main dishes

Colorful Beet Vegetable Lasagna


 PREP TIME: 30 MINUTES | COOK TIME: 1 HOUR | STAND TIME: 15 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 1 HOUR | STAND TIME: 15 MINUTES


Recipe courtesy of Namely Marly

INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie's Sliced Beets
  • 15 ounces extra-firm tofu
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup pine nuts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3 cups vegan mozzarella shreds, divided
  • 5 cups marinara sauce, divided
  • 2 cups vegetable crumbles
  • 8 ounces no-boil lasagna noodles (see note)

DIRECTIONS

Makes 12 servings.

  1. Heat oven to 350°F. Spray a 13 X 9-inch baking dish with cooking spray. Drain beets; reserve liquid.
  2. Combine tofu, beets, nutritional yeast flakes, pine nuts, salt and garlic powder in food processor. Process until smooth. Add 2 to 3 tablespoons of reserved beet liquid. Pulse until mixture is a spreadable consistency. Add 1 cup vegan mozzarella shreds and pulse one or two more times to combine. Set aside.
  3. In large bowl, combine marinara and vegetable crumbles. Spread 1cup of marinara in bottom of baking dish. Arrange 3 lasagna noodles over marinara. Pour 1 cup of marinara over noodles.
  4. Spread half of beet filling over the marinara-covered noodles. Repeat with another layer of lasagna noodles, 1 cup marinara and remaining beet filling. Finish with one more layer of lasagna noodles, topped with remaining marinara. Sprinkle evenly with remaining mozzarella shreds.
  5. Tear off a piece of aluminum foil large enough to cover baking dish. Spray one side of foil with vegetable cooking spray to prevent sticking to cheese. Cover baking dish with prepared foil, crimping edges around sides of the dish. Bake, covered, 45 minutes.
  6. Use tongs to carefully remove foil and continue baking 15 minutes, uncovered.
  7. Remove from oven and allow to cool for 15 minutes before serving.
  8. Store leftover lasagna in refrigerator, covered, 3 to 5 days, or freeze lasagna, tightly covered, up to 2 months.

NOTE: If "no boil" lasagna noodles are not available, regular lasagna noodles can be used. Make sure they are completely covered with marinara.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe):  290 calories; 12g protein; 34g carbohydrate; 11g fat; 1050mg sodium; 10mg cholesterol; 6g fiber; 3.37mg iron; 1.37mg thiamin; 677.90IU vitamin A; 2.11mg vitamin C.


Beet Pancakes with Beet-Berry Syrup


 PREP TIME: 25 MINUTES | COOK TIME: 4 TO 6 MINUTES PER PANCAKE

PREP TIME: 25 MINUTES | COOK TIME: 4 TO 6 MINUTES PER PANCAKE


Recipe courtesy of Stay Close to Home

INGREDIENTS

  • 1 jar (15 ounces) Aunt Nellie's Sliced Beets, divided
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1-1/4 cups milk, divided
  • 2 eggs lightly beaten
  • 2 tablespoons unsalted butter, plus extra for cooking

DIRECTIONS

Makes 16 pancakes (about 3 per serving).

  1. Drain beets; reserve beet liquid. Set aside.
  2. In large bowl, stir together flour, sugar, baking powder and salt.
  3. Place 1 cup of the beets in food processor. Reserve remaining beets for Beet-Berry Syrup. Add 1/2 cup of the milk. Process until mixture is pureed. Add eggs; pulse one or two times, or until eggs are mixed in.
  4. Add beet puree, eggs, melted butter and remaining 3/4 cup milk to flour mixture. Stir just until ingredients are combined; some small lumps may remain. (Add additional milk 1 tablespoon at a time if batter seems too thick.)
  5. Heat lightly buttered griddle or large non-stick skillet until hot, about 325°F for griddle or medium-low to medium heat for skillet. Using 1/4 cup measure, pour batter onto griddle or skillet, spreading batter if needed. Cook about 2 to 3 minutes per side, turning pancakes when edges look slightly dry. Serve with Beet-Berry Syrup. (Recipe follows)

NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe):  110 calories; 3g protein; 17g carbohydrate; 3g fat; 100mg sodium; 30mg cholesterol; 1g fiber; 0.84mg iron; 0.13mg thiamin; 114.29IU vitamin A; 0.04mg vitamin C.


