Roasted Broccolini

Roasted Broccolini

Ingredients

2 bunches broccolini
4 cloves garlic, crushed and peeled
1 to 2 tablespoons olive oil
Salt and pepper to taste

Steps

Preheat oven to 425 degrees.

With vegetable peeler, peel off woody ends of broccolini, and halve any thick stalks lengthwise. Place broccolini and garlic cloves on rimmed baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season to taste, toss to coat, then spread vegetables into single layer.

Roast 20-25 minutes until florets are brown and crispy.

Variations

  • Squeeze on lemon juice and sprinkle with parmesan cheese and/or toasted pine nuts. (You can even roast a lemon half along with broccolini!)
  • Drizzle on toasted sesame oil and sprinkle with red pepper flakes.

Source: Frieda’s Inc.

Blood Orange, Fennel, and Arugula Salad

Blood Orange, Fennel, and Arugula Salad

A simple and elegant salad that is truly a crowd pleaser. Add some roasted chicken breast to make a filling, main-course salad.

Ingredients

1 large or 2 medium fennel bulbs
1 shallot, peeled
2 blood oranges
1 navel orange
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
About 4 cups loosely packed arugula
Salt and pepper, to taste
1/4 cup pine nuts, toasted

Steps

Trim fennel bulbs, saving about 1 tablespoon of chopped fronds, then halve lengthwise. Roughly chop fronds and set aside.

Using mandolin or very sharp knife, slice fennel and shallot halves crosswise into paper-thin slices. With knife, peel oranges and slice crosswise into thin slices; set aside.

In bowl, add red wine vinegar, then whisk in thin stream of extra virgin olive oil until well combined. Stir in fennel fronds and season to taste.

In large salad bowl or on 4 individual plates, layer arugula, fennel, shallot, and orange slices. Drizzle with vinaigrette and sprinkle with toasted pine nuts. Serve immediately.

Source: Frieda’s Inc.

Wonton Pizza Bites

Wonton Pizza Bites

These bite-size pizzas can be made with either Frieda’s Wonton Wrappers, or Eggroll Wrappers cut into quarters, topped with just about anything you want. Endless delicious possibilities!

Base ingredients

12 pieces Frieda’s Wonton Wrappers, or 3 pieces Eggroll Wrappers, cut into quarters to make 12 pieces
Extra virgin olive oil, for brushing

toppings ingredients

The possibilities are endless when it comes to toppings! Here are some suggestions.

Start with marinara sauce:

Start with Alfredo sauce:

  • Mozzarella, goat cheese, grilled chicken, and artichoke hearts
  • Mozzarella, shallot slices, Gorgonzola cheese, and pine nuts

Steps

Preheat oven to 350 degrees. On baking sheet lined with parchment paper, lay out 12 pieces wonton or eggroll wrappers. Brush each piece with olive oil. Bake 5-8 minutes until lightly golden.

Take sheets out of oven, and top wontons or eggroll wrappers with toppings of your choice, starting with the sauce. Return to baking 15-20 minutes until cheese is melted (if used) and/or toppings are heated through. Serve immediately.

Source: Frieda’s Inc.

Fragrant Yellow Rice

Fragrant Yellow Rice

Easy way to dress up plain ol’ rice and add extra antioxidant boost. Serve with curry, or simply add any cooked protein to make a one-pot meal.

Ingredients

1 cup basmati or jasmine brown rice
1 tablespoon extra virgin olive oil or coconut oil
2 large cloves garlic, minced
1 tablespoon peeled and grated fresh ginger (about 1-inch piece)
1 teaspoon peeled and grated fresh turmeric root (about 1-inch piece)
2 cups water
1 bay leaf
1 2-inch piece cinnamon stick
3 whole cloves
1/2 teaspoon salt, or to taste
Optional garnish: 1/4 cup chopped cilantro leaves and/or toasted pine nuts

Caution: Turmeric stains skin, surfaces, and clothing. Use gloves and cover surfaces with plastic wrap. Check out our stain removal tips.

Steps

In bowl, rinse rice and drain.

In saucepan, heat olive oil on medium heat, then sauté garlic and ginger until fragrant. Add rice, water, turmeric, bay leaf, cinnamon stick, cloves, and salt. Stir and bring to a boil over medium-high heat. Cover, then reduce heat and simmer until water is absorbed and rice is cooked through, about 20-25 minutes.

Fluff rice with fork.

Remove bay leaf, cinnamon stick, and cloves before serving. Garnish with cilantro and/or toasted pine nuts. Serve as side to curry, grilled meat, or as meatless entrée.

Source: Frieda’s Inc.