stir fried kale

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup bread crumbs
• 3 bunches kale - washed, dried, and shredded

Recipe

• heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
• mix in breadcrumbs, and cook and stir until brown.
• stir in kale, and cook until wilted. serve hot or warm.

refreshing summertime salad

Ingredients

• Servings: 4
• 4 cups mixed baby greens
• 1/2 cup diced mango
• 1/2 cup cubed seeded watermelon
• 1 tablespoon chopped fresh mint
• 1/4 cup crumbled feta cheese
• 2 tablespoons minced red onion
• 1 tablespoon white balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon frozen mango juice concentrate, thawed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine the baby greens, mango, watermelon, mint, feta cheese, and minced onion in a mixing bowl. whisk the vinegar, olive oil, and mango juice concentrate together in a small bowl, and pour over the salad. toss gently to evenly coat.

orzo pasta salad

Ingredients

• Servings: 4
• 1 cup uncooked orzo pasta
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup boiling water
• 1 tablespoon extra-virgin olive oil
• 1 lemon, juiced and zested
• 1/2 cup kalamata olives
• 1/4 cup finely chopped fresh parsley
• 1/4 cup crumbled feta cheese
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• fill a pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the orzo, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. drain off excess water.
• toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. season to taste with salt and pepper.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

broccoli salad with red grapes, bacon, and sunflower seeds

Ingredients

• Servings: 8
• 8 slices bacon
• 1/3 cup sunflower seed kernels
• 1 large head broccoli, cut into bite-size pieces
• 1/3 cup diced red onion
• 1 cup seedless red grapes, halved
• 1 cup mayonnaise
• 3 tablespoons apple vinegar
• 2 tablespoons white sugar
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels. crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• combine broccoli, onion, and grapes in a bowl.
• crumble the remaining bacon slice. whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. pour dressing over broccoli mixture; toss to coat evenly. cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

black bean and couscous salad

Ingredients

• Servings: 8
• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon red vinegar
• 1/2 teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
• in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
• fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Summertime Tomato Salad

Ingredients

• Servings: 2
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1 teaspoon dijon mustard
• 2 teaspoons seasoned salt
• 3 tomatoes, diced
• 2 onions, diced

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• whisk together the vegetable oil, vinegar, sugar, pepper, mustard, and seasoned salt in a bowl; add the tomato and onion to the bowl and toss to coat; cover and refrigerate overnight.

mexican bean salad

Ingredients

• Servings: 8
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• in a small bowl, whisk together olive oil, red vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. season to taste with hot sauce and chili powder.
• pour olive oil dressing over vegetables; mix well. chill thoroughly, and serve cold.

Persian Kabob

Ingredients

• Servings: 6
• 1 (8 ounce) container plain low-fat yogurt
• 1 onion, chopped
• 1/2 teaspoon dried mint
• 2 pounds beef top sirloin, cut into large cubes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 6 hrs 30 mins


• in a large bowl, mix the yogurt, onion, and mint. place the beef cubes in the mixture. cover, and marinate at least 6 hours in the refrigerator.
• preheat an outdoor grill for high heat.
• place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

Leek Dip

Ingredients

• Servings: 2.5
• 3/4 cup chopped leeks
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy salad dressing
• 1 tablespoon white vinegar
• 1 tablespoon white sugar
• 1/2 (12 ounce) jar bacon bits
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. refrigerate 2 to 3 hours, until well chilled.

My Favorite Chicken Salad

Ingredients

• Servings: 6
• 2 cooked skinless, boneless chicken breast halves, cut into cubes
• 3 stalks celery, finely diced
• 3/4 cup chopped pecans
• 1/2 cup mayonnaise
• 2 tablespoons minced yellow onion
• 1 1/2 tablespoons sweet pickle relish
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons minced fresh dill
• 1 teaspoon lemon juice
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. refrigerate at least 1 hour before serving.

The Perfect Sunday Brunch Spinach Salad

Ingredients

• Servings: 8
• 2 (10 ounce) bags baby spinach
• 2 bananas, sliced
• 12 fresh strawberries, sliced
• 1 (10 ounce) can mandarin oranges, drained
• 1/2 cup dried cranberries
• 1/2 cup pine nuts
• 1 cup poppy seed salad dressing

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place spinach in a large bowl. arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. toss with poppy seed dressing before serving.

chicken souvlaki gyro style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Chicken Fiesta Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning, divided
• 1 tablespoon vegetable oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexican-style corn
• 1/2 cup salsa
• 1 (10 ounce) package mixed salad greens
• 1 onion, chopped
• 1 tomato, cut into wedges

Recipe

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


• rub chicken evenly with 1/2 the fajita seasoning. heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• in a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. heat over medium heat until warm.
• prepare the salad by tossing the greens, onion and tomato. top salad with chicken and dress with the bean and corn mixture.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Salt And Pepper Squid

Ingredients

• Servings: 2
• 8 ounces calamari tubes
• 2 tablespoons szechwan peppercorns
• 2 tablespoons sea salt
• 1 cup all-purpose flour
• 1 cup cornstarch
• 3/4 cup peanut oil

Recipe

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


• slice the calamari tubes down one side and open them up to lay flat. score the insides with a knife in a cross-hatch pattern. set aside.
• heat a small skillet over high heat with no oil. add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. remove them from the pan and set aside. add the salt to the pan and cook over high heat until it has turned a gray color. remove from the heat.
• grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. transfer to a resealable plastic bag and mix with flour and cornstarch.
• heat the oil in a wok or heavy skillet over high heat until very hot. place a few pieces of squid at a time into the bag and shake to coat. shake off excess and quickly fry them in the oil until browned, turning once. each one should take about 30 seconds. serve and eat immediately.

Anniversary Chicken I

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup ranch-style salad dressing
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
• place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
• bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

fresh broccoli salad

Ingredients

• Servings: 8
• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white vinegar

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place bacon in a deep skillet and cook over medium high heat until evenly brown. cool and crumble.
• cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. combine with the bacon, raisins, your favorite nuts and mix well.
• to prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. stir into the salad, let chill and serve.

black bean and couscous salad

Ingredients

• Servings: 8
• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon red vinegar
• 1/2 teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
• in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
• fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

stir fried kale

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup bread crumbs
• 3 bunches kale - washed, dried, and shredded

Recipe

• heat oil over medium-high heat in a large frying pan. add onions and garlic; cook and stir until soft.
• mix in breadcrumbs, and cook and stir until brown.
• stir in kale, and cook until wilted. serve hot or warm.

chicken caesar pitas

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 slices bread, cut into 1/2 inch cubes
• butter flavored cooking spray
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 pound bacon
• 1 large head romaine lettuce leaves, torn into bite size pieces
• 1 (8 ounce) bottle bottled caesar salad dressing
• freshly grated parmesan cheese to taste
• salt and black pepper to taste
• 1 (10 ounce) package (6-inch) pocket pita bread, halved

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. remove chicken, let cool, and cut into strips.
• meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
• bake bread cubes in preheated oven for 5 minutes. turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. bake another 5 to 10 minutes until golden brown and crunchy. remove croutons, and let cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly browned and crispy. remove bacon from skillet, drain on paper towels and crumble.
• combine chicken, bacon, lettuce, and croutons in a large bowl. toss with caesar salad dressing and parmesan cheese. season to taste with salt and pepper and toss again. spoon salad mixture into pita bread halves.

Gg's Bulgur Salad

Ingredients

• Servings: 8
• 1 cup bulgur wheat
• 2 cups hot water
• 2 apples - peeled, cored and diced
• 1/2 cup chopped pitted dates (optional)
• 4 green onions, chopped
• 3 cups chopped romaine lettuce
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons plain yogurt
• 1 tablespoon honey
• salt and pepper to taste
• 1 cup diced muenster cheese
• 2 cups toasted slivered almonds

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place the bulgur wheat into a bowl, and pour the hot water over it. let it soak for 20 to 30 minutes, until tender. drain off any excess water.
• in a serving bowl, combine the apples, dates, green onion, lettuce, cilantro and parsley with the bulgur. whisk together the olive oil, lemon juice, yogurt, honey, salt and pepper in a small bowl; pour over the salad and stir to coat. refrigerate until serving. just before serving, stir in the muenster cheese and slivered almonds.

Barbeque Macaroni Salad

Ingredients

• Servings: 12
• 1 (12 ounce) package elbow macaroni
• 1 (15 ounce) can marinara sauce
• 1 1/2 cups chopped celery
• 1 cup sweet pickle relish
• 1 (4 ounce) can sliced black olives
• 1 small red onion, chopped
• 1 1/2 cups mayonnaise
• 1 teaspoon chili powder

Recipe

• bring a large pot of lightly salted water to a boil. add macaroni, and cook for 8 to 10 minutes or until al dente. drain, and rinse under cold water. put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. cover and chill for at least 2 hours before serving.

pea and crab salad

Ingredients

• Servings: 6
• 14 slices bacon
• 1 1/4 pounds imitation crabmeat, flaked
• 1 (16 ounce) package frozen green peas
• 3/4 cup mayonnaise, or to taste
• 2 teaspoons onion powder
• 1 1/2 cups diced tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown and crisp. drain, crumble and set aside.
• in a large bowl, mix together the imitation crab, bacon and peas. stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. cover and refrigerate. top with diced tomatoes before serving.

Adrienne's Cucumber Salad

Ingredients

• Servings: 8
• 4 cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Recipe

• toss together the cucumbers and onion in a large bowl. combine the vinegar, water and sugar in a saucepan over medium-high heat. bring to a boil, and pour over the cucumber and onions. stir in dill, cover, and refrigerate until cold. this can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Tri-pepper Salad

Ingredients

• Servings: 6
• 1 head romaine lettuce, torn into bite-size pieces
• 1/2 orange bell pepper, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1/4 ounce parmesan cheese, thinly sliced
• 1/4 cup raspberry vinaigrette salad dressing

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. pour dressing over salad and toss to coat.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.