Category Archive

PRINTER-FRIENDLY VERSION Makes 4 servings COMBINE GREENS • Combine greens in a salad bowl, cover and chill. 4 cups 4 cups Spinach (young tender) – stems discarded, tear into bite sized pieces Leaf Lettuce – bite sized pieces TOSS DRESSING, GARNISH & SERVE • Just before serving toss with oil, vinegar to taste, and pepper. Sprinkle with raspberries and serve. … Read More

PRINTER-FRIENDLY VERSION Makes 4 servings DRESSING • Whisk together the yogurt, mayonnaise, mustard and pepper in a salad bowl. • Stir in the capers and dill. 1 cup 1/4 cup 1/2 tsp 1 Tbsp 1 Tbsp 1 Tbsp Yogurt – nonfat Mayonaise White Pepper Dijon Mustard Capers – drained Dill – chopped fresh (or ½ tsp dried) COOK & COMBINE … Read More

PRINTER-FRIENDLY VERSION Ingredients Yield: 4 Servings Salad 6 medium beets, washed and trimmed 4 leeks, whites only, cut in half length wise and rinsed 4 cups mixed greens 1/4 cup soft goat cheese 1/4 cup whole pecans, toasted 1/2 tsp sea salt Fresh ground black pepper 1 tsp oregano Dressing Juice of 1 lemon Juice of 1 orange 2 Tbsp … Read More

PRINTER-FRIENDLY VERSION Makes 4 servings BALSAMIC VINAIGRETTE • In a large bowl, combine all ingredients except olive oil. • Whisk quickly while slowly drizzling in olive oil to emulsify. • Store in refrigerator until ready for use. 2 Tbsp 1 Tbsp 1 tsp 1/4 tsp To taste 1/3 cup Balsamic Vinegar Stone-Ground Mustard Honey Sea Salt Pepper – freshly ground … Read More

PRINTER-FRIENDLY VERSION Makes 8 servings ROAST PEARS 2 DAYS AHEAD! • Cover & refrigerate pears & vinaigrette separately for up to 2 days. • Let pears come to room temperature to serve. • They are so good…and a great conversational piece when entertaining. • Peel & halve pears; core, if desired. Place, cut side up, in 13″ x 9″ glass … Read More

PRINTER-FRIENDLY VERSION Makes 6 servings SAUTE • Heat the oil in a large skillet and sauté the bell pepper over medium heat until it’s just crisp – tender, 3 minutes. • Add the garlic and cook 1 minutes • Remove the bell pepper and as much of the garlic as you can. • Set aside in a small bowl. 1 … Read More

PRINTER-FRIENDLY VERSION Ingredients Yield: 4-6 servings 6 large oranges 1 cup of thinly sliced radishes 1 lb of mixed salad greens 1/2 cup of thinly sliced red onion 1 cup of toasted walnut halves 1 Tbsp of honey 3 Tbsp of extra-virgin olive oil Salt to taste Pepper to taste Directions 1. AT LEAST ONE HOUR AHEAD: Peel and section … Read More

PRINTER-FRIENDLY VERSION Yield: 4 Servings Ingredients 4 cups cooked chicken, torn into bite sized pieces 1/4 cup minced red onions 1/4 cup chopped pecans 1/4 cup raw almonds, slivered 1/4 cup apples, chopped 1/4 cup dried cherries 1/4 cup carrots, julienned 1 teaspoon sesame seeds 1 kiwi, cut into 1/4-inch rounds 1/4 cup of mango, scliced thin 2 teaspoons each … Read More

PRINTER-FRIENDLY VERSION Ingredients Yield: 4-6 servings Salad 8 cups of mesclun salad greens (5 ounces) 1 head of radicchio, thinly sliced 2 cups of halved seedless grapes (about 1 pound) 3/4 cup crumbled feta or blue cheese 1/4 cup extra-virgin olive oil Dressing 2 Tbsp of red wine vinegar Salt to taste Pepper to taste Directions 1. To prepare dressing: Whisk oil, … Read More

PRINTER-FRIENDLY VERSION Makes 8 servings 8 cups Mixed greens – bite size 4 cups Butter lettuce – bite sized 4 cups Romaine lettuce – bite sized 1 cup Grape tomatoes 2 Orange – peeled, half wedges ½ cup Red onion – thin sliced rings ¼ cup Basil – slice fresh leaves 1 – 2 Yellow bell pepper – sliced in … Read More