Beet-Berry Syrup

 

INGREDIENTS

  • Beets reserved from pancakes
  • 1-1/2 cups frozen mixed berries
  • 1/4 to 1/2 cup maple syrup
  • 1/4 cup reserved beet liquid
  • 1 teaspoon lemon juice
  • Dash salt

DIRECTIONS

Makes 1 cup (1 to 2 tablespoons per serving).

  1. For Beet-Berry Syrup, either by hand or in food processor, chop remaining beets into small pieces.
  2. In medium saucepan, combine chopped beets, frozen berries, syrup, beet liquid, lemon juice and salt. Bring to boil; reduce heat and simmer about 5 minutes or until thickened as desired. Cool slightly before serving, Syrup can be made ahead and reheated.

NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe):  20 calories; less than 1g protein; 6g carbohydrate; 0g fat; 15mg sodium; 0mg cholesterol; 0g fiber; 0.19mg iron; 0mg thiamin; 18.70IU vitamin A; 5.35mg vitamin C.


Beet Reuben Sandwich


 PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES


Recipe courtesy of Delish Knowledge 

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped dill pickle
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce (such as tobacco)
  • 8 slices rye bread
  • 8 slices thinly sliced Swiss cheese
  • 1 cup sauerkraut, drained well
  • 2 tablespoons unsalted butter

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; discard liquid. Pat dry; set aside.
  2. In small bowl, stir together mayonnaise, pickle, ketchup and hot sauce.
  3. Assemble the sandwiches: spread one side of bread slice with mayonnaise mixture. Top with one slice cheese, 5 to 7 beet slices, 1/4 cup sauerkraut and another cheese slice. Top with another slice of bread spread with mayonnaise mixture. Repeat with remaining ingredients to make three additional sandwiches.
  4. Heat 1 tablespoon butter in large nonstick skillet over medium heat. Add one or two sandwiches. Cook until crispy, golden brown, and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding more butter as needed. Cut in half; serve warm.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 510 calories; 16g protein; 48g carbohydrate; 29g fat; 940mg sodium; 55mg cholesterol; 5g fiber; 2.11mg iron; 0.31mg thiamin; 574.46IU vitamin A; 3.72mg vitamin C. 


Beet Panzanella Salad


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


Recipe courtesy of The Foodie Physician

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  • 6 ounces whole grain bread, torn into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup thinly sliced red onion
  • 3 to 4 tablespoons reserved beet liquid
  • 2 navel oranges
  • 3 cups baby arugula
  • 1/2 cup fresh herbs such as parsley and dill
  • 1 cup sliced English cucumber
  • 1/4 cup crumbled feta or goat cheese

Dressing

  • 1 tablespoon reserved beet liquid
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; reserve liquid. Cut beets in half.
  2. For salad, toss bread with the olive oil on rimmed baking sheet.  Toast in broiler, tossing occasionally, until golden brown, about 3 to 4 minutes. Remove from oven; cool.
  3. In a small bowl, combine onion slices and 3 to 4 tablespoons reserved beet liquid; set aside. 
  4. Cut top and bottom ends off oranges. Place oranges flat on cutting board and cut down the sides to remove peel.  Working over a bowl to collect any juices, cut out the orange segments, leaving membranes behind. Once all orange segments are removed, squeeze membranes to get all of juice.  Reserve juice for salad dressing. 
  5. To make dressing, whisk 1 tablespoon of reserved beet liquid with orange juice, mustard and olive oil.  Season dressing with pinch of salt and pepper, as desired.
  6. Drain red onion slices; set aside. In large salad bowl, combine arugula, herbs, beets and red onion slices. Toss to combine. Add orange segments, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.

