Main Dishes

Cold Radish and Pecan Farro Salad with Dried Cranberries

Wednesday, June 3rd, 2015


1 cup farro

2 cup mixed greens

½ cup parsley, minced

½ cup mint, minced

⅔ cup pecans

¼ cup walnut oil

¼ cup raspberry vinegar

1 cup DANDY® Ready-to-Eat Radish Coins

¼ cup shallot, minced

¼ cup olive oil

1 cup dried cranberries

salt and pepper to taste


1. Rinse 1 cup of farro and place it in a pot with 3 cups of water. Bring to a boil and then reduce heat to medium low. Cook farro for 25-30 minutes or until firm but tender. Drain off any excess liquid. Cool slightly and then place in refrigerator to cool completely.

2. Add farro and remaining ingredients to a bowl and toss lightly. Season with salt and pepper. Serve cold.

serves: 8

cal/serving: 345

prep time: 40 min

total time: 1 hr 40 min

Fish Tacos with Watermelon and Radish Slaw

Friday, May 22nd, 2015


1 pound tilapia

1 tablespoon olive oil

3 tablespoons lime juice

1 teaspoon honey

1 clove garlic, grated

2 teaspoons chili powder

1 teaspoon cumin

¼ teaspoon cayenne pepper

salt and pepper to taste

16 corn tortillas

For the slaw:

⅓ cup Greek yogurt

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1 tablespoon lime juice

1 cup shredded cabbage

1 cup DANDY® Ready-to-Eat Radish Ministicks

3 tablespoons finely chopped cilantro

1 cup seedless watermelon, diced small

salt to taste


1. Place fish in a freezer bag with olive oil, 3 tablespoons lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Close bag and coat fish completely. Marinate for 15-20 minutes at room temperature.

2. Place fish on a broiler pan and lightly season with salt and pepper. Place fish under broiler for 5 minutes. Turn fish over and cook for an additional 3-5 minutes or until it easily flakes. Remove fish. Wrap tortillas in aluminum foil and place in oven, which has been turned off, to warm.

3. Meanwhile, add Greek yogurt, mayonnaise, and lime juice to a bowl. Stir until combined. Add cabbage, radishes, and cilantro. Toss lightly. Add watermelon and salt to taste. Toss lightly.

4. Remove tortillas from oven. Place pieces of fish on two tortillas. Top with slaw. Garnish with extra cilantro. Serve warm.

serves: 4

cal/serving: 419

prep time: 35 min

total time: 35 min

Grilled Chicken with Baby Spinach, Berries, and Radish

Friday, May 22nd, 2015


6 cups baby spinach leaves

1 cup California Giant Strawberries, sliced

¼ cup California Giant Blueberries

¼ cup California Giant Blackberries

½ cup DANDY® Ready-to-Eat Radish Coins

¼ cup shallots, thinly sliced

2 boneless, skinless chicken breasts, grilled and sliced

1 teaspoon dijon mustard

1 tablespoon raspberry vinegar

½ teaspoon honey

2 teaspoons finely chopped parsley

salt and pepper to taste

¼ cup extra virgin olive oil


1. Add spinach, berries, radishes, and shallots to a bowl. Toss lightly.

2. Pound chicken breasts to an even thickness. Grill chicken breasts over medium high fire for 3-5 minutes on each side or until a thermometer reaches 160˚F. Remove chicken and allow to rest for 10 minutes before slicing.

3. Add mustard, vinegar, honey, parsley, salt, and pepper to a bowl. Mix well. Slowly drizzle in olive oil while whisking.

4. Pour dressing over salad and toss gently. Plate salad and top with pieces of grilled chicken breast. Serve immediately.

serves: 4

cal/serving: 311

prep time: 20 min

total time: 30 min

Diced Grilled Chicken with Citrus Marinade and Citrus BBQ Sauce

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

from the Kitchen of Mike Carman (Citrus 2015)

Chicken Ingredients:

4 split chicken breasts

4 chicken thighs – bone in


1/12 cups fresh squeezed Orange juice

1/4 cup fresh squeezed Lemon juice

4 Tbs orange zest

2 tbs minced shallots

1/4 cup red wine vinegar


  1. Add all ingredients into large  plastic resealable bag or covered bowl
  2. Refrigerate for 6 to 8 hours
  3. Grill all the chicken till cooked through and let stand till cool enough to handle then chop into small pieces. set aside

Sauce Ingredients:

2 tbs olive oil

1 sweet red bell pepper finely chopped

3 celery stalks finely chopped

2 tbs minced shallots

3 tbs 3 citrus marmalade (orange,lemon & grapefruit)

1/2 cup sweet chili sauce I used Mae Ploy

1/4 cup red wine vinegar

1/2 cup reserved marinade

1 15oz can or jar of no sugar added mandarin oranges drained and wedges cut in half

3 tsp salt one of fresh ground pepper you can add more to taste


  1. In a large pot heat the olive oil.
  2. Sauté the shallots, celery and red pepper until tender. Do this over medium heat as you do not want to caramelize the veggies.
  3. Add the remaining ingredients except the oranges and bring to a slow boil then reduce heat. This is necessary because of using some of the marinade.
  4. Add the diced chicken and stir in. (Optional: add 1 tsp chicken bouillon at this point stir to dissolve.)
  5. Just before serving stir in the orange wedges.
  6. Serve on a plate with rice and pineapple or make sandwiches.