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  1. Arugula Salad with Chicken, Apricots and Honeyed Goat Cheese

    June 13, 2013 by betsy

    arugula salad with apricots

    In search of a quick, healthy weeknight meal?  Look no further.  This salad can be thrown together and on the table in 20 minutes.  The key is using fresh, seasonal ingredients.  When cooking with ingredients that are in season, everything is more flavorful because they’re at their peak ripeness.  You can keep your recipes simple, and won’t lose out on flavor.  And since we’re all about showcasing in-season produce here at SP, this is a perfect recipe!

    After 5 days in Mexico I am in serious need of some healthy eating.  We had a great time, but now it’s time to detox.  I will be missing my fruity tropical drink and afternoon nap by the pool today, but my body will thank me for putting something a bit healthier on the dinner table tonight!

    Make sure you check out our apricot link party and add your recipes too!

    Arugula Salad with Chicken, Apricots and Honeyed Goat Cheese, makes 2 servings

    2 boneless, skinless chicken breasts

    2 T olive oil

    3 cups arugula

    2 apricots

    2oz honeyed goat cheese (you can use regular goat cheese, but the honeyed is delicious!)

    3 oz Balsamic Vinaigrette (store-bought or homemade)

    salt and pepper

    Heat the grill to medium high.  Coat chicken with olive oil and sprinkle with salt and pepper.  Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

    Divide arugula and apricots between two bowls. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Top with crumbled goat cheese and drizzle with vinaigrette.  Serve immediately.


  2. June is Apricot Month!

    June 3, 2013 by betsy

    apricotJune is apricot month!  Summer is finally here, but it still doesn’t feel like it here in the Midwest.  It was a cold, rainy weekend and this week probably isn’t going to see over 70 degrees.  Good thing we’re headed to sunny Mexico for a friend’s wedding this weekend!

    Despite the cooler weather, we should start seeing local apricots popping up at farmers markets this month or next.  In warmer climates around the country, you’re probably seeing them already!  Apricots are a pretty versatile stone fruit in both sweet and savory applications, as well as fresh or dried.  In fact when searching for recipes using apricots, most of them called for dried or canned apricots.  So if you are the type to preserve your summer bounty, there are plenty of uses for those apricots this winter too!

    Fresh apricots are full of vitamins C and A, and fiber.  They can be tossed into salads, pureed and added to sauces or dessert toppings, grilled alongside your meat or baked into a pastry or cobbler.  The possibilities are endless!  Head on over to our apricot link party to find recipes or add some of your own!

  3. Cookbook Auction! Donate to Support No Kid Hungry

    April 15, 2013 by betsy


    Here at Seasonal Potluck we like to get involved, and we want you to also!  And what better way than with a donation to Share Our Strength’s No Kid Hungry campaign against child hunger. Along with helping a wonderful cause, we’re auctioning off some great cookbooks. Five pairs of cookbooks will be given to our highest donors.

    Check out Share our Strength’s mission statement:

    NO CHILD SHOULD GROW UP HUNGRY IN AMERICA. But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with healthy food where they live, learn and play.

    You know we’re passionate about healthy cooking here at Seasonal Potluck, and we’re thrilled to partner with this wonderful charity to help raise awareness about the issue of childhood hunger.

    Even just $5 goes a long way. The more you donate, the better chance you have at receiving one of these 5 pairs of books!

    On a Stick and Pops!

    Encyclopedia of Sandwiches and Breakfast for Dinner

    Cooking with Flowers and Tiny Food Party

    Pure Vanilla and Marshmallow Madness

    Cookie Dough Lover’s Cookbook and The Cookiepedia

    How to Get Involved:

    1.  Click this link and make a donation.   


    2.  Leave a comment in this blog post to let us know that you donated.

    3.  Spread the word though facebook, twitter, and other social media

    For more news on No Kid Hungry and Seasonal Potluck, follow along on TWITTER, and FACEBOOK 

    We’d like to extend a BIG thank you to Quirk Books for their generous donation!  Check out their website for the complete collection of fantastic foodie friendly cookbooks.


