Peach GingerSummer Soup

MAKES 4 SERVINGSTotal Preparation t ime: 15 mins

This soup works equally well with nectarines. Use the optional honey if your fruit is tart.

4-5 peaches, chopped 2 T. mint, chopped 1 T. grated ginger ¼ c. water 1 14-oz. can coconut milk (not “lite”) 3 T. lime juice ½ tsp. lime zest ½ tsp. salt OPTION: 1 T. honey

1. Place peaches, mint, ginger and water in blender. Puree until very smooth. Depending on how juicy your fruit is, you may need to add a few more tablespoons of water for blending.

2. Pour the pureed peaches into a medium mixing bowl. Add the coconut milk, lime juice and zest, salt and honey, if using. Stir well.

3. Chill thoroughly before serving. Garnish with mint leaves.

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2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

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MENU SUGGESTION: Serve with grilled meator fish.

NUTRITION TIP:Peaches and nectarines are a good source ofcarotenoids, including lutein and zeaxanthin,which help maintain eye health.

PRODUCE • 4-5 peaches or nectarines • fresh ginger • fresh mint • 1 large or 2 small limes

BULK/GROCERY • 1 14-oz. can coconut milk (not “lite”) • OPTION: honey

© 2011 Jennette Turner

VEGAN/GLUTEN-FREE/DAIRY-FREE

Summer Saladwith Smoky Dressing

Paprika gives this unusual salad dressing asmoky flavor -- adding the optional bacon will enhance it!

1 head lettuce, chopped 1 large tomato, diced ¼ small red onion, sliced 1 c. fresh corn kernels (from 1 large ear) or frozen, thawed 4 eggs, hard boiled and sliced 1 avocado, diced 3 T. toasted sunflower or pumpkin seeds * *see Note OPTION: 6-8 oz. bacon, cooked until crispy and broken into pieces Dressing: ½ c. sour cream 2 T. water 1½ T. apple cider vinegar 1 T. agave or honey 1½ tsp. smoked paprika

1. In a large bowl, combine the lettuce, tomato, onion, corn, egg, avocado, and bacon, if using.

2. In a small bowl, combine the dressing ingredients and mix well until very smooth.

3. Pour dressing over salad and toss to coat. Sprinkle with toasted seeds before serving.

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MAKES 4 SERVINGSTotal Preparation t ime: 15 mins

2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION: Serve with whole grainbread or crackers.

PRODUCE • 1 head lettuce • 1 large tomato • 1 large ear corn, if using fresh • 1 small red onion • 1 avocado

BULK/GROCERY • 4 eggs • sunflower seeds or pumpkin seeds • apple cider vinegar • agave or honey

DAIRY • sour cream

MEAT • OPTION: 6-8 oz. bacon

HERBS/SPICES • smoked paprika

FREEZER • frozen corn, if using frozen

© 2011 Jennette Turner

VEGETARIAN/GLUTEN-FREE

NOTE:To toast seeds: place them in an ungreasedskillet and heat them over medium heat for2-3 minutes, stirring until they begin to turnbrown.

Garden DelightPizza

Fresh vegetables and herbs make this a perfectsummertime pizza.

1 T. olive oil 1 c. chopped onion ½ c. diced carrot ½ c. diced yellow squash ½ c. diced zucchini ½ c. diced bell pepper 1 12-inch pre-baked pizza crust, any kind, or 2 smaller gluten-free crusts 1 c. pizza sauce 2 cloves garlic, minced 8 oz. mozzarella cheese, grated 1 medium-large heirloom tomato, sliced 2 T. fresh basil, finely chopped

1. Warm the olive oil in a large skillet. Add the onion and carrot and sprinkle with a pinch of salt. Sauté for 3-4 minutes over medium heat, stirring occasionally.

2. Add the summer squash, zucchini and bell peppers to the cooking vegetables with another pinch of salt. Continue sautéing for another 5 minutes.

3. Spread the pizza sauce evenly over the pizza crust(s).

4. Spread the cooked vegetables evenly over the pizza(s). Sprinkle with garlic.

5. Spread the cheese evenly over the pizza(s). Top with the sliced tomatoes, then sprinkle with basil.

6. Bake according to directions on pizza crust package.

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MAKES 4 SERVINGSTotal Preparation t ime: 30 mins

2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION:Serve with a big green salad.

