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Saturday, February 28, 2015

Outback Ranch

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 4 gallons mayonnaise
  • 2 gallons buttermilk
  • 1/4 cup table salt
  • 2 tablespoons table salt
  • 1/4 cup cafe ground black pepper
  • 1/2 tablespoon cafe ground black pepper
  • 1/4 cup onion powder
  • 1/2 tablespoon onion powder
  • 1/4 cup garlic powder
  • 1/2 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon cayenne pepper

Recipe

  • 1 add buttermilk and spices.
  • 2 mix well.
  • 3 add mayo and then mix on low 15 minutes.
  • 4 stays fresh 3-5 days.

Spinach, Strawberry And Gorgonzola Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

  • Servings: 6
  • 1/2 small red onion, thinly sliced
  • 4 cups water
  • 24 walnuts or 24 pecan halves
  • 2 tablespoons icing sugar
  • 2/3 cup vegetable oil
  • 6 tablespoons walnut oil
  • 2 small shallots or 2 small chives, minced
  • 2 tablespoons raspberry red wine vinegar or 2 tablespoons sherry wine vinegar
  • salt
  • fresh ground pepper
  • 12 ounces fresh spinach, trimmed
  • 1 pint strawberry, sliced
  • 6 ounces gorgonzola, crumbled

Recipe

  • 1 place onion in a small glass or stainless steel bowl. add enough water to cover. chill, covered with plastic wrap for 30 minutes or longer.
  • 2 bring 4 cups water to a boil in a small saucepan. plunge the walnuts into the boiling water. boil for 30 seconds. remove with a slotted spoon to a small bowl. add the icing sugar and toss until the walnuts are well glazed.
  • 3 heat the vegetable oil in a small saucepan over medium heat. drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. cook for 1 to 2 minutes until dark golden brown. remove to a wire rack lined with parchment paper to cool.
  • 4 heat the walnut oil in a small saucepan over medium heat. add the shallots. saute for 2 minutes or until translucent. remove from heat. add the vinegar, salt and pepper. do not overseason with salt as the cheese is quite salty also. whisk until lightly emulsified.
  • 5 tear the spinach into bite size pieces into a large bowl. drain the onion. add the onion, strawberries and cheese, tossing to mix well. drizzle the dressing over the top and toss until lightly coated. divide among salad plates and top with the candied walnuts.

Spinach, Avocado, Tomato Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 3
  • 3 cups baby spinach
  • 1 medium avocado, sliced
  • 3/4 cup tomato, diced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 2 tablespoons parsley, finely chopped
  • 1 pinch black pepper, fresh ground

Recipe

  • 1 combine dressing ingredients in a bowl and whip to combine. pit, peel and slice avocado. dice tomato. combine salad ingredients and top with dressing.

Spinach, Orange & Strawberry Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 12
  • 12 cups spinach, washed and drained
  • 9 green onions, chopped
  • 3 cups mandarin oranges
  • 3 cups strawberries, sliced
  • 1 1/2 cups pecans
  • 1 1/2 teaspoons pepper
  • 1 tablespoon dijon mustard
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups orange juice concentrate, thawed
  • 3/4 cup raspberry vinegar
  • blue cheese

Recipe

  • 1 to prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
  • 2 gradully add vinegar, oil, and orange concentrating - whisk until smooth.
  • 3 put all salad ingredients in salad bowl and toss with dressing.
  • 4 serve with blue cheese sprinkles.

Spinach-apple Salad With Roquefort Cheese

Total Time: 25 mins Preparation Time: 22 mins Cook Time: 3 mins

Ingredients

  • Servings: 8
  • 1 (10 ounce) package washed and trimmed fresh baby spinach
  • 4 cups cubed unpeeled granny smith apples
  • 3 tablespoons wine vinegar, divided
  • 1/2 cup unsweetened orange juice
  • 2 tablespoons honey
  • 1 cup peeled cubed ripe papaya
  • 1 teaspoon dijon mustard
  • 1/2 cup crumbled roquefort cheese

Recipe

  • 1 tear spinach into bite size pieces, if needed and place in a large bowl and set aside.
  • 2 combine apple and 1 tbl vinegar in a bowl and toss gently, et aside.
  • 3 combine remaining 2 tbls vinegar, papaya, an next 3 ingredients in a small sauce pan, stir well and bring to a boil, remove from heat and immediately pour over spinach, tossing to coat.
  • 4 top with apple mixture and cheese, tossing gently.
  • 5 serve now!

Planked Fennel Salad With Malt Vinaigrette

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1 cedar plank, soaked
  • 1 head fennel, trimmed and sliced
  • 1 medium onion, sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 green bell pepper, thinly sliced
  • 4 ripe plum tomatoes, seeded and sliced
  • 1 teaspoon fresh sage, chopped
  • 1/4 cup olive oil
  • 3 tablespoons malt vinegar
  • 1 teaspoon sugar
  • 1 tablespoon dijon mustard
  • kosher salt
  • black pepper

Recipe

  • 1 preheat grill to high.
  • 2 in a medium bowl, combine sliced fennel and onion and season with salt and pepper.
  • 3 place the soaked plank on the grill, close the grill lid, and bake for 3 to 5 minutes until it begins to crackle and smoke.
  • 4 lift the grill lid and carefully place the fennel and onion onto the plank.
  • 5 close grill lid and roast for 10 to 15 minutes until the vegetables are golden. check the grill from time to time to make sure nothing is on fire, use a spray bottle of water to extinguish and unwanted flames.
  • 6 remove from grill and cool.
  • 7 slice the fennel into thin strips. in a bowl, combine the fennel, onion, pepper, tomato, sage, oil, malt vinegar, sugar, and dijon mustard.
  • 8 season with additional salt and pepper to taste. allow to sit for 30 minutes to allow flavors to mingle before serving.

Spinach, Apple & Pear Salad With Feta Cheese

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 2 cups spinach
  • 1/4 cup almonds
  • 1 pear
  • 1 apple
  • 1/4 cup feta cheese

Recipe

  • 1 wash lettuce.
  • 2 put lettuce in bowl.
  • 3 cut pear up into fours.
  • 4 cut up apple into fours.
  • 5 add cheese.
  • 6 add dressing.
  • 7 serve.

Roast Kumara Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 10
  • 2 1/2 kg kumara (peeled and chopped)
  • 1 tablespoon fennel seed (crushed)
  • 2 tablespoons vegetable oil (or olive oil)
  • 1/4 cup vegetable oil (or olive oil extra)
  • 1/3 cup pine nuts (lightly toasted)
  • 1/4 cup currants
  • 1/4 cup coriander (chopped)
  • 1 1/2 tablespoons red wine vinegar

Recipe

  • 1 preheat oven to 200c (180c fan forced).
  • 2 line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
  • 3 combine the kumara, pine nuts, currants and coriander in a large bowl.
  • 4 whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

Shallot Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1/2 cup chopped shallot
  • 6 tablespoons seasoned rice vinegar
  • 1 1/2 teaspoons dijon mustard
  • 1 1/2 tablespoons olive oil

Recipe

  • 1 whisk shallots, rice vinegar and dijon mustard in small bowl to blend. gradually whisk in oil. season dressing to taste with salt and pepper.

