Brown rice is a robust addition to chilled veggies. total time 1 hour, plus chill time • serves 4 INGREDIENTS 1 (14 oz.) pkg. firm tofu, drained ⅓ cup light soy sauce ⅓ cup sesame oil 1 tsp. crushed red pepper 2 cups long grain brown rice 2 cups edamame, thawed if frozen 1 cup Fresh Thyme frozen chopped butternut squash 1 recipe Curry Yogurt Dressing 1 Tbsp. Fresh Thyme olive oil 3 cups sliced button mushrooms 2 cups chopped asparagus Fresh Thyme fine sea salt, to taste INSTRUCTIONS 1. Cut tofu into 1-inch cubes and place in a container with a tight-fitting lid. Add soy sauce, sesame oil, and crushed red pepper. Cover container and turn over several times to mix ingredients. Refrigerate 1 hour. Drain and discard liquid before serving. 2. Prepare rice according to package directions. Stir in edamame, set aside, and keep warm. Prepare squash according to package directions, set aside, and keep warm. Prepare Curry Yogurt Dressing. 3. In a large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 minutes or until mushrooms begin to brown, stirring occasionally. Meanwhile, cook asparagus in microwave on high (100% power) 2 minutes. Add asparagus to mushrooms and remove skillet from heat. Season with salt to taste. 4. To serve, divide tofu, rice mixture, mushroom mixture, and squash among four bowls. Drizzle with Curry Yogurt Dressing. Curry Yogurt Dressing: Whisk together 1 cup light coconut milk, 1 cup Greek yogurt, and 2 Tbsp. Thai red curry paste. Season to taste with Fresh Thyme fine sea salt. Each serving contains: 708 calories, 23 g fat, 6 g saturated fat, 0 g trans fat, 9 mg cholesterol, 693 mg sodium, 95 g carbohydrates, 12 g fiber, 10 g sugar, 36 g protein. Daily values: 92% vitamin A, 20% vitamin C, 28% calcium, 42% iron. brown rice buddha bowl Brown rice, edamame, yellow squash, tofu, and a drizzle of curry yogurt.'s Buddha bowl harmony. UPGRADE YOUR GRAIN GAME Grains provide fiber, varying amountsofprotein,vitamins, and minerals. Bring whole grains into play at the dinner table,insteadofwhitericeor pasta, and get set for a whole new level of taste, texture and nutrition. Barley, farro, millet, and quinoa are among the grains cultivated by ancient cultures; others include amaranth, freekeh, kamut, spelt, and triticale. Some are gluten-free. Be sure to make half of your grains whole! QUINOA BURRITO BOWL The quinoa in this recipe carries a flavorful veggie medley. total time 45 minutes • serves 6 INGREDIENTS Non-stick cooking spray 1½ cups Fresh Thyme tricolored quinoa 4 cups sweet potatoes, peeled and chopped ¼ tsp. Fresh Thyme garlic powder ½ tsp. Fresh Thyme no-sodium chili powder ½ tsp. Fresh Thyme ground cumin 2 Tbsp. Fresh Thyme extra virgin olive oil Fresh Thyme fine sea salt and ground black pepper, to taste 1 (15 oz.) can Fresh Thyme organic sweet corn, drained and rinsed 1 medium avocado, diced 1 jalapeño, seeded and finely chopped* 1 Tbsp. finely chopped cilantro 1 Tbsp. fresh lime juice 1 Tbsp. Fresh Thyme honey 1 (15 oz.) can Fresh Thyme low-sodium black beans, drained and rinsed 1 recipe Cilantro Honey Lime Dressing INSTRUCTIONS 1. Preheat oven to 450°F. Lightly spray a rimmed baking pan. 2. Cook quinoa according to package directions; set aside and keep warm. 3. In a large bowl, toss together sweet potatoes, garlic powder, chili powder, cumin, and olive oil. Season with salt and pepper. Spread onto prepared baking pan in a single layer and roast in the oven 10 minutes or until tender. Prepare Cilantro Honey Lime Dressing. 4. For the corn salsa, in a large bowl, stir together corn, avocado, jalapeño, cilantro, lime juice, and honey. Season with salt and pepper. Refrigerate until ready to use. 5. To serve, divide quinoa, sweet potatoes, black beans, and corn salsa among 6 bowls. Drizzle with the dressing. Cilantro Honey Lime Dressing: In a blender, combine ¼ cup fresh cilantro, ¼ tsp. garlic powder, ¼ cup honey, ¼ cup fresh lime juice, and ¼ cup Fresh Thyme extra virgin olive oil. Blend until smooth. Season with Fresh Thyme fine sea salt and ground black pepper. *Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves. Each serving contains: 571 calories, 20 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 330 mg sodium, 88 g carbohydrates, 11 g fiber, 25 g sugar, 12 g protein. Daily values: 256% vitamin A, 14% vitamin C, 5% calcium, 25% iron. GREEK FARRO BOWL Farro’s nutty flavor is a nice companion to sea bass. total time 45 minutes, plus chill time • serves 4 INGREDIENTS 1 recipe Greek Vinaigrette, divided 2 (4 oz.) Chilean sea bass fillets, thawed if frozen Non-stick cooking spray 1 cup farro 4 wooden skewers* 4 cups baby arugula ⅓ cup Kalamata olives Half of a red onion, thinly sliced 4 large heirloom tomatoes, quartered Half of an English cucumber, thinly sliced INSTRUCTIONS 1. Prepare Greek Vinaigrette. Thinly slice fillets into long strips. In a large bowl, combine fish and about half of the vinaigrette. Marinate 1 hour (or up to 3) in refrigerator. 2. Prepare charcoal or gas grill for direct cooking over medium-high heat. Coat grate with non-stick spray. 3. Cook farro according to package directions. Let cool slightly. Thread sea bass onto skewers and discard remaining vinaigrette used for marinade. 4. In a large bowl, toss farro, arugula, olives, and red onion with remaining vinaigrette. Grill sea bass skewers about 8 minutes or until firm and opaque, turning once. 5. To serve, divide farro mixture among four bowls. Top with tomatoes, cucumber, and skewers. *Note: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning. Greek Vinaigrette: In a medium bowl, combine ⅓ cup fresh lemon juice, 2 Tbsp. red wine vinegar, 2 Tbsp. finely chopped fresh oregano, and 2 Tbsp. minced garlic. Whisking vigorously, drizzle in 3 Tbsp. Fresh Thyme extra virgin olive oil. Season vinaigrette with Fresh Thyme fine sea salt and ground black pepper. FROM OUR DIETITIAN: Taste the Mediterranean! This bowl includes lean protein, healthy fats, whole grains, and flavorful, vibrant vegetables. Each serving contains: 364 calories, 12 g fat, 1 g saturated fat, 0 g trans fat, 23 mg cholesterol, 430 mg sodium, 44 g carbohydrates, 5 g fiber, 5 g sugar, 20 g protein. Daily values: 33% vitamin A, 31% vitamin, 8% calcium, 10% iron. A complete protein, it has a light flavor and is naturally gluten-free. Try it as a breakfast cereal. Barley has a slightly sweet flavor and earthy aroma and is a good choice for soups, stews, and even breakfast cereals. This grain is naturally gluten-free and has a mild, sweet flavor in stir-fries, soups, or salads. Use it as you would couscous or polenta. With a roasted-nut flavor and chewy texture, farro is a good addition to soups and salads. It’s also tasty in veggie burgers. It packs more fiber than white rice and makes a great substitute for breakfast dishes. It’s nutty and full-flavored. 26 Fresh Thyme Crave |