Quick Beef Stew with Root Vegetables

Serves 4

Ingredients:

• 1 ½ 1b Boneless beef chuck or sirloin, cut into 1 inch cubes
• 2 tablespoons of Spectrum Organic Spanish Olive Oil
• 2-3 cups of cubed carrots, parsnips, leeks and new potatoes
• Hain Sea Salt to taste
• Coarsely ground black pepper to taste
• 1 cup Organic Imagine Beef Cooking Stock
• 2 cups of red zinfandel wine
• 1 tablespoon of whole cloves
• ¼ teaspoon of ground cinnamon
• 3 whole bay leaves
• 6 thyme sprigs

Directions:

1. Sauté beef in oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
2. Season vegetables with salt and pepper and sauté until tender.
3. Stir in stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer, until beef is cooked through and tender about 2

Cajun Shrimp Stew

Serves 6

Ingredients:

• 1 ½ lb deveined shrimp and peeled
• ¼ cup of Spectrum Organic Spanish Olive Oil
• ½ cup of Arrowhead Mills Enriched Unbleached White Flour
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 cup green bell pepper, diced
• 1 cup of clam juice
• 1 cup of Imagine Organic Creamy Tomato Soup
• ¼ teaspoon of Hain Sea Salt
• ½ teaspoon of cayenne pepper or to taste
• 1 cup of thinly sliced scallion green part only

Directions:

1. Using a wooden spoon, combine together flour and oil in a heavy bottom skillet. Cook over a moderate heat, stirring constantly until the roux darkens in color, about 10-12 minutes.
2. Add onion, celery and bell pepper. Cook, stirring until pepper is tender about 8 minutes.
3. Stir in clam juice and tomato soup. Season with salt and cayenne to taste. Bring to a simmer, stirring occasionally, until liquid is thickened about 8-10 minutes.
4. Stir in shrimp and cook at a simmer for about 3 to 4 minutes until shrimp has cooked through. Stir in scallion greens and season to taste.

Serve over Bay Leaf Rice Pilaf.

Sausage with Caramelized Onions

Serves 6

Ingredients:

• 2 lb of smoked sausage (preferably beef or pork) cut into 3 equal lengths and scored several time
• 2 tablespoons of Spectrum Moroccan Olive Oil
• 6 cups of onion sliced thinly
• ½ teaspoon of Hain Sea Salt
• ¼ cup unsalted butter
• 1 cup of granny smith apple peeled, cored and diced
• 2 cups of Imagine Low Sodium Chicken Broth

Directions:

1. Heat ½ the oil in a large heavy skillet over a medium high heat. Brown sausages, in batches turning occasionally about 4 minutes. Transfer to a bowl and keep warm.
2. Pour off fat from skillet and wipe skillet clean. Add remaining oil and butter to pan and heat over a moderate heat. Add onions, stirring occasionally, cook until golden brown about 15-20 minutes.
3. Meanwhile stir apple and broth into onion mixture. Season to taste, bring to a quick simmer. Leave uncovered, stirring occasionally until apple is tender, about 7 minutes.
4. Add sausage back to pan and simmer, stirring until heated through about 1 -2 minutes.

Serve with Roasted Garlic Mashed Potatoes.

Turkey Chili with White Beans

Serves 8

Ingredients:

• 3 cups of Imagine Organic Beef or Chicken Broth or Stock
• 1 8 oz. can tomato sauce
• 1 28 oz. can of whole tomatoes
• 3 15 oz. cans of Westbrae® white beans
• ¼ teaspoon of ground cinnamon
• 1 ½ teaspoon salt
• 1 tablespoon of unsweetened cocoa powder
• 2 bay leaves
• ¼ cup chili powder
• 1 ½ lb lean ground turkey
• 1 ½ teaspoon ground cumin
• 1 ½ teaspoon of dried oregano
• 2 medium onions chopped
• 1 tablespoon of vegetable oil

For the garnish:

• 1 cup of chopped red onion
• 1 cup of chopped fresh cilantro
• 1 cup of sour cream or low fat yogurt

Directions:

1. Heat the oil in a heavy large saucepan.
2. Over a medium heat, add the onions; sauté until tender for about 10 minutes. Add the oregano and cumin; stir for 1 minute, increase the heat to medium high, add the ground turkey; stir to break up until no longer pink.
3. Keeping the beans aside, add the rest of the ingredients, breaking up the tomatoes with the back of a spoon as you stir. Bring to a boil. Reduce heat: simmer 45 minutes, stirring occasionally.
4. Add the beans and cook for a further 10 minutes.
5. Discard the bay leaves. Ladle chili into warm bowls and top with chopped red onion, cilantro and sour cream. Serve immediately.