Rotini Salad With Zucchini, Shrimp, Scallops & Mussels

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 box barilla rotini pasta
  • 4 tablespoons extra virgin olive oil
  • 1/2 lb mussels, steamed
  • 1 garlic clove
  • 3 zucchini, sliced in half moons
  • to taste black pepper
  • 1/2 lb scallops, diced
  • 1/2 lb shrimp, halved lengthwise
  • 4 tablespoons lemon juice
  • 1 tablespoon parsley, chopped
  • to taste salt

Recipe

  • 1 bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. in a small pot, steam the mussels until they are opened, remove from shell and discard. set aside. meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. in a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. season and set aside to cool down. once everything has cooled, combine all the seafood with the pasta and zucchini. toss to combine and add the remaining olive oil, lemon juice and parsley.
  • 2 more mediterranean-inspired pasta recipes can be found at www.barilla.ca.

Stuffed Bell Peppers With Lentils And Goat's Cheese

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 2
  • 225 g split red lentils
  • 1 garlic clove
  • 4 red peppers
  • 2 onions, peeled
  • 175 g celery
  • 1 tablespoon olive oil
  • 170 g fresh soft goat's cheese
  • basil sprig, to garnish

Recipe

  • 1 cook the lentils in boiling water for 12 minutes until tender. drain.
  • 2 meanwhile, halve the pepper length wise and remove the core and seeds. grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
  • 3 finely chop the onions, garlic and celery. add olive oil in to the saucepan and sauté the onions, garlic and celery for 2 minutes. stir in the cooked lentils. add goatâ??s cheese stir until melted.
  • 4 spoon the filling evenly in to the pepper halves. grill under moderate heat for 2 minutes until the filling is golden.
  • 5 garnish with basil sprigs and serve hot, with a tomato and onion salad.

Rotini Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 lb rotini pasta, cooked,drained,and cooled
  • 2 unpeeled cucumbers, chopped
  • 2 bunches green onions, sliced thin
  • 2 tablespoons parsley flakes
  • 2 teaspoons pepper
  • 1 1/4 cups cider vinegar
  • 3/4 cup salad oil
  • 1 cup sugar

Recipe

  • 1 mix cooked rotini with cucumbers, onions, parsley and pepper.
  • 2 mix together cider vinegar, salad oil& sugar.
  • 3 pour over rotini mixture and stir completely.
  • 4 refrigerate at least 4 hours.
  • 5 best if set overnight.

Spinach, Mushroom And Red Onion Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 6
  • 1/2 cup vegetable oil
  • 3 tablespoons garlic vinegar or 3 tablespoons wine vinegar
  • 1 1/2 tablespoons dry wine
  • 1 1/2 tablespoons soy sauce
  • 1 -2 small garlic clove, minced
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon scant curry powder
  • salt & freshly ground black pepper
  • 2 bunches spinach, stemmed and torn into bite-size pieces
  • 8 ounces mushrooms, sliced
  • 6 bacon, slices cooked crisp and crumbled
  • 3 hard-cooked eggs, finely chopped
  • 1 red onion, thinly sliced, separated into rings

Recipe

  • 1 for dressing:.
  • 2 whisk all ingredients in small bowl.
  • 3 (can be prepared 1 day ahead. cover and refrigerate.).
  • 4 for salad:.
  • 5 combine all ingredients.
  • 6 whisk dressing to blend, add to salad and toss to coat; serve immediately.

Slat Avocado Ve Pri Hada (citrus And Avocado Salad)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 2 ripe avocados, sliced into 1/2 inch slices
  • 2 oranges, segmented reserving 1 tablespoon juice
  • 1 pink grapefruit, segmented
  • 3 ounces baby rocket
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon orange juice
  • 2 1/2 ounces extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon sugar
  • salt and pepper
  • 1 tablespoon chopped fresh mint

Recipe

  • 1 place the avocado and citrus fruit in a serving bowl or platter and toss with the rocket leaves.
  • 2 in a separate bowl, place the orange zest and juice, oil, vinegar, mustard and sugar. season with salt and pepper and whisk together.
  • 3 pour over the salad, covering all the leaves and fruit. sprinkle with the chopped mint.

Spinach, Avocado & Mango Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 6 ounces baby spinach leaves
  • 4 -6 leaves radicchio
  • 8 -12 small red radishes
  • 1 small ripe mango
  • 1 medium ripe avocado
  • 1 valencia orange, juice of
  • 3 tablespoons hazelnut oil or 3 tablespoons almond oil
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked black peppercorns

Recipe

  • 1 wash, pick over and dry the spinach.
  • 2 wash, dry and tear up the radicchio.
  • 3 wash and slice the radishes.
  • 4 peel and slice the mango and avocado.
  • 5 (actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
  • 6 whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
  • 7 toss gently into the salad.

Out Of Tropical Fruit Salad For 2

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 2
  • 1/2 head romaine lettuce or 1/2 head butter lettuce
  • 1 cup arugula leaf (rocket)
  • 1/4 red bell pepper, sliced thinly
  • 2 tablespoons fresh pineapple sage, en chiffonade plus
  • 2 -3 leaves whole pineapple sage, for garnish
  • 1/4 cup green peas
  • 1/2 small maroon carrot, shaved
  • 4 slices red onions, cut into crescents
  • 6 -8 slices cucumbers
  • 3 tablespoons glazed macadamia nuts
  • 2 lime wedges
  • 2 pineapple sage, flower blossoms (optional)

Recipe

  • 1 combine everything except for the nuts and lime wedges on two salad plates.
  • 2 garnish with the macadamia nuts, lime wedges and a few whole pineapple sage leaves. (optional: also, if available, garnish each serving with one pineapple sage flower blossom.).
  • 3 serve with a light vinaigrette. do not add the dressing until just before serving.

Spinach, Raspberry, And Toasted Pecan Salad

Total Time: 13 mins Preparation Time: 8 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 6 ounces baby spinach
  • 1 whole avocado, chopped
  • 5 -6 green onions, finely chopped
  • 1 cup fresh raspberry
  • 1/2 cup chopped pecans
  • 3 tablespoons raspberry preserves
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil

Recipe

  • 1 place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
  • 2 mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
  • 3 layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
  • 4 top with dressing and serve immediately.

Spinach, Pear And Pancetta Salad - Bobby Flay

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 4 ounces pancetta, diced or 4 ounces bacon
  • 1 small shallot, minced
  • 1/4 cup sherry wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 cup olive oil
  • salt & freshly ground black pepper
  • 10 ounces fresh spinach leaves
  • 2 bosc pears, halved, cored and thinly sliced
  • 1 small red onion, finely sliced

Recipe

  • 1 saute pancetta or bacon in skillet over medium heat until crisp.
  • 2 drain on paper towels.
  • 3 pour all but 1 tablespoon of the drippings out.
  • 4 add shallots and cook until soft.
  • 5 add vinegar, mustard and thyme, whisk to blend.
  • 6 add oil and whisk to blend.
  • 7 season with salt and pepper.
  • 8 keep warm.
  • 9 combine spinach, pears, red onion and pancetta in a large bowl.
  • 10 toss with enough dressing to coat.

Spinach-apple Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 2 cups fresh spinach, torn or chopped
  • 1 cup carrot, shredded
  • 2 green onions, sliced
  • 2 hardboiled egg, cut into large chunks
  • 2 green apples, chopped
  • 4 slices bacon, sliced and cooked (optional)
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup brown sugar, packed
  • 1 small garlic clove, minced

Recipe

  • 1 mix dressing ingredients together. put all other ingredients in a bowl and add dressing. toss to coat.

