Key Lime Cupcakes (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 25 min
Cook time: 15 min
Ready in: 40 min
Serves: 12

Ingredients:
CAKE:

Butter (for greasing pan)

Flour (for dusting pan)
1 (3 oz.) pkg. lime flavored gelatin
1 1/3 c. granulated sugar
2 c. flour- sifted
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. vegetable oil
3/4 c. orange juice
1 T. lemon juice
1/2 tsp. vanilla extract
5 large eggs- slightly beaten

GLAZE:
1/2 c. key lime juice (from about 25 small key limes or 4 large, regular limes)
1/2 c. confectioners' sugar

ICING:
1/2 c. butter- room temperature
1 (8 oz.) pkg. cream cheese- room temperature
1 (1 lb.) box confectioners' sugar
Directions:
- Preheat oven to 350
- Grease and flour a 9 x 12 x 2" cake pan
- In a large mixing bowl, mix gelatin, granulated sugar, flour, salt, baking powder and baking soda, stirring to mix well
- Add remaining cake ingredients and mix until well combined
- Pour batter evenly into pan and bake for 35- 40 min
- Test for doneness by lightly touching the top or inserting a toothpick
- Cool cake in pan for 5 min, then turn out onto a cooling rack
- While cake is still hot, mix glaze ingredients together well
- Pierce cake all over with a fork, then pour glaze over cake on cooling rack
- Allow cake to cool completely as you prepare the icing
- Cream butter and cream cheese
- Beat in confectioners' sugar until mixture is smooth and easy to spread
- Spread icing on top and sides of cake

*Hilary found recipe here

Quinoa with Sweet Potatoes, Kale, and Pesto (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 35 min
Cook time: 30 min
Ready in: 35 min
Serves: 8

Ingredients:
1 c.  quinoa- rinsed
1/4 c.  olive oil
3/4 lb. sweet potatoes- peeled, cut into 1/2" pieces

1/2 tsp. salt

1/4 tsp. pepper
1/2  med. red onion- sliced
1 bunches kale- thick stems removed, leaves cut into bite-size pieces
Pesto (for topping)

Walnuts- toasted (for serving)

Directions:
- Cook quinoa according to package directions
- Meanwhile, heat oil in a large Dutch oven over medium-high heat
- Add sweet potatoes, salt, and pepper and cook, covered, tossing occasionally, until potatoes begin to brown and soften, 6- 8 min
- Add onion to pot and cook, tossing occasionally, until sweet potatoes and onion are tender, 4- 6 min
- Add as much kale to pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3- 4 min
- Serve vegetables over quinoa, topped with pesto and walnuts

*Liz found recipe here

Arugula and Spinach Salad with Lemon Parmesan Dressing (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 10 min
Ready in: 10 min
Serves: 4- 6

Ingredients:

1/3 c. Parmesan cheese- freshly grated
5 T. olive oil
2 T. lemon juice
1 tsp. lemon zest- finely grated

Salt (to taste)

Pepper (to taste)
4 c. (packed) baby arugula and spinach
1 c. cherry tomatoes- halved
Goat cheese (for topping)

Avocado- chopped (for topping)

Sunflower seeds (for topping)

Directions:
- Blend cheese, oil, lemon juice, and lemon peel in food processor until smooth
- Season dressing with salt and pepper
- Transfer to bowl, cover, and chill for up to 3 days
- Combine arugula and tomatoes in large bowl

- Toss with enough dressing to coat

- Top with toppings of your choice and serve

*Julie found recipe here

Cilantro- Lime Rice (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Serves: 4

Ingredients:
1 1/2 c. water
1 c. white rice
Coarse salt
1/2 c. fresh cilantro
Juice of 1/2- 1 lime

1 T. olive oil
1 garlic clove

Directions:
- Pour water, rice, and salt into rice cooker and mix well

- Cook according to rice cooker settings

- Meanwhile, in a blender or food processor, combine remaining ingredients until smooth

- Stir cilantro mixture into cooked rice, fluff with a fork, and serve

*I found recipe here

Chili Verde (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 5 min
Cook time: 5- 8 hours
Ready in: 5- 8 hours, 5 min
Serves: 6- 8

Ingredients:
2 lb. pork (any cut you like)
1 (16 oz.) jar salsa verde

Directions:
- Put pork in crock pot
- Pour salsa over pork
- Cook on high for about 5 hours, or on low for about 8 hours
- Shred pork in sauce before serving

*I served over Cilantro-Lime Rice

Arugula Pesto, Goat Cheese, and Prosciutto Crostini (Go Green- Year Three: Volume 11; March, 2013)

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Serves: 12

Ingredients:
PESTO:

2 c. fresh arugula- packed
2 large cloves garlic- peeled (or more, to taste)
2 T. walnuts
1/2 c. olive oil
1/2 tsp. salt- more or less as needed
1/2 tsp. pepper- more or less as needed
1/2 c. Parmesan cheese

CROSTINI:

2 thin baguette- sliced, buttered, and toasted

1 c. goat cheese

10 slices prosciutto- cut into smaller pieces just smaller than your toasted slices of bread

Directions:
- Cook walnuts in a small pan over medium heat
- Allow them to toast, shaking pan often
- Your nose will tell you when they are done, but watch closely, they burn easily!
- Combine arugula, garlic and toasted walnuts in a food processor
- Add half of olive oil and pulse to begin processing
- Continue to process on medium speed while streaming in the rest of the olive oil
- Season with salt and pepper
- Stir in Parmesan cheese
- Spread each toasted slice of bread with goat cheese
- Spread pesto over goat cheese
- Put a slice of prosciutto over pesto and serve\

*Jen found pesto recipe here