Whole grain rice and quinoa are yours
in 45 seconds with Village Harvest. Photo
by Katharine Pollak | THE NIBBLE.

There are plenty of reasons why you should switch to whole grains (digestive fiber, phytonutrients, anti-obesity—see details). But cooking whole grains from scratch is one of the more time-consuming kitchen tasks.

Now, when you walk through the door, just reach into the freezer for a pouch of pourable whole grains from Village Harvest. Measure out what you need and press Start on the microwave. The whole grains will be ready before anything else you prepare. When it comes to eating healthy whole grains, it takes a Village Harvest to make it this easy.

Choices include Brown Rice; Brown, Red, Wild Rice Medley; Quinoa; “Un” Fried Brown Rice; and Spicy Thai Brown Rice.

While each is ready-to-eat from the microwave, you can change them up with different garnishes—herbs, grated cheese or a small dice of tomato, for example. Or add grilled veggies, sliced meats, hard-cooked eggs or tofu to convert a side into a main dish.

• Read the full review—and if you haven’t yet begun your New Year’s resolution to eat healthier, here’s your chance. No one has to know that you started in May.
• Find rice recipes, reviews of other rice and grain products and our rice and grains glossaries.

Why not a beef salad, lamb salad or pork salad?

Americans have not sufficiently mastered the art of blending meats and vegetables into delicious salads.

Take a tip from Thailand and combine lamb (or beef, or pork) and asparagus into a wonderful seasonal salad. Thai Grilled Lamb & Asparagus Salad joins purple cabbage, rice noodles, fresh mint, dry-roasted salted peanuts and red bell pepper—along with the lamb and asparagus—into a hearty, healthy, colorful and flavorful dish with a wonderful lime, chili and mint vinaigrette.

You can serve the salad in smaller portions for a first course with dinner, or as a main course at lunch. And, you can substitute beef or pork for the lamb.

• Get the recipe for Thai Grilled Lamb & Asparagus Salad.
• Find more of our favorite salad recipes.

Grilled lamb makes this salad a heartymeal. Photo courtesy California Asparagus Commission.

Celebrate National Salsa Month with Salsa-
Baked Cheese. Photo courtesy
FronteraFiesta.com.

This is salsa’s answer to baked Brie: fresh goat cheese or cream cheese topped with a flavorful salsa and baked until warm. It’s from Chef Rick Bayless of FronteraFiesta.com.

Serve Salsa-Baked Cheese with Dirty Martinis, Margaritas or beer.

RECIPE: SALSA-BAKED CHEESE

Ingredients

– ¼ cup pine nuts or coarsely chopped walnuts or pecans
– 8 ounces soft cream cheese or goat cheese or a combination
– 1 jar (16 ounces) of interesting salsa (suggestions:
Frontera Mango Key Lime, Roasted Tomato or Spanish Olive Salsa)
– Chopped fresh cilantro
– Crackers and/or sliced, toasted baguette

1. Toast nuts in a 350°F oven until fragrant, 7 or 8 minutes. Transfer to a bowl.

2. Stir in cheese. Shape into a disc and lay in an ovenproof baking dish.

3. Pour salsa over cheese and bake until heated through, 10 to 15 minutes. Sprinkle with cilantro and serve with crackers or toasted bread.

Find reviews of our favorite salsas, more recipes and our Salsa Glossary.

If you win this week’s Gourmet Giveaway, you’ll be able to choose from a wide variety of chef-inspired recipes, including Tortilla Crusted Tilapia, Tuscan Parmesan Crusted Shrimp and Roasted Garlic & Herb Scallops.

Sea Cuisine specializes in restaurant-quality frozen dinners, finished in flavorful crusts or delicate sauces. Regardless of which ones you choose, you can be assured of a dish made with the finest ingredients.

• THE PRIZE: Two winners will each receive coupons for five free Sea Cuisine entrées. Enjoy “seafood night” with your family and friends, or keep them in the freezer for those nights when you’re too tired to cook, yet what something yummy and high in protein. Approximate retail value: $35.00 each.
• To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Seafood Section and enter your email address for the prize drawing. This contest closes on Monday, May 17th at noon, Eastern Time. Good luck!
• To learn more about Sea Cuisine, download $1 off coupons and check out Sea Cuisine’s sweepstakes, visit SeaCuisine.com.

Yum: White Wine & Herb Shrimp. Enjoy
these and other choices as the winner—or go
for the $1 coupon. Photo courtesy Sea Cuisine.

A new way to enjoy guacamole! Photo
courtesy FronteraFiesta.com.

Turn that guac into something special with this recipe from Top Chef Masters winner Rick Bayless, owner of Chicago’s Frontera Grill and Topolobampo restaurants.

RECIPE: CHERRY TOMATOES WITH
PUMPKIN SEED GUACAMOLE

Ingredients
– 30-40 large cherry tomatoes
– 3-4 avocados
– ½ cup Frontera Guacamole Mix (or make your own
guacamole recipe)
– ¼ cup cilantro, chopped
– Salt to taste
– ½ cup pepitas (toasted pumpkin seeds) and/or
crumbled cooked bacon

Find more of our favorite hors d’oeuvre recipes and an hors d’oeuvre estimator: how many pieces do you need per guest.