Our Recipes 2023

["1 \nOur Recipes","2","3 \nFriends make the \nworld beautiful","4 \nWelcome to our second \u201cfriends & family\u201d cookbook. \nThe first one, \u2018Quarantine 2020\u2019, went so well that \nwe\u2019ve done it again. \nThis time around, it\u2019s friends, family, strangers and petty \nthievery! You\u2019ll find personal recipes and favorites from \nthe Internet. (We don\u2019t make any money, so stealing \nisn\u2019t prohibited). After all, if you post your recipes on \nthe Internet, you are hoping someone will take them... \nright? We\u2019re only doing what\u2019s expected of us. \nOnce again, I\u2019ve posted the finished product online for \nanyone who wants to go there. You are free to print \ndirectly from the program. \nAnd did you know: \n you can \nlink it to your cell phone too? Yup! With an Internet \nconnection, it lets you see the ingredients needed \nwhile you\u2019re out shopping or if you just don\u2019t want to \nrun to your computer. \n\u2018Thank You\u2019 to all who took the time to participate in \nthis fun project. I hope you enjoy it. \nIntroduction","5 \nIndex \nMain Dishes \nAsparagus \u2018Fettuccine Carbonara\u2019.........................................9 \nBaked Vegetable Egg Rolls..............................................10-11 \nBuffalo Chicken Stuffed Peppers.........................................12 \nCheesy \u2018Mostaccioli\u2019............................................................13 \nChicken Thigh \u2018Osso Bucco\u2019.................................................14 \nChicken w\/ Creamy Mushrooms & Snap Peas.....................15 \nCoconut Tofu w\/ Snap Pea Salad.........................................16 \nCreamy Chicken Mushroom Pasta.......................................17 \nEasy Chicken \u2018Fajitas\u2019...........................................................18 \nMaple Soy Glazed Salmon...................................................19 \n\u2018Marabella\u2019 Chicken.............................................................20 \nSalmon w\/ Brown Sugar & Mustard Glaze..........................21 \nSheet Pan \u2018Fajitas\u2019..........................................................22-23 \nSpinach Meatloaf.................................................................24 \nStuffed Camel......................................................................25 \nStuffed Peppers...................................................................26 \nSweet Potato Black Bean Burger....................................27-28 \nVegetarian \u2018Paella\u2019...............................................................29 \nWhite Chicken Chili.............................................................30 \nSides \n30 Minute Spinach\/Egg Bake..............................................32 \nAsparagus w\/ Roasted Red Peppers....................................33 \nBaked Parmesan Squash Rounds.........................................34 \nCreamy farfalle w\/ Cremini, Asparagus & Walnuts.............35 \nGarlic Parmesan Roasted Vegetables..................................36 \nMock Noodle Kugel.............................................................37 \nRed Hot Cinnamon Apples..................................................38 \nRoasted Balsamic-Fig Dressing & Carrots............................39 \nSpinach Pie..........................................................................40 \nSweet Potato Casserole (Anytime or Passover)..................41","6 \nIndex \nSalads \nAsian Slaw............................................................................43 \nEasy Greek Salad.................................................................44 \nEveryday Salad....................................................................45 \nGrilled Apple Tossed Salad..................................................46 \nGrilled Summer Panzanella.................................................47 \nKale Salad............................................................................48 \nMediterranean Bean Salad..................................................49 \nWarm Spinach & Rice Salad w\/ Chicken..............................50 \nWatermelon Fetta Salad w\/Mint.........................................51 \nSoup \nCabbage Soup......................................................................53 \n\u2018Gazpacho\u2019.....................................................................54-55 \nPea Soup w\/ Lemon Mascarpone.......................................56 \nQuick & Hearty Corn Chowder.............................................57 \nSpinach Tortellini Soup........................................................58 \nBreakfast \nAvocado Toast.....................................................................60 \nCheesy Grits, Eggs & Vegetables.........................................61 \nRice Waffles.........................................................................62 \nSausage & Egg Casserole.....................................................63 \n\u2018Shakshuka\u2019..........................................................................64 \nTortilla Breakfast Wrap........................................................65 \nWafflemaker Hash Browns..................................................66 \nSweets & Baking \n3 Ingredient bagels..............................................................68 \n5 Minute Fruit Cobbler........................................................69 \ncontinue on next page...","7 \nSweets & Baking \nApple Brown Betty..............................................................70 \nCampfire S\u2019Mores Strawberries..........................................71 \nChewy No Bake Granola Bars..............................................72 \nChocolate Chip Pumpkin Muffins........................................73 \nEasy Cheese Danish.............................................................74 \nChocolate Brownie Cookies.................................................75 \nFrench Macarons.................................................................76 \nFrench Macarons Espresso Filling.......................................77 \nJewish Kichel (Star Bakery Original)...............................78-79 \nMaple Almond Granola Clusters.........................................80 \nPeasant Bread Sandwich Loaf..............................................81 \nPassover Popovers...............................................................82 \nTiramisu..............................................................................83 \nAppetizers & Dips \nBaked Asparagus Dip...........................................................85 \nCannoli Dip..........................................................................86 \nCrack Dip*...........................................................................87 \nHeath Toffee Dip..................................................................88 \nJalapeno Popper Spread......................................................89 \nMexican Dip \u2018With a Kick\u2019....................................................90 \nRoasted Red Pepper Hummus.............................................91 \nMiscellaneous \nCinnamon Honey Butter......................................................93 \nEasy Pickled Green Peppers.................................................94 \nHow to Macerate Fruit........................................................95 \nHow to Make Fake Wine......................................................96 \nMeasurements & Substitutions.....................................97-98 \nIndex \n...continued","8 \nMain Dishes","9 \nAsparagus \nFettuccine \nCarbonara \ningredients: \n\u00bc \n tsp. crushed red pepper flakes \n\u00bc \n cup fresh parsley leaves, chopped \nKosher salt and freshly ground black pepper \n6 slices thick-cut bacon, cut into 1\/2-inch pieces \n1 cup grated Parmesan, plus more for serving (optional) \ndirections: \nBring a large pot of salted water to a boil. Mix the \nParmesan, egg yolks, tsp. salt and a generous \n\u00bd \namount of black pepper together in a medium bowl; set aside. \nSnap off the woody ends of the asparagus stalks. Use a vegetable peeler to \nshave the asparagus into thin wide ribbons. (The last strip of asparagus will \nbe a little thicker than the others, but it is fine to use.) Set aside. \nCook the fettuccine in the boiling water according \nto the package instructions for al dente. Reserve \n\u00bd \n cup of