NOTE: By using the pickling liquid from the beets to make the salad dressing, the dressing has a deep pink color that will turn the salad ingredients a pretty pink color when ingredients are tossed together. If desired, 1 tablespoon white wine vinegar sweetened with a pinch of sugar or honey can be used in place of beet liquid.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe):  330 calories; 9g protein; 42g carbohydrate; 14g fat; 360mg sodium; 10mg cholesterol; 5g fiber; 1.86mg iron; 0.21mg thiamin; 962.48IU vitamin A; 52.49mg vitamin C.


Red Cabbage Kielbasa & White Bean Soup


 PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES


Recipe courtesy of Today's Creative Life

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon ground pepper
  • 8 cups low-sodium chicken stock
  • 1 cup vegetable juice
  • 1 can (14.5 to 15 ounces) diced tomatoes, undrained
  • 2 jars (16 ounces each) Aunt Nellie's Sweet & Sour Red Cabbage, undrained
  • 1/2 to 1 pound kielbasa sausage, cut into bite-sized pieces
  • 2 cans (15 ounces each) cannellini (white kidney) beans, drained and rinsed (See note)

DIRECTIONS

Makes 10 (approx. 1-1/2 cup) servings.

  1. In Dutch oven, heat olive oil over medium-high heat until hot.
  2. Add onion. Cook 3 minutes, stirring frequently. Add carrots, celery and garlic. Continue cooking about 4 to 5 minutes or until onions are translucent and soft, stirring frequently. Stir in paprika, curry powder and pepper.
  3. Add chicken stock, vegetable juice, diced tomatoes, red cabbage and kielbasa. Bring to boil. Reduce heat. Add beans and simmer 10 minutes, or until soup is desired consistency, stirring occasionally. Season to taste.

Note: Other white beans may be substituted for the cannellini beans. 


NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe): 280 calories; 10g protein; 39g carbohydrate; 10g fat; 740mg sodium; 15mg cholesterol; 8g fiber; 2.59mg iron; 0.21mg thiamin; 5150.35IU vitamin A; 14.55mg vitamin C.


Holland Onion and Leek Soup


 PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR

PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR


Recipe courtesy of Momma Cuisine

INGREDIENTS

  • 3 jars (15 ounces each) Aunt Nellie's Holland-Style Onions
  • 3 tablespoons unsalted butter
  • 4 cups sliced leeks, white and green parts, (1/4-inch thick slices)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 1-1/2 cups sherry wine
  • 1 teaspoon Kosher salt (optional)
  • 1 teaspoon black pepper
  • 3 sprigs fresh thyme
  • 1 dry bay leaf
  • 1 box (32 ounces) reduced-sodium beef stock
  • French baguette, cut into 6 (1/2-inch thick) slices
  • 3 tablespoons shredded Parmesan cheese

DIRECTIONS

Makes 6 (approx. 1 cup) servings.

  1. Drain onions; set aside. Discard liquid.
  2. Heat Dutch oven or large pot to medium-high heat. Add butter. When butter has melted, add leeks. Cook 15 minutes, stirring frequently. (Reduce heat to medium if leeks are browning too quickly.)
  3. Add onions, garlic, flour and brown sugar. Stir to combine. Reduce heat to medium. Cook 8 to 10 minutes or until mixture is well combined and leeks are tender, stirring frequently.
  4. Add sherry, salt, pepper, thyme sprigs and bay leaf. Cook 5 minutes, stirring frequently. Add beef stock. Bring to boil. Reudce heat and simmer 30 minutes, stirring occasionally.
  5. Preheat broiler. Arrange baguette slices on baking sheet in single layer. Toast until golden brown.
  6. Remove thyme sprigs and bay leaf from soup. Ladle soup into oven-safe bowls. Top with toasted baguette and shredded Parmesan cheese, about 1/2 tablespoon per bowl. Broil until melted and edges are golden brown. (See note)

Note: If oven-safe bowls are not available, arrange baguette slices on baking sheet as directed in Step 5. Sprinkle evenly with Parmesan cheese and broil until golden brown. Top each bowl of soup with baguette slice.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 330 calories; 8g protein; 45g carbohydrate; 9g fat; 880mg sodium; 20mg cholesterol; 3g fiber; 3.62mg iron; 0.33mg thiamin; 1190.44IU vitamin A; 3.81mg vitamin C.


