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| Basmati Rice and Apple Salad 1/3 cup walnuts 2 tbsp. olive oil zest from 1 orange ½ cup orange juice 2 tbsp. apple cider vinegar salt and pepper to taste 4 cups cooked basmati rice ½ cup dried cranberries 1 Jonagold apple, cut into ¼ inch pieces 3 stalks of celery, cut into ¼ inch slices 5 or 6 celery leaves, chopped 4 sprigs parsley, chopped Roast the walnuts in a preheated 350 degree oven for 5 to 7 minutes. Coarsely chop and set aside. In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, salt and pepper. Mix well; then add the rice, cranberries, apple, celery, and celery leaves. Add the parsley and the chopped walnuts. Toss together until well combined. Linguine with Arugula, shrimp, and Tomatoes 1 lb linguine 1 lb. large shrimp, peeled and deveined 1/3 cup olive oil 3 cloves garlic, peeled and minced ½ tsp. red pepper flakes 1 lb. tomatoes, peeled, seeded and chopped fresh ground pepper to taste 2 cups arugula, coarsely chopped 1 tbsp. lemon juice ½ cup crumbled feta cheese In a large pot of boiling water, cook linguine until just tender. Meanwhile, heat olive oil in a skillet over medium heat, add the garlic and red pepper flakes, cook for 1 minute, making sure garlic does not brown. Add the tomatoes, fresh ground pepper. Lower the heat and add the shrimp, cook for about 3 minutes or until the shrimp is opaque. Do not over cook the shrimp. In a large bowl toss together the linguine, shrimp tomato mixture, the arugula, lemon juice, and feta. Serve immediately. Zucchini Cilantro Dip 2 medium zucchini, trimmed and grated ¼ tsp. salt 1 ¼ cup plain yogurt ½ cup sour cream 2 tbsp. olive oil 1 tbsp. white wine vinegar 1/3 cup chopped fresh cilantro 2 garlic cloves, minced 1 tsp. ground cumin pinch of cayenne pepper Pita bread Place the grated zucchini in a colander and sprinkle with the salt. Let drain for 30 minutes, then rinse and drain well; using a kitchen towel squeeze as much water from the zucchini as possible. In a medium bowl, whisk together the yogurt, sour cream, olive oil, and vinegar, until well blended. Then mix in the zucchini, cilantro, garlic, cumin and cayenne pepper; season with fresh ground pepper to taste. Cover and refrigerate at least 2 hours to let the flavors blend. Meanwhile, lightly coat pita bread with olive oil; then cut into triangles. Place on a baking sheet and place in a 350 degree oven and bake for about 10 minutes. Serve with the zucchini dip. Chard and Tomato Frittata 1 bunch chard 3 cloves garlic, minced 1 cup chopped onion 2 tsp. olive oil 6 egg whites 2 whole eggs 3 tbsp. chopped fresh basil salt and pepper to taste 1 medium tomato, sliced Chop the chard. In a skillet, sauté the garlic and onions in olive oil; add the chard, cover and lower heat and cook for 10 minutes. Remove from the heat and drain any juice. In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard. Coat the bottom of the skillet with more olive oil and return to medium heat. When hot, pour in the egg mixture and arranges the tomato slices on top. Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minutes until the eggs are cooked. Romaine and Grilled Vegetable Salad 1 head romaine, washed and chopped into bite sized pieces 1 small zucchini, sliced 1 medium yellow squash, sliced 4 sliced red onion 1 medium red bell pepper ½ cup sliced mushrooms 1/3 cup olive oil ½ tsp. basil ½ tsp. oregano 1 tsp. garlic, minced In a large bowl, combine the oil, basil, oregano and garlic. Toss in the sliced vegetables and marinate for 5 minutes. Place on a hot grill and cook until just soft. Allow to cool slightly and toss with the romaine in a large bowl. Top with olive oil and balsamic vinegar or your favorite vinaigrette. Baked Cauliflower with feta cheese and Tomatoes 4 tbsp. olive oil 3 garlic cloves, minced 1 large yellow onion, chopped 1 lb. tomatoes, chopped 2 tsp. dried oregano salt and fresh ground pepper to taste 1 head cauliflower 1 tbsp. fresh lemon juice ½ cup grated feta cheese Preheat the oven to 375 degrees. In a pan, sauté the garlic and onion in half the olive oil until soft. Add the tomatoes, oregano, salt and pepper. Cover the pan and simmer for 5 minutes. Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover the pan and cook for another 10 minutes. Transfer the mixture to a shallow ovenproof dish, and drizzle with the remaining olive oil and lemon juice. Grate the feta cheese over the top and garnish with black pepper. Bake in the preheated oven for about 25 minutes. Chili Rellenos 1 ½ cup jack or cheddar cheese ½ cup green chilies 2 tbsp. flour 1 ½ cup milk 3 eggs, lightly beaten Preheat the oven to 350 degrees. Dice the chilies and cook in a skillet over medium heat until tender. Sprinkle ¾ cup cheese into bottom of a lightly greased dish. Add the chilies, then the rest of the cheese. Pour flour into a bowl, gradually add the milk; then add the eggs. Pour over the chilies and cheese. Bake for 45 to 50 minutes. |