Total Time: 5 Min
Prep: 5 Min
Yields: 2 cups (1 to 2 Servings)

Ingredients:

• 1 small banana
• ½ cup fresh blackberries
• 1 cup fresh raspberries
• 1 (6 ounce) container Sunnyside Farms Vanilla Yogurt
• 1 tbsp Honey
• 4 ice cubes

Directions:
Place banana, blackberries, raspberries, yogurt, honey, and ice cubes into blender. Blend until smooth.

Prep Time: 10 min. | Cook Time: 15 min. | Ready In: 25 min.
Yield: 4 Servings

Ingredients:

• 1 Tbsp. Sesame Seeds
• 2 Tbsp. Peanut Oil
• 1 lb. Broccoli, trimmed and cut into florets
• 1 lb. Baby Bok Choy, cut in quarters
• 1 Eggplant, sliced on an angle
• 1 Yellow Onion, sliced
• 2 tsp. Minced Fresh Ginger Root
• 1 tsp. Minced Garlic
• 3 Tbsp. Soy Sauce
• 1 Tbsp. Sesame Oil

Instructions:
Place sesame seeds on a small sauté pan and roast while tossing for 2 to 3 minutes, or until golden brown; set aside.
Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add broccoli, baby bok choy, eggplant, onion, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp.
Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds.

Prep Time: 15 min. | Cook Time: 15 min. | Ready In: 2 hours 30 min.
Yield: 12 Servings

Ingredients:

• ¼ Cup Vegetable oil
• 1/3 Cup Honey
• 1/3 Cup Soy Sauce
• ¼ tsp. Ground Black Pepper
• 8 Skinless, Boneless Chicken Breast Halves, cut into 1-inch cubes
• 2 Garlic Cloves
• 2 Red Bell Peppers, cut into 2-inch pieces
• 12 Skewers

Instructions:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill on high heat.
Drain marinade from the chicken and peppers, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Prep Time: 10 min. | Cook Time: 12 min. | Ready In: 22 min.
Yield: 4 Servings

Ingredients:

• 4 (6 oz.) Salmon Fillets
• TT Kosher Salt and Ground Black Pepper
• 1/3 Cup Pure Olive Oil
• 2 tsp. Fresh Tarragon
• 2 tsp. Fresh Thyme
• 4 tsp. Fennel Seeds, crushed
• 1 Tbsp. Grated lemon Zest
• 1 Tbsp. Fresh Lemon Juice
• 4 Lemon Wedges

Instructions:
Preheat oven to 450°F.
Spray a shallow baking dish with no-stick cooking spray. Arrange salmon fillets in prepared pan. Season both sides of fish with salt and pepper.
Whisk together oil, tarragon, thyme, fennel seeds, lemon peel and lemon juice in small bowl. Spoon mixture over salmon. Bake salmon just until cooked through, about 12 minutes.
Serve with lemon wedges.

Makes six (6) portions

Ingredients:

Shrimp

• 2 lb. 21/26 Shrimp, deveined and peeled with the tails on
• ¼ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper
• 1 tsp. Extra Virgin Olive Oil

Chimichurri Sauce

• 1 Cup Fresh Herbs, minced, combination of mint, oregano, and parsley
• 2 Garlic Cloves
• ¼ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper
• ⅔ Cup Olive Oil
• 1 Lime, ½ juiced and the other half for garnish

Instructions:
Preheat your grill to medium high.
Skewer the shrimps using toothpicks by attaching 2 shrimps together from the head with a toothpick and the tails with another toothpick.
In a deep plate, place all the chimichurri sauce ingredients and mix them well.
Grill the shrimps for 1.5 minutes (with the grill lid covered) and then flip and grill for another 1.5 minutes (with the lid covered).
Once shrimps are pink and opaque, remove them from the grill and immediately place them in the chimichurri sauce, toss them around and cover them for about 5 minutes.
Remove the cover and serve!

Makes two (2) portions

Ingredients:

• 1/2 ea pack of medium rice noodles
• 1 ea package of Sunny Select frozen edamame, shelled
• 1 ea napa cabbage, sliced
• 3 ea scallions, chopped
• 6 ea sprigs cilantro, picked
• 3 ea sprigs Thai basil, picked
• 2 ea sprigs mint, picked
• 3 ea cloves garlic, minced
• 1 ea ginger, sliced paper thin
• 1 tablespoon Sriracha sauce
• 2 tablespoons Mezzetta Olive Oil
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 16-20 shrimp, peeled and deveined
• Salt and pepper

Method:
For the Noodles – cook the rice noodles in salted water for 3 minutes or until soft. Drain and rinse noodles under cold water. Dress noodles with sesame oil and toss with edamame and napa cabbage and set aside. In a small bowl toss that herbs and scallion together and set aside.

Mix the garlic, ginger, Sriracha, lime juice, soy sauce and sesame oil in small bowl and set aside.

Heat 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to pan and cook, turning until just pink. Add garlic and soy sauce mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.

Plate a handful of the edamame noodles and pour the shrimp and sauce over the top. Garnish the dish with the herb salad.

Makes two (2) sandwiches

Ingredients:

• 1 tablespoon Mezzetta Olive Oil
• 4 large organic eggs
• 4 ea strips of organic bacon
• 4 ea slices cheddar cheese
• 1 ea green onion, finely chopped
• Salt and pepper to taste
• 4 ea slices whole-grained and hand-cut bread

Method:
In a flat bottomed pan, cook bacon to desired texture. Remove from heat and set aside.

Heat non-stick frying pan on a medium to low heat. Add olive oil to lightly coat the bottom of the pan.

Crack two eggs into the pan. As the oil gets hotter, you’ll see it start to change the color of the eggs. If the oil starts to splatter, it’s too hot. Turn the heat down. Cook until the tops of the whites are set but the yolk is still runny. When the eggs are ready, remove from pan with spatula.

Toast the bread with two slices of cheddar cheese. Assemble sandwiches with the crispy bacon and egg. Sprinkle green onion and salt and pepper to taste.