Orange Galette with Beet Gorgonzola Salad


 PREP TIME: 30 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 15 TO 20 MINUTES


Recipe courtesy of Momma Cuisine

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1 sheet frozen puff pastry, approximately 16 x 11 inches (see note)
  • 1 tablespoon olive oil, divided
  • 4 Navel oranges, segmented
  • 4 ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon dried basil
  • 2 cups mixed baby salad greens
  • 1/4 cup chopped pecans, toasted if desired

DIRECTIONS

Makes 12 servings.

  1. Heat oven to 400°F.
  2. Drain beets well; set aside on paper towels to absorb any remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread half of olive oil on pastry sheet. Place about half of orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold up edges of pastry sheet to create border. Sprinkle half of crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15 to 20 minutes; watch carefully, as different brands of puff pastry may have different cooking times. Remove from oven; cool on wire rack.
  6. Meanwhile, coarsely chop beets. In large bowl, toss together remaining orange segments, mixed greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and the pecans.

Note: If your puff pastry sheet is a different size, adjust accordingly. For example, if your sheet is 9-1/2 x 11, gently roll it out with a rolling pin to approximately 16 x 11 inches. If your pastry sheet is a 9-1/2-inch square, use two squares.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe):  180 calories; 4g protein; 18g carbohydrate; 11g fat; 220mg sodium; 10mg cholesterol; 2g fiber; 0.80mg iron; 0.05mg thiamin; 329.89IU vitamin A; 14.31mg vitamin C.


Pickled Beet & Red Quinoa Salad with Orange Vinaigrette


 PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES


INGREDIENTS

Salad

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Notes)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh parsley
  • 1/2 cup red quinoa, cooked according to package directions (about 1-1/2 cups cooked) (See Notes)
  • 1/2 cup coarsely chopped almonds, toasted
  • 1/3 cup crumbled reduced-fat or traditional feta cheese
  • 1 tablespoon orange zest

Vinaigrette

  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt (optional)
  • 2 tablespoons olive oil

DIRECTIONS

Makes 8 (approx. 1/2-cup) servings.

  1. Drain beets. Place in large bowl; set aside. Discard beet liquid or save for another use.
  2. For vinaigrette, in small bowl whisk together orange juice, 1 tablespoon orange zest, black pepper, salt, if desired, and olive oil; set aside.
  3. Add chickpeas, green onions, parsley and quinoa to beets. Add vinaigrette; toss to combine well. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and 1 tablespoon orange zest. Serve at room temperature or chilled.

Notes: White or black quinoa or a combination of colors can be used in place of red.

Aunt Nellie’s Whole Pickled Beets, quartered, or Sliced Pickled Beets can be substituted for Baby Whole Pickled Beets.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 205 calories; 7g protein; 24g carbohydrate; 9g fat; 215mg sodium; 2mg cholesterol; 5g fiber; 1.58mg iron; 0.08mg thiamin; 463.37IU vitamin A; 12.11mg vitamin C.


Herbed Mediterranean Flat Bread


 PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1 jar (7.5 ounces) quartered marinated artichoke hearts
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped or sliced Kalamata olives
  • 1/4 teaspoon crushed red pepper flakes
  • Coarse grind black pepper
  • 2 tablespoons shredded Parmesan cheese, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 clove garlic, minced
  • 2 whole grain round or square flat breads (about 6 to 7 inches diameter (See Note)
  • Fresh basil (optional)

DIRECTIONS

Makes 4 servings. 

  1. Preheat oven to 400°F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon of the Parmesan cheese; set aside.
  3. In small bowl, stir together the olive oil, thyme and garlic. Brush over one side of flat breads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flat bread with onion mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Return to oven. Bake 8 to 10 minutes or until heated through, and flat bread is crisp.
  5. Cut each flat bread in half. Sprinkle with fresh basil, if desired.

