Edamame and brown rice salad with broccoli (hot or cold)


A guest post from Holly:

Ahhh, Fall…   I love you until your wind turns blustery and I can’t get warm.  So we cook and feed ourselves like wild people.  I look forward to tasty food to keep my mind off the cold weather to come…  and mix it up a little… food, from Brewers Organics, but created in the Japanese style.  Sesame oil always makes me feel toasty inside.  Enjoy!

japanese salad

Edamame and brown rice salad with broccoli – hot or cold

1 ½ cups brown rice (3 cups cooked)

1 red bell pepper – diced small-medium

2 heads of broccoli – stems peeled and diced small-medium and florets separated

1 ½ cups organic edamame (frozen)

2 tbsp. wakame – gently broken into very small pieces

1 tsp. fresh ginger -grated

1tsp. togarashi (Japanese seven spice)

1 tsp. cane sugar

1 tbsp. plus 1 tsp. toasted white sesame seed

1 tsp. mirin

1 tbsp. sesame oil

1 tsp. rice wine vinegar

1 tbsp. organic soy sauce

Prepare rice in small pot or rice cooker.  Heat sesame oil in pan over medium heat.   Add mirin and sugar, stir together and cook very briefly.  Add broccoli and wakame and cook over medium heat for 3 minutes.  Add rice wine vinegar, soy sauce, togarashi, ginger, edamame, and red bell pepper and cook over medium heat for an additional 3-5 minutes.  Cook the ingredients, but ensure they retain a firm consistency.  Add brown rice and stir ingredients together.  This dish can be eaten hot or as a cold salad

Cabbage Mango Salad


Cabbage Mango Salad


By Lucinda Clark:

Originally I think I was trying to make slaw for fish tacos or something, and well, I made this and found out is EXCELLENT eaten all by itself. A very healthy and filling dish. It is great for fish tacos, as a side dish,  for eating by the spoonfuls, or with chips.

  • 1/2 head of cabbage – shredded (I used red cabbage here, but any cabbage will work)
  • 1/2 onion – diced.
  • 2 carrots – shredded
  • juice of 2 limes
  • 1 bunch cilantro- chopped
  • 2 Mangoes – diced

Mix together, let sit for about 30 minutes so the flavors meld, and  enjoy!

originally posted on lucindaclark.com

Easy Cucumber Salad


A guest post from the McDonald Family:

As a kid I remember my grandparents always having a huge garden and there being a ton of cucumbers.  My grandma was 100% German and always made a cucumber salad for any family get-together that her mom used to make.  This salad continues to be a staple at any family party to this day.


5 Large Cucumbers

2 Tbsp Salt

2 cups low fat sour cream

1/4 cup wine vinegar

1 tsp freshly-ground black pepper

2 tsp minced chives


Wash, trim and peel cucumbers completely.  Slice them thinly and place in a salad bowl.  Sprinkle with salt and let stand 30 minutes.  Drain off liquid.  Add other ingredients and mix well.  Cover and chill for at least 1 hour (the longer they sit the better they are)

Sweet Corn & Bean Salad and Rosewater Lemonade


After taking my washer apart and painstakingly repairing it (yes, me, all by myself) – which took a total of about 6 hours hot food was not welcome – I needed cold and refreshing!  Enter the cold black bean and corn salad…with a  glass of homemade rosewater lemonade!  Lemons, corn and sweet red pepper compliments of Brewers Organics!

holly bean

Rosewater Lemonade

•6 cups water

•2/3 cup fresh lemon juice (about 5 lemons)

•1/2 teaspoon salt

•1 tablespoon rosewater

•1 cup sugar

Makes one half gallon

And the Sweet corn and Black Beans…

 1 15oz. can of black beans

1 large red bell pepper

2 large ears of organic sweet corn

1 avocado (ripened, but firm)

1 lime, juiced

1 tsp. rice wine vinegar

1 tsp. olive oil

1/2 tsp. adobo seasoning*

Remove the husks from the sweet corn and, using a chef’s knife, cut the whole kernels off of the cob.  Rinse the kernels under cold water, drain, and set aside.  Dice the red bell pepper and dice the avocado and set aside in separate bowls.  Cook the black beans over a low-medium simmer and, after about 5 minutes, add the corn and simmer over low-medium heat for another 5 minutes.  Keep an eye on the corn and beans to ensure they do not cook beyond the point of being firm.  Once they are done rinse them under cold water.  After everything has cooled gently mix all of the ingredients in a bowl, adding lime juice (to taste) as the last step.  Additional ingredients you may want to consider are cilantro and queso fresco sprinkled over the top upon serving.

