1. food and drink
2. food
3. grains and pasta

just add a
few ingredients
Recipes
fresh ways
Discover
to use Fresh Takes
TM
Let Fresh Takes be your secret ingredient.
TM
With a few items from your own kitchen, and
some tasty inspiration from this cookbook, you
can turn our Fresh Takes into wholesome
meal solutions. Together with a few “real”
Zoës families, we’ve created this collection
of easy recipes that reflect our founder Zoë’s
philosophy, “if it wasn’t food 100 years ago, it’s
not food today.” Use them to make this holiday
season a delicious celebration that’s easy,
with Fresh Takes !
TM
TM
simdeplilec io&us!
y ousrecnreetwingredient!
zoesfreshtakes.com
retail price : $3.99
Recipe Authors
meet
meet
sarah-jane’s FRESH TAKE:
rebecca’s FRESH TAKE:
Sarah-Jane!
REBECCA!
To help people achieve a higher
quality of life through food
and nutrition.
Health
Enthusiast
+
Has run four
marathons!
Blogger for
SELF Magazine
++
“Eat Like Me”
Food & Nutrition blog
Registered
Dietician
just add a
few ingredients
To be the best mom she can by
feeding her family quick, but healthy
meals that she feels good about.
Avid
Food Lover
+
Busy Mom
of Three
+
Fitness
Fanatic
Let Fresh Takes be your secret ingredient.
TM
With a few items from your own kitchen, and
some tasty inspiration from this cookbook, you
can turn our Fresh Takes into wholesome
meal solutions. Together with a few “real”
Zoës families, we’ve created this collection
of easy recipes that reflect our founder Zoë’s
philosophy, “if it wasn’t food 100 years ago, it’s
not food today.” Use them to make this holiday
season a delicious celebration that’s easy,
with Fresh Takes !
TM
meet
meet
LORIE’S FRESH TAKE:
jo ann’s FRESH TAKE:
LORIE!
JO ANN!
To help busy families find their
way back to the dinner table for
regular mealtime through her blog,
“Around the Table”.
Active
Food Blogger
+
Dedicated
Chef Instructor
Teaches at culinary
schools across Texas
Mom to One
+ High
School &
One College
Student
TM
To share her goodness as
Zoës Kitchen grows.
Original ZK
Team Member
“There would be
no Zoës Kitchen
without Jo Ann!”
- founder Zoë Cassimus
+
Dedicated
Member of Her
Church Choir
+
Chicken
Salad Pro
250,000 lbs of
chicken salad made
simdeplilec io&us!
Zoës
SaPlao tad to
By Jo Ann
Potato Salad
breakfast
hash
BREAKFAST HASH
serves 8
ingredients
2 pints Zoës Potato Salad
1/4 cup scallions, diced
3 cups crumbled cooked sausage
(or your favorite breakfast protein)
1 cup grated sharp cheddar
1 cup diced tomatoes
4 eggs (optional)
op tio nal ingredients
directions
In heated skillet, cook sausage completely.
Remove from pan and reserve.
Combine Zoës Potato Salad, scallions and eggs
(optional). Salt and pepper to taste. Cook until
golden brown and heated through.
Add sausage to the pan and mix into potato
mixture. Transfer sausage and potatoes to a
serving dish and top with cheese.
Return pan to medium heat. Add tomatoes,
salt and pepper to taste. Heat just long
enough to warm tomatoes.
Top your potatoes with the tomatoes and
serve with your favorite breakfast items.
Fresh hash browns are a breakfast favorite, but who has
time to cook potatoes? Use Zoës fresh made Potato Salad to
add tons of flavor to your breakfast. This is a fast
and easy fresh take on hash browns.
Potato Salad
roasted
vegetable
quiche
ROASTED VEGETABLE QUICHE
what
yonue’led!
serves 6
ingredients
1 pint Zoës Potato Salad
1 red pepper, cut into cubes
1 large yellow squash, thinly sliced
½ large onion, cut into 1” pieces
1 can artichokes, chopped and
squeezed to drain
1 clove pressed garlic
1 tbsp olive oil
By Lorie
6 eggs
2 tbsp milk
1 cup shredded cheese (such as
Gruyere or Swiss)
¼ cup grated Parmesan cheese
¾ tsp salt
½ tsp pepper
directions
Preheat oven to 450 degrees.
Prepare crust by mashing Zoës Potato Salad in the bottom
of a glass quiche dish. Using your hands press potatoes into
bottom of the dish and up the sides to form the crust. Place
dish into the oven for 3-4 minutes.
