Recipe Archives
Welcome to the Mighty Trio Recipe Archives here is where all the old recipes from weeks past hang out… Enjoy!
June 13, 2009
Hooray for warm weather and fresh farmers market veggies. This weeks recipe features fresh certified organic spinach from the good people at Sparrows Nest Organics, sprinkled with a light Hemp Oil Raspberry Vinaigrette. Together, the two create a salad so delectable you’re pot luck buddies will give you the golden dish award.
4 to 5 cups chopped fresh Sparrows Nest Organics Spinach
1 cup strawberries, washed and halved
1/2 cup chopped, toasted, pecans
5 tablespoons Hemp oil
2 Tablespoons rasperry vinegar
1 Tbsp. Apple Cider Vinegar
2 Tbsp. Honey
Add spinach, pecans and strawberries to a nice sized salad bowl. Mix together vinegars, honey and oil in a small mixing bowl or cup and whisk together to make dressing. Pour dressing over spinach and serve. It’s also ok to let this one marinate for a few hours to let the flavors meld, tossing occasionally, but not too long or your spinach and strawberries will turn to mush.
Canola Oil Flat Bread
(June 25th,2009)
This wonderful recipe comes from our friend Steve. This quick and easy flat bread is a great addition to any greek style meal and goes well with all sorts of dips and spreads. Thanks for sharing your recipe with us Steve! p.s. you can visit Steve atOcean Odyssey Inland at the Down Town Farmers Market on 104th street!
3 cups whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/2 cup Mighty Trio Organics Cold Pressed Canola Seed Oil
3/4-1 cup warm water
In a Large bowl, combine whole wheat flour, baking powder, and salt. Set aside. Add oil to the dry ingredients and stir until crumbly. Add 3/4 cup warm water and knead until soft dough is achieved. Set aside at room temp for 10-15 min. Divide dough into 8 balls. roll out each ball into 1/8″ thick circles. Preheat a non-stick pan over medium high heat and griddle the rolled flat breads for 2-3 min or until golden on each side. Repeat with remaining dough. Makes 8 flatbreads.
