Our favorite recipes that take less than 35 minutes to cook

​Garlic Roasted Tomato, Corn + Spinach Flatbread

By Patricia Bannan, MS, RDN

Serves: 5

Time to cook: 20 mins

Ingredients

Sauce

• 3/4 cup Sun Harvest Tomato Sauce
• 1 tablespoon Sun Harvest Extra Virgin Olive Oil*
• 1/4 teaspoon sea salt

Pizza

• 1 (14-ounce) package prepared pizza dough
• 2 cups Sun Harvest Organic Frozen Corn
• 2 cups cherry tomatoes
• 4 garlic cloves, thinly sliced
• 1/4 cup red onion thinly sliced
• 1 cooked chicken breast , sliced crosswise (optional)
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup baby spinach
• 2 ounces feta cheese, crumbled
• 1 tablespoon Sun Harvest Extra Virgin Olive Oil , for drizzling

Instructions:

1. Preheat oven to 500-degrees. If using a store-bought crust preheat oven to suggested temperature on package directions.
2. Make the sauce: In a medium bowl, stir to combine the tomato sauce, olive oil and salt. Set aside.
3. Make the pizza: Using the back of your hands, stretch the dough into a 10 x 14-inch rectangle and transfer to a large parchment lined baking sheet. If using a store-bought crust, place on parchment paper.
4. Spread the sauce evenly across the dough, leaving a 1-inch border. Scatter the corn, cherry tomatoes, sliced garlic, and remaining red onion slices. Arrange chicken slices over top, if desired, and season with salt and pepper. Bake for 12 to 14 minutes until the rim is golden brown and the bottom of the pizza is crisp.
5. Transfer the pizza to a cutting board, top with baby spinach, remaining slices of red onion, crumbled feta, and drizzle with olive oil. Cut into 10 square slices and enjoy.

Pro tip: Flatbread can be stored in an airtight container in the refrigerator for up to 3 days.

Chocolate, Banana, Raspberry Quinoa Bowl

By Andrea Marcellus

Serves: 1 Serving, One-Hand Portion

Time to cook: 10 mins

Ingredients

• 1/4 cup quinoa (cooked)
• 1/2 cup banana (sliced)
• 1/4 cup raspberries
• 1 tablespoon almonds (sliced)
• 2 tablespoon dark chocolate chips
• 2 tablespoon milk (or milk alternative)
• 1/2 teaspoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon salt

Instructions:

1. Place cooked quinoa in pot and add milk, chocolate, vanilla, maple syrup and salt. Heat over medium-low heat until everything is combined and quinoa is thick, about 5 minutes.
2. Place in bowl and top with bananas, raspberries, almonds… let your imagination go bananas!

Lemon Garlic Chicken Zoodles

By Andrea Marcellus

Serves: 1 Serving, Two-Hand Portion

Time to cook: 12 mins

Ingredients

• 1 zucchini (spiralized or julienned)
• 1 chicken breast (cubed)
• 1/4 cup cherry tomatoes (halved)
• 1 tablespoon garlic (minced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 pinch salt and pepper
• 1 pinch crushed red pepper flakes (optional)

Instructions:

1. In a skillet over medium heat add olive oil and garlic. Once garlic is fragrant, add cubed chicken.
2. Once chicken is mostly cooked, add cherry tomatoes and allow those to cook until they blister, about 5 minutes.
3. Next, add the zoodles, lemon juice, red pepper flakes, salt and pepper and mix together.
4. Eat while contemplating the word “zoodles.”

Mixed Veggie Fritter

By Andrea Marcellus

Serves: 4 Servings, One-Hand Portion

Time to cook: 10 mins

Ingredients

• 3 tablespoon zucchini (shredded)
• 3 tablespoon cauliflower (finely chopped)
• 3 tablespoon butternut squash (shredded)
• 3 tablespoon broccoli (finely chopped)
• 3 tablespoon carrot (shredded)
• 3 tablespoon spinach (shredded)
• 1 egg
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoon almond flour
• 1 tablespoon olive oil
• 1 teaspoon yogurt (whole milk or plant-based // Optional)
• 1 Pinch salt and pepper

Instructions:

1. In a large bowl, combine the veggies—and any other veggies you want to add—with egg, flour, garlic powder, onion powder, salt and pepper.
2. In a skillet over medium heat add olive oil. Form patties with hands and add to skillet.
3. Allow fritters to brown about 3 minutes each side. Remove from pan and top with Greek yogurt (if using).
4. Divide any fritters you’re not enjoying right now into a serving container for later in the week.