 


Note: One larger flat bread approximately 10 x 7-1/2 inches can be substituted for the two smaller flat breads. Check package directions for baking temperature and times as brands may vary.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 210 calories; 6g protein; 32g carbohydrate; 9g fat; 600mg sodium; 2mg cholesterol; 7g fiber; 2.32mg iron; 0.04mg thiamin; 700.59IU vitamin A; 10.19mg vitamin C.


Beet & Spinach Wrap


 PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS


INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 2 tablespoons prepared hummus (any flavor)
  • 1 multigrain or whole wheat tortilla wrap (about 7 inches diameter)
  • 1/2 cup lightly packed baby spinach, long stems removed
  • 2 thin slices smoked turkey breast (See Note)
  • Chopped chives

DIRECTIONS

Makes 1 serving. 

  • Drain beet cup. Discard liquid. Pat beets dry.
  • Spread hummus evenly over one side of tortilla. Top with even layer of spinach, then beets. Top with turkey slices and sprinkle with chives. Roll up. Serve immediately or wrap securely in plastic wrap and refrigerate up to 4 hours.

Note: Other favorite sandwich meats such as plain turkey breast, ham or roast beef can be substituted for smoked turkey.


NUTRITION INFORMATION

Nutrition information per serving: 230 calories; 10g protein; 34g carbohydrate; 6g fat; 720mg sodium; 10mg cholesterol; 6g fiber; 2.80mg iron; 0.06mg thiamin; 1891.73IU vitamin A; 46.43mg vitamin C.


Bacon-Apple Red Cabbage Soup


 PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2 slices thick-cut bacon, chopped
  • 1 medium red onion, chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 2 cups low-sodium, fat-free chicken or vegetable broth
  • 1 medium apple, chopped (about 1 cup)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground allspice (optional)
  • 1/8 teaspoon ground cloves (optional)
  • Chopped apple (optional)
  • Plain yogurt or sour cream (optional)
  • Crumbled cooked bacon (optional)

DIRECTIONS

Makes 4 servings.
  1. Cook bacon in large saucepan or Dutch oven over medium heat 2 to 3 minutes or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon drippings to pan; discard remaining drippings. 
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and 1 cup chopped apple. Stir in cinnamon, allspice and cloves, if desired. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering, uncovered, about 5 minutes until apples are tender and soup is desired consistency.
  3. Spoon soup into serving bowls. Garnish with chopped apple, yogurt and crumbled bacon, if desired.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 170 calories; 3g protein; 27g carbohydrate; 6g fat; 500mg sodium; 10mg cholesterol; 1g fiber; 0.42mg iron; 0.02mg thiamin; 21.32IU vitamin A; 6.62mg vitamin C.


Chicken Soft Tacos with Pickled Beet Salsa


 PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Note)
  • 2 tablespoons chopped red onion
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup sour cream
  • 1 tablespoon jalapeno mustard
  • 4 soft flour tortillas (6-inch diameter)
  • 2 cups fresh arugula
  • 2 cups chopped cooked rotisserie chicken (hot or cold)
  • 1/4 cup crumbled queso fresco cheese

DIRECTIONS

Makes 4 servings.

  1. For salsa, drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
  2. In small bowl, stir together sour cream and mustard; set aside.
  3. On one half of tortilla, place equal amounts of beet salsa, arugula, chicken and cheese. Top with dollops of mustard sour cream. Fold over.

Note: Sliced Pickled Beets or 3 single serve cups Aunt Nellie's Diced Pickled Beets may be substituted.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 380 calories; 20g protein; 28g carbohydrate; 20g fat; 650mg sodium; 80mg cholesterol; 1g fiber; 2mg iron; 0.15mg thiamin; 460IU vitamin A; 4mg vitamin C.


