2010 Recipes From Our Customers

1. Recipe Sent by Hannah W. of Tennessee

What_a_Nut Quesadillas

4 whole wheat 10" tortillas
6 oz reduced fat cream cheese
1/4 cup creamy peanut butter
2 Tblsp honey
1 cup fresh raspberries
1 cup mini marshmallows
1/4 cup white chocolate chips
1/3 cup Truson Organic Chocolate Flavoed, Roasted Soy Nuts
2 Tblsp butter melted

Pre heat a non stick griddle to med-high heat.
In a food processor pulse together the cream cheese, peanut butter, and honey until smooth. Spread 1/4 of the mixture onto each tortilla, but only on half of the tortilla, so half of it does not have spread on it.

Evenly disribute 1/4 cup of marshmallows, 1/4 cup of raspberries, 1 Tlb. White chocolate chips, and about 2 Tlb. of Truson Organic Chocolate Roasted Soy Nuts over the half of each tortilla with spread. Fold in half, brining the non-spreaded half down over the half that is covered in spread and toppings. Press gently.

Brush each side of every quesadilla with butter, carefully place on griddle and cook for about 1-3 minutes per side until golden brown and lightly cripy.

Serve with your choice of milk, coffee, or even some swiss hot cocoa.

This recipe is a favorite because of how quickly it come together. But it also has a uniquness factor to it that I love. Who would have thought to put all of these wonderful flavors and textures together. The chocolate soy beans are the special touch that really sets it apart. So whether you need a fun breakfast item, an after school snack or maybe a dessert for a movie night, What_a_Nut Quesadillas are definitely a standby and soon-to-be favorite.

2. Recipe Sent by Angie H. of New Mexico

Apple-Turkey Burgers with Cranberry-Soy Nut Spread

1/4 cup grated golden delicious apple
1 1/2 pound ground turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
4 whole wheat soft hamburger rolls
1 tablespoons butter softened
8 ounces jelled cranberry sauce
2 tablespoons Truson sea salt Soynuts, chopped or crushed

Preheat grill to medium-high. In a medium bowl, combine apple, turkey, salt, pepper and poultry seasoning. Shape into 4 patties. Spread the rolls with the butter. Grill patties for 7 minutes per side. During the last minute of grilling place the rolls on the grill butter side down. Remove patties and rolls from heat. Place cranberry sauce and soynuts in small bowl and stir to combine. Spread cranberry sauce-soynut mixture on the top half of the rolls. Place the apple-turkey burgers on the bottom half of the rolls. Sandwich buns together. Enjoy! Yield: serves 4

3. Recipe Sent by Jess A. of California

Roasted Garlic and Onion Wild Rice Salad
Salad Ingredients:

1 head garlic
1 tablespoon olive oil
1 medium yellow onion, unpeeled and sliced in half
2 tablespoons balsamic vinegar
3 8x8 inch squares aluminum foil
3 cups cooked wild rice
1 tablespoon fresh parsley, chopped
1 cup tomatoes, diced
2 medium carrots, grated
2 cup fresh baby spinach
1 cup Truson Organics Roasted Onion-Garlic Soynuts, chopped

Dressing Ingredients:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoons lemon juice
1 teaspoon rosemary
1/2 teaspoon oregano
1 tablespoon Dijon mustard
1 tablespoon sugar

Preheat oven to 400 degrees F. Lightly grease an 8x8 inch baking dish.

Cut top 1/4 inch off head of garlic to expose cloves. Put garlic, exposed side up, on top of one foil square. Drizzle with olive oil and wrap tightly. Place each onion half cut side up on the remaining 2 squares. Drizzle each with 1 tablespoon of balsamic vinegar and cover tightly with foil. Place all 3 items in the baking dish and bake 30-40 minutes or until garlic is soft and browned and onions are very tender. Cool. (Can be done ahead)

Squeeze garlic cloves from skins and empty into a large mixing bowl. Remove skins from onions. Chop onion and add to garlic. Add the rice, and remaining salad ingredients to the mixing bowl. Stir to combine.

Whisk together the dressing ingredients in a small bowl until combined. Pour over rice salad and toss to combine.

4. Recipe Sent by Angie H. of New Mexico

Grilled Portobello, Tomato and Sea Salt Soy Nut Spinach Salad with Garlic Basil Vinaigrette

2 Vidalia onions
4 large portabella mushroom caps
2 large red tomatoes
2 large yellow tomatoes
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup Truson Organic Soy Nuts (Sea Salt Flavor), crushed
1 bunch fresh basil chopped
4 gloves garlic minced
2 1/2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
4 cups fresh spinach
4 turns of freshly ground pepper

Spray the grill rack of a gas grill and set to high. Cut Vidalia onions into 3/4 inch slices. Place the mushrooms, onions, and tomatoes in a large bowl and sprinkle with the 4 tablespoons olive oil and kosher salt. Toss to coat. Place vegetables on grill. Grill portabellas and onions 4 minutes per side and tomatoes 3 minutes per side. Transfer all vegetables to a large cutting board and coarsely chop. Stir in Truson Organic (Sea Salt Flavor) Soy Nuts. Make the vinaigrette by combining the fresh basil, garlic and balsamic vinegar. Add 1/2 cup olive oil and whisk well. Divide the spinach between 2 shallow bowls and top with chopped vegetable mixture. Sprinkle with ground pepper

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