    UPDATE: Thank you to all who donated! We’re working out the details of the books and they will be in the mail to our top donors shortly. The bake sale was a huge success and we were able to raise a ton of money for this wonderful cause.

  4. Chocolate Avocado Cake

    May 14, 2012 by betsy


    I’m not usually one to go for vegan recipes, as I am a butter lover.  However, this cake was so moist and delicious – I may have been converted!  Well, at least when it comes to chocolate cake.  This recipe was flavorful and there was no hint of avocado flavor in the cake itself.  Try it – you’ll like it!  I’m not sure that I’m totally sold on the avocado frosting, but it was fun to try and those that did enjoyed it!

    Chocolate Avocado Cake, from Joy the Baker

    3 cups all-purpose flour

    6 Tablespoons unsweetened cocoa powder

    1/2 teaspoon salt

    2 teaspoons baking powder

    2 teaspoons baking soda

    2 cups granulated sugar

    1/4 cup vegetable oil (I actually forgot to add this and the cake still turned out great)

    1/2 cup soft avocado, well mashed, about 1 medium avocado

    2 cups water

    2 Tablespoons white vinegar

    2 teaspoons vanilla extract

    Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  Set aside.

    Sift together all of the dry ingredients except the sugar.  Set that aside too.

    Mix all the wet ingredients together in a bowl, including the super mashed avocado.

    Add sugar into the wet mix and stir.

    Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

    Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

    Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

    Avocado Buttercream Frosting

    8 ounces of avocado meat, about 2 small to medium, very ripe avocados

    2 teaspoons lemon juice

    1 pound powdered sugar, sifted (about 4 cups)

    1/2 teaspoon vanilla extract

    Peel and pit the soft avocados.  It’s important to use the ripest avocados you can get your hands on.  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

    Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

    Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!


  5. May is the month of the avocado!

    May 1, 2012 by betsy

    IMG_1486editedresize copy

    Avocado month is here!  I can’t believe it’s already May – this spring is flying by!  Pretty soon we’ll be linking up all of those gorgeous summer fruit and vegetable recipes.  Since Betsy and I live on opposite sides of the country, we often have trouble picking ingredients because we see different produce come into our stores and markets at different times of the year.  Last year we featured asparagus in May, but this year we picked avocados because you can find the Mexican variety almost everywhere, and California avocados start popping up in the springtime.

    Avocados are so versatile.  Whether you enjoy them mashed up in guacamole, diced in a salad, sliced on a burger, or baked into deserts, you’re getting a healthy dose of nutrients in every serving!  The California Avocado Commission has a great website with recipes and nutritional information, amongst other things.  Check out our AVOCADOS link party to find recipes and share your own.

    Also, don’t forget to check in on our asparagus link page.  It was one of our favorite ingredients, and you’ll find some fantastic recipes in there.  The link party has been reopened so that you can share your own asparagus recipes too!

  6. Pea Shoot Salad

    April 3, 2012 by betsy


    Spring has sprung people! Bye, bye winter citrus and root vegetables, hello green stuff! I get so excited this time of year to get my little garden started, and to see the bounty that is surely beginning to pour into farmer’s markets across the country. It’s always a very inspiring time for me. I wanted to kick off this month with something fresh, crisp, and oh-so “spring”. I think this is my new favorite salad. I love onions, I REALLY love radishes, and these peas and pea shoots were the perfect match for those ingredients.  This recipe is so healthy, you could have it for lunch every day!

    Pea Shoot Salad with Radishes and Pickled Onion recipe from Cooking Light 

    • 1 cup cider vinegar
    • 1/2 cup water
    • 1/2 teaspoon sugar 
    • 3/4 cup thinly vertically sliced red onion
    • 1 cup shelled fresh English peas
    • 1 teaspoon salt
    • 6 cups pea shoots
    • 10 radishes, thinly sliced
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons white wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.