Tonight Elizabeth and I are headed to the Ziploc® FreshOver Haul event with Rachel Ray, in NYC tonight. We will be enjoying some of America’s favorite dishes that Rachael has given a “freshness makeover”. We can’t wait to share Rachel’s recipes and tips for incorporating more fresh foods into your daily diet. Ziploc® and Rachael Ray will also shed light on their mission to help Americans eat fresh. We’ve always been a proponent of eating fresh when you can and we’ll continue to spread the word here on the blog and on our other platforms. We are truly excited about the opportunity to join forces with both of these powerhouse brands to bring ideas, inspirations and tips for eating fresh, especially with market season coming!
We not only walk the walk, we talk the talk too – in our book, Plan to Party, we dedicate a section to ‘Fresh and Natural Foods’ (you’ll notice that we also use fresh food in our recipes where ever we can). Here are just a few of our favorite ways to incorporate fresh foods in our meals:
- Fresh limes and lemons – Their juice immediately makes any dish or cocktail bright and delicious.
- Fresh berries – These mini treats, packed with awesome health benefits, make simple salads and desserts so special.
- Fresh herbs – They have the power to transform an ordinary dish, pasta, meat, chicken, vegetables, or whatever you are preparing into something extraordinary.
Our “RULE OF GOOD MEASURE” – “When you can, always use fresh ingredients.”
- They make every recipe taste more special.
- It’s simple to incorporate fresh ingredients.
- In most cases it’s a healthier option for you and your family.
Despite having 187 farmers markets in the metropolitan area, only 45 percent of New Yorkers eat fruits and vegetableson a daily basis.1
1According to the Ziploc® Brand Fresh Eating Survey results
Pictured above is an amazing recipe I’ve been dying to share and today is the perfect day. It utilizes lots of fresh and healthy foods. Tip: Chop up everything in the morning and keep ingredients separate and fresh in Ziploc® bags, then you will be ready to go for the dinner rush. Please enjoy and join us in giving your meals a FreshOver Haul!
GLUTEN FREE ASIAN COBB SALAD
Created by: Carol Kicinski
Serves 4 as entrée, Serves 6 as appetizer
- 1 cup San-J Gluten Free Tamari Sesame Dressing – use divided
- 3 tablespoons honey
- 1 pound boneless skinless chicken breasts (2 – 4 depending on size)
- Kosher or fine sea salt and pepper
- 1 tablespoon olive or vegetable oil
- 6 cups shredded Napa cabbage
- 2 cups shredded romaine lettuce
- 2 cups shredded carrots
- 1 red bell pepper, cored, seeded and finely sliced
- 1 bunch green onions, thinly sliced on the diagonal
- 1 English (hot house) cucumber, halved lengthwise and thinly sliced
- 1 teaspoon sesame seeds
- 1/4 cilantro leaves
- Combine ½ cup San-J Gluten Free Tamari Sesame Dressing with the honey and place in a large plastic food storage bag. Add the chicken breasts, toss to coat and marinate in the refrigerator for 30 minutes to 12 hours.
- Remove chicken breast from the refrigerator and discard the marinade. Pat the breasts dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high heat and coat the bottom of the pan with the oil. Add the chicken breasts; cook for 2 minutes or until golden browned, flip and cook for another 2 minutes. Cover the pan; lower the heat to medium and cook for another 4 – 8 minutes depending on the thickness of the chicken breasts. Let sit for 5 – 10 minutes then slice thinly.
- Combine the Napa cabbage with the romaine and place in a layer on a large platter. Arrange the chicken slices, carrots, red pepper, green onions and cucumbers on top of the cabbage/lettuce mixture in rows. Sprinkle with a little more salt and pepper, the sesame seeds and the remaining dressing. Serve immediately.