Spinach, Avocado And Papaya With Cumin Scented Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 orange (juice of)
  • 1 tablespoon cumin seed (lightly roasted in a dry frying pan)
  • 1 tablespoon mint (chopped)
  • salt & freshly ground black pepper
  • 1 bunch spinach (small tender leave()
  • 1 avocado
  • lime (juice of)
  • 1 papaya (also known as pawpaw-peeled and chopped)
  • 12 dates (sun-dried,pitted-optional, cut into slivers)
  • 1 red onion (finely sliced)

Recipe

  • 1 whisk salad dressing ingredients together, refrigerate.
  • 2 wash spinach, trim stems, dry leaves; place in a bowl, toss in dressing and coat well.
  • 3 halve, skin and stone the avocado, slice onto a plate,drizzle with lime juice.
  • 4 pile spinach with dressing on individual plates, top with avocado, pawpaw and dates; garnish with red onion.

Stuffed Bell Peppers With Brie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 4 red peppers
  • 8 teaspoons tapenade (olive and caper if you can get it)
  • 150 g cherry tomatoes, halved
  • 25 g pitted black olives, chopped
  • 2 tablespoons toasted pine nuts
  • 225 g brie cheese, chopped
  • fresh ground black pepper (optional)
  • fresh basil leaf
  • olive oil, to drizzle

Recipe

  • 1 cut the peppers in half through the stalk and remove the seeds.
  • 2 evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the brie.
  • 3 place them in a roasting tin with a drizzle of olive oil and bake at 200°c/400°f for 20-25 mins until the peppers are tender.
  • 4 serve warm with crusty bread and salad.

Slaphakskeentjies (south African Onion Salad)

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 4 -5 cups onions, the small pickling kind, peeled, and kept whole
  • 2 large eggs
  • 1/2 cup sugar
  • 1 1/2 teaspoons mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • cider vinegar or wine vinegar or grape vinegar

Recipe

  • 1 boil the onions in salted water until just done. they should on no account be too soft or fall apart! drain and put in a bowl.
  • 2 beat the eggs very well, until foamy. add the mustard powder to the sugar.
  • 3 slowly add the sugar to the eggs, and keep beating well until sugar is incorporated.
  • 4 add the salt and pepper.
  • 5 add vinegar little by little to the egg-sugar mixture, beat in, and keep tasting until you have a sweet-sour taste.
  • 6 you can use a double boiler for the last step, but it will take longer to get the dressing to boiling point. most of us use a small, heavy-bottomed pot.
  • 7 put on low heat, enough to bring the mixture to an almost-simmer, but you must stir all the time. a whisk for the stirring works well. the dressing might become foamy while being heated, which is normal.
  • 8 do not use high heat, but stir until the mixture thickens, then remove from heat and keep stirring until it cools a little: if it cooks, the egg will separate.
  • 9 the dressing should be approximately the consistency of mayonnaise -- pourable but thick.
  • 10 *if you are at all worried about the eggs separating, add 1/2 teaspoon cornflour to the sugar/mustard mixture. this might make the dressing slightly thicker, but might prevent the eggs separating. it's still best just to keep an eagle eye on the heat of the pot and the dressing. normally nothing goes wrong.
  • 11 pour the hot dressing over the boiled onions, and let cool. serve at room temperature, not refrigerated. (refrigerate the leftovers: it lasts a long time in the fridge).
  • 12 ** the afrikaans name, slaphakskeentjies, literally means "little limp heels". no-one at all has any idea how it originated!

Shallot Vinaigrette

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1/2 cup cider vinegar
  • 1 tablespoon shallot, finely chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar
  • salt & freshly ground black pepper, to taste
  • 1/2 cup extra virgin olive oil

Recipe

  • 1 whisk vinegar, shallot, mustard, sugar, salt and pepper together in a small bowl.
  • 2 slowly drizzle in the olive oil, whisking constantly until thickened.
  • 3 store covered in the refrigerator for up to 2 days.
  • 4 bring to room temperature before serving.

Shakshuka - Thermomix

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 30 g olive oil
  • 1 medium onion, peeled & halved
  • 1/2-1 chili, stemmed and deseeded, to taste
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon caraway seed, crushed
  • 1 teaspoon cumin seed, crushed
  • 1/2 teaspoon turmeric
  • 500 g ripe tomatoes, cored and diced
  • 30 g tomato paste
  • 10 g honey
  • 1 teaspoon red wine or 1 teaspoon cider vinegar
  • 20 g salad greens of choice such as radish greens, watercress, kale, swiss chard or 20 g spinach, coarsley chopped
  • 115 g feta cheese, cut into generous bite-sized cubes
  • 4 -6 eggs
  • 3 garlic cloves, peeled (whole)

Recipe

  • 1 place spices into tm bowl and grind on speed 10 for 1 minute.
  • 2 add the garlic and chop on speed 8 for 3 seconds. scrape down sides of bowl.
  • 3 add onion and chop on speed 5 for 3 seconds. scrape down sides of bowl.
  • 4 add olive oil and cook on 100° deg for 5 minutes on speed 1.
  • 5 add tomatoes, tomato paste, honey, and vinegar, and cook for 15 minutes on 100° deg speed 1, or until the sauce has thickened somewhat but is still loose enough so that when you shake the bowl it sloshes around.
  • 6 stir in the chopped greens and cook on reverse and speed 1 for 5 minutes.
  • 7 if you want to finish the shakshuka on the stovetop, place your your tomato sauce in a large frying pan and press the cubes of feta into the tomato sauce. with the back of a spoon, make 6 indentations in the sauce. crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
  • 8 turn the heat on the sauce to a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

Roast Cornish Game Hens With Savory Fruit Stuffing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 1
  • 1 1/2 lbs fresh cornish hens (or frozen)
  • 1/4 cup water
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1 cup onion-flavored croutons
  • 2 tablespoons dried fruit
  • 1 tablespoon finely chopped green onion
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 tablespoon mayonnaise or 1 tablespoon salad dressing
  • 1/8 teaspoon poultry seasoning
  • 1/2 cup fresh cranberries
  • 2 tablespoons brown sugar
  • 1 tablespoon frozen orange juice concentrate, thawed

Recipe

  • 1 thaw hen, if frozen. rinse hen with cold water and pat dry. for stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. remove from heat. stir in croutons, fruit bits, onion, and bouillon granules.
  • 2 spoon stuffing into body cavity. combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
  • 3 place hen, breast side up on a rack in a shallow roasting pan. roast, uncovered, in a 375 degree f oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
  • 4 meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. bring to boiling. reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
  • 5 serve with cranberry sauce, if desired.