Ruby Beet Chicken Salad Skewers with Citrus-Stone Ground Mustard Vinaigrette


 PREP TIME: 25 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 25 MINUTES | COOK TIME: 20 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets, drained (See Note)
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • Salt
  • Pepper
  • 4-1/2 tablespoons stone ground mustard, divided
  • 1-1/2 tablespoons plus 1/3 cup orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zested & juiced (1/3 cup juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled firm white cheese (such as blue cheese, feta, or goat)

 

DIRECTIONS

Makes 8 servings.

  1. Preheat oven to 375° F. Drain beets; set aside.
  2. Season both sides of chicken with salt and pepper, as desired. In small bowl, combine 1-1/2 tablespoons each of the mustard and the marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined rimmed baking sheet, about 20 to 25 minutes or until juices run clear; set aside.
  3. Meanwhile, for vinaigrette, in medium bowl, combine remaining 3 tablespoons mustard, 1/3 cup marmalade, chives, zest and lemon juice, salt and pepper. Slowly pour in oil while whisking vigorously until completely combined.
  4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread a beet, piece of chicken and 4 to 5 pieces of lettuce; repeat two more times; add one beet at end. Repeat to make 8 skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Note: Whole Pickled Beets may be substituted. Cut beets in half.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 255 calories; 15g protein; 20g carbohydrate; 12g fat; 440mg sodium; 40mg cholesterol; 2g fiber; 1mg iron; 0.07mg thiamin; 2871IU vitamin A; 7mg vitamin C.


Baby Beet & Potato Hash With Chorizo


 PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES

PREP TIME: 15 MINUTES   |    COOK TIME: 25 MINUTES


INGREDIENTS

  •  1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
  • 1/2 pound raw chorizo or breakfast sausage
  • 1/2 cup chopped red onion
  • 1/2 teaspoon salt
  • Coarse ground black pepper
  • 1 teaspoon ground cumin, optional
  • 1/2 teaspoon chipotle chili powder, optional
  • 1 pound red-skinned potatoes, unpeeled, chopped (about 1/2-inch pieces)
  • Olive oil
  • 1/2 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme leaves
  • 6 large pasteurized eggs
  • Fresh thyme, chopped or 1/2 teaspoon dried thyme, optional
  • Chopped parsley, optional

Directions

Makes 6 servings. 

  1. Drain beets well. Pat dry. Cut larger beets in half. 
  2. Heat large nonstick skillet over medium heat until hot. Add chorizo; cook 3 minutes or until browned, stirring frequently and breaking into crumbles. Add onion, salt, pepper, and cumin and chili powder, if desired. Continue cooking 3 to 5 minutes or until sausage is cooked through and onion is tender, stirring frequently. Remove from skillet; reserve 1 tablespoon drippings from chorizo and return to skillet. Set chorizo aside.
  3. Meanwhile, place potatoes in microwave-safe bowl; add 2 tablespoons water. Cover with plastic wrap; microwave on HIGH 2 to 3 minutes or until almost tender.
  4. Drain potatoes; add to skillet with thyme. Cook about 5 minutes or until potatoes are cooked through, stirring occasionally, adding 1 to 2 teaspoons olive oil to skillet if necessary.
  5. Return chorizo mixture to skillet with potatoes. Press with spatula into even layer; cook 3 to 4 minutes to brown. Stir, press into layer and cook 3 to 4 more minutes to brown. Add beets to skillet.
  6. With back of spoon, make six indentations in potato-beet mixture. Crack eggs into small custard cup or bowl and pour into each indentation. Cover skillet; cook until eggs are desired doneness.
  7. Season with additional salt and pepper, as desired. Garnish with thyme and/or parsley, if desired.   

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 340 calories; 17g protein; 21g carbohydrate; 19g fat; 820mg sodium; 220mg cholesterol; 2g fiber; 2mg iron; 0.32mg thiamin; 285IU vitamin A; 4mg vitamin C.


Smoked Salmon & Beet Wraps

Smoked Salmon & Beet Wraps


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 tablespoons finely chopped red onion
  • 1 to 2 tablespoons capers
  • 1 to 2 teaspoons lemon zest
  • 1/2 cup spreadable chive cream cheese
  • 2 large soft flour tortillas (10- to 12-inch diameter)
  • 8 slices smoked salmon
  • 1/2 cup baby spinach leaves

DIRECTIONS

Makes 4 servings.

