When you are ready to prepare supper, just toss the green beans in the skillet and sauté.

From: www.find.myrecipes.com

Corn Relish
Makes 3 pints

4 cups fresh corn kernels
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 1/4 cups sugar
2 tsp English style dry mustard
1 tsp salt
2 tsp turmeric
2 tsp celery seeds
2 1/2 cups distilled white vinegar

Combine ingredients and 1/2 cup water in a large saucepan. Bring to a boil; reduce heat and simmer for 15 minutes. Spoon vegetables into jars then pour liquid over them; let cool.

Will keep for 1 month when covered and chilled.

From: www.giftsfromyourkitchen.com

Greek Tomatoes
Serves 4

2 1/2 lbs tomatoes, thinly sliced
1 red onion, thinly sliced
3 oz ripe olives, pitted and sliced
1/2 lb feta cheese
Oregano to taste
1/2 cup olive oil
2 T cider vinegar
1/4 cup red wine vinegar

Layer tomatoes, onions, and olives in a 9 x 13 glass dish and sprinkle with feta cheese and oregano. In a small bowl, combine oil and vinegars. Pour over tomato mixture. Cover and refrigerate for several hours.

From: www.giftsfromyourkitchen.com

Zucchini Dip
Makes about 1 cup

2 cups shredded zucchini
1/2 cup plain yogurt
4 cloves minced garlic
1 tsp parsley
1/4 tsp salt
Fresh garden vegetables
1/4 teaspoon oregano (optional)

Shred zucchini. Squeeze out excess moisture. Mix together all ingredients.

Cover and chill in the refrigerator for 1 hour. Serve with fresh garden vegetables.

From: www.gardnersnet.com

Tim's Fresh Homemade Garden Salsa
Makes about 4 cups

3-4 green peppers (You can sub or mix yellow, red or orange for more color)
1-2 jalapenos (If you want a hotter salsa, use a habanera)
2 Vidalia onions
3 tomatoes (Use plum rather than beefsteak so the salsa is not too juicy. You can also substitute tomatillos as they tend to be not very juicy.)
Small bunch of cilantro
1/4-1/2 cup vinegar
1/4-1/2 cup red hot sauce
Optional Items: Corn, black beans, pineapple

Chop peppers, onions, tomatoes, jalapenos and cilantro. Do it manually rather than with an electronic chopper. The chopped pieces should be about the size of a corn kernel.

Mix all of the ingredient together in a large bowl. Now it's ready to eat!

From: www.gardnersnet.com

Chilled Cucumber Soup
Serves 4

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 tsp sugar
1 tsp dill weed
1/2 tsp salt
1/8 tsp white pepper
2 green onions, chopped
Fresh dill, optional

Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers.

Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired.

From: www.tasteofhome.com

Cucumber Salsa
Makes 4 cups

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 T lime juice
2 tsp minced fresh cilantro
1 tsp minced fresh parsley
1/2 tsp dill weed
1/2 tsp salt

In a large bowl, combine all ingredients. Cover and refrigerate for 1 hour. Serve with chips.

From: www.tasteofhome.com

Fresh Cucumber Rolls
Makes 12

1/2 cup cream cheese, softened
1 1/2 tsp prepared horseradish
1/4 tsp garlic powder
1/4 tsp curry powder
1 medium cucumber
1 ounce smoked salmon or lox, cut into thin strips
Kosher salt
Coarsely ground pepper
Chives

In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside.

With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up.

Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

From: www.tasteofhome.com

Chicken with Sugar Snap Peas & Spring Herbs
Serves 4

1 cup chicken broth (use no salt or low salt)
1 tsp Dijon mustard
1/2 tsp salt
Freshly ground pepper to taste
2 tsp plus 1 T flour, divided
1 lb thin-sliced chicken breast cutlets
1 T extra-virgin olive oil
8 oz sugar snap peas, cut in half (2 cups)
1 14oz can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional
3 T minced fresh herbs, such as chives, tarragon or dill
2 tsp champagne vinegar, or white-wine vinegar
Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3-5 minutes.

Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1-2 minutes. Remove from heat; stir in herbs and vinegar.

From: www.lifescript.com

Pan Seared Salmon with Lemon-Dill Yogurt Sauce
Makes 4 servings

1 cup plain yogurt
2 T chopped fresh dill
2 tsp lemon zest
1 T extra-virgin olive oil
1 T butter
4 4oz salmon fillets
1 T canola oil
3 cloves garlic, finely chopped
2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
Salt and pepper to taste

In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.

In a large sauté pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.

Heat canola oil; sauté garlic until fragrant. Add vegetables; sauté until heated through. Season with salt and pepper to taste. To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

From: www.wholeliving.com

Seared Steak Salad with Edamame & Cilantro
Serves 4

8 oz top round steak, 3/4-inch thick, trimmed of fat
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
4 cups mixed Asian greens, or mesclun greens
1 cup sliced snow peas
1 cup sliced red bell pepper
1/2 cup shredded red cabbage
1/2 cup cilantro leaves, chopped
1/3 cup shelled edamame, thawed
1/4 cup Sesame Tamari Vinaigrette

Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for (at least 5) minutes before slicing.

Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation: Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation: Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).

From: www.fitnessmagazine.com

Berry Patch Pie
Serves 8

Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1 1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 T lemon juice

On a lightly floured surface, unroll pastry. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond the edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.

From: www.tasteofhome.com

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