Perfect Blueberry Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2-2/3 cup salad oil
  • 3 -4 tablespoons milk
  • 1 quart fresh blueberries, washed
  • 3 tablespoons cornstarch
  • 3/4 cup sugar
  • 1 dash ground cinnamon
  • 1 dash freshly grated nutmeg
  • 1 teaspoon lemon juice
  • 4 teaspoons butter, unsalted

Recipe

  • 1 crust:.
  • 2 into a 9-inch pie plate, sift together the flour, sugar, and the salt.
  • 3 in a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork. pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened. if it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
  • 4 with your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter. (this will be the top crumble crust and is about 1/3 of the total crust mixture.) sweep it into your hand and reserve in a small bowl.
  • 5 crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
  • 6 berry pie filling:.
  • 7 preheat the oven to 350 degrees f.
  • 8 to the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg. stir gently.
  • 9 place the berry mixture in the bottom crust and sprinkle lemon juice over it. then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
  • 10 crumble the reserved crust on top of the pie.
  • 11 bake for 45 to 50 minutes. check it after 30 minutes. if crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
  • 12 serve with vanilla ice cream.

Raw 'paella'

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 2
  • 1 pinch saffron
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave syrup or 1 teaspoon honey
  • 1 dash sea salt
  • 1/2 cup oysters (i use shitake) or 1/2 cup other mushroom (i use shitake)
  • 1/2 cup water
  • 1/4 cup rice wine vinegar (apple cider would work too)
  • 2 tablespoons nama shoyu or 2 tablespoons soy sauce
  • 1 tablespoon dulse flakes
  • 1 teaspoon paprika
  • 1 1/2 cups turnips, chopped
  • 1/3 cup pine nuts
  • 1/4 cup bell pepper
  • 2 tablespoons onions
  • 1 teaspoon garlic
  • 2 small tomatoes, chopped
  • 1/2 cup fresh peas
  • 1/4 cup parsley
  • 1/4 cup sun-dried tomato, soaked well chopped

Recipe

  • 1 for the dressing - soak a large pinch of saffron in the lemon juice for 20mins. then whisk in the remaining ingredients.
  • 2 while the saffron is soaking, marinate the the mushrooms.
  • 3 pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
  • 4 stir in tomatoes, peas, parsley and saffron dressing.
  • 5 top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.

Spinach, Raspberry And Brie Salad With Balsamic Maple Vinaigrett

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1/2 cup olive oil
  • 1/4 cup good-quality balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh herbs, chopped (such as chives, tarragon, chervil or parsley)
  • 1/2 tablespoon dijon mustard
  • sea salt and pepper
  • 2 small rounds brie cheese, at room temperature
  • 8 ounces baby spinach
  • 1 cup thinly sliced red onion
  • 2 cups fresh raspberries
  • 1/2 cup pine nuts
  • fresh ground pepper

Recipe

  • 1 whisk togeher vinaigrette ingredients. alter tartness by using more or less oil.
  • 2 to make salad; cut each brie rould into 8 wedges; place 4 wedges of brie around 4 plates. mound spinach in center of each; sprinkle with red onion, raspberries and pine nuts,.
  • 3 drizzle balsamic vinaigrette over top. grind a little black pepper over salad and serve. makes 4 servings.

Outback Blue Cheese Salad Dressing - Copycat

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon crumbled blue cheese
  • 1/8 teaspoon fresh coarse ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Recipe

  • 1 mix all ingredients together by hand in a small bowl until smooth.
  • 2 cover and chill for 30 minutes before serving.

Spinach, Portabella, Bacon & Blue Cheese In Walnut Dressing

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

  • 1/4 cup walnuts (chopped)
  • 3/4 cup olive oil
  • 1/2 cup vegetable stock
  • 1/4 cup red wine vinegar (see note #3)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon shallot (minced)
  • 1/4 cup walnuts (chopped)
  • 1 teaspoon powdered sugar
  • 4 cups fresh baby spinach leaves
  • 2 cups portabella mushrooms (sliced)
  • 6 slices bacon (cooked crisp & crumbled)
  • 1/2 cup blue cheese (crumbled, may use the other british variety of stilton)

Recipe

  • 1 for dressing: whisk together all ingredients. season w/salt + pepper as desired & set aside.
  • 2 for salads:.
  • 3 preheat oven to 375°f toss 1/4 cup walnuts w/1 tsp powd sugar. place on baking sheet & bake 6-8 min, stirring occ. watch carefully to avoid burning. set aside to cool.
  • 4 combine spinach, sliced mushrooms & crumbled bacon in a lrg bowl. add dressing & toss to coat.
  • 5 divide mixture onto 6 salad plates & sprinkle w/toasted walnuts + crumbled blue cheese. serve immediately.
  • 6 note #1: i frankly did not notice that much of a distinction between the plain walnuts mixed w/the dressing & the toasted & slightly sweetened walnuts atop the salad. for that reason, i will likely just combine the 1/2 cup walnuts w/the dressing, add the tsp of powd sugar for a hint of sweetness & eliminate the toasting step.
  • 7 note #2: as an option, feel free to sub pecans in this recipe or even use pine nuts which i think work very well w/spinach salads.
  • 8 note #3: for those of you (like me) who do not keep red wine vinegar in your pantry, make your own using a 1:3 ratio. for this recipe using 1/4 cup, that would be 1 tbsp red wine mixed w/3 tbsp vinegar. too easy, huh?

Spicy Apricot Chicken (with Bonus Leftovers Idea)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 6 boneless skinless chicken breast halves
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, pressed
  • 1/3 cup apricot preserves
  • 1 tablespoon dijon mustard
  • 1/2 cup chopped dried apricot
  • 1/2 cup chicken broth or 1/2 cup vegetable broth
  • 1/4 teaspoon crushed red pepper flakes

Recipe

  • 1 in a large skillet, thoroughly brown and cook chicken on all sides in vegetable oil. add garlic; saute lightly (don't let brown).
  • 2 in a medium bowl, combine apricot preserves, dijon mustard, dried apricots, chicken broth and crushed red pepper. evenly pour over chicken in skillet. simmer, covered, 5 minutes over low heat till sauce is slightly thickened.
  • 3 leftovers: drain off the sauce and chill. chop up the leftover chicken and apricots. add some mayo, flaked toasted almonds and sliced green onions, and you have a delicious chicken and apricot salad.

Spinach, Vegetarian Bacon & Mushroom Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • 2 ounces vegetarian bacon (i prefer morningstar farms veggie bacon strips - 2 ounces is about 6 strips)
  • 3 cups spinach
  • 1/2 small onion, chopped
  • 2 1/4 tablespoons red wine vinegar
  • 3 teaspoons water
  • 1 3/4 teaspoons brown sugar, packed
  • 1/4 teaspoon salt and pepper
  • 1/4 cup mushroom, sliced (optional)

Recipe

  • 1 in a heavy skillet, fry bacon until crispy or the way you like it; crumble & set aside; reserve 1 1/2 tbs. drippings.
  • 2 while bacon is frying, mix greens with onion in a large serving bowl.
  • 3 to drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond. (this is the dressing)
  • 4 drizzle dressing over greens in bowl; toss gently.
  • 5 garnish with mushrooms and any other toppings you prefer.
  • 6 serve immediately.

Spinach, Strawberry And Feta Salad

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • Servings: 6
  • 1/8 cup lemon juice
  • 1/8 cup olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon pepper
  • 5 cups spinach, leaves torn
  • 1 1/2 cups strawberries, halved
  • 1/2 cup red onion, sliced in to thin rings
  • 1/4 cup feta cheese, crumbled

Recipe

  • 1 beat lemon juice, oil, honey and pepper with wire whisk until well blended.
  • 2 toss remaining ingredients in large bowl.
  • 3 drizzle with dressing just before serving; toss to coat.

Raw Flax-tomato Crackers (dehydrated)

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

  • Servings: 24
  • 1 cup golden flax seed (soaked for 2 hrs. in filtered water)
  • 8 sun-dried tomatoes, pieces (soaked for about 1/2 hour)
  • 1/3 bell pepper
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 2 paste tomatoes (raw and chopped)
  • 1 medium red onion (chopped)
  • 1 garlic clove (put through a garlic press)
  • 1/4 cup herbs (your choice)
  • salt and pepper
  • paprika or cayenne, to taste

Recipe

  • 1 put all the ingredients except the soaked flax into a food processor.
  • 2 process until well combined.
  • 3 removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. you want the flax seeds in tact.
  • 4 spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. you don't want it too thick or thin. experiment with this part to your likeing. i made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. do this until you use up the mixture.
  • 5 dehydrate for at least 8-12 hours at about 110'f.
  • 6 its very dry where i live so 8 hours was enough. you should flip these over at some point as well and dry for another 8-12 hours if necessary.
  • 7 as you make these again and again you can change the herbs for a different taste.
  • 8 these would be delicious with a slice of tomato or avocado. you could also crumble them up for a nice topping over a green salad.
  • 9 bon appetit!

Rotoli Di Pasta Or Pasta Rolls

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

  • 2 cups flour
  • 2 eggs
  • 5 cups spinach, fresh
  • 2 cups ricotta cheese
  • 1 cup parmesan cheese, fresh grated
  • 1 teaspoon nutmeg
  • cheesecloth
  • 2 cups marinara sauce

Recipe

  • 1 saute the spinach until wilted. cool then chop. mix with the cheeses and nutmeg.
  • 2 pour the flour on the counter and make a well. mix the eggs in a bowl to break the yolks then pour into flour well. pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. sprinkle with flour and knead dough until smooth and not sticky.
  • 3 wrap the dough in plastic wrap and allow to rest 30 minutes. on a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. this takes some elbow grease.
  • 4 spread the spinach mixture evenly across the surface, leaving a one inch border on one side. roll the pasta up from the side opposite the border to form a roll. wrap with doubled cheesecloth and secure both ends and middle with string. boil in salty like the sea water for 25 minutes.
  • 5 remove from pan and allow to rest, wrapped, 20 minutes. remove cheesecloth and slice into one inch pinwheels.
  • 6 to serve, ladle some sauce on a plate and serve to 'wheel's per person.
  • 7 notes: i have made this with swiss chard which is also delicious. i serve this as a side dish to chicken parmesan and green salad. also good with fresh sage added to the cheese mixture.
  • 8 goes best with a light red dinner wine or a rose.

Spinach-cheese Puffs

Total Time: 20 mins

Ingredients

  • 1 (10 ) package frozen chopped spinach
  • 1 cup milk
  • 1/2 cup margarine or 1/2 cup butter
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 lb gruyere or 1/4 lb swiss cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • parsley or beets or salad greens

Recipe

  • 1 drain spinach; squeeze dry with paper towels.
  • 2 in 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils.
  • 3 remove saucepan from heat.
  • 4 with wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
  • 5 add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
  • 6 stir in gruyere and parmesan cheeses and spinach.
  • 7 if not baking right away, cover surface of mixture with plastic wrap and refrigerate.
  • 8 preheat oven to 375 degrees.
  • 9 lightly grease 2 large cookie sheets.
  • 10 drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart.
  • 11 bake 15 to 20 minutes until cheese puffs are golden brown.
  • 12 arrange appetizer and garnish on platter; serve immediately.

Spicey Cucumber Shrimp Salad

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

  • Servings: 4
  • 1 (12 ounce) bag defrosted peeled and cooked shrimp
  • 10 ounces cherry tomatoes, halved
  • 3 -4 medium cucumbers, peeled and diced
  • 1 small vidalia onion, diced
  • 1 lemon, juice of
  • 1 jalapeno, diced
  • 1 teaspoon minced garlic
  • 1/4 cup italian dressing
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon louisiana hot sauce
  • 1/2 teaspoon tony's seasoning
  • 1/2 teaspoon tajin seasoning

Recipe

  • 1 add all ingredients into a large bowl with a lid and allow it to chill in the frig over night.
  • 2 serve and enjoy -- .

Spinach, Pear, And Toasted Walnut Salad

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

  • Servings: 2
  • 1 bunch fresh spinach
  • 1 ripe pear
  • 1/3 cup toasted walnuts
  • parmigiano-reggiano cheese
  • 1/4 cup orange juice
  • 2 tablespoons good quality olive oil

Recipe

  • 1 wash, dry, and arrange nice sized pieces of spinach on salad plates.
  • 2 core pear.
  • 3 if there are any brown spots on the fruit, cut them off.
  • 4 slice ripe pear into thin slices cut from top to bottom of the fruit.
  • 5 arrange pear on spinach.
  • 6 divide the toasted walnuts evenly among the plates.
  • 7 top salad with a few, well placed, broad curls of the parmesean.
  • 8 quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.

Spinach, Raspberry And Walnut Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 2 lbs fresh spinach, washed, and torn into pieces
  • 1/3 cup walnuts, chopped
  • 1 cup crouton
  • 1/4 teaspoon dijon mustard
  • 1/4 teaspoon sugar
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon salt
  • 1 cup raspberries

Recipe

  • 1 combine spinach, walnuts, and croutons in a salad bowl.
  • 2 combine remaining ingredients and pepper to taste in a jar with a tight-fitting lid. shake vigorously.
  • 3 pour dressing over salad .
  • 4 toss before serving and just as serving
  • 5 put 1/4 cup raspberries on top of each salad.

Friday, February 27, 2015

Spinach, Tomato & Orzo Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 1 lb spinach, washed,drained,stems removed
  • 1 pint grape tomatoes, cut in half
  • 2 lemons, zested
  • 1 1/2 cups orzo pasta, cooked to al dente
  • 1 tablespoon extra virgin olive oil
  • 24 basil leaves, thinly sliced

Recipe

  • 1 bunch up spinach leaves and shred to make confetti and put into medium sized bowl, add halved grape tomatoes, and lemon zest.
  • 2 (save the lemons in the fridge for later use!) add cooked& drained orzo, drizzle 1 tablespoon olive oil over mixture and toss to combine.
  • 3 (the heat from the pasta will wilt spinach and release flavors.) add basil, salt and pepper and toss one more time.

Spinach, Pumpkin & Haloumi Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1/2 pumpkin, peeled, chopped
  • 200 g holoumi cheese, sliced
  • 100 g baby spinach
  • 1/2 cup unsalted cashews, toasted
  • balsamic dressing

Recipe

  • 1 preheat oven to moderate, 180°c line a baking tray with baking paper.
  • 2 place pumpkin in a small greased baking dish.season to taste and toss gently. bakefor 25-30 minutes until tender.
  • 3 meanwhile, preheat a greased char-grill or bbq on medium. brus haloumi with a little olive oil. grill haloumi for 1 minute,turning once. remove to baking paper lined tray.
  • 4 in a large bowl, combine spinach, pumpkin, haloumi and cashews. drizzle salad with balsamic dressing ( see recipe description for details ) and toss gently.

