Deadline to Submit a Recipe!
October 25 All day
Our NCRGEA members have such great talents, and we want to showcase them in an upcoming free digital recipe book. Here’s where our members can participate: Submit a Recipe – NCRGEA.
August’s Reader Recipe: Dijon Crab Spaghetti
As we get through the Dog Days of Summer, this recipe provides a refreshing flavor, healthy nutrients, and a creamy, balanced sauce. The secret weapons that make this dish unique are the teaspoon of Dijon added to the sauce and the juicy segments of tangerine. Thai chili brings a touch of heat, while The fresh crab is augmented with mint, basil, and parsley. Depending on your palate, the Thai chili can bring just the right amount of spiciness.
You can add a crispy bread crumb mixture to go on top, made of bread crumbs, salt, pepper, garlic powder and lemon zest.
Ingredients
- 8 ounces fresh jumbo lump crabmeat
- 1/2 cup tangerine segments
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon grated lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups cooked spaghetti (from 3 ounces uncooked spaghetti), chilled
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1 small fresh Thai chili, minced
- 1/4 cup trout roe (optional)
Directions
- In a large bowl, whisk Dijon, olive oil, lemon zest and juice, sherry vinegar, and salt in a large bowl until creamy.
- Add spaghetti, basil, parsley, mint, and Thai chili to vinaigrette. Stir until the spaghetti is evenly coated.
- Add crabmeat and tangerine segments. Gently stir until well combined.
- Cover and chill 10 minutes.
- (Optional) Garnish with trout roe.
Have a recipe you’d like to share?
NCRGEA is compiling a Digital Holiday Dessert collection of recipes for 2023! If you have a dessert recipe you’d like to share, Submit A Dessert here by October 10, 2023.
Celebrate Summer with our Peach Blueberry Smoothie Bowl Recipe
If your summers are loaded with BBQ’s, get-togethers, and a little over-indulging, you probably need to add more nutrition to your diet. Smoothies are a great way to start every day. They’re not only delicious, but also a quick and easy way to ensure you get the recommended daily fruit and veggies and are packed with extra vitamins, minerals, protein, and fiber.
This Peach Blueberry Smoothie Bowl is the perfect combo! It’s simple to make yet has a complex flavor and it includes local peaches!! Plus, it’s vegan, and allergy friendly. (If you have a nut allergy, simply remove the nut butter or substitute with your favorite nut-substitute option). This recipe is for one serving.
Ingredients
Servings
- 1 cup frozen blueberries
- 2 fresh peaches
- 2 tablespoons nut butter
- 1⁄4 cup coconut milk
- 1 banana
- 1⁄4 cup granola
- Add ½ tsp of flax seed which may improve cardiovascular health, support digestive health, and support weight management
Instructions
- Blend blueberries, 1/4 of the banana, nut butter, 1 peach, and coconut in a food processor or blender. Blend until smooth and well mixed.
- Slice the remaining banana and dice extra peach.
- Pour the smoothie into a bowl. Top with banana, peach, and granola.
- Serve and enjoy!
Have a recipe you’d like to share?
NCRGEA is compiling a Digital Holiday Dessert collection of recipes for 2023! If you have a dessert recipe you’d like to share, Submit A Dessert here by September 30, 2023.