Creamy Tomato Soup

By KidStir

Serves: 4

Time to cook: 25 mins

Ingredients

• 1 cup chopped onion
• 3 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 28-ounce can whole tomatoes
• 1/2 to 3/4 cup cream
• Small bunch fresh basil, chopped
• Salt and pepper to taste
• 1 cup cheddar cheese cubes, optional

Instructions:

1. A grown-up should heat the olive oil over medium heat in a soup pot. Once hot, add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook for 1 more minute. Turn off the heat.
2. Blend the whole tomatoes and all the juices in a blender. Add the cooked onion and garlic, and blend until smooth.
3. Carefully pour the pureed tomatoes into the soup pot. Turn the heat to medium-high.
4. Stir in the cream and cook for about 10 minutes. Add salt and pepper to taste and extra cream, if you’d like.
5. Ladle the soup into bowls. Stir in cubes of cheese, if you’d like. Top with chopped fresh basil and pass the salt and pepper!

Orange Quinoa Salad with Pomegranate + Tangy Turmeric Dressing

By Patricia Bannan, MS, RDN

Serves: 8

Time to cook: 30 mins

Ingredients

Dressing

• 1/4 cup freshly squeezed juice, from 2 mandarin oranges
• 3 tablespoons red wine vinegar
• 2 teaspoons freshly grated ginger
• 1 clove garlic, smashed
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon ground oregano
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil

Salad

• 2 cups dry Sun Harvest Organic Whole Grain Red and White Quinoa*
• 1, 15-ounce can Sun Harvest Organic Garbanzo Beans*, drained and rinsed
• 1/2 cup chopped green onions
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 3 medjool dates, pitted and chopped
• 1 cup pomegranate arils
• 1/2 cup chopped pistachios
• 8 mandarin oranges, peeled and sliced
• *Available at Smart & Final grocery stores

Instructions:

1. Make the dressing: Combine all ingredients for dressing in a small bowl and whisk to combine. Set aside and discard the smashed garlic clove before serving.
2. Cook the quinoa: Place the quinoa in a large saucepan with 5 cups water over medium high heat. Bring to a boil and drop down to a simmer for 15 to 20 minutes and cook until tender. There will be some water leftover. Drain, rinse with cold water, and drain again. Transfer to a large mixing bowl.
3. Make the salad: To the mixing bowl, add the chickpeas, chopped green onions, parsley, cilantro, dates and half of the pomegranate arils and pistachios. Pour over the dressing and toss to coat. Transfer to a large serving plate and top with the sliced oranges. Top with the remaining pomegranate arils and pistachios and enjoy immediately.

Pro t ip: Salad will keep well covered in an airtight container in the refrigerator for up to 4 days.

Grilled Chicken Sandwiches with Slaw + Spicy Mayo

By Patricia Bannan, MS, RDN

Serves: 4

Time to cook: 30 mins

Spicy Mayo + Slaw

• 1/4 cup First Street Premium Real Mayonnaise
• 1/4 cup low-fat plain Greek yogurt
• 4 teaspoons cayenne pepper style hot sauce
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon First Street Garlic Powder
• 5 cups Sun Harvest Coleslaw
• 1/4 small red onion, thinly sliced

Grilled Chicken and Assembly

• 2, 8-ounce Sun Harvest skinless, boneless chicken breasts
• 1/8 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon Sun Harvest Avocado Oil, for grilling
• 4 seeded buns or ciabatta rolls
• 1/4 cup First Street Sliced Hamburger Dill Pickle Chips
• 1 jalepeño, thinly sliced

Instructions:

1. Make the Slaw: In a small bowl, whisk the mayo, yogurt, hot sauce, lemon juice, and garlic powder until combined. Add the coleslaw and red onions to a large bowl and pour over half of the spicy mayo mixture, reserving the other half of the mayo for serving. Toss the slaw until coated and place in the fridge until ready to serve.
2. Grill the Chicken: Prepare a grill. Place the chicken breasts in a plastic bag and lightly pound out until ¾-inch thick in size. Slice each breast in half, pat to dry, brush with oil, and season with salt and black pepper. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes, or until internal temperature reaches 165 degrees. Let rest for 5 minutes. Meanwhile, halve the sandwich rolls, add to the grill, and heat for 2 to 3 minutes.
3. Assemble the Sandwiches: Spread the reserved spicy mayo evenly over the cut-sides of each roll. Layer the bottom half of each roll with a piece of grilled chicken and top with slaw. Place a few pickle chips and jalapeño slices over the slaw and top each with the remaining half of roll. Enjoy!