Outdoor Potato Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 3 lbs red potatoes, cut into small pieces
  • 1 (6 ounce) jar artichoke hearts, diced
  • 1 (6 ounce) can black olives, seeded and chopped fine
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium red onion, diced
  • 1 cup shredded parmesan cheese
  • 1 (16 ounce) bottle wishbone italian salad dressing

Recipe

  • 1 put the potatoes into a large cooking pot, cover with water and bring to a boil, lower the heat and simmer until the potatoes are fork tender.
  • 2 drain and cool the potatoes, combine with the other ingredients and set aside for at least 1 hour.

Spinach, Radicchio & Grapefruit Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 6 cups baby spinach, washed and dried
  • 1/2 head radicchio, washed and dried
  • 2 large pink grapefruit, peeled and sliced, 3 tbsp. of their juices reserved
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper

Recipe

  • 1 divide the spinach, radicchio and grapefruit slices among four plates. whisk together the grapefruit juice, vinegar and oil. season with salt and pepper. drizzle the dressng over the salad and serve. serves 4.

Shallot And Avocado Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 2 small ripe avocados
  • 2 tablespoons lemon juice
  • 1/4 cup chopped shallot
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice or 2 tablespoons wine vinegar
  • 1/4 teaspoon dijon mustard
  • 9 tablespoons olive oil
  • fresh ground pepper

Recipe

  • 1 prepare dressing by mashing garlic with salt, stirring in oil and lemon juice or vinegar, and seasoning with pepper to taste.
  • 2 peel and seed avocado.
  • 3 slice vertically from end to end into thin wedges, and dip wedges in lemon juice to prevent yellowing.
  • 4 arrange wedges in a slightly overlapping strip on a serving plate.
  • 5 arrange shallots in a strip down the middle of the avocado.
  • 6 dress to taste.

Stuffed Bell Peppers With A Savoury Cashew Sauce

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 4 medium red peppers
  • 3 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 6 ounces long grain brown rice (1 cup)
  • 2 cups vegetable stock (or chicken)
  • 1 pinch turmeric
  • 1/2 lemon, juice of
  • 2 ounces frozen peas, defrosted
  • 3 medium tomatoes, chopped
  • 2 tablespoons black olives, sliced and pitted
  • 2 tablespoons fresh basil leaves, chopped (or 2 tsp. dried)
  • salt & freshly ground black pepper
  • 1 small onion, peeled and roughly chopped
  • 2 teaspoons olive oil
  • 3 ounces cashew nuts, ground
  • 1 vegetable bouillon cube
  • 1/2 cup water

Recipe

  • 1 pre-heat the oven to 400* f. cut-the tops off the peppers and save. remove the seeds. simmer the pepper bases in water for 5 minutes to soften, then drain and refresh in cold water. use 1 tbls. of olive oil to oil an ovenproof dish and brush the pepper bases and tops.
  • 2 heat the remaining oil in a medium saucepan. saute the onion and garlic for 4 minutes until softened. add the rice and stir for 1 minute to coat with oil.
  • 3 add the stock to the turmeric and lemon juice, cover, bring to the boil, and simmer, covered, for 20 minutes until the rice is tender. remove from the heat. add the peas, tomatoes, olives and basil leaves. stir to combine all the ingredients and season to taste.
  • 4 spoon the mixture into the pepper bases and cover with the tops. bake for 15-20 minutes, until the tops of the peppers are tender and golden.
  • 5 for the sauce:.
  • 6 saute the onion in the olive oil until soft. meanwhile blend well the ground cashew nuts, stock cube and water in a blender. add the contents of the blender to the onions and heat gently for 2-3 minutes stirring all the time. return the mixture to the blender and blend until smooth. re-heat the sauce gently, adding more water if a thinner consistency is desired.
  • 7 this is good served with an italian tomato salad and garlic bread.

Ravioli W/spinach Pesto

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (9 ounce) package refrigerated cheese ravioli
  • 12 ounces baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
  • 3 1/2 cups fresh baby spinach, cleaned
  • 1/2 cup torn fresh basil
  • 1/4 cup caesar vinaigrette dressing
  • parmesan cheese, shredded (optional)

Recipe

  • 1 cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
  • 2 drain.
  • 3 meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
  • 4 cover and process until smooth, stopping to scrape down blender as needed.
  • 5 toss ravioli mixture into pesto.
  • 6 sprinkle with cheese.

Plantation Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 pint mayonnaise
  • 1 (8 ounce) bottle french dressing
  • 2 teaspoons garlic powder
  • 2 teaspoons anchovy paste
  • 1 1/2 ounces parmesan cheese

Recipe

  • 1 beat together all ingredients in mixer.
  • 2 store in tightly closed jar and keep refrigerated.

Peppy Salad Dressing

Ingredients

  • 1 tablespoon fruit pectin, powdered
  • 1 teaspoon sugar
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/4 cup water
  • 1 tablespoon vinegar
  • 1 clove garlic, minced

Recipe

  • 1 combine pectin, sugar, mustard and pepper.
  • 2 stir in water, vinegar and garlic. cover and chill for 1 hour.
  • 3 chill to store two or three days.
  • 4 variations:
  • 5 herbed salad dressing: prepare as above, except add 1/8 teaspoon dried basil, crushed and 1/8 teaspoon paprika to the dry pectin mixture. continue as directed.
  • 6 parmesan salad dressing: prepare as above, except add 1 tablespoon grated parmesan cheese and 1/4 tsp. dried oregano, crushed to the dry pectin mixture. continue as directed.
  • 7 creamy onion dressing: prepare as above except increase the sugar to 1 tablespoon and stir in 1/4 cup sliced green onion and 1/4 cup plain low-fat yogurt with the water. continue as directed.
  • 8

Spinach-apricot Salad

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 8 cups fresh baby spinach leaves, torn
  • 1/3 cup dried apricot, snipped
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 4 teaspoons balsamic vinegar
  • kosher salt
  • fresh ground black pepper
  • 2 tablespoons slivered almonds, toasted

Recipe

  • 1 remove stems from spinach if desired. combine spinach and apricots in a large bowl and set aside.
  • 2 in a 12-inch skillet heat oil over medium heat. add garlic, cook and stir until golden. stir in balsamic vinegar. bring to a boil and remove from heat.
  • 3 add spinach mixture to vinegar mixture and return to heat. toss the mixture in a skillet for about 1 minute or until spinach is just wilted.
  • 4 transfer spinach mixture to a serving dish and season with salt and pepper. sprinkle with almonds and serve immediately.

Spinach, Strawberry And Walnut Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 6
  • 1 (12 ounce) package baby spinach
  • 6 strawberries, sliced thinly
  • 1/4 cup green onion, chopped
  • 1 cup walnuts, halves
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, crushed
  • 1/2 teaspoon dried basil

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix the water and 1 1/2 teaspoons of sugar and heat up until all the sugar is dissolved.
  • 3 in a bowl toss the walnuts in the sugary water.
  • 4 place the walnuts on a cookie sheet and bake in the oven for about 15 minutes or until the nuts are "dry" to the touch.
  • 5 remove nuts and set aside to cool.
  • 6 to make the salad dressing mix the remaining 1/2 teaspoon of sugar, olive oil, vinegar, lemon juice, salt, garlic, and basil in a small bowl and mix thoroughly with a fork until the salt and sugar has dissolved.
  • 7 in a large salad bowl add the spinach, strawberries and green onions.
  • 8 add the salad dressing and toss the all the ingredients.
  • 9 finally add the walnuts and toss lightly.
  • 10 serve the salad with bread or as a side dish.