Meanwhile place peppers, squash, onions and garlic on baking
pan. Add olive oil and ½ of the salt and pepper, toss to coat,
spread vegetables in a single layer. Roast vegetables for about
8 minutes; reduce oven temperature to 375 degrees.
Sprinkle shredded cheese evenly in the bottom of the quiche
crust, add roasted vegetables.
In a small bowl beat together eggs, milk and remaining salt
and pepper. Pour eggs carefully into quiche dish. Dust the top
with Parmesan cheese and bake for 20-25 minutes or until
top is puffed and beginning to brown.
Let stand 5 minutes before slicing to serve.
yum!
Watch this recipe being made
at zoesfreshtakes.com
An easy dish to make ahead
for any holiday gathering.
what
yonue’led!
pimento
mushrooms
By Sarah-Jane
PIMENTO CHEESESTUFFED MUSHROOMS
serves 8 to 12
ingredients
1 half pint Zoës Pimento Cheese, softened
1 8oz package whole baby bella mushrooms (cremini)
washed, dried, stems removed and reserved
½ cup chopped yellow onion
4 cloves garlic, thinly sliced
1 tbsp olive oil
Zoës Spice of Life seasoning (to taste)
Italian flat-leaf parsley, chopped (for garnish)
directions
Preheat oven to 350 degrees.
Finely dice the stems that you removed from the
baby bella mushrooms.
Heat oil over medium heat in a small nonstick skillet. Add
onion, chopped mushroom stems and garlic and cook until
mushrooms are tender and have begun to shrink and onion
and garlic are fragrant and translucent. Stir in a generous
sprinkle of the Spice of Life seasoning, to taste.
Remove from heat. Mix with Zoës pimento cheese in a
small bowl.
Place mushroom caps in a baking dish stem side up 1-2
inches apart. Stuff each cap with an even amount of the
pimento cheese mixture.
Bake for 5-8 minutes until heated through and mushrooms
are tender and cheese is beginning to melt. Let cool slightly
and transfer to a serving tray and garnish with chopped
parsley. Enjoy!
This recipe is the perfect easy, yet impressive party
starter for holiday entertaining.
Pimento Cheese
cheese-stuffed
quinoa
burgers
By Sarah-Jane
t
ywouha
ne’lled!
QUINOA BURGERS
serves 6
ingredients
directions
Place Zoës quinoa, beans, bread crumbs
and eggs into a food processor and process until
well-combined, but still just slightly chunky.
Place mixture in fridge for 10 minutes to firm.
Form mixture into 6 even patties and sprinkle each with
seasoning, to taste.
In a large nonstick skillet, heat oil over medium-high
heat. Add patties to pan and cook until slightly browned
and cooked through, about 5 minutes per side. Enjoy!
tip: Top with your favorite condiments, or try my favorite, a dollop
of Zoës hummus mixed with a couple dashes of hot sauce!
Enjoy this fresh take on a veggie burger naked,
in a whole wheat pita or on a whole wheat bun.
Quinoa
1 pint Zoës Quinoa
1 15.5oz can cannellini beans, drained
and rinsed
½ cup Panko bread crumbs
2 large eggs, lightly beaten
2 tbsp olive oil
Zoës Spice of Life seasoning (to taste)
Toppings: lettuce, tomato and red onion
what you’ll n
eed!
salmon
with orzo
& spinach
Salmon with Orzo & Spinach
serves 4
ingredients
By Lorie
directions
Preheat oven to 350 degrees.
In a small bowl combine garlic, lemon juice and zest, olive
oil and salt and pepper. Whisk vigorously. Pour half of the
mixture over the salmon and place it in the oven to roast for
about 15-22 minutes. Dust with mint when it comes out of
the oven.
In a separate bowl, toss spinach and olives with remaining
dressing until well coated. Add Zoës Orzo “Tabouli” and
mix gently.
Serve spinach salad as the base for salmon fillets.
Watch this recipe being made
at zoesfreshtakes.com
Orzo “Tabouli”
1 pint Zoës Orzo “Tabouli”
6 cups fresh spinach packed
½ cup Kalamata olives
1 ½ lbs salmon fillet
2 lemons juiced and zested
2 cloves garlic pressed
4 tbsp olive oil
2 tbsp fresh mint finely chopped
Salt and pepper (to taste)
hat
ywonue’lel d!
turkey
& hummus
pita pizzas
By Rebecca
Turkey & Hummus Pita Pizzas
serves 8
ingredients
1 pint Zoës Hummus
1 lb lean ground turkey
1.5 tbsp Zoës Spice of Life seasoning
8 whole wheat pitas
4 tbsp sliced Kalamata olives
8 tbsp crumbled feta cheese
8 tbsp roasted red pepper strips
4 tbsp chopped scallions (green parts only)
8 tbsp chopped tomatoes
Heat a large nonstick pan over medium heat. Add the ground
turkey and seasoning and cook thoroughly until turkey is no
longer pink. Drain any excess grease from the pan.
