Chicory, Tangerine & Pomegranate Salad
Saturday, September 26, 2015, 8:00am
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add the shallots and blanch until tender, about 30 seconds. Drain and place the shallots in the ice water bath until cool. Drain and set aside.
Quickie Thai Beef Salad
Saturday, September 19, 2015, 8:00am
From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In small bowl, prepare dressing: Combine lime peel and juice, fish sauce, and sugar; stir until sugar completely dissolves. In large bowl, combine romaine salad mix, sliced cucumber, roast beef, cilantro or mint, and onion. Add dressing to bowl and toss to combine. Divide salad among 4 dinner plates. (Servings: 4)
Grilled Eggplant Parmesan Sandwiches
Saturday, September 12, 2015, 8:00am
Preheat grill to medium-high. Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan and mozzarella in a small bowl. Brush both sides of focaccia (or Italian bread) with oil.
Crunchy Granola Wedges
Saturday, September 5, 2015, 8:00am
Preheat oven to 400 degrees. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
Watermelon & Tomato Salad
Saturday, August 29, 2015, 8:00am
Combine melon and tomatoes in large bowl. Sprinkle with kosher salt and toss to blend; let stand 15 minutes.
Ismael's Chia Smoothie
Saturday, August 22, 2015, 8:00am
Fill blender with the loosely chopped fruit. (so the blender is roughly half full. Add cereal (or oatmeal), and the raw Chia seeds. Extra cereal and Chia seeds will yield a thicker smoothie.
You Say...Potato Salad
Saturday, August 15, 2015, 8:00am
In a large bowl, stir together sour cream, salad dressing, hot pepper sauce and skim milk.
Zorba's Gazpacho
Saturday, August 8, 2015, 8:00am
Blend half of the veggies with the tomato juice. Fold in the remaining vegetables. Add in the garlic, olive oil and vinegar. Chill overnight. Season to taste and enjoy!
Crispy Chicken Salad Wraps
Saturday, July 18, 2015, 8:00am
In a medium bowl, stir together mayo, cilantro, scallions, celery, sour cream, and hot sauce. Add chicken, toss to combine, and season to taste with salt and pepper.
Jicama Black Bean Salad
Saturday, July 11, 2015, 8:00am
If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. Combine jicama, bell peppers, onions, corn, black beans and cilantro in a large bowl.
Turkey Taco Casserole
Saturday, June 20, 2015, 8:00am
Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey and onion, breaking up the bits and pieces with a rubber spatula. Add green pepper. When turkey has browned {but hasn't quite cooked all the way through yet}, add the taco seasoning, chili powder, cumin, salt and cayenne pepper.
Hobo Packets
Saturday, June 13, 2015, 8:00am
Tear off 4 large square sheets of aluminum foil. Drizzle all 4 foil aluminum square pieces with olive oil. Put 1/2 tbsp. of butter on each foil sheet. Place the potatoes, carrots, mushrooms and red peppers on top of the butter on each aluminum foil square.
Potato Pizza!
Saturday, May 30, 2015, 8:00am
Roll out pizza dough on floured work surface to fit a 12 inch, round pizza pan. Spray the pan lightly with cooking spray. Fit the pizza dough on the pan and dust with cornmeal.
Thai Summer Rolls
Saturday, May 9, 2015, 8:00am
In a bowl, toss together the chicken, cucumber, carrot, lettuce, and sprouts. In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and honey. Pour the soy sauce mixture over the chicken mixture and toss to coat.
Mushroom & Gorgonzola Turkey Burgers
Saturday, April 18, 2015, 8:00am
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes.
Feta & Cauliflower Omelette
Saturday, April 11, 2015, 8:00am
Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Chocolate Stout Brownies (Special Pledge Drive Recipe)
Saturday, February 28, 2015, 8:00am
Position a rack in the middle of the oven and preheat to 350°F. Generously grease a 9x13 inch baking dish (line it with a large piece of parchment to make the brownies easier to lift out.
Cranberry Pecan Sweet Potatoes
Saturday, February 28, 2015, 8:00am
Preheat oven to 450 degrees. Stir together sweet potatoes, onions and butter. Place on a large baking sheet with sides. Bake 30 minutes, stirring once, until almost tender. Stir together brown sugar, apple juice, dried cranberries, pecan pieces, cinnamon and nutmeg.
Spicy Pumpkin Soup
Saturday, February 7, 2015, 8:00am
In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat.
Zucchini Cornbread
Saturday, January 31, 2015, 8:00am
Preheat oven to 350°F. Butter a 9x5x3" loaf pan. Use middle oven rack. Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