the pasta water, then drain. \nMeanwhile, cook the bacon in a large skillet over medium-high heat, \nstirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 Tbsp.s \nbacon fat from the skillet. Add the crushed red \npepper flakes and garlic and cook, stirring, until fragrant, about \n1 minute. Reduce the heat to medium low, add the drained pasta \nand asparagus and toss until well coated and mixed with the bacon. \nWhisk \u00bc \n cup of the reserved pasta water into the egg \nmixture, then quickly pour it over the pasta and toss to \ngently cook the eggs and make a creamy sauce. Thin out the \nmixture with more pasta water as needed, 1 Tbsp. at a time. Divide among \n4 bowls and garnish with the parsley and more Parmesan if desired. \n1 lb. jumbo asparagus \n3 large egg yolks \n8 oz. fettuccine \n1 clove garlic, minced","10 \nBev Deitch \nBaked Vegetable \nEgg Rolls \ningredients: Yield 16 \n8 oz. baby bella mushrooms \n2 to 2.5 oz. bean thread noodles \n2 Tbsp. coconut oil \n\u00bc \ntsp. kosher salt \n5 scallions, chopped (about cup) \n\u2153 \n4 cloves garlic, grated \n1 Tbsp. grated fresh ginger \nLine a rimmed baking sheet with \n parchment paper. \ndirections: \nSet up a food processor fitted with the blade attachment. \nAdd the mushrooms, slightly breaking them up with your hands \nas you add them. Place the lid on and pulse until the mushrooms \nare finely chopped, 10 to 12 times. \nAdd the bean thread noodles to a large bowl and cover \nwith boiling water. Set aside. \nAdd the coconut oil to a large saut\u00e9 pan and heat over \nmedium-high heat until the oil is shimmering. Add the \nmushrooms and salt. Cook, stirring occasionally, until all of \nthe liquid from the mushrooms has released and evaporated, about 3 minutes. \nAdd the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, \nabout 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until \nthe vegetables have softened, about 4 minutes. Turn the heat down to low and \nadd the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine. \n3 cups finely shredded cabbage \n1 cup shredded carrot \n3 Tbsp. low-sodium soy sauce \n1 Tbsp. rice vinegar \n2 tsp. toasted sesame oil \n1 tsp. sambal oelek \nSixteen 6\u00bd-by-6 \u00bd-inch egg roll wrappers \nNonstick cooking spray, for the egg rolls \nPreheat oven to: 425 \no \nContinued on Page 2.... \nVEGETARIAN ","11 \nPage 2 \nDrain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. \nAdd the noodles to the pan with the vegetables and stir to combine. Turn the heat \noff and let the mixture cool to room temperature. \nArrange one egg roll wrapper on a clean work surface (keep the remaining egg roll \nwrappers covered with a damp paper towel) with the corners pointing horizontally \nand vertically. Spoon cup filling in the bottom third of the \n\u00bc \nwrapper. \nUse a pastry brush to brush water along the edges of the wrapper. \nPick up the corner of the wrapper closest to you and wrap it up \nand over the filling. \nFold the two sides in, similarly to a burrito, then continue rolling \nfrom the bottom to create a roll. Place the finished egg roll on the \nprepared baking sheet. \nContinue the process with the remaining filling and egg roll wrappers. \n(You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking \nspray. Transfer the egg rolls to the oven and bake for 10 minutes. \nRemove the egg rolls from the oven and flip them. \nContinue baking until both sides of the egg rolls are golden \nbrown and crisp, an additional 5 minutes. \nAllow to cool for 5 minutes before serving. \nBev Deitch \nBaked Vegetable \nEgg Rolls","12 \ningredients: \n 3 servings \n12 oz. cooked chicken, chopped or shredded \n\u00bd cup celery, chopped \n1 cup reduced fat cheddar cheese, divided \n3 Tbsp. reduced fat cream cheese \n\u00bc cup hot sauce (adjust to your preference) \n\u00bc cup light ranch dressing or yogurt \n3 bell peppers, any color, cut in half \ndirections: \nLay pepper halves cut side down on baking sheet and cook 8-10 minutes if \nyou like al dente peppers, or 10-15 minutes if you prefer softer. \nCombine chicken, celery, \u00bd cup cheese, cream cheese and ranch \ndressing in a large bowl. Stir until combined. \nStuff peppers with the chicken