Black Beans and Rice Cazuela with Garden Vegetables

• Seeds of Change® product used in recipe: Seeds of Change® Cuban-Style Rice with Brown Rice & Black Beans
• Segment: Main course
• Cuisine Type: Southwestern

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
4		10 ounces		10		1 hr		Medium

Ingredients
Measurement		Ingredient		Cut or specific
2 Packages		Seeds of Change® Cuban-Style Rice with Brown Rice & Whole Grains
1		Large red pepper
¼ Cup		Olive oil		(Divided use)
1		Medium red onion		Diced
2		Medium (about 12 ounces total) zucchini		Halved lengthwise and cut into ¼-inch slices
To taste		Salt
1 to 2 Tablespoons		Mexican Hot Sauce (try Tamazula)
6 Ounces		Goat cheese		Crumbled
		For the crumb topping:
½ Cup		coarse bread crumbs
¼ Teaspoon		Smoked paprika
1 Tablespoon		Olive oil

Directions

1. Prepare rice according to package directions. When cooked, transfer to large bowl.
2. Roast the red pepper. Roast the red pepper directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10 minutes for the broiler. Cover with a towel and let stand 5 minutes. Rub off the blackened skin then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Chop into ½-inch pieces and add to bowl with the rice.
3. In a large (10-inch) skillet, heat 2 tablespoons of oil over medium heat. When hot, add the onions and stir regularly until the onions are richly browned, about 10 minutes. Add zucchini and continue cooking until the zucchini has browned around the edges and softened, about 10 minutes more. Add vegetables to rice mixture, along with 1 teaspoon salt, 2 tablespoons olive oil and hot sauce. Gently mix.
4. Allow the mixture to cool, then stir in the goat cheese. Divide the rice mixture between 4 cazuelas or gratin dishes.
5. Make the crumb topping and bake. Heat the oven to 400 degrees. In a small bowl, combine the panko crumbs, paprika and the remaining 1 tablespoon olive oil. Sprinkle this mixture over the top of each cazuela.
6. Place the cazuelas on a rimmed baking sheet and slide into the oven. Bake until heated through, about 30 minutes. Serve immediately.

Quick Tips

Gardening Tips: Sweet red Orion bell peppers will add great crunch and color to this dish. Grow your own outside in the summer months but peppers can be covered or grown in greenhouses when the weather cools.
Gardening Tips: In warm weather months, try growing fresh Dark Star zucchini for this dish.

Nutritional Information
Serving Size		413g
Servings		4
Calories Per Serving		680
Calories from Fat		300
Total Fat		33g (51% DV)
Saturated Fat		12g (60% DV)
Cholesterol		35mg (12% DV)
Sodium		1420mg (59% DV)
Total Carbohydrates		73g (24% DV)
Dietary Fiber		9g (36% DV)
Sugars		8g
Protein		21g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.

BUTTERNUT SQUASH TIKKA MASALA

• Seeds of Change® product used in recipe: Tikka Masala Simmer Sauce, Indian Blend Rice with Mung Beans & Lentils
• Segment: Main course
• Cuisine Type: Regional

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
4		1 Cup		30		45		Medium

Ingredients
Measurement		Ingredient		Cut or specific
2 Tablespoons		Vegetable oil
2 Teaspoons		Ginger		Fine chopped
2 Pounds		Butternut squash		Chopped into cubes
20 Each		Sugar snap peas		Stringed and washed
3 Each		Green onions		Peeled, cut into 2-inch strips
1 Jar		Seeds Of Change® Tikka Masala Simmer Sauce
2 Tablespoons		Cilantro		Fine chopped
1 pouch		Seeds of Change® Indian Blend Rice with Mung Beans & Lentils		cooked

Directions

1. Heat oil in large sauté pan. Add ginger and sauté for 30 seconds; then add sugar snap peas and spring onion, sauté another 2 minutes.
2. Add squash and sauté 3-4 minutes on low heat
3. Add Tikka Masala Sauce and simmer for 5 minutes or until squash is tender.
4. Sprinkle with chopped cilantro.
5. Serve Indian Blend Rice, prepared according to package directions.

Quick Tips

Ingredient Substitutions: Try substituting the squash for lamb or chicken or swap out the sugar snap peas with green spring peas.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Butternut Squash
• Sugar Snap Pea
• Parade Bunching Green Onion
• Coriander/Cilantro

Nutritional Information
Serving Size		1 cup
Servings		4
Calories Per Serving		320
Calories from Fat		160
Total Fat		17g (26% DV)
Saturated Fat		7g (35% DV)
Cholesterol		10mg (3% DV)
Sodium		290mg (12% DV)
Total Carbohydrates		21g (7% DV)
Dietary Fiber		4g (16% DV)
Sugars		7g
Protein		22g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

This recipe is an excellent source of Vitanin A,Beta-Carotene and B12.

