Garden Fresh Abundance Bowl

Thursday, April 27th, 2017

Garden Fresh Bowl2Prep Time: 15 minutes

Cook Time:  0 minutes

Total Time: 15 minutes

Yield: 2 servings



For the bowl:

6 Dandy® celery stalks, julienned

4-10 Dandy® Radish Coins

1/2 cup sugar snap peas

2 cups arugula

1/2 cup cucumber, chopped

1 cup cooked quinoa

6-8 sautéed shrimp

1 avocado, cut in half and rubbed in lemon juice

1/2 cup red cabbage, shredded

1/4 cup dill cream sauce (recipe follows)

fresh dill and celery stick garnish

For the dill sauce:

1/2 cup nonfat Greek yogurt

2 tablespoons light mayonnaise

2 tablespoons white wine vinegar

2 tablespoons fresh dill, finely chopped

4 tablespoons shallot, finely diced

1/2 teaspoon salt

freshly ground pepper



Divide the ingredients in half. Make a bed of arugula on the bottom of two bowls. Add half of the quinoa and then the remaining ingredients to fill the bowl. Add dill cream sauce and garnish with a short celery stalk and fresh dill.

To make the cream sauce combine the yogurt, mayonnaise, and vinegar in a medium bowl. Whisk to fully combine. Add the dill and shallot and stir to combine. Add salt and pepper to taste. Keep refrigerated until ready to use.



Nutrition Information:

Calories: 408

Fat: 19.8g

Carbohydrates: 43.5g

Protein: 18.9g

Fresh Meyer Lemon Cranberry Relish

Monday, November 21st, 2016


Recipe by Chef Todd Fisher


1 pkg. fresh cranberries

½ cup Dandy® celery; chopped

½ cup red onion; minced

2 Dandy® Meyer Lemons; juice and zest

1 Tbsp. ginger; minced

½ cup sugar

2 Tbsp. fresh mint; chopped

½ tsp. black pepper



In a food processor, pulse the fresh cranberries until coarsely chopped. Add celery, red onion, zest and juice of Dandy® Meyer lemon, minced ginger and sugar. Pulse a few more times until combined. Remove relish from food processor and add to bowl then stir in mint and pepper. Mix well and refrigerate for at least 2 hours.