Stir Fry Chicken with Oyster Mushrooms and Snow Peas

Serves 4

Ingredients:

• ½ cup of Imagine Organic Chicken Broth or Stock
• 1 tablespoon of toasted sesame oil
• ½ cup of oyster sauce
• 8 boneless chicken thighs skin off and sliced
• 3 cups of snow peas
• 1 tablespoon of Corn starch
• 2 tablespoon of Spectrum Canola Oil
• 1 tablespoon of chopped fresh garlic
• 1 tablespoon of chopped fresh ginger
• 6 scallions white part only shredded reserve green part
• 2 cups oyster mushroom caps sliced
• 1 cup of red bell pepper julienne

Directions:

1. In a medium Baking dish, combine the sesame oil, oyster sauce and corn starch and mix together, add the chicken coat well and marinate for 30 minutes.
2. Heat a large wok over a medium high heat. Add the oil and swirl the pan. When oil is hot add the garlic, ginger and the scallion white part only. Stir fry until lightly brown about 3 minutes.
3. Add the chicken and mushrooms and sauté stirring occasionally until brow about 8 minutes.
4. Add the stock and cook until the liquid is reduced by half, about 20 minutes.
5. Add the reserved red peppers and cook a further 2 minutes. Add the reserved peas and cook a further 3 minutes adjust the seasonings to taste.
6. Divide the stir-fry between four plates and garnish with cracked black pepper and scallion greens and serve.

Seared Wild Salmon with New Potatoes and Dijon Broth

Serves 4

Ingredients:

• 1 ½ cups of Imagine Organic Chicken or Vegetable Broth or Cooking Stock
• 4 (6oz) fillet of Salmon with the skin removed
• 1 ½ lb baby red bliss potatoes halved
• 2 tablespoon of unsalted butter
• 2 1 tablespoon of Spectrum Canola Oil
• 2 cups of dry white wine
• 2 green onions thinly shredded
• 2 tablespoons of Spectrum Apple Cider Vinegar
• 2 tablespoons of chopped tarragon leaves plus a sprig for garnish
• 1 tablespoon of Westbrae Dijon Mustard

Directions:

1. Preheat oven at 400F. Toss potatoes in a large saucepan cover with cold water and a pinch of salt bring to a boil over then lower to a medium high heat and boil for 10 minutes. Drain and cool. Toss potatoes with 1 tablespoon of the canola oil in a large baking dish and place on middle rack in oven.
2. Melt the butter and remaining canola oil in a heavy skillet over a high heat. Season salmon with salt and pepper and place flat side up in skillet and cook for 4 minutes. Turn salmon over and cook a further 2 minutes, set aside.
3. Combine wine, onions and vinegar in a medium size heavy sauce pan. Boil until the liquid has reduced by half, about 7 minutes. Add broth, chopped tarragon and mustard, bring to a boil.
4. Remove baking dish from oven and remove potatoes. Carefully place salmon fillets in baking dish, and scatter around the potatoes. Place baking dish back into oven, cover with broth and cook for a further 15 minutes until salmon and potatoes are cooked through. Garnish with tarragon sprigs and serve immediately.

Corn Chipotle Skillet Chicken with Watercress

Serves 4

Ingredients:

• 4 medium boneless chicken breasts with the skin removed.
• Hain sea salt and black pepper to taste
• 2 cups of Imagine Organic Cream of Corn Soup
• 2 teaspoons of minced chipotle in adobe sauce
• ¼ cup of sour cream
• 1 sticks of unsalted butter
• 2 garlic cloves chopped finely
• 2 bunches of watercress cleaned and stemmed
• ½ cup of cilantro leaves for garnish.

Directions:

1. In a large skillet melt the butter over a medium high flame add the garlic and cook for 3 to 5 minutes until golden add the chicken, cook uncovered for about 15 minutes until golden.
2. Turn the breasts over and continue cooking another 15 minutes add the corn soup and chipotle to just cover the breasts and cook a further 5 to 10 minutes until chicken has cooked through.
3. Stir in the sour cream.
4. Place the watercress on a platter and top with the chicken and the sauce, season to taste, garnish with cilantro leafs and serve immediately.

Seared Wild Salmon with New Potatoes and Dijon Broth

Serves 4

Ingredients:

• 1 ½ cups of Imagine Chicken or Vegetable Broth
• 4 (6oz) fillet of Salmon with the skin removed
• 1 ½ lb baby red bliss potatoes halved
• 2 Tbsp. of unsalted butter
• 2 Tbsp. of Spectrum Canola Oil
• 2 cups of dry white wine
• 2 green onions thinly shredded
• 2 tablespoons of Spectrum Apple Cider Vinegar
• 2 Tbsp. of chopped tarragon leaves plus a sprig for garnish
• 1 Tbsp. of Westbrae Dijon Mustard
• 2 Tbsp. of Spectrum Extra Virgin Olive Oil
• 4 cups of baby spinach leaves

