Savory Roasted Red Pepper, Goat Cheese, and Argula Panini
Ingredients:
•8 fresh baked bread (thinly sliced)
•1 Jar roasted red bell peppers, drained and diced
•1 bag baby arugula
•3-4 Tbsp. Canola Harvest Canola Oil
•8 oz. fresh Goat Cheese
•Greek calamata olives
Preparation:
Generously spread one slice of bread with fresh goat cheese. Add roasted red pepper Strips and baby arugula leaves. Top with second piece of bread and press together.
Brush both sides of bread with Canola Harvest Canola Oil. Using a panini press or skillet, gently brown the sandwiches, turning once or twice as the cheese warms and softens.
Easy Honey Glazed Baked Salmon
Ingredients:
•4 5 oz. salmon fillets
•1 Tbsp canola oil
•1 Tbsp honey
•2 garlic cloves, chopped fine
•1/4 tsp salt
•1/4 tsp ground black pepper
Preparation:
Preheat the oven to 375°F
Place the salmon fillets, skin side down, on a baking sheet coated with cooking spray. In a small dish, whisk together the oil, honey, and garlic and set aside. Sprinkle the salmon fillets evenly with the salt and black pepper. Using a basting brush, spread the honey mixture evenly over the salmon fillets.
Bake the salmon for 20 minutes, or until the fish flakes easily with a fork.
Delicious Shrimp Tacos with Avocado and Mango Salsa
Ingredients:
•1/2 ripe mango (use the rest for mango margaritas or dessert), diced
•1/2scallion, light green and green parts only
•1/2 jalapeño, diced
•Juice of 1/2 lime
•3 sprigs cilantro, chopped
•Salt and fresh black pepper
•12 peeled and deveined shrimp
•2 or 3 pinches of cayenne
•1 1/2 tablespoons Canola Harvest Canola Oil
•4 corn or flour tortillas
•1/2 ripe avocado, sliced thinly, for garnish
Preparation:
In a bowl, combine the mango, scallion, jalapeño, lime juice, cilantro, and season with salt and pepper to taste. Combine together, re-seasoning as needed. Set aside to let the flavors soak together while you prepare the shrimp.
In a bowl, combine the shrimp with the salt, pepper, cayenne, and olive oil. Toss together. Heat a large pan over high heat, when hot, turn down to medium-high heat and add the shrimp. Cook for about 2-3 minutes per side until no longer transluscent.
Warm the tortillas in a pan, toaster, or oven until they are hot and soft (not crispy). On serving plates, place 3 shrimp in each tortilla, top with the mango salsa, and a slice or 2 of avocado. Serve immediately and enjoy!
Irresistable Bluberry Waffles
Ingredients:
•1/2 cup whole wheat flour
•1/2 cup all-purpose flour
•1 Tbsp sugar
•1 tsp baking powder
•1/4 tsp salt
•1 cup skim milk
•1 egg, lightly beaten
•2 Tbsp canola oil
•1/2 cup fresh blueberries
Preparation:
Preheat the waffle iron.
In a large bowl, combine the two flours, the sugar, baking powder, and salt. Make a well in the flour mixture, and add the milk, egg, and oil. Stir with a whisk until the mixture is well combined. Fold in the blueberries.
Pour about 1/4 cup of the batter into each compartment of the waffle iron. Cook until waffles are lightly browned and crisp.
Irresistible Whole Wheat Chocolate Chip Cookies
Ingredients:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup Canola Harvest margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preparation:
Heat oven to 375°F
Mix sugars, margarine, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. Enjoy!
