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Ingredients:
Directions:
Toss together strawberries, spinach, goat cheese, almonds and red onion in a large bowl.
Drizzle with red wine vinaigrette. Sprinkle with salt and pepper to taste.
You can substitute pecans for almonds, blue cheese for goat cheese or balsamic vinaigrette for red wine vinaigrette.
Ingredients:
Directions:
Combine the lemon juice and milk and let it sit for a few minutes, until the milk curdles a bit (like buttermilk).
Mix the milk mixture with the sour cream in a bowl and whisk to blend well.
Add the remaining ingredients and whisk again until well combined. Taste to adjust seasonings.
This dressing works great on salad. If you want it a little thinner, add a little more milk. To use it as a dip, use 1 1/4 cups sour cream to make it thicker.
Ingredients:
Directions:
Preheat oven to 400 degrees.
Combine green beans and garlic and drizzle with oil. Massage until all beans are coated.
Sprinkle with salt and pepper.
Place in single layer on sheet pan and cook 15 to 20 minutes, stirring once. Cook until beans are shriveled and tender.
Brussel sprouts, broccoli, cauliflower, squash, carrots, potatoes and asparagus can be substituted.
Ingredients:
Directions:
Cut assorted vegetables (asparagus, mushrooms, carrots, tomatoes, etc.).
Sauté assorted veggies. Start with vegetables that take longer to cook (carrots) and add in softest vegetables last (cherry tomatoes).
Set aside when vegetables are tender but still a bit crunchy.
Start boiling water and cook pasta (penne, rotelle, farfalle) according to package. Meanwhile, heat oil and butter in large sauté pan. Add onion and cook until it softens.
Add garlic, stock and cream, and bring mixture to a simmer. Allow the mixture to thicken for 1-2 minutes.
Add in the veggies and cook until vegetables are heated through.
Drain pasta and stir into the mixture. Add a few tablespoons of pasta water if needed.
Plate dish and top each serving with finely chopped fresh herbs and freshly grated parmesan.
Enjoy! Makes 4 servings.
Ingredients:
Directions:
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat.
Add the eggplant and cook, stirring, until it has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from the skillet.
Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onion and cook, stirring, until softened and translucent, about 5 minutes.
Add the zucchini and garlic to the pan and cook, stirring occasionally, until the zucchini is softened, 6-7 minutes. Return the eggplant to pan and add the tomatoes, herbs, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Simmer for approximately 10 minutes.
Season with additional salt to taste. Stir in the basil and remaining tablespoon oil.
Ingredients:
Directions:
Preheat oven to 325 degrees. Fill a 9x13 pan with the rhubarb, sugar and corn starch and toss together.
In a saucepan, melt butter and sugar together. Once sugar is melted, remove pan from heat and incorporate flour.
Mix oatmeal in with the sugar and flour mixture and spread over the top of the fruit.
Bake for 45 minutes or until the top is golden brown and the fruit is tender.
You can substitute apples for some of the rhubarb to give extra sweetness. For a vegan version use coconut oil in place of butter.
Warning: Rhubarb leaves are toxic! Eat only the stems.
Makes 12 Servings
Ingredients:
Directions:
Stir hot water, sugar and lemon juice in small bowl until sugar dissolves.
Blend strawberries in processor until smooth. Add sugar syrup and blend until combined.
Pour mixture into a 9-by-13" nonstick metal baking pan. Freeze 25 minutes, or until icy around the edges.
Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20-30 minutes for about 1 ½ hours.
Using a fork, scrape granita into flaky crystals. Cover tightly and freeze.
Scrape granita into bowls. Garnish with berries and serve.