Royal Pear Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 1 (6 ounce) package raspberry gelatin powder
  • 1 cup boiling water
  • 2 cups cold water
  • 1/2 teaspoon lemon juice
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 (29 ounce) can pear halves in natural juice, drained and chopped
  • 1/2 cup chopped pecans

Recipe

  • 1 dissolve gelatin in boiling water.
  • 2 stir cold water, lemon juice, and cranberry sauce.
  • 3 chill mixture until the consistency of unbeaten egg whites.
  • 4 fold in chopped pears and pecans; transfer mixture to a 7-cup mold.
  • 5 chill until firm.

Raw Corn And Radish Salad With Spicy Lime Dressing

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 2 tablespoons lime juice, fresh
  • 1 small jalapeno, seeded and coarsely chopped
  • 1 (1 g) packet splenda sugar substitute
  • 1/4 teaspoon cumin
  • 1/4 cup vegetable oil
  • 1/4 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper, to taste
  • 4 cups corn kernels (about 4 ears)
  • 6 medium radishes, halved and thinly sliced crosswise
  • 1/2 cup cilantro, coarsely chopped

Recipe

  • 1 in a bowl, blend lime juice, splenda, cumin.
  • 2 add the oil to the mixture and then season with salt and pepper.
  • 3 in the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
  • 4 cut kernels off of corn cob and put in a bowl.
  • 5 add radishes, cilantro, and dressing to the corn.
  • 6 season with more salt and pepper, if necessary.

Spinach, Strawberry & Asparagus Salad

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

  • 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups fresh spinach
  • 2 cups fresh strawberries, sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pecans, chopped & toasted (can be candied if preferred)
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon lemon juice (lime juice can be substituted if preferred)
  • 1 tablespoon honey

Recipe

  • 1 blanch asparagus & cool.
  • 2 toss the spinach, asparagus, onion, pecans and strawberries together in a bowl.
  • 3 in a small bowl, combine the dressing ingredients and mix well.
  • 4 pour dressing over salad and toss.
  • 5 chill before serving.

Spinach, Romaine And Strawberries With Balsamic Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 1 head romaine lettuce
  • 6 ounces fresh spinach
  • 2 cups fresh strawberries
  • 4 tablespoons fresh parsley, coarsely chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • salt & freshly ground black pepper

Recipe

  • 1 separate romaine leaves and wash thoroughly.
  • 2 spin or pat dry off paper towels.
  • 3 wash and dry the spinach unless the package indicates that they have been cleaned.
  • 4 wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
  • 5 just before serving, wash and hull strawberries and cut into quarters.
  • 6 tear romaine and spinach leaves into small-to-medium pieces.
  • 7 combine greens and berries in a salad or arrange on six individual plates.
  • 8 sprinkle parsley on top.
  • 9 pour vinegar and oil into a small container that has a tight-fitting lid.
  • 10 cover and shake until dressing is well mixed.
  • 11 pour over salad.
  • 12 season with salt and pepper.
  • 13 serve immediately.

Spinach-chicken Pasta Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 10
  • 2 (16 ounce) packages radiatore (or any other 'fun' shape) or 2 (16 ounce) packages rotelle pasta (or any other 'fun' shape)
  • 3 1/2 cups cubed cooked chicken
  • 1/2 cup chopped fresh parsley
  • 1/2 cup coarsely chopped green onion
  • 4 cups torn fresh spinach leaves (i prefer baby spinach)
  • 2 cups matchstick carrots (i purchase pre-cut in bags at grocery, or you can julienne regular carrots yourself)
  • 2 cups diced red bell peppers
  • 1/2 cup sesame seeds
  • 1 cup extra virgin olive oil
  • 1 cup apple cider vinegar
  • 1/3 cup balsamic vinegar
  • 4 tablespoons sugar
  • 1 1/2 teaspoons fresh ground ginger
  • 1 1/2 teaspoons fresh ground black pepper

Recipe

  • 1 bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • 2 heat oil in a small skillet over medium-low heat. stir in sesame seeds and cook until golden brown. remove from heat.
  • 3 stir in vinegars, ginger, black pepper, and sugar.*
  • 4 pour dressing into a sealable container, and set aside.
  • 5 in a large bowl, mix together pasta, cooked chicken, carrots, pepper, and 3/4 of the dressing (reserve remaining dressing).
  • 6 cover salad, and refrigerate at least 6 hours.
  • 7 directly before serving, stir in parsley, green onions, and spinach.
  • 8 toss with remaining dressing, if desired.
  • 9 * make sure you taste the dressing as you're adding ingredients; you may find that you need more or less of each, depending on your taste.

Pepsi Salad

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

  • Servings: 8
  • 6 ounces sugar-free jello (cherry)
  • 2 cups boiling water
  • 1 (12 ounce) can diet pepsi, ice cold
  • 1 can light cherry pie filling
  • cool whip

Recipe

  • 1 add the boiling water to the jell-o.
  • 2 stir adding pepsi until dissolved.
  • 3 refrigerate until it thickens.
  • 4 stir in the pie filling and some cool whip.

Spinach- Ravioli Salad With Olive Oil Tomato Vinaigrette

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 1 tomato, medium ripe, seeded and chopped
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons shallots, finely chopped
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon snipped fresh parsley
  • 1/8 teaspoon paprika
  • 3 tablespoons extra virgin olive oil
  • 7 ounces refrigerated miniature ravioli (three cheese)
  • 2 shallots, thinly sliced
  • 1 tablespoon olive oil
  • 9 ounces fresh spinach
  • parmesan cheese

Recipe

  • 1 in a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. cover and blend until smooth.
  • 2 with blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
  • 3 refrigerate, covered, up to 3 days.
  • 4 cook ravioli according to package directions. drain, rinse; drain well.
  • 5 in a 12 inch skillet cook two thinly sliced shallots in 1 t hot olive oil just until tender.
  • 6 add fresh spinach and toss until spinach begins to wilt.
  • 7 place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. top with shaved parmesan cheese.

Spinach-apple Salad With Maple-cider Vinaigrette

Total Time: 50 mins Preparation Time: 37 mins Cook Time: 13 mins

Ingredients

  • Servings: 8
  • 6 ounces pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • 10 ounces fresh baby spinach, thoroughly washed
  • 1 gala apples, thinly sliced
  • 1 small red onion, thinly sliced
  • 4 ounces goat cheese, crumbled

Recipe

  • 1 prepare pecans: preheat oven to 350 degrees.
  • 2 toss pecans in butter.
  • 3 stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
  • 4 spread in a single layer in a nonstick aluminum foil-lined pan.
  • 5 bake 10 to 13 minutes or unitl lightly browned and toasted.
  • 6 cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  • 7 prepare vinaigrette: whisk together cider vinegar and next 4 ingredients.
  • 8 gradually whisk in oil until well blended.
  • 9 prepare salad: combine spinach and next 3 ingredients in a bowl.
  • 10 drizzle with desired amount of maple-cider vinaigrette; toss to coat.
  • 11 sprinkle with pecans. serve salad with any remaining vinaigrette.
  • 12 note: pecans may be made up to 1 week ahead. store in an airtight container. vinaigrette may be made up to 3 days ahead. cover and chill until ready to serve.

