Learning Event Recipes

May 2, 2013 | Community News

Honeydew Lime Cooler (4 servings)

2 cups cubed honeydew melon
2 cups water
Juice of 1 lime
1 cup honey
Fresh mint sprigs if you like
1 lime, sliced

Puree the honeydew, 1/2 cup honey, water and juice from the lime in a blender.
Pour the mixture through a fine-mesh strainer, pushing pulp down with a spoon to release more liquid.
Divide the liquid among 4 glasses (or pour in large container) and top each one off with chilled seltzer.
Garnish each glass with mint and lime.

Pulled BBQ Chicken (8 servings)

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chili powder
1/2 teaspoon salt
2-1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Quinoa

Quinoa:
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Citrus Grilled Veggies

1/3 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 sprig of fresh rosemary OR 1/4 teaspoon dried rosemary
2 red bell-pepper, seeded and cored and sliced into 6 large pieces
3 large carrots, sliced lengthwise into 1/4 inch thick strips
1 medium sweet onion such as Texas or red, sliced into 1/2 inch rounds
2 summer squash, such as zucchini, yellow squash or pattypan, sliced lengthwise 3/4 inch thick

Combine first four ingredients in a large bowl and whisk together. Add vegetables to the citrus mixture and toss. Let sit for 15 minutes to one hour. Grill vegetables until slightly soft. Serve hot or at room temperature.

SHARE: Return To Previous Page