Food & Recipes
Balance and texture are paramount in Thai cuisine; most dishes contain elements of sweet, salty, spicy and bitter tastes. This dish hits all those familiar flavor spots: sweet from the apples and red peppers, salty and spicy from the peanut sauce and bitter from the brussels sprouts.  This easy plant-based recipe comes to us from our friends at Delicious Living.Ingredients                                                                          
  • 1 cup uncooked white or brown jasmine rice
  • 1 cup frozen, shelled organic edamame
  • 3 tablespoons coconut oil
  • 1 pound (4 cups) trimmed and quartered organic brussels sprouts (Weekly Dean's List Price: $4.99/lb.)*
  • 1 large organic red pepper, seeded and julienned (Weekly Dean's List Price: $2.99/lb.)*
  • 2 medium organic Fuji apples, julienned (Weekly Dean's List Price: $1.99/lb.)*
  • ½ cup purchased or Homemade Peanut Sauce
  • ½ cup coarsely chopped roasted peanuts
  • Fresh cilantro leaves
  1. Cook rice according to package directions. Add edamame to rice for last 3 minutes of cooking time. Remove from heat, but keep covered.
  2. In a large skillet, heat coconut oil. When oil is melted, sauté quartered brussels sprouts and red pepper slices until brussels sprouts are crisp-tender and bright green but starting to brown, 5–6 minutes. If skillet gets too dry, add a few tablespoons of water. Turn off heat, and cover skillet on stovetop to allow vegetables to steam for 2–3 minutes more.
  3. To serve, divide rice-edamame mixture among bowls. Arrange sautéed vegetables and apples over rice. Top each serving with 2 tablespoons purchased or Homemade Peanut Sauce**, and garnish with peanuts and cilantro.
PER SERVING: (2 cup serving) 638 cal, 27g fat (10g mono, 6g poly, 11g sat), 0mg chol, 91mg sodium, 78g carb (14g fiber, 24g sugars), 18g protein  Follow us on Facebook or Instagram for new recipes every week, or sign up here to get sales, recipes, and more delivered right to your inbox.   *Price valid 1/8/2018 - 1/14/2018