mixture, then top with \nremaining cheese. \nBake an additional 10 min or until cheese is melted. \nNOTE: Recipe has a lot of flexibility. Substituted different items for the \ncream cheese and ranch. Adjust hot sauce to your taste. Add other \ningredients you have around. \nSimple quick meal. \nMichelle Simpson\u2019s \nBuffalo \nChicken Stuffed \nPeppers \nPreheat oven to: 400 \no \nGreen peppers feature a more bitter flavor profile. Orange and yellow bell \npeppers are sweeter, with the sweetest being the red bell pepper.","13 \ningredients: \n1 - 16 oz package pasta uncooked \n1 \u00bd lb.s ground beef \n1 - 28 oz jar spaghetti sauce \n1 \u2013 11 oz can condensed cheddar cheese soup \n1 tsp. pepper \n1 tsp. dried Italian seasoning \n3 cups (12 oz.) shredded mozzarella cheese \n4 qt. baking dish \ndirections: \nCook pasta and drain. \nIn medium skillet cook beef until brown. \nDrain grease. \nStir in sauce, soup, pepper, 2 cups cheese and seasoning. \nCombine pasta and beef mixture. \nPut mixture in 4 qt. baking dish. \nSprinkle remaining 1 cup cheese on top \nBake 40 minutes. \nJoan Ometanski\u2019s \nCheesy \nMostaccioli \nPreheat oven to : 350 \no","14 \ningredients: \n8 chicken thighs (bone-in, skin on) \n\u00bd \n cup all-purpose flour \n\u00bd \n tsp. Kosher salt \n\u00bc \ntsp. black pepper \n1 onion (diced) \n1 carrot (peeled, diced) \n2 cloves garlic (minced) \ndirections: \nAdd the flour in a shallow plate and season with salt and pepper. \nDredge both sides of the chicken thighs in the seasoned flour, shaking off \nthe excess. \nIn a large Dutch oven over medium heat, add olive oil. \nSear the chicken thighs until browned on both sides. \nDo this in two batches of 4 so you don't crowd the plate. \nRemove browned thighs to a plate. \nAdd the onion and carrot and saut\u00e9 until soft, about 5 minutes. \nAdd 2 cloves minced garlic, and cook about 1 more minute. \nAdd tomato paste mix well with all the ingredients and \ncook for another minute. \nAdd the wine, chicken stock, rosemary and thyme. \nCook until the liquids are reduced by about half. \nAdd the chicken back to the pan and reduce heat to low, cover and simmer \n45 minutes until chicken is cooked through. \nServe over mashed potatoes, serve a chicken thigh and a \nspoonful of veggies and sauce. \nTop with parsley if you would like. \nJoAnne Levy\u2019s \nChicken Thigh \nOsso Bucco \n1 Tbsp. tomato paste \n1 cup white wine \n1 cup chicken stock \n\u00bd \n tsp. dried rosemary \n\u00bd \n tsp. dried thyme \nparsley for garnish","15 \nChicken w\/ \nCreamy \nMushrooms & \nSnap Peas \ningredients: \n4 chicken cutlets (about 1 lb.s), patted dry \n\u00bc \nKosher salt and freshly ground pepper \n2 Tbsp. vegetable oil \nAll-purpose flour, for dredging \n1 Tbsp. unsalted butter \n2 scallions, thinly sliced \n8 oz. mushrooms (button, cremini, shiitake or a combination), quartered \n1 cups low-sodium chicken broth \n\u00bc \n\u00be \n cup heavy cream \n2 cups sugar snap peas, stemmed and halved lengthwise \ndirections: \nHeat a large skillet over medium-high heat. Season the chicken with salt \nand pepper. Add 1 Tbsp. oil to the skillet. Dredge 2 chicken cutlets in flour, \nshake off any excess and place in the skillet. Cook until golden, about 1 \n\u00bd \nminutes per side; transfer to a baking dish. Repeat with the remaining 1 \nTbsp. oil and the other 2 chicken cutlets. Cover the dish loosely with foil; \nplace in the oven while you prepare the vegetables. \nAdd the butter to the hot skillet, then add the scallions and mushrooms; \ncook, stirring occasionally, until the mushrooms brown, about 4 minutes. \nPour in the broth and bring to a boil, scraping up any browned bits with a \nwooden spoon. Cook until the liquid is reduced by half, about 3 minutes. \nAdd the cream and boil until the sauce thickens slightly, 3 to 4 more \nminutes. Stir in the snap peas and heat through; season with salt and \npepper. \nServe the chicken topped with the creamy vegetables. \nPreheat oven to: 200 \no","16 \nCoconut Tofu \nwith Snap Pea \nSalad \ningredients: \n1 14-oz. block extra-firm tofu, drained \n\u2153 cup instant flour (such as Wondra) \n\u00bc \n tsp. red pepper flakes, plus a pinch \n1 cup sweetened shredded coconut \n12 oz. sugar snap peas (about 3 cups) \n3 Tbsp.s apricot preserves \n1 Tbsp. plus 1 tsp. extra-virgin olive oil \ndirections: \nLine a baking sheet with foil. Slice the tofu from a short \nside into \u00bd \n-inch-thick sticks. Press the tofu pieces gently \nbetween paper towels to remove the excess water, then \nseason generously with salt. \nPlace the flour in a shallow baking dish. Whisk the eggs and tsp. red \n\u00bc \npepper flakes in another shallow dish. Pulse the coconut and panko in \na food processor until roughly chopped; transfer to a third shallow \ndish and toss with 1 Tbsp. olive oil. Dip the tofu pieces in the \nflour, shaking off any excess, then dip in the egg mixture, letting \nthe excess drip off, and press in the coconut mixture to coat. \nArrange on the prepared baking sheet. Bake, rotating the pan \nhalfway through, until the tofu is golden brown, about 25 minutes. \nMeanwhile, whisk 2 Tbsp.s vinegar with the remaining 1 tsp. olive oil in a \nlarge bowl. Trim the snap peas and halve crosswise, adding them to the \ndressing as you go. Add the cilantro, season with salt and \ntoss. In a small bowl, whisk the apricot preserves, 3 Tbsp.s \nwater, the remaining 2 Tbsp.s vinegar and a pinch each of \nred pepper flakes and salt. Serve the tofu with the snap \npea salad and apricot dipping sauce. \nKosher salt \n2 large eggs \n\u2154 cup panko breadcrumbs \n\u00bc \n cup rice vinegar \n1 cup chopped fresh cilantro \nPreheat oven to: 400 \n0 \nVEGETARIAN ","17 \ningredients: \n2 chicken breast, cooked and cut into cubes \n1 can of cream of mushroom soup \n\u00bd \n cup of milk \nAbout 5 mushrooms cut into pieces. (Optional) \nCooked pasta of your choice, I use angel hair \ndirections: \nAdd chicken, soup, milk and mushrooms to a medium \nsize pan and heat to bubble. \nAdd the pasta, serve with parmesan cheese \nAdd a salad with garlic bread \nDenise Linto\u2019s \nCreamy Chicken \nMushroom \nPasta \nNeed dinner in a hurry?","18 \nBev Deitch \nEasy Chicken \nFajitas \ningredients: Yield 4 \n1 tsp. chile powder \n2 tsp. kosher salt \n1 tsp. ground cumin \n1 tsp. onion powder \n\u00bd \n tsp. garlic powder \n4 Tbsp. extra-virgin olive oil, divided \n2 whole skinless, boneless chicken breasts \n (about 2 lb.s), cut into -inch strips \n\u00bd \n1 Tbsp. cornstarch \n\u00bc \n cup water \n1 green bell pepper, cored, seeded, and cut into thin strips \n1 medium onion, thinly sliced \n2 Tbsp. fresh lime juice, plus lime wedges for serving \n8 flour tortillas, warmed \ndirections: \nIn a resealable plastic bag, combine chile powder with salt, cumin, onion \npowder, garlic powder, cornstarch, water, and 2 Tbsp.s of the oil. Add \nchicken, bell pepper, and onion. Seal bag and knead gently to coat. \nRefrigerate for 15 minutes. \nHeat the remaining 2 Tbsp.s of oil in a large nonstick skillet until \nshimmering. Empty the contents of the bag into skillet and cook over high \nheat, stirring occasionally, until vegetables are crisp-tender and chicken is \ncooked through, about 8 minutes. Remove from heat and stir in lime juice. \nTransfer chicken and vegetables to a large bowl and serve \nwith warmed tortillas, lettuce, cheese, salsa, sour cream, \nand lime wedges. \nSalsa, for serving \nSour cream, for serving \nShredded lettuce, for serving \nShredded cheddar cheese, for serving","19 \nMarilyn West\u2019s \nMaple Soy \nGlazed Salmon \n(Air Fryer or Oven) \ningredients: \n3 bsp. pure maple syrup \nt \n3 bsp. reduced sodium soy sauce, or gluten-free soy sauce \nt \n1 bsp. sriracha hot sauce \nt \n1 clove garlic, smashed \n4 6-oz. wild salmon fillets, skinless \ndirections: \nCombine maple syrup, soy sauce, sriracha and garlic \nin a small bowl, pour into a gallon sized resealable bag and add the \nsalmon. Marinate 20 to 60 minutes, turning once in a while. \nLightly grease a baking sheet with nonstick spray. \nRemove the fish from the marinade and pat dry \nwith paper towels. \nPour the marinade in a small saucepan. \noven: \n Place the fish on the baking sheet and cook 8 to 10 minutes. \nAir Fryer: \n Lightly spray the basket with oil. Place the fish \nin the air fryer. In batches, 7 to 8 minutes, or longer \ndepending on thickness of the salmon. \nMeanwhile, bring