Beet & Pear Salad

April 2, 2009

Courtesy of BC Fresh

8 medium BCfresh BEETS, cooked and peeled
1/2 cup plain low-fat yogurt 125 mL
2 Tbsp. liquid honey 30 mL
1 tsp. Dijon mustard 5 mL
1/8 tsp. grated nutmeg .5 mL
2 Tbsp. chopped fresh mint 30 mL
Grated rind and juice from 1 orange
Salt and pepper
8 large BC LEAF LETTUCE leaves
Watercress sprigs


In large bowl, combine yogurt, honey, mustard, nutmeg, mint, orange rind and juice and salt and pepper to taste. Stir beets into yogurt dressing.

Arrange 1 lettuce leaf on each of 8 salad plates. Spoon beet mixture onto the top of the lettuce. Thinly slice pears. Arrange pear slices and watercress sprigs on top of beet mixture.

Makes 6 servings.


Garden Fresh Turkey Stir-Fry

February 28, 2009

* 1/2 tsp. EACH: salt, pepper, garlic powder & paprika
* 3 tbsp. vegetable oil
* 1 lb turkey breast, cut in 1/2 inch (1 cm) strips
* 1 EACH: yellow & green peppers, thinly sliced

* 1 cup snow peas
* 1/2 tsp. italian seasoning
* 8-10 cherry tomatoes

In a plastic bag combine salt, pepper, garlic powder and paprika; mix well. Add turkey strips and coat with seasonings. In a skillet or wok, heat 2 tbsp. (25 mL) oil; stir-fry turkey 3-4 minutes or until no longer pink inside. Remove from skillet, keep warm. Add remaining oil, yellow peppers, green peppers and snow peas. Stir-fry 1 minute. Sprinkle with italian seasoning; reduce heat and cook 2 minutes until vegetables are tender crisp. Add turkey and tomatoes. Heat 2 minutes longer until warmed through.

Slice turkey and vegetables ahead of time for fast preparation. Serve over hot boiled rice.