  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
  2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
  3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 290 calories; 10g protein; 32g carbohydrate; 14g fat; 720mg sodium; 35mg cholesterol; 1g fiber; 1.56mg iron; 0.19mg thiamin; 758.30IU vitamin A; 2.02mg vitamin C.


Picnic Sandwiches with Beet-Mango Slaw

Picnic Sandwiches with Beet-Mango Slaw


 PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1-1/2 cups cabbage slaw mix
  • 3/4 cup cubed mango (about 1/4-inch cubes)
  • 1/4 cup sliced green onion
  • 2 to 3 tablespoons prepared vinaigrette
  • Baguette or other loaf, plain or multigrain (about 21” x 3”)
  • 1 package (4 ounces) creamy goat cheese or other spreadable cheese
  • 1/2 pound thinly sliced deli roast beef or turkey

DIRECTIONS

Makes 6 servings.

  1. Drain beets well; discard liquid or save for another use. Coarsely chop beets; reserve 1/2 cup for Pink Lemonade (see recipe below).
  2. In large bowl, toss together slaw mix, mango and onion. Add vinaigrette; toss to coat well.
  3. Cut baguette lengthwise in half. Remove insides leaving 1/2-inch shell on top and bottom. Spread bottom half with goat cheese.
  4. Toss beets with slaw mixture; spoon half over goat cheese. Arrange beef over slaw; spoon remaining slaw over beef. Close sandwich and press firmly. Wrap tightly with aluminum foil; refrigerate up to 4 hours before serving.
  5. To serve, cut baguette into 6 pieces.

Pink Lemonade

 

INGREDIENTS

  • 1/2 cup reserved chopped beets
  • 1 (12 ounce) can lemonade concentrate, thawed
  • 4 cans water
  • Ice
  • Lemon slices, for garnish

DIRECTIONS

Makes approx. 2 quarts.

  1. Place chopped beets in food processor or blender container; process to puree. Add lemonade concentrate; process to combine.
  2. Pour into pitcher. Add water; stir. Serve over ice with lemon slice garnish.

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 400 calories; 24g protein; 57g carbohydrate; 9g fat; 730mg sodium; 40mg cholesterol; 3g fiber; 4mg iron; 0.40mg thiamin; 645IU vitamin A; 13mg vitamin C.


Sweet & Sour Red Cabbage & Apples

Sweet & Sour Red Cabbage & Apples


 PREP TIME: 15 MINUTES   |   COOK TIME: 5 MINUTES

PREP TIME: 15 MINUTES   |   COOK TIME: 5 MINUTES


INGREDIENTS

  • 2 tablespoons butter
  • 2 medium Granny Smith apples, unpeeled, cut into 1/2-inch thick wedges
  • 3  tablespoons packed light brown sugar
  • 1/4 teaspoon ground allspice or cinnamon
  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Cabbage, drained

DIRECTIONS

Makes 4 servings.

  1. Melt butter in 10-inch skillet over medium-high heat.  Add apples; cook 1 minute, stirring occasionally.  Add brown sugar and allspice; cook 2 minutes longer.  Add cabbage; cook until hot, about 2 minutes, stirring occasionally.


Variation: For Sweet & Sour Red Cabbage, Ham & Apples, add 1 cup diced cooked ham to skillet along with apples.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 160 calories; less than 1g protein; 32g carbohydrate; 6g fat; 585mg sodium; 15mg cholesterol; 2g fiber; 2mg iron; less than 1 mg thiamin; 215IU vitamin A; 16mg vitamin C.


Shrimp, Beet & Feta Salad

Shrimp, Beet & Feta Salad


 PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES


INGREDIENTS

  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons tarragon or white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2  teaspoon each dried tarragon or basil and minced garlic
  • 1/4  teaspoon each salt and freshly ground black pepper
  • 8 cups (8 oz.) packed baby spinach or torn spinach leaves
  • 1 jar (16 oz.) Aunt Nellie’s® Sliced Pickled Beets, drained
  • 1 pound cooked, cleaned medium shrimp, thawed if frozen
  • 1 cup (4 oz.) crumbled feta or goat cheese or herbed feta cheese
  • 1/4  cup pine nuts or chopped pistachios, toasted

DIRECTIONS

Makes 4 servings.

