- Salads!
Strawberry Spinach Salad
1 1/2 T olive oil
2T Orange Muscat Champagne Vinegar
1 lb. fresh spinach, washed, trimmed and torn
2 c sliced strawberries
Directions: combine olive oil and vinegar in large salad bowl. Ass well washed spinach and strawberries and gently toss. Serve.
Kale Salad
1 bunch flat leaf kale
1/4C olive oil
juice one lemon
2-3 cloves garlic
1/4t pepper
Directions: wash kale, chop into fine pieces, and set aside. Measure 1/4 cup olive oil into small bowl. Squeeze the juice of one lemon and whisk in with olive oil. Mash 3 cloves garlic with one tsp salt. Add the juice, olive oil and garlic to salad bowl and swish around. Add kale and toss. Add pepper and toss. Serve.
Radish Canapes
Whole grain crackers
Cream cheese
Thinly sliced radishes
Salt
Pepper
- Directions: Wash radishes and cut into thin slices. Spread a thin layer of cream cheese on each cracker. Ass one or two thin radish slices to top of the cream cheese. Lightly sprinkle salt and pepper on top. Serve.
Swiss Chard Salad
Swiss chard, shopped
1/4C walnuts (don't us if allergic)
1/4C orange juice
1T dijon mustard
2T honey
1/2C olive oil
balsamic
salt and pepper
Directions: wash the chard thoroughly, chop or tear chard and place in serving bowl, mix the remaining ingredients in the medium bowl or place in jar with lid and shake until thoroughly integrated, dribble half of the dressing on the chard and mix until evenly coated (if you are making this salad in advance, allow it to sit for 1 hour before serving to soften the chard)
Smoothies!
Green Smoothies (Shrek smoothies)
1 small banana
2 large handfuls of spinach
1/2 C water
2T lemon juice
1/2 T honey (increase if needed)
ice
Equipment: blender, measuring spoons, measuring cup
Directions: place all ingredients in a blender and blend until smooth. Adjust ingredients as needed (more banana for thickness, ice for coldness, and/or honey for sweetness)
Variation: add berries when in season to vary the flavor
Salad Dressings
- 1. 1 C apple cider vinegar
1 heaping tablespoon Dijon mustard
1/4 C tamari (soy sauce)
4 garlic cloves pressed
small handful dried or chopped fresh herbs
juice of one lemon
1/2 C olive oil
ground pepper
Directions- Combine all, but olive oil, in a jar with a tightly fitting lid and shake vigorously. Add olive oil and shake again
Sauces
1. Pesto With Nuts
2 cups packed fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
salt and pepper to taste
1/2 cup freshly grated parmesan cheese
Directions- combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely
chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth.
Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
2. Pesto without Nuts
2 cups packed fresh basil leaves
2 cloves of garlic
1/3 cup of parmesan cheese
1/4-1/2 cup of olive oil
1-2 tsp. lemon juice