GRILLED CHICKEN WITH SPINACH, TOMATOES AND AVOCADO SALAD

• Seeds of Change® product used in recipe: Seeds of Change® Brown Rice Blend
• Segment: Main course /Salad
• Cuisine Type: Mexican

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
6		8 ounces		10		25		Easy

Ingredients
Measurement		Ingredient		Cut or specific
1 box		Seeds of Change® Brown Rice Blend
2		Red bell peppers		Roasted, Chopped
1		Large red pepper
¼ Cup		Olive oil		(Divided use)
1		Small garlic clove		Minced
2 Tablespoons		Balsamic vinegar
3 Tablespoons		Extra virgin olive oil
1 Tablespoon		honey
3 to 4		Canned chipotle chiles en adobo
1 Teaspoon		Chipotle canning sauce		Seeded and finely chopped
6		knob onions		Roots and wilted outer leaves removed
4 (about 1 ¼ lbs total)		Boneless, skinless chicken breast halves
To taste		Olive oil		Crumbled
To taste		Salt
1 Pound		Cherry tomatoes		halved
1		Ripe avocado		Pitted, flesh scooped from skin and cut into ½–inch cubes
12 Ounces		Baby spinach		Rough chopped
1/3 Cup		Grated Mexican queso añejo or other garnishing cheeses such as Romano or Parmesan
2 to 3		Fresh limes		Cut into Wedges

Directions

1. Prepare rice according to package directions. Once cooked, cool and hold in mixing bowl until needed.
2. Place roasted red bell peppers in food processor bowl. Season with salt and pepper, and add garlic and vinegar. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
3. Make the dressing (and the glaze). Pour the roasted red pepper vinaigrette into a small bowl. Whisk in the chipotles and adobo sauce. Set ½ cup aside to use as a glaze for the chicken.
4. Grill the chicken and onions. Heat one side of a gas grill to medium. Lightly brush the knob onions and both sides of the chicken breasts with olive oil; sprinkle with salt. Lay the chicken and onions directly over the heat of the grill. Sear the chicken on both sides, then brush it with the reserved ½ cup dressing and move it away from the direct heat to finish cooking, usually about 5 minutes. Set the chicken aside to cool.
5. Turn the onions frequently, until tender and browned, about 10 minutes. Chop the onions into 1-inch pieces and scoop into mixing bowl with the rice.
6. Cut each chicken breast into 1-inch pieces and add to the bowl along with the tomatoes and avocado. Pour on ½ cup of the dressing and mix thoroughly. Spoon the mixture into the center of six dinner plates. Toss the spinach with the remaining dressing and arrange it around the outside of the plate. Sprinkle with queso añejo and serve with several lime wedges on each plate for guests to squeeze on to their taste.

Quick Tips

Gardening Tips:  We love Chadwick Cherry Tomatoes for their tart and sweet flavors – they grow vigorously, are highly productive and disease resistant.
Gardening Tips:  Hearty Dolce Vita Spinach has excellent flavor and can be grown in both spring and fall.

Nutritional Information
Serving Size		429g
Servings		6
Calories Per Serving		380
Calories from Fat		170
Total Fat		19g (29% DV)
Saturated Fat		3g (15% DV)
Cholesterol		65mg (22% DV)
Sodium		1080mg (45% DV)
Total Carbohydrates		30g (10% DV)
Dietary Fiber		7g (28% DV)
Sugars		11g
Protein		27g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.

SEVEN GRAIN SHRIMP BOWL

• Seeds of Change® product used in recipe: Seven Whole Grains
• Segment: Main course
• Cuisine Type: Regional

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
2		1 Cup		30		45		Medium

Ingredients
Measurement		Ingredient		Cut or specific
2 Tablespoons		Extra virgin olive oil
1 Tablespoon		Garlic		Chopped
1 Pound		Uncooked large shrimp
1 Cup		Broccoli florets, small
1 Cup		Sugar snap peas
1 Each		Red pepper		Sliced into strips
½ Teaspoon		Sea salt
To taste		Black pepper
2 Packages		Seeds Of Change® Seven Whole Grains

Directions

1. Prepare rice according to package directions.
2. Heat 2 tbsp olive oil in skillet on medium high. Add garlic and sauté for 1 minute, and then add shrimp.
3. Sauté shrimp for 2 minutes then add broccoli, sugar snap peas, red pepper, salt and pepper. Cook for 3 more minutes.
4.  Serve over Seven Whole Grains.
5. Serve immediately.

Quick Tips

Ingredient Substitutions: Substitute yellow peppers or tomatoes for red peppers when available or desired!

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Belstar F-1 Broccoli
• Sugar Snap Pea
• Bendigo F-1 Red Bell Pepper

Nutritional Information
Serving Size		416g
Servings		4
Calories Per Serving		510
Calories from Fat		170
Total Fat		19g (29% DV)
Saturated Fat		4.5g (23% DV)
Cholesterol		175mg (58% DV)
Sodium		780mg (33% DV)
Total Carbohydrates		55g (18% DV)
Dietary Fiber		8g (32% DV)
Sugars		7g
Protein		31g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Caprese & Spinach Salad

Ingredients
Measurement		Ingredient		Cut or specific
1 Whole		Roma Tomato
2½ Ounce		Buffalo mozzarella
3 Whole		Basil leaves		Chiffanade
1 Cup		Baby spinch
¼ Cup		Crostini		Brunoise
2 Tablespoon		Balsamic vinegar
3 Tablespoon		Extra Virgin Olive Oil
2 Teaspoon		Dijon mustard
To taste		Salt & Pepper

Fruity Quinoa & Rice Salad

Servings
4

Ingredients
Measurement		Ingredient		Cut or specific
1 Pouch		Seeds of Change® Quinoa & Brown Rice
2 Tablespoon		Toasted Pumpkin oil
1		Yellow Pepper		Diced
2		Scallions		Diced
2		Celery stalks		Diced
1		Granny Smith apple		Diced
½ Cup		Dried Apricots		Diced
½ Cup		Raisins