  1. For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt and pepper in jar with tight fitting lid.  Shake well.  (Dressing may be prepared and refrigerated up to 3 days before serving.)
  2. In large bowl, combine spinach and beets.  Add dressing; toss well to coat.  Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.


Note: Recipe prepared with shrimp that have not been treated with seawater or brine solutions which increase sodium content.

1/3 cup bottled Italian salad dressing plus 1/2 teaspoon dried tarragon or basil may replace the salad dressing. 


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 390 calories; 34g protein; 16g carbohydrate; 22g fat; 580mg sodium; 240mg cholesterol; 2g fiber; 3mg iron; 0.08mg thiamin; 5466IU vitamin A; 16mg vitamin C.


Red Cabbage & Sausage Skillet

Red Cabbage & Sausage Skillet


 PREP TIME: 30 MINUTES | COOK TIME: 23 TO 35 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 23 TO 35 MINUTES


INGREDIENTS

  • 4 unpeeled petite red potatoes
  • 1/2 pound turkey smoked sausage, cut into 4 pieces on the diagonal
  • 1 small red onion, cut into wedges
  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
  • 1 tablespoon caraway seeds (optional)

DIRECTIONS

Makes 4 servings.

  1. Cut potatoes in half. Place potatoes and enough water to cover in large skillet. Cover; bring to boil. Reduce heat; simmer, uncovered, 8 to 10 minutes or until tender. Drain and reserve potatoes.
  2. Place sausage in large nonstick skillet and cook 2 minutes over medium heat, stirring occasionally. Add onion; cook, uncovered, until onion is tender and sausage is lightly browned, 3 to 4 minutes, stirring occasionally.
  3. Stir in cabbage and liquid. Bring to boil.  Reduce heat; simmer, uncovered, 10 minutes.
  4. Return potatoes to skillet; heat through. Sprinkle with caraway seeds, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 240 calories; 36g carbohydrate; 10g protein; 6g fat; 1340mg sodium; 40mg cholesterol; 2g fiber; 4mg iron; 0mg thiamin; 6IU vitamin A; 14mg vitamin C.     


Red Cabbage & Bacon Pasta

Red Cabbage & Bacon Pasta


 PREP TIME: 15 MINUTES    |   COOK TIME: 15 MINUTES

PREP TIME: 15 MINUTES    |   COOK TIME: 15 MINUTES


INGREDIENTS

  • 2 slices bacon
  • 1/2 cup red or yellow onion wedges (1/2-inch thick wedges)
  • 2 cloves garlic, minced
  • 3/4 pound boneless, skinless chicken breast, cut into 2-inch chunks
  • Salt and pepper
  • 1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage, not drained
  • 2 tablespoons Dijon mustard
  • 4 cups cooked linguine
  • Chopped parsley, optional

DIRECTIONS

Makes 4 servings.

  1. Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.
  2. Add onion and garlic to skillet; cook 1 minute, stirring frequently. Add chicken pieces; cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if browning too quickly.) Season with salt and pepper, as desired. Remove chicken from skillet; keep warm.
  3. Add red cabbage and mustard to skillet; stir to combine. Cook 2 minutes to heat through, stirring frequently.
  4. Arrange pasta on 4 plates. Top with chicken pieces and red cabbage mixture. Sprinkle with reserved crumbled bacon and parsley.


Note: For a vegetarian option, omit bacon and chicken. Use 2 teaspoons olive or vegetable oil for sautéing. For a side dish option, omit chicken. 


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 440 calories; 28g protein; 66g carbohydrate; 9g fat; 1110mg sodium; 60mg cholesterol; 3g dietary fiber; 5mg iron; 0.46mg thiamin; 17IU vitamin A; 20mg vitamin C.