GLUTEN-FREE OPTION/VEGETARIAN

PRODUCE • 1 onion • 1 carrot • 1 yellow summer squash • 1 zucchini • 1 bell pepper • garlic • 1 medium-large heirloom tomato • basil

GROCERY • pizza sauce

DAIRY • 8 oz. mozzarella cheese

FREEZER • 1 12-inch pre-baked pizza crust, any kind, or 2 smaller gluten-free crusts

© 2011 Jennette Turner

NUTRITION TIP:Calcium (one of the primary nutrients in cheese)does a lot more than just keep our boneshealthy and strong! It also supports the nervoussystem, helps regulate blood pressure, helpsmuscle contraction, and is essential for cellmembrane function.

Grilled Chicken & Eggplantwith Basil-Mint Sauce

Use any kind of eggplant here -- globe, Japanese, white... Note: this recipe requires 30minutes of marinating time.

5 T. lemon juice, divided 6 T. olive oil, divided ½ tsp. salt 1 lb. boneless, skinless chicken breast or thigh, cut into bite-size pieces 3-4 c. eggplant, cubed (~1 small) ¼ c. mint, chopped coarsely ½ c. basil, chopped coarsely 1 clove garlic, minced 1. Combine 3 T. lemon juice, 2 T. olive oil and the salt in a bowl or airtight bag. Add the chicken and toss to coat. Marinate for 30 minutes.

2. Place the eggplant in a large bowl, drizzle with 2 T. olive oil and a few pinches of salt.

3. Thread the chicken and eggplant onto metal or wooden skewers.

4. Grill or broil the kebabs for about 10 minutes, turning as needed.

5. In a blender or food processor combine the remaining olive oil and lemon juice, mint, basil, garlic and a pinch of salt. Pureé until smooth.

6. Serve kebabs with sauce.

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MAKES 4-6 SERVINGSTotal Preparation t ime: 20 mins

2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

NUTRITION TIP:Mint contains phytonutrients called mono-terpenes that may help stop the growth of cancerous tumors.

PRODUCE • 2 lemons • 1 eggplant • garlic • mint • basil

GROCERY/BULK • olive oil

MEAT • 1 lb. boneless skinless chicken breast or thigh

© 2011 Jennette Turner

GLUTEN-FREE/DAIRY-FREE

MENU SUGGESTION:Serve with pocket bread or rice and feta cheese.

ItalianChicken Salad

This light and flavorful main dish salad is fastand easy to make.

5 T. olive oil, divided 1 lb. boneless, skinless chicken breast or thigh, cut into bite-size pieces 2 T. balsamic vinegar 1 clove garlic, minced ¼ tsp. salt ¼ tsp. pepper 2 medium tomatoes, chopped 2 oz. Parmesan cheese, grated ¼ c. fresh basil, finely chopped 6 c. mixed salad greens OPTION: 1/3 c. black olives, halved 1. Warm 2 T. olive oil in a skillet. Add the chicken and sauté over medium heat for 5 minutes, until done.

2. In a large bowl, combine the remaining olive oil, 2 T. balsamic vinegar, garlic, salt and pepper. Mix well.

3. Stir in the cooked chicken, tomatoes, Parmesan cheese and basil. Mix well.

4. Serve chicken salad over greens.

www.wedge.coop

MAKES 4 SERVINGSTotal Preparation t ime: 20 mins

2105 LYNDALE AVENUE SOUTHMINNEAPOLIS MN 55405

M-F 9 TO 10 • SAT-SUN 9 TO 9612-871-3993

WWW.WEDGE.COOP

MENU SUGGESTION:Serve with whole grain bread & butter.

NUTRITION TIP:Chicken is a great source of niacin (vitamin B3),a nutrient that can help protect againstAlzheimer’s disease and other forms of cogintivedecline.

PRODUCE • 6 c. mixed salad greens • 2 medium tomatoes • garlic • basil

GROCERY/BULK • olive oil • balsamic vinegar • OPTION: black olives

DAIRY • 2 oz. Parmesan cheese

MEAT • 1 lb. boneless skinless chicken breast or thigh

© 2011 Jennette Turner

GLUTEN-FREE