Pro tip: The best part about these sandwiches is that you want to keep piling on more slaw to top your sandwich, so make extra and keep crunching!

Marshmallow Stars

By KidStir

Serves: 1 pan of marshmallows

Time to cook: 30 mins

Ingredients

• 2 envelopes unflavored gelatin
• 1/3 cup cold water
• 1 1/2 cups sugar
• 1/4 cup water
• 1/4 cup corn syrup
• 1/2 teaspoon vanilla extract
• Cooking spray
• Confectioners’ sugar

Instructions:

1. Put 1/3 cup of water into the bowl of an electric mixer. Sprinkle the gelatin over the water.
2. Whisk the sugar, 1/4 cup of water, and corn syrup in the saucepan over medium heat. Once the sugar is dissolved, stop whisking and heat the mixture until it boils. Place a candy thermometer into the saucepan and turn off the stove when the mixture reaches 240 degrees. This is a job for grown-ups only because the liquid gets very hot.
3. Carefully pour the hot liquid over the gelatin. Beat on high speed for 10 to 12 minutes or until nice and fluffy. Mix in the vanilla extract.
4. Lightly spray the baking pan with cooking spray. Then use a rubber spatula to transfer the gooey marshmallow mixture into the pan.
5. Allow the marshmallows to set overnight on the countertop. This can take 12 to 15 hours.
6. Lift the marshmallow block out of the pan with a spatula and place on a cutting board dusted with confectioners’ sugar. Then use a star cookie cutter to cut out the marshmallow stars.

Cajun Shrimp

By Andrea Marcellus

Serves: 1 Serving, Two-Hand Portion

Time to cook: 25 mins

Ingredients

• 1/2 cup shrimp (peeled and deveined)
• 1/4 red bell pepper (chopped)
• 1/4 zucchini (chopped)
• 1/4 cup corn (frozen)
• 2 basil leafs (julienned)
• 1 tablespoon dry white wine
• 1 tablespoon parsley
• 1 tablespoon extra virgin olive oil
• 1 tablespoon cajun seasoning
• 1 pinch salt and pepper

Instructions:

1. In a medium bowl combine together shrimp, Cajun seasoning, salt and pepper
2. Place veggies on one half of a foil sheet and add shrimp on top. Sprinkle parsley and basil leaves over top.
3. Add olive oil, white wine, salt and pepper. Fold other half of foil over and fold in sides to seal packet. Place in oven at 400 degrees for 20 minutes or until shrimp are cooked through.
4. It’s like camping food, but way cooler, and no bears.

Speed Crepe with Nut Butter, Berries + Coconut

By Andrea Marcellus

Serves: 6-8 servings, One-Hand Portion

Time to cook: 5 mins

Ingredients

• 2 tablespoon coconut flour (Can sub or combine with oat, almond, whole wheat, or other favorite flour!)
• 1 tablespoon nut butter
• 1/4 cup mixed berries
• 1 tablespoon shredded coconut (unsweetened)
• 3 eggs
• 1/4 teaspoon baking powder
• 1 pinch salt

Instructions:

1. Beat eggs with a fork and then blend in the rest of the ingredients. (You can also use a blender or food processor if you don’t mind the cleanup.)
2. Place a piece of parchment paper in the microwave and a TBSP of the mixture in the center of the paper. Spread the mixture with the back of the spoon until fairly thin.
3. Microwave on high for 1 minute. Continue in increments of 30-seconds until crepe is fully cooked. Time will depend on your microwave.
4. Remove parchment paper from microwave and allow crepe to cool.
5. Repeat until all the batter is gone. Save remaining crepes for later in the week.
6. Once crepe is cooled to touch add berries and shredded coconut to crepe.

Tiny Pies

By KidStir

Serves: 12 mini pies

Time to cook: 35 mins

Ingredients

• 1 apple, peeled, cored, and finely chopped
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons orange juice
• 1 tablespoon butter
• 1 pie crust (we used a store-bought organic pie crust)
• Milk and egg (for brushing on pie tops)

Instructions:

1. Mix the chopped apples, sugar, cinnamon, and orange juice in a bowl. Set it aside to get nice and juicy.
2. Unroll the pie crust and place it on a piece of waxed paper or plastic wrap on your countertop. Cut out twelve 2 1/2 inch circles with a round cookie cutter or rim of a glass. Press each one into a muffin cup.
3. Gather the dough scraps and roll them out. Use tiny cookie cutters to make decorative shapes or cut thin strips for lattice toppings.
4. Add 1 rounded tablespoon of filling to each cup. Dot with a tiny piece of butter. Add a top crust with slits, a pie crust star, or a lattice top. Pinch the edges with the tines of a fork to seal.
5. Brush the mini pies with a beaten egg mixed with a little milk. Bake in a preheated oven at 375° for 15 to 17 minutes or until the filling bubbles and the crusts turn golden brown. Let the pies cool for just a few minutes in the pan, then carefully remove each one by running a sharp knife around the edges and popping it out of the pan.

Pearl Brownies

By Twenty-Five Eight

Time to cook: 30 mins

Ingredients

• 2 cup organic almond flour
• 1/2 cup arrow root powder
• 2 tsp aluminum free organic baking powder
• 1/2 tsp Himalayan salt
• 1 Tbsp freshwater pearl powder (we use Sun Potion )
• 3 eggs
• 1/2 cup organic avocado oil
• 1 1/2 cup organic maple syrup
• 3/4 cup organic cacao powder
• Optional:
• 1/2 cup organic. chocolate chips
• 1/2 cup organic chopped almonds, toasted

1. Preheat oven to 350 F.
2. In a large bowl mix dry ingredients together, set aside.
3. In a second bowl whisk wet ingredients together.
4. Add wet ingredients to dry ingredients and fold gently until combined. (Optional: Fold in chocolate chops and/or almonds)
5. Pour batter into a prepared baking dish.
6. 6. Bake 20-25 min.
7. 7. Remove and let cool.

**Always check with a physician before ingesting.

Creamy Asparagus-Artichoke Soup

By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

Serves: 4

Time to cook: 15 mins

Ingredients

• 3 tablespoons olive oil
• 1 medium-size onion, chopped
• 1/2 cup canned white beans, drained and rinsed
• 4 cups stock or water
• 1/2 teaspoon salt, or to taste
• 16 ounces green asparagus, tough ends trimmed, stalks cut into 1-inch pieces (4 cups)
• 1 (13.75-ounce) can artichoke hearts, drained
• 1 1/2 teaspoons dried tarragon (optional)
• Freshly ground black pepper
• Squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a 6-quart saucepan over medium-high heat. Add the onion and sauté for 3 minutes. Add the beans, stock, and salt and bring to a boil. Add the asparagus, artichoke hearts, and tarragon, if using, and return to a boil.
2. Lower the heat and simmer, uncovered, for 10 minutes.
3. Remove from the heat.
4. Allow the soup to cool slightly, then puree it.
5. Adjust the seasoning and consistency, add the lemon juice, if desired, and serve.

Pro tip: You can replace the asparagus with an equal amount of broccoli or zucchini. Garnish with nuts and seeds for extra nutrition.

Gingery Cran-Bran Muffins

By Catherine Jones and Rose Ann Hudson, RD, LD for Eating for Pregnancy

Serves: 15 regular muffins or 52 mini muffins

Time to cook: 35 mins

Ingredients

• Cooking spray (optional)
• Bran or similar cereal
• 1 cup boiling water
• 1/4 cup canola oil or melted unsalted butter
• 3/4 cup sugar
• 1 cup buttermilk
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup dried cranberries or chopped dried apricots (optional)
• 1/2 cup chopped walnuts (optional)
• 1/3 cup chopped candied ginger (optional)

Instructions:

1. Preheat the oven to 400°F. Spray the muffin wells with cooking spray or line with muffin liners.
2. Place the cereal in a small bowl and pour the boiling water over it—do not stir. Set aside.
3. Combine the canola oil and sugar in a large bowl and whisk together. Add the buttermilk and egg and whisk again. Add the flour, baking soda, salt, and ground ginger and whisk just until well combined. Add the cereal mixture and mix with a spoon, then add the dried cranberries, walnuts, and/or candied ginger, if using, and mix just until combined. (The batter will be quite thick.) Let the batter sit at room temperature for 10 minutes.
4. Stir the batter, then divide evenly among the prepared muffin wells. Bake until a tester inserted into the center of a muffin comes out clean: about 20 minutes for regular muffins, about 12 minutes for mini muffins. Transfer the muffins to a wire rack to cool.

Pro tip: No buttermilk in the fridge? Make your own by adding 1 tablespoon of cider vinegar to 1 cup of milk. Vegan? Use your favorite nondairy milk made into buttermilk and omit the egg.