Directions:

1. Preheat oven at 400F. Toss potatoes in a large saucepan cover with cold water and a pinch of salt bring to a boil over then lower to a medium high heat and boil for 10 minutes. Drain and cool, Toss potatoes with 1 tablespoon of the canola oil in a large baking dish and place on middle rack in oven.
2. Melt the butter and remaining canola oil in a heavy skillet over a high heat. Season salmon with salt and pepper and place flat side up in skillet and cook for 4 min, turn salmon over and cook a further 2 mins, set aside.
3. Combine wine, shallots and vinegar in a medium size heavy sauce pan. Boil until the liquid has reduced by half, about 7mins. Add broth, chopped tarragon and mustard, bring to a boil.
4. Remove baking dish from oven and remove potatoes, carefully place salmon fillets in baking dish and scatter around the potatoes. Place baking dish back into oven, cover with broth and cook for a further 15 minutes until salmon and potatoes are cooked through. About 5 mins before salmon is done, heat the olive oil in a large skillet, stir in half the spinach and cook only until wilted, remove and stir in remaining spinach. Divide the spinach between four shallow bowls. Carefully top with Salmon fillets and divide potatoes and broth between bowls. Garnish with tarragon sprigs and serve immediately.

Curried Mussels

Serves 6

• 5 quarts of small mussels cleaned and scrubbed, discard any open ones.
• 1 cup Imagine Low Sodium Vegetable Broth
• 1 cup dry white wine
• 1 cup finely chopped onion
• 1 bay leaf
• 4 sprigs of fresh thyme
• 1 celery stalk halved
• 2 cloves of garlic shaved very thinly

Curry sauce
• ½ cup Spectrum Spanish Olive Oil
• 2 tablespoons of Spectrum Red Wine Vinegar
• 1 clove garlic minced
• ½ teaspoon Hain Sea Salt
• 1 table spoon mild curry powder.

Directions:

1. Place all the Mussel ingredients in a large pot, fitted with a lid and cook over a high heat, shaking a few times, until all the mussels have opened, about 8-10 minutes
2. Discard any unopened ones.
3. To make the curry sauce place all the ingredients in a plastic container fitted with a tight lid and shake vigorously to mix well.
4. Drain the mussels through a colander and remove celery, thyme and celery stalks. Pour over curry sauce and toss well to coat all the mussels. Serve in deep bowls with warm crusty bread.

Sri Lankan Chicken

Serves 8-10

Ingredients

• 2 tablespoons of Spectrum Extra Virgin Olive Oil
• 1 ½ cups onions diced
• 3 fresh garlic cloves minced
•  
• 2 red Thai or jalapeno chili, halved seeded and minced
• 4 cups of Free Bird diced cooked cubed chicken breast meat
• 1 cup red bell pepper diced
• 1 tablespoon of ground cumin
• 1 tablespoon of curry powder
• 1 tablespoon fennel seed
• 1 teaspoon turmeric powder
• ½ teaspoon black pepper
• 1 teaspoon of Hain Sea Salt
• 2 cups of coconut milk
• 4 cups of Imagine Low Sodium Chicken Broth
• 1 cup of fresh cilantro leaves chopped
• 2 cups fresh pineapple peeled and cubed
•  
• 2 cups of Arrowhead Mills Long Grain Brown Rice
• 2 cups of low fat coconut milk
• 2 cups water
• ½ teaspoon of Hain sea salt

Directions for Coconut Rice

1. Rinse rice to remove excess starch.
2. In a medium pot add rice, coconut milk, water and salt, stir once and cover. Bring to a boil over a moderate heat, then lower heat to medium low and cook until rice is tender about 20 minutes. Let rice sit covered until ready to use.

Sri Lankan Chicken Directions:

1. In a large high sided skillet heat the oil over a medium heat, add garlic and onions and sauté until onions are soft about 3 to 5 minutes.
2. Holding back cilantro and pineapple, stir in peppers and chicken. Add chili and all the seasonings. Stir well to coat the chicken, stir in the broth, coconut milk, season with salt and pepper, lower heat and cook stirring occasionally for 10 minutes, stir in pineapple and cilantro, holding back a little for garnish.
3. Divide half a cup of cooked rice between 8 warm shallow bowls, top with Sri Lankan Chicken Curry. Sprinkle over remaining cilantro and serve immediately.

Herbed Tofu and Zucchini Lasagna

Serves 8

Ingredients:

• 3 cups of Imagine Tomato Soup
• 14oz firm tofu
• ½ cup of shredded basil
• ¼ cup chopped flat leaf parsley
• 2 Tbsp. of fresh oregano leaves
• A generous pinch of red pepper flakes
• ½ cup of toasted pine nuts
• 1 tsp. of Hain Salt
• Pinch of coarse black pepper
• 2 Tbsp. of Arrowhead Mills Soft Brown Sugar
• 2 cloves of roasted garlic minced
• 1 Tbsp. of Spectrum Moroccan Olive Oil
• 2 cup of diced tomato
• 2 Tbsp. of fresh lemon juice
• 3 cups medium zucchini sliced
• 9 oz of no-cook lasagna noodles
• Spectrum Canola Cooking Spray

Directions:

1. Preheat oven 350F. Use a 13x9 inch baking dish, coat well with cooking spray.
2. In the bowl of a food processor combine together Tofu, basil, parsley, pine nuts, garlic, lemon juice, sugar, salt, red pepper flakes and blend until smooth.
3. Heat oil in a large skillet over a medium high heat; add zucchini and sauté for about 5 mins until tender.
4. Combine tomato soup with diced tomatoes. Spread ¼ cup of tomato soup mixture over bottom of prepared baking dish, Cover with a layer of noodles, then top with half the tofu mixture and half the zucchini mixture, top with a second layer of noodles and repeat the tofu and zucchini mixture, top with ½ cup of tomatoes mixture, Finish off with another layer of noodles and top it off with the remaining tomatoes sauce.
5. Cover with foil and bake for 1 hour. Let Lasagna stand for 10 mins before serving.

Shrimp Risotto with Spinach and Basil

Serves 6

Ingredients:

• 6 cups of Imagine Organic Chicken Broth
• 16-oz of peeled and deveined large shrimp
• 2 tablespoons of Hain pure olive oil
• 1½ cups of coarsely chopped onion
• 2 large garlic cloves minced
• 1½ cups of Arborio rice
• ½ cup of dry white wine
• 1 6-oz package of baby spinach leaves
• ½ cup of freshly grated Parmesan cheese
• ¼ cup of chopped fresh basil

Directions:

1. Bring broth to a boil in a medium saucepan, add the shrimp, Turn off heat, cover and let stand until opaque about 3 minutes.
2. Using a slotted spoon transfer the shrimp to a bowl, cover and set aside. Cover broth to keep warm.
3. Heat oil in a heavy skillet over a medium heat, add the onions and garlic sauté for about 3 minutes. Add the rice and cook stirring for about 2 minutes. Add about ¾ cup of the warm broth, until absorbed, keep adding the broth ¾ cups at a time until all the broth is absorbed and the rice is just tender, about 25 minutes.
4. During the last five minutes add the spinach, adding in batches so that each batch wilts before you add the next, stir in the shrimp and basil, and ½ cup of the cheese. Season with salt and pepper.
5. Spoon the risotto into shallow bowls and top with additional cheese. Serve.

Shells With Creamy Butternut Squash Sauce

3 to 4 servings

Ingredients:

• 2 to 3 cloves garlic, minced
• 1 onion, diced
• 1 cup mushrooms, thinly sliced
• 2 zucchini, about 1 1/2 cups, small dice (broccoli may be substituted)
• 1/2 red bell pepper, small dice (optional)
• 2 Tbsp. olive oil
• 1 tsp. umeboshi vinegar (optional)
• salt and pepper to taste
• 1/2 lb. mini shells, cooked and drained
• 3 to 4 cups Imagine Organic Creamy Butternut Squash Soup

Directions:

1. In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes.
2. Add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well.
3. Serve hot and garnish with fresh chopped parsley.

Baked Eggplant “Moussaka”

5 to 8 servings

Ingredients:

• 1 eggplant, sliced into rounds 1/4” thick
• 1 onion, sliced into rounds
• 1/2 red bell pepper, sliced into rounds
• 4 oz. jar of pimiento, diced (optional)
• 1/2 cup cornmeal
• 2 tsp. salt
• 1/2 tsp. garlic powder
• 1 quart Imagine Organic Creamy Tomato Soup
• 4 to 5 Tbsp. parmesan or mozzarella cheese, grated (optional)
• 1/2 tsp. onion powder
• 1/2 tsp. red pepper flakes
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 400°.
2. Mix cornmeal with garlic powder and 1 teaspoon salt. Coat eggplant on both sides with mixture. Place on a cookie sheet and bake at 400° for about 7 minutes on each side.
3. Meanwhile, in a medium bowl combine the Creamy Tomato Soup, onion powder, red pepper flakes, basil, oregano, 1 teaspoon salt and pepper.
4. Lightly oil a 9” x 13” casserole or baking dish. Place half the cooked eggplant on the bottom of the dish. Layer half of the onion and pepper rings on top. Add half the pimientos. Pour the Creamy Tomato Soup over the vegetables until covered (optional: sprinkle with about 2 tablespoons of the grated cheese). Repeat with remaining ingredients and soup (and cheese if desired).
5. Bake until bubbling and well-cooked, about 35 minutes.