the marinade to a simmer over medium heat \nand reduce until it thickens into a glaze. Spoon over fish just before \neating. \nPreheat oven to: 425\u00b0 -or- \na \nir fry at: 400 \no","20 \ningredients: 12 servings \n4 chickens, 2 lb.s each, quartered (I use 12 chicken breasts) \n\u00bd \n\u00bc \n cup Italian parsley or fresh coriander (cilantro), finely chopped \n1 head of garlic, peeled and finely pureed \n\u00bd \n cup pitted Spanish green olives \n\u00bd \n cup capers with a bit of juice \n1 cup white wine \n1 cup pitted prunes \nCoarse salt and freshly ground black pepper to taste \ndirections: \nIn a large bowl combine chicken quarters, garlic, oregano, \npepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and \njuice, and bay leaves. Cover and let marinate, refrigerated, overnight. \nArrange chicken in a single layer in one or two large, shallow baking pans \nand spoon marinade over it evenly. Sprinkle chicken pieces with brown \nsugar and pour white wine around them. \nBake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken \nis done when thigh pieces, pricked with a fork at their thickest, yield clear \nyellow (rather than pink) juice. With a slotted spoon transfer chicken, \nprunes, olives and capers to a serving platter. Moisten with a few spoonfuls \nof pan juices and sprinkle generously with parsley or cilantro. \nPass remaining pan juices in a sauceboat. \nTo serve Chicken Marbella cold, cool to room temperature \nin cooking juices before transferring to a serving platter. If chicken has been \ncovered and refrigerated, allow it to return to room temperature before \nserving. Spoon some of the reserved juices over chicken. \nPreheat oven to: 350 \no \nRebecca Starr\u2019s \nMarabella \nChicken \n\u00bc \n cup dried oregano \n\u00bd \n cup red wine vinegar \n\u00bd \n cup olive oil \n6 bay leaves \n1 cup brown sugar \nHere is a great Shabbat chicken dinner. ","21 \nBobby Flays\u2019 \nSalmon with \nBrown Sugar & \nMustard Glaze \ningredients: \n3 Tbsp. light brown sugar \n1 Tbsp. honey \n2 Tbsp.s butter \n\u00bc \n cup Dijon mustard \n2 Tbsp. soy sauce \n2 Tbsp. olive oil \n1 Tbsp. finely grated ginger \nVegetable oil \nSalt and freshly ground black pepper \n8 salmon fillets, 6 oz.s each \ndirections: \nOn the side burner, melt the brown sugar, honey and butter in a small saute \npan over medium-high heat. \nRemove from the heat and whisk in the mustard, soy sauce, \nolive oil and ginger. Let cool. \nPreheat grill to medium heat. \nBrush salmon with vegetable oil and season with salt and pepper to taste. \nPlace the salmon skin side down on the grill. \nCoat the flesh of the salmon fillets with the brown sugar mixture. \nGrill for 6 to 8 minutes to medium doneness, \nturning once after 5 to 6 minutes.","22 \nseasoning: \n2 tsp. chili powder (preferrably 1 tsp ancho chili powder, 1 tsp regular) \n1 tsp. ground cumin \n\u00bd \n1 tsp. ground paprika \n\u00bd \n tsp. ground coriander \n1 tsp. salt (plus more to taste) \n\u00bd \n\u00bd \n tsp. black pepper \nFAjitA FilliNg: \n1 lbs. boneless skinless chicken breasts, sliced into -inch thick strips (slice \n\u00bd \n\u00bd \nextra wide strips in half) \n1 each of red, green and yellow bell peppers, cored and sliced into strips (3 \nwhole total) \n1 medium yellow onion, halved and sliced from top to root \n2 cloves garlic, minced \n3 Tbsp. olive oil \n2 Tbsp. fresh lime juice \n3 Tbsp. chopped cilantro \nFor ServiNg: \n8 taco size flour tortillas \nSour cream, avocado slices or guacamole, diced tomatoes, \nMexican cheese blend (toppings are optional) \ndirections: \nSpray a 17 by 12-inch rimmed baking sheet with non-stick cooking spray. \nPreheat oven to 400\u00b0 \nChicken breasts strips, bell peppers and onions all tossed \ntogether on a baking sheet with spices, oil and baked. \nContinued on Page 2.... \nMarilyn West\u2019s \nSheet Pan \nFajitas","23 \nFor the seasoning: \nIn a small mixing bowl whisk together chili powders, cumin, paprika, \ncoriander, 1 tsp. salt and tsp. pepper. Set aside. \n\u00bd \n\u00bd \nFor the fajitas filling: \nSpread bell peppers and yellow onion onto baking sheet. \nTop with chicken strips, then sprinkle garlic and seasoning evenly over \nchicken strips. \nDrizzle olