Ingredients:
12 slices bacon, cooked and crumbled
2 head broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onion
1 cup seedless green grapes
1 cup seedless red grapes
½ cup raisins
½ cup slivered almonds
1 cup mayonnaise
1 Tbsp apple cider vinegar
¼ cup white sugar
Directions:
In a large salad bowl, toss together the bacon, broccoli, celery, green onions, grapes, raisins and almonds.
Whisk together the mayonnaise, vinegar and sugar.
Pour dressing over salad and toss to coat. Refrigerate
Ingredients:
1 tablespoon olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice
1 cup water
Directions:
In a small saucepan, heat oil over medium heat.
Add onion and carrots; cook stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes.
Stir in lemon juice; season again with salt and pepper.
Serve warm.
Ingredients:
1 Tbsp vegetable oil
2 Tbsp fresh lime juice
1 tsp soy sauce
1 tsp peeled and grated fresh ginger
Course salt and ground pepper
4 oz thinly sliced cooked chicken breast (1 cup)
½ red bell pepper (ribs and seeds removed), sliced lengthwise into 2-inch strips
2 oz snow peas, ends trimmed and thinly sliced (1/2 cup)
1 medium carrot, thinly sliced crosswise
Directions:
In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to small container, set aside.
Combine chicken, bell peppers, snow peas, and carrot in a separate container.
Refrigerate separately until just ready to serve, up to overnight.
Just before serving, toss salad with dressing.
Ingredients:
4 Cups chopped romaine lettuce
16 Oz. fresh strawberries, rinsed and sliced into quarters
1/4 cup feta cheese
2 TBS. sliced almonds
Dressing:
1/3 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
2 tsp. dried oregano
1 tsp. sugar
Salt and pepper
Directions:
In a large salad bowl, place the lettuce first and top with the strawberries, feta and almonds. In a separate bowl, add the vinegar, salt, pepper, sugar and oregano, and whisk or blend in the oil until it is a creamy brown color. Drizzle over the salad and enjoy!
Ingredients:
1 cup water
1 pound fresh asparagus, trimmed
¼ cup sugar
¼ cup vegetable oil
2 tablespoons cider vinegar
1½ teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon grated onion
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
2 cups sliced fresh strawberries
¼ cup crumbled blue cheese, optional
Directions:
In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire sauce; shake well. Cover and refrigerate for 1 hour.
In a bowl, combine the asparagus and strawberries. Drizzle with dressing; and toss to coat. Sprinkle with blue cheese if desired.
Ingredients:
½ Cup sweetened shredded coconut
¾ cup plain low-fat yogurt
½ cup chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tbsp mango chutney
1 Tbsp Dijon mustard
1 tsp turmeric
¼ tsp cayenne pepper
Course salt and ground pepper
4 cups shredded cooked chicken
1 mango, peeled, seeded and diced
10 oz baby spinach
Directions:
Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango, toss. Serve on spinach, sprinkled with coconut.
Ingredients:
2 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
course salt and ground pepper
1 pound flank steak
2 tsp olive oil
1 cup prepared salsa (I used mild)
2 tsp balsamic vinegar
3 large bunches arugula (about 1/14 lb., thick stems discarded)
2 ounces soft goat cheese
Directions:
Combine chili powder, cumin, oregano and ½ tsp salt into a small bowl. Rub spice mixture evenly over flank steak to coat.
In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5-8 minutes. Turn; cook until browned on other side, 5-8 minutes for medium rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before slicing.
To slice, use a sharp knife and slice thinly against the grain for the tenderest pieces.
In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.
Serve with Tomato Avocado Toasts
To make this dish even lighter, use the broiler. Coat the rack with nonstick cooking spray, and cook the steak, turning once, about nine minutes total for medium rare.
Rinse the arugula in cold water. This spicy green grows close to the ground and can be sandy. Pat dry or use a salad spinner to prevent a soggy salad.
Ingredients:
6 c Spring Greens
1 Red Bartlett pear, chopped, skin on
½ c Bleu Cheese
1 C Candied Walnuts
¼ – ½ C bottled Balsamic Vinaigrette Dressing
Directions:
Toss greens with pears, walnuts, cheese and dressing just before serving.
Arrange onto plates or into bowls.
Garnish with additional pears, cheese and walnuts.
Ingredients:
1 medium sweet potato, peeled and cut into 1 in cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small onion, diced
1 clove garlic, minced
Pinch of Kosher salt, TT
½ tsp black pepper
1/8 tsp Allspice
1 tsp paprika
1 bay leaf
2 (15 oz) cans kidney beans, drained and rinsed *(can substitute Navy beans)
4 cups baby spinach, loosely packed
1 (14 oz) can diced tomato
4 cups vegetable broth
1 Tbsp plus 1 tsp extra virgin olive oil
Directions:
Add all ingredients, except spinach and olive oil to a slow cooker. Cover and cook on low 6-8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking until just wilted, approximately 5 minutes.
Ingredients:
2 1/4 cups pumpkin puree
2 shallots, diced
3 cloves garlic, minced
2 cups veggie stock
1 cup light coconut milk
2 Tbsp maple syrup or honey
½ tsp each cinnamon and nutmeg
1 tsp salt and rubbed sage
Dash black pepper
GARLIC KALE SESAME TOPPING (optional)
1 cup roughly chopped kale
1 large garlic clove, minced
2 Tbsp sesame seeds
1 Tbsp olive oil
pinch salt
Directions:
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
