Baked Berry Oatmeal

Ingredients:
2 ½ Cups Regular Rolled Oats
½ Cup Steel- Cut Oats
2 Tsp. Baking Powder
½ Tsp. Salt
½ Tsp. Ground Cinnamon
2 Cups Milk
1 Egg, Beaten
1/3 Cup Applesauce
¼ Cup Cooking Oil
¼ Cup Honey
¼ Cup Packed Brown Sugar
2 Cups Fresh or Frozen Strawberries

Directions:
Preheat oven to 400 degrees F. in a large bowl stir together rolled oats, steel cut oats, baking powder, salt and cinnamon; set aside. In a medium bowl combine milk, egg, applesauce, oil, honey, and brown sugar; add to oat mixture and stir until combined. Pour into greased 2 quart soufflé or casserole dish. Bake uncovered 20 minutes. Remove from oven, stir mixture and fold in berries. Bake uncovered for 20 additional minutes or until lightly browned. Spoon into bowls. Serve with yogurt and pour warmed strawberry jam of the top if desired.

The Fresh Market Recipes

Shrimp and Pear Salad with Pomegranate Dressing

Ingredients:
1 Lb. 16- 20 Count Shrimp, Peeled and Deveined, Tail Off
2 Tsp. Olive Oil
2 Tsp. Lemon Dill Seafood Rub
½ Cup Cranberry Lime European Soda
½ Cup Pomegranate Cranberry Chutney
¼ Cup Shallots, Mixed
1 Tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to Taste
6 Cups Mixed Green Lettuce Leaves
2 Pears, Cored and Diced
½ Cup Pecan Halves, Toasted
½ Cup Organic Dried Cranberries

Directions:
Prepare medium- hot fire in charcoal grill with cover, or preheat gas grill to medium- high. When grill is ready, brush grill rack with oil. To prepare shrimp: combine shrimp, olive oil, and spice rub in a large bowl and toss. Place shrimp on grill rack, cover, and cook about 3-4 minutes on each side. Set aside and keep warm. To prepare salad: in a small saucepan, combine soda, chutney, shallots, mustard, and oil; whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes.) Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted pecans, dried cranberries, and shrimp. Drizzle vinaigrette over salad just before serving.

The Fresh Market Recipes

Green Bean Casserole

Ingredients:
2 ½ lbs. French Beans, with Stems Snapped Off
2 Tbsp. Butter
5 Cipollini Onions, thinly Sliced
2 Tsp. Paprika
Pinch of Cayenne Pepper
½ Tsp. Freshly Ground Pepper
½ Tsp. Salt
½ Lb. Chanterelle Mushrooms, Rinsed and Coarsely Chopped
8 Oz. Baby Portobello Mushrooms, Sliced
4 Tbsp. Flour
2 Cups Chicken Stock
½ Cup Crème Fraiche
1 Tbsp. Lemon Juice
1 (4Oz) Packages Lars Crispy Onions

Directions:
In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside. Over medium heat, melt butter in a large, deep sauté pan. Add onions and sauté for approximately 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper, and salt, stirring until combined. Stir in mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Gradually add chicken stock, about ½ cup at a time stirring constantly until all stock has been added and mixture is smooth. Bring sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraiche, lemon juice, and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes. Preheat oven to 400 degrees F. transfer French bean mixture to a 9x13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, cover the top completely.

The Fresh Market Recipes

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

Ingredients:
2 Tsp. Salt
8 Oz. Whole Wheat Fusilli
2 Tbsp. Olive Oil
2 Slender Zucchini, Halved Lengthwise, Sliced into ¼ Inch Thick
Pieces
5 Scallions, Chopped
¼ Cup Pine Nuts
Small Pinch Red Pepper Flakes
12 Oz. Boneless, Skinless Chicken Breasts, Cut into Bite Size Pieces
5 Large Basil Leaves, Sliced
¼ Cup Grated Parmesan (Optional)

Directions:
Bring a large pot of water with 2 tsp of the salt to a boil; add the fusilli. Cook until al dente. Warm 1 tbsp. of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, and red pepper flakes and ½ tsp of salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince ½ tsp of the peel and discard the rest. Squeeze half the lemon over the zucchini. Turn heat to medium- high and swirl in remaining olive oil. Add the chicken, minced lemon peel and remaining salt and cook, stirring, until golden, about 7 minutes. Drain fusilli, reserving ¼ cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1-2 minutes. Transfer to a bowl and top with basil, and if using, parmesan.

Fitness Magazine

Slim and Trim Potato Salad

Ingredients:
4 Medium Potatoes (About 1 1/3 lbs)
2/3 Cup Low- Fat Mayonnaise
1 Stalk Celery, Thinly Sliced (1/2 Cup)
½ Green Sweet Pepper, Chopped (1/3 Cup)
¼ Cup Chopped Onion
1 Tbsp. Yellow Mustard
1 Tsp. Cider Vinegar
¼ Tsp. Salt
¼ Tsp. Black Pepper
1 Hard Cooked Egg, Coarsely Chopped

Directions:
Wash potatoes and cut into 1 inch cubes, leaving skin on. In a covered saucepan, boil potatoes in enough water to cover 20 to 25 minutes or until just tender. Drain well. In a large bowl, combine mayonnaise, celery, salt, pepper, onion, mustard, vinegar, and green pepper. Add potatoes and egg to mayonnaise mixture. Toss lightly to mix. Cover and chill in the fridge at least 6 hours or up to 24 hours.

Fitness Magazine

Pasta Salad with Tomatoes and Bleu Cheese

Ingredients:
3 Tbsp. Extra- Virgin Olive Oil
2 Tsp. Cider Vinegar
2 Large Garlic Cloves, Minced
2 Tsp. Chopped Fresh Marjoram
1 Tsp. Salt
Pinch Red Pepper Flakes
¾ Lb. Cherry Tomatoes (About 3 Cups) Quartered
1 Lb. Farfelle
1 Cup Baby Arugula
2 Oz. Crumbled Blue Cheese (About ½ Cup)
Freshly Ground Pepper, To Taste

Directions:
In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside. Cook the farfelle according to package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugula, blue cheese and black pepper.

Fitness Magazine

Roast Beef and Cheddar Roll Ups

Ingredients:
4 Oz. Cream Cheese, Softened
2 Tbsp. Prepared Horseradish
4 Large Flour Tortillas
1 Head Romaine Lettuce, Tough Ribs Removed
8 Oz. Thinly Sliced Deli Roast Beef
4 Oz. Cheddar, Thinly Sliced

Directions:
In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla. Layer the tortillas with lettuce, roast beef, and cheddar and roll up. Serve.

Real Simple Magazine