*adobo seasoning:  you can purchase pre-mixed or make it yourself as a fresh adobo seasoning with a ratio of olive oil (2), salt (2), pepper (2), rice wine vinegar (1), garlic (1), mexican oregano (1), and cumin(1).

Broccoli Salad


A guest post from Christine Fontanin:

I love a tasty broccoli salad!  Traditional broccoli salad contains a lot of sugar or artificial sweetener.  My version contains neither.

The recipe makes approximately 6 cups of broccoli salad, but can be halved for a smaller portion.


5 cups of fresh diced organic broccoli florets cut into 1/2 inch pieces

2 tablespoons of white wine vinegar

1 cup of organic mayonnaise

10 slices of organic nitrite-free bacon

1/4 cup of roasted de-shelled sunflower seeds

1 diced medium apple (optional)


In a large bowl, mix together well the vinegar and mayo with the broccoli florets.  Refrigerate at least 4 hours. Mix in the sunflower seeds, chopped bacon and apple.


originally post at lowcarbcrock.com

Spinach and Sorrel Salad with Beets and Goat Cheese


A guest post from Kerri:

brewers 2












Long time no blog, friends! This is the time of year when it is at least a part-time job to harvest all the garden goodies I’ve been tending to so lovingly.  I feel like I need to take a day off of my full-time job just to can and freeze my bounty!  Not to mention that my little sprout of a son just started 4KJ.  Thank goodness for an easy, breezy dinner brought to you by the humble beet.  I have to admit that, prior to cooking up the beets from my garden, I don’t think I’ve had a beet since was in 4K.  I’m not sure when my disdain for beets began but it surely ended when I tried this great Spinach and Sorrel Salad with Beets and Goat Cheese that I whipped up.  Ready in a little over 30 minutes and impressive enough to serve for your next dinner party that your friend or relative that always criticizes your cooking will be attending.

brewers 3

The Ingredients:

6 beets

1/3 cup chopped walnuts

3 T syrup (any breakfast syrup works just fine)

Fresh baby spinach

Sorrel ( I used a red-veined variety from my garden that looks really good with the red of the beets)

1/2 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Goat cheese (the recipe calls for a dollop for each salad but I won’t judge you if you use more…goat cheese is darn tasty)


The Recipe:

1.            Place beets in a saucepan and fill with enough water to cover.  Bring water to a boil and cook until tender.  For my beets, I found that this took about 35 minutes.

2.            While the beets are boiling, heat the walnuts in a skillet over medium-low heat until they just begin to toast. Then, stir in your maple syrup.  Cook and stir until evenly coated and remove pan from heat and allow the walnuts to cool.

3.            To make the dressing, whisk together the orange juice concentrate, balsamic vinegar and olive oil in a small bowl.

4.            Your beets should be done cooking now.  Drain and cool them and cut them up into cubes.

5.            Pile up some spinach on each of four plates.  Then, divide candied walnuts equally and sprinkle over thespinach. Then place a few leaves of your sorrel on top of that. Next comes a helping of your cooled, cubed beets on the salad and top with a dollop of goat cheese (or more…I won’t tell).  Finish your salad off with a drizzle of dressing (or more if you prefer).

6.            Enjoy your fancy-pants salad.

Don’t know what to do with the beet greens leftover from your prep for this recipe?  Stash them in the fridge and sauté them up in some olive oil for a quick side for lunch or dinner the next day.

A note on harvesting your beets: After researching to try to determine the best time to harvest beets, I found that there is no right time.  I harvested mine in mid-August and they could have been just a tad more tender.  I would recommend beginning to harvest your beets in early August to make sure they don’t turn woody.

Next time: Eggplant…the versatile vegetable that doesn’t look like an egg.

P.S.: Check out a recent harvest from the garden!



Chicken and Wild Rice Salad

chicken salad


A guest post from the McDonald Family:


Recently we hosted a wedding shower at our house and tried a recipe that we love.  Chicken Wild Rice salad is very similar to your typical chicken salad however this has a more complex taste to it and is a nice change from the boring old salad you are used to.  You can serve the salad plain, on a croissant, or even in a lettuce wrap.  It’s a perfect light summertime lunch that everybody enjoys!


4 whole chicken breasts, cooked, cubed (approx 8 cups)
1 8oz can crushed pineapple, drained
1 6 oz package long grain wild rice, cooked according to package directions
1T red wine vinegar
2 T olive oil
1 tbs salt
3/4 tbs curry powder
1 C diced celery
1/4 C chopped green pepper
1 1/2 C organic mayo
1 to 2 T. dry sherry


Combine chicken, pineapple, and rice in a large bowl.  Whisk together vinegar, oil, salt and curry powder in a small bowl.  Combine with chicken mixture.  Chill 3 hours. Add remaining ingredients to chicken mixture.  Toss gently.


Summertime Pasta Salad Recipe

A guest post from Holly: 

pasta salad

I’m going to continue with my summertime, cold, refreshing salad recipes because it’s hot outside and vegetables delivered from Brewers Organics are a plenty!


penne pasta (cooked per the box directions).

4 small carrots julieened,

1 red bell pepper chopped

2-3 broccoli crowns chopped

fresh parsley


Soak the cut vegetables in a thoroughly whisked together mixture of:

1 tsp olive oil

1 tbs white wine vinegar

1 tbs sugar

2 cups water

After soaking and stirring for about 20 minutes I poured the mixture over the pasta, added fresh parsley, stirred & photographed!  It tasted really, really good with some Annie’s Naturals Goddess dressing.  I recommend it!

Veggie Tuna Salad


In this post, guest blogger Ashley shares a light and healthy tuna salad recipe:

I had dinner at my mom’s house a couple nights ago.  I usually do at least once a week since we have the guilty pleasure of watching The Bachelorette.  For the record, there is not a show that goes by that we don’t contemplate the reason we watch the show since it is nothing short of ridiculous.  I guess the main reason we do is it gives us time together and something to laugh about. 

It was one of the 90 degree days that I went over there and my mom decided to make something light and delicious…tuna salad on a bed of spinach.  I really enjoyed my meal and yesterday I decided to make a batch of my own with my produce from Brewers Organics.  I would like to the share the recipe in hopes that you too can eat something light and healthy on days where the oven and stove just aren’t an option. The portions I have in the recipe are just a guideline that you can follow if you’d like.  If you like one veggie more than the other feel free to add more or remove an ingredient if you don’t like it at all. 

Veggie Tuna Salad
1 c. cucumbers, chopped
1 c. zucchini, chopped
1 c. celery, chopped 
1/2 c. red onion, chopped 
2 cans tuna, drained…I used Trader Joe’s brand tuna 
1 handful of parsley leaves, chopped
1/4 c. parmesan cheese…or any other cheese you like 
1/2 c. veganese (I used this instead of mayo but you can use whatever you’d like.  You can also substitute avocado for the mayo as well)
salt and pepper to taste

**Other optional ingredients: chopped tomato, brown rice macaroni noodles or any other veggie or spices you enjoy. 

Mix all the ingredients together and serve over spinach or any other lettuce you enjoy.   Feel free to add in a couple hours of mindless reality television while you enjoy this easy and delicious recipe.

Quinoa and Kale Salad Recipe

Cold Quinoa and Kale Salad for summer!

As the heat rises, Ive been thinking a lot about fresh summer meals like cold salads – as well as a great recipe for the kale we received in our last Brewers Organics produce delivery.  Quinoa is a grain that is perfect in cold salads and is incredibly healthy.

kale quinoa

This is a quinoa salad that can be adjusted to suit the ingredients you have on hand, but this variation is not just healthy and fresh, but also a great partner to grilled food, tacos, and just about any meal that is looking for a refreshing companion.


Cooked Quinoa – see instructions below

1 Red bell pepper – diced

12 oz. Black Beans or Black Soy Beans, drained

12 oz. sweet corn, kernels, fresh or frozen

1 medium bunch Kale (or collards or spinach), trimmed, separated from stalk (discard stalks), and sliced very thin lengths of less than 1”

1 small Onion – diced

Olive Oil, 1 1/2 tbsp.

White Wine Vinegar, 1 1/2 tsp.

2-3 limes, juiced

1 tsp. salt

½ tsp. sugar

½ tsp black pepper

*1 ½ tsp. adobo seasoning can substitute the salt and pepper

*2 tbsp. coarsely chopped cilantro


Quinoa cooking instructions: add 1 cup quinoa to 1 ¼ cup of boiling water.  Cover, reduce heat and simmer for 12 minutes.  Let stand for 5 minutes and fluff. Place Kale in a steam basket and toss with 1 tbsp. olive oil, 1 tsp. white wine vinegar, ½ tsp. of salt, and ½ tsp. of sugar.  Place basket over simmering water, covered, for 15-20 minutes.  Combine corn and black beans in water and simmer for 15-20 minutes.  Once everything has cooked for this time and appears done drain the beans and corn and allow the quinoa, beans and corn, and kale time to cool to room temperature.  Once cooled combine these ingredients and add the red bell pepper, onion, ½ tsp. salt, ½ tsp. black pepper, ½ tbsp. olive oil, ½ tsp. white wine vinegar, and lime juice.  Combine everything and add or substitute optional ingredients as appropriate.

Quinoa is a very good foundation for cold salads.  And this recipe is a great foundation to build and adapt salads to suit your tastes or the nature of the food or even what you have on hand.