Spicy Barbecue Rub For Lamb Ribs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 500 g lamb spareribs
  • 3 -4 teaspoons paprika, smoked
  • 1 tablespoon oil
  • 2 tablespoons spices, a spicy mix for barbecues

Recipe

  • 1 cut the set of spare ribs in half only. rub the oil all over the ribs then add the smoked paprika, rub in well and grind the barbecue spicy mix over the ribs until its well covered. pat to make sure that the spice won't fall off.
  • 2 heat barbecue well and cook 10 to 15 minutes or until done.
  • 3 cut up the ribs and serve with salads and garlic bread.
  • 4 note. look in the spice section of your supermarket for a grinder filled with a spicy mix that includes coriander seeds, chilli. dried onion and garlic.

Spinach, Bean, And Bacon Salad With Maple-mustard Dressing

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 1/4 cup maple syrup
  • 3 tablespoons cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 (15 1/2 ounce) can great northern beans, rinsed and drained
  • 1/2 cup thinly sliced green onion
  • 1/2 cup finely chopped red bell pepper
  • 5 slices bacon, slices cooked and crumbled
  • 2 (7 ounce) packages fresh baby spinach

Recipe

  • 1 combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at high 1 minute or until hot.
  • 2 place beans in a 2-cup glass measure; microwave at high 1 minute or until hot.
  • 3 combine onions, bell pepper, bacon, and spinach in a large bowl. add syrup mixture and beans; toss well to combine. serve immediately.

Spicy Baked Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 bunch spring onion (green onions, scallions)

Recipe

  • 1 slash chicken breasts crossways on each sid and place in shallow, not-metallic container.
  • 2 in a saucepan, warm oil over medium heat. add cumin, paprika, cumin, and salt and heat through.
  • 3 brush marinade over chicken until thoroughly coated. cover dish and leave to marinate for at least 2 hours or overnight.
  • 4 to cook, preheat oven to 400 degrees f. place onions in bottomof ovenproof dish, with marinaded chicken breasts on top.
  • 5 place at top of oven and cook, uncovered, 20 minutes until chicken is no longer pink.
  • 6 serve with rice or steamed couscous and a green salad. good with plain yogurt on the side.

Rotini Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 (900 g) package small rotini pasta, cooked and cooled
  • 2 ripe tomatoes, cut up
  • 1 onion, cut up
  • 1/2 green pepper, cubed
  • 1/2 cucumber, seeded, and cubed
  • 1/3 cup sugar
  • 1/2 cup salad oil
  • 1/3 cup ketchup
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 dash pepper

Recipe

  • 1 place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
  • 2 in a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.heat until sugar dissolved, and blend well,
  • 3 when the sauce cools, pour over veggies, and refrigerate for an hour. serves 8-10.

Sfouggato Me Marouli Kai Kremidi/'sponge' With Lettuce And Onions

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 2 heads romaine lettuce, finely chopped
  • 1 cup chopped fresh dill weed
  • 10 spring onions, finely chopped
  • salt and pepper
  • 12 eggs
  • olive oil
  • 2 tablespoons dried mint

Recipe

  • 1 in a large pot, heat enough oil to cover the bottom.
  • 2 add the lettuce and onions and stir-fry for 1 or 2 minutes.
  • 3 add 1 cup of water and some salt and pepper and continue to cook until the water has evaporated.
  • 4 remove from the heat and add the mint and dill weed.
  • 5 toss it well together and set it aside to cool completely.
  • 6 heat the oven to 450°f and generously butter a large baking dish.
  • 7 in a large bowl beat the eggs until frothy.
  • 8 gently fold in the cooled lettuce mixture.
  • 9 pour it into the buttered dish and bake until the center seems firm.
  • 10 serve with fresh bread and greek salad.

Raw Mushroom Salad With Parmesan

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

  • Servings: 4
  • 500 g button mushrooms (wiped clean and finely sliced)
  • 1 fennel bulb (woody centre removed and finely sliced)
  • 2 tablespoons parsley (chopped)
  • sea salt (to taste)
  • fresh ground black pepper (to taste)
  • 2 teaspoons extra virgin olive oil (a splash was specified)
  • 2 tablespoons parmesan cheese (grated or shaved)

Recipe

  • 1 toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
  • 2 serve the salad with parmesan sprinkled on top.

Raw Cranberry Jello Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 quart cranberries
  • 2 -4 red apples
  • 2 oranges, juice of
  • 1 cup crushed pineapple
  • 1 (6 ounce) box cherry jell-o
  • 2 cups sugar
  • 2 cups boiling water

Recipe

  • 1 grind cranberries and apples, mix together.
  • 2 add orange juice, pineapple and sugar, let sit until sugar dissolves.
  • 3 pour water over jello, stir until dissolved, let cool.
  • 4 add jello to cranberry mixture. place in refrigerator.

Roast Mushrooms And Baby Bean Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 600 g field mushrooms
  • 2 teaspoons olive oil
  • 3 garlic cloves
  • 2 teaspoons lemon juice
  • 6 french shallots, root end trimmed skin left on
  • 1 1/2 teaspoons tarragon vinegar (use wine vinegar if you cant find)
  • 2 teaspoons tarragon
  • 1 teaspoon flat leaf parsley, finely chopped
  • 200 g baby green beans
  • rocket

Recipe

  • 1 preheat oven to 200°c (400°f).
  • 2 place the mushrooms in a single layer in a large roasting pan. add oil, garlic, lemon juice and shallots and gently toss until coated.
  • 3 roast for 30 minutes, occasionally spooning over the juices.
  • 4 remove from oven and cool to room temperature slip shallots from skin and discard the skin.
  • 5 pour the cooking juices into a large bowl. add the tarragon vinegar, tarragon and parsley, mix and season well.
  • 6 blanch beans in boiling water for 2 minutes or so. drain and add dressing while still hot.
  • 7 cut the mushrooms into quarters or eights if large, and add to the beans with the shallots and rocker. gently toss together and serve on a platter or make 4 individual servings.

Spinach, Strawberry, Mandarin Salad With Poppy Seed Dressing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 bunch fresh spinach
  • 2 pints sliced fresh strawberries, cut into thirds
  • 1 (4 ounce) can mandarin orange sections, drained, reserving 2 tsp of the juice for the dressing
  • 1 fresh kiwi, sliced in quarters
  • 1/3 cup sugar
  • 1/2 cup light oil
  • 1/4 cup vinegar
  • 2 tablespoons sesame seeds
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon paprika
  • 1/2 teaspoon worcestershire sauce
  • 1 1/2 teaspoons minced onions

Recipe

  • 1 combine all dressing ingredients, mix well and refrigerate.
  • 2 make well ahead to allow flavors to blend.
  • 3 taste dressing and adjust sugar/vinegar for your sweet/tart taste preferences.
  • 4 tear fresh spinach into bite sized pieces, wash and pat dry.
  • 5 wash strawberries, drain, pat dry and cut in thirds.
  • 6 shake dressing container well and toss with spinach, strawberries, kiwi and mandarin orange sections just before serving, otherwise the spinach will wilt.
  • 7 this makes a wonderfully tart, slightly sweet and very colorful salad!