Heat the pitas on a microwave-safe plate in the microwave
on high for 30 seconds.
Place pitas on individual plates. Top each pita with 2 heaping
tablespoons of Zoës hummus and spread evenly over pita.
Then top each pita with 2-3 tablespoons cooked ground
turkey, 1 tablespoon crumbled feta cheese, ½ tablespoon
Kalamata olives, 1 tablespoon roasted red pepper strips, 1
tablespoon chopped tomatoes and ½ tablespoon chopped
scallions.
Using a pizza cutter, slice each pita into 4 wedge-shaped
pieces and enjoy!
tip: For a gourmet twist, substitute lean ground lamb for the turkey.
Combine these personal-sized pizzas with a salad for an
easy, healthy weeknight meal that the whole family will
love. The kids can assemble their own pizzas to help out.
Hummus
directions
hat
ywonue’lled!
shrimp
& pasta
By Lorie
Shrimp & Pasta
serves 3 to 4
ingredients
1 pint Zoës Pasta Salad
1 lb shrimp peeled and deveined
1 tbsp olive oil
1 large lemon, juiced and zested
1 clove garlic, pressed
½ tsp crushed red pepper
½ tsp salt
2 zucchini, sliced and quartered
directions
Heat olive oil in a chef’s pan over medium heat. Add shrimp,
salt, pepper, garlic, lemon juice and zest and cook for about
5 minutes.
Add zucchini and continue to cook for 3-4 minutes until
shrimp is pink and plump.
Pasta Salad
Add 1 pint Zoës Pasta Salad and warm through.
whu’atll
yo
need!
chicken salad
lettuce
wraps
By Rebecca
chicken salad Lettuce Wraps
serves 3 to 4
ingredients
1 pint Zoës Chicken Salad
1 head of Boston lettuce
1 container crunchy chow mien noodles
1 carrot, shredded
1 cup peanuts or almonds
directions
Layer in single leaf of lettuce, Zoës chicken salad, top with
shredded carrots, noodles for crunch and nuts if you prefer.
Chicken Salad
Perfect for lunch boxes.
marinated slaw
chicken
stir fry
By Lorie
Marinated Slaw
Chicken Stir Fry
serves 8 to 12
ingredients
1 quart Zoës Marinated Slaw
¾ cup quinoa, rinsed
1 ½ cups + 2 tbsp chicken stock,
divided
3 tbsp olive oil
1 ½ pounds chicken, cut into cubes
1 tbsp Worcestershire sauce
½ tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper
1 onion, cut into wedges
2 cloves garlic, pressed
1 cup carrots, chopped
1 bunch broccoli, cut into florets
Salt and pepper (to taste)
directions
Place quinoa and 1 ½ cups chicken stock in a sauce pan.
Bring to a boil and then reduce heat, simmering for about
15 minutes or until water is absorbed.
Meanwhile, heat olive oil in a skillet over medium high heat;
add chicken that has been seasoned with salt and pepper.
Add Worcestershire sauce, spices, garlic, carrots and onions,
cook chicken until brown about 4 minutes, turn to brown
other side about 4 more minutes.
Add broccoli to pan and additional salt if desired. Cook for
another 6-7 minutes.
Add remaining chicken stock to deglaze pan. Add quinoa
and toss to mix well. Spread Zoës Marinated Slaw on top
of ingredients. Place lid on pan and let warm about 2-3
minutes.
Marinated Slaw
hat
ywonue’lel d!
what you’ll n
eed!
zoës
sangria
zoës Sangria
By Lorie
serves 4 to 6
ingredients
1 gallon Zoës Limeade
Fill pitcher halfway with Ice (4 cups)
1 bottle red wine (choose your favorite!)
2-3 cups fresh fruit (we like grapes, strawberries,
oranges and apples)
directions
Fill a large pitcher with 1 gallon of Zoës fresh-squeezed
limeade. Fill with ice.
Add a bottle of your favorite red wine.
Chop 2-3 cups of your favorite fresh fruit and add it to the
pitcher.
Stir and serve!
frruefitryes&hing!
A refreshing party
staple for every gathering.
Limeade
Watch this recipe being made
at zoesfreshtakes.com