The Hills Market Blog
We're sharing seafood ideas that are perfect for Lenten Fridays! Check out this flavorful Bobby Flay recipe courtesy Bon Appetit!
Slow-Cooked Salmon, Chickpeas, and Greens
2 tablespoons olive oil, plus more
1 15.5-oz. can chickpeas, rinsed
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 garlic clove, thinly sliced
1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-oz. skinless salmon fillets
Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30-35 minutes.
VINAIGRETTE AND ASSEMBLY
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.
4 to 6 tilapia fillets
1 cup soft fresh bread crumbs
4 tablespoons butter, divided
1 1/2 teaspoons Cajun seasoning
Pinch dried thyme
1/2 teaspoon salt
Dash black pepper
Heat oven to 400 F. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan. Brush with 1 tablespoon of the melted butter.
Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings. Sprinkle the crumbs over the tilapia fillets.
Bake the fish fillets for 15 to 20 minutes, or until fish is cooked through. Fish will flake easily with a fork when done. Carefully remove the fillets to plates with a spatula. Serves 4.
1 Kick Start or Garden Thyme Burger
1 tbs. olive oil
½ cup onion, diced
½ cup carrot, diced
½ cup celery
1½ tsp. salt
1 pound brown lentils, picked and rinsed
1 15 oz. can diced tomatoes
2 quarts vegetable broth
Heat oil in large soup pot. Sauté Luna Burger, onion, carrot, celery, and salt for 7-8 minutes or until onions are translucent and Luna Burger is crumbled.
Add lentils, tomatoes, and broth. Bring to a boil. Reduce to low, cover and simmer 35-40 minutes, or until lentils are tender.
Use an immersion blender to puree if desired.
Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com.
2 Garden Thyme Luna Burgers
1 large onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
2 cup vegetable broth
¼ cup whole wheat ﬂour
¼ cup ﬁnely chopped fresh parsley, plus a little extra for garnish
½ tsp. salt
Black pepper to taste
3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
⅓ cup non-dairy milk
¼ cup margarine or grapeseed oil
¾ tsp. salt
Black pepper to taste
Place potatoes in a pot and cover with water. Cover and bring to a boil. Let boil for 20 minutes or until they easily cut with a fork. Drain and return to pot. Add milk, margarine, salt, and pepper.
Use a potato masher to mash everything together until creamy. Keep warm until ready to use. Pre-heat the oven to 375°.
In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Add the onion and sauté for an additional 5 minutes. Then add garlic, salt and pepper and sauté for 1 minute more (add a tbs of water or oil if veggies begin to stick). Stir in the corn and peas.
Mix together the broth and ﬂour until mostly dissolved, a few lumps are ok. Add to the burger/veg mixture along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally (it will thicken more as it bakes). Place ﬁlling in a 9x9 baking dish. Spoon potatoes over the ﬁlling.
Place in oven and bake for 20 minutes. Potatoes should be slightly browned. If they are not, place under broiler for 2-3 minutes.
Garnish with chopped parsley.
Learn how to make healthier versions of foods you love...the ones that might not be so good for you. Like Mac & Cheese. Or Pizza. Try a nut-based cheese sauce that will give you the healthy fat you need without all the saturated fats of dairy products.
2 Farmhouse Chili Luna Burgers
1 Bunch Chard, washed and chopped
8 oz. Dry Macaroni or Rotini Whole Wheat Pasta
1 cup cashews
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. pepper
½ tsp. salt (or more if cashews are unsalted)
1 tbs. lemon juice
1 tbs. prepared mustard
½ cup water
Bring a large pot of water to a boil. Add a pinch of salt to water. Add chopped chard and dry pasta to boiling water, following preparation time on pasta package.
In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Set aside.
Prepare the “Cheez” sauce: In a food processor or blender, process the cashews until very ﬁne. Add all additional ingredients and process until creamy. Set aside.
When pasta is cooked, drain pasta/chard mixture and return to pot. Stir in Luna Burger crumbles and “Cheez” sauce. Add a little extra water or non-dairy milk if if you prefer a thinner sauce.
Enjoy with a fresh side salad! Serves 2-3
We are continuing with our annual Columbus Chef Series of cooking classes this year! These classes include a one-hour demonstration from a top Columbus chef, followed by a three-course meal served with accompanying wines.
The class fee is $45 per person and includes instructions, recipes, dinner and three glasses of wine. All classes begin at 6:30 p.m. and reservations are required. Call 614.846.3220 or email us at email@example.com for reservations.
January 28th: Chef Zac of Local Roots
February 19th: Chef John Beck of 89 Fish & Grill
February 25th: Chef Matthew Heaggans of Bebe at the Hey Hey and Swoop! Food Truck
Watch for additional dates on our Cooking Classes page!
Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com. Check out The Hills Market Facebook page through the month of January for more healthy tips and recipes!
TIP #1: KNOW WHAT'S IN YOUR FOOD
In the Luna Burger kitchen, and in all 6 veggie burgers, the total number of non-GMO veriﬁed, pure plant ingredients is 33. Each burger has between 13 and 17 real whole food ingredients: beans, grains, vegetables, fruits, spices, herbs, vinegar, molasses, maple syrup. One of the best ways to move toward a healthier you is to look at the ingredient list of any processed food you're thinking of buying so you know what's in it! Choose ones that have short lists of recognizable ingredients and don't contain any chemicals, preservatives, or other ingredients you can't pronounce.
RECIPE: SPICY PEANUT LETTUCE WRAPS
2 Peanut Cilantro Luna Burgers
4 large Red Leaf Lettuce leaves (for wraps) or 4 Romaine Leaves (for lettuce boats)
8 slices of cucumber
10 baby carrots sliced in half
8 slices red bell pepper
A few sprouts (optional)
½ cup good peanut butter
½ cup hot water
2 tbs. soy sauce
2 tbs. honey
2 garlic cloves, minced
1 tsp. apple cider vinegar
2 tbs. fresh cilantro, minced
pinch of cayenne (optional)
salt to taste
In a skillet heat Luna Burgers as directed on package. Cut in half.
Whisk together peanut butter and hot water. Stir in remaining peanut sauce ingredients.
To construct: Lay each lettuce leaf ﬂat. Top with ½ a Luna Burger, sliced veggies and peanut sauce.
If using red leaf lettuce, fold up the bottom, fold in the sides and then roll up.
Trying to start the New Year off right? We can help! We'll be sharing easy, quick and healthy recipe options perfect for those of us who are always on the go.
Make this hearty salad recipe for an easy family dinner!
Kale, Rainbow Chard, Chicken, and Feta Salad
1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano(optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Rainbow chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese, or more to taste
1/3 cup raisins
1/3 cup chopped, toasted walnuts
Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.