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| Caesar Salad Dressing: ½ cup grated parmesan cheese ¼ cup + 2 tbsp. olive oil ¼ cup + 2 tbsp. vegetable or canola oil ¼ cup lemon juice 2 garlic cloves 1 tsp. Worcestershire sauce 2 tbsp. red wine vinegar salt and pepper to taste Blend all ingredients in a food processor until emulsified. Adjust seasonings to taste. Serve over romaine with homemade croutons. Arugula, Orange and Fennel Salad 1 large fennel bulb 1 red onion, shaved paper thin 2 cups oragnes segments 2 bunches fresh arugula 1 cup walnuts Vinaigrette: 1 ½ tbsp. red wine vinegar 1 cup canola oil 1 tsp. Dijon mustard 1 tsp. brown sugar freshly ground pepper Trim off the top of the fennel bulb. Slice the fennel and onion paper thin. To prepare vinaigrette, combine the ingredients in a mixing bowl and whisk well. Toss the arugula, fennel, and onion with the vinaigrette, top with the orange segments and walnuts. Cauliflower and Orange Salad 1/3 cup olive oil ¼ cup fresh squeezed oranges juice 2 tbsp. white wine vinegar ½ tsp. dried tarragon leaves salt and freshly ground pepper to taste 2 cups cauliflower florets 2 carrots, sliced ½ cup chopped green onions 8 cups salad greens In a small jar with a screw on lid, put the oil, oranges juice, vinegar, tarragon, salt and pepper. Shake them together to mix well. Cook the cauliflower florets for about 1 minute in boiling water, then drain and place in a large bowl. Pour the dressing over the warm cauliflower and toss. Add the carrots and green onions, toss, then cover and refrigerate for 2 hours. Add the green, toss and serve. Potato Salad with Sun Dried Tomatoes 1 pound (3 medium) Yukon Gold Potatoes, cut into ¼ inch slices 1 cup dried tomatoes halves, halved 1 cup sliced seedless cucumber ½ cup sliced red onion ¾ cup crumbled feta cheese ½ cup olives Dressing: ¼ cup olive oil ¼ cup water 3 tbsp. fresh squeezed lemon juice 1 large clove garlic, minced 1 tbsp. chopped fresh cilantro Freshly ground pepper to taste In a 2-quart saucepan over medium heat, cook potatoes, covered in 2 inches of boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in a small bowl, cover tomatoes with boiling water; set aside for 10 minutes. In a small bowl, whisk dressing ingredients together, adjust seasonings to taste. Thoroughly drain tomatoes and pat dry with a paper towel. Add potatoes, tomatoes, cucumber, onion, cheese, and olives to a bowl; add the dressing and toss to coat. Chunky Apple Molasses Muffins 2 cups flour ¼ cup sugar 1 tbsp. baking powder 1 tsp. ground cinnamon ¼ tsp. salt 2 apples, peeled, cored, and finely chopped ½ cup milk ¼ cup molasses ¼ cup olive oil 1 large egg Preheat the oven to 450 degrees. Lightly grease muffin pan cups. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly. In a small bowl, heat together the milk, molasses, oil, and eggs. Stir into dry ingredients and mix just until blended. Fill muffin pan with batter. Bake for 5 minutes, then reduce heat to 350 degree and bake for 12 to 15 minutes longer or until centers ojf muffins spring back when gently pressed. Cool in pan for 5 minutes. Remove muffins from pan and cool. Bow Tie Cabbage Salad 1/3 cup sour cream 1/3 cup cider vinegar ¼ cup sugar 1 tbsp. mustard salt and freshly ground pepper to taste 1 ½ cups uncooked bow tie pasta 5 cups shredded cabbage ½ cup chopped green garlic ½ cup finely chopped carrots ½ cup parmesan cheese (optional) In a jar with a tight-fitting lid, combine the sour cream, cider, vinegar, sugar, mustard, salt and pepper; shake well. Refrigerate for 1 ½ to 2 hours. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the cabbage, garlic, carrots, parmesan cheese (if using) and dressing; toss to coat. Cover and refrigerate 1 to 2 hours before serving. Multi-Bean Salad From Mollie Katzen (The Moosewood Cookbook) 4 cups dry beans, soaked (you can use canned, it would be 3 cans) 6 tbsp. olive oil 1 tbsp. minced garlic 3 to 4 tbsp. lemon juice 6 to 8 tbsp. red wine vinegar 1 ½ tsp. salt lots of black pepper ¼ lb. fresh green beans 2 medium stalks celery, finely minced 1/3 cup very finely minced red onion up to 1 cup finely minced parsley 1 small red or green bell pepper, minced Optional: a small amount of cucumber, peeled, seeded and diced Cook presoaked beans in plenty of gently simmering water, partially covered, until just done. Keep the agitation to a minimum during the cooking, so the beans don’t explode. Begin checking the beans for doneness at the 45 minute mark, just in case they are getting done early. Combine the oil, garlic, lemon juice, vinegar, salt and pepper in a large bowl. Trim the tips of the green beans, and steam until tender (5 to 8 minutes or to your preference). Refresh under cold running water and drain well. Drain the cooked beans and add them, still hot, to the bowlful of dressing. Add the remaining ingredients and mix well. Let marinate for at least 2 to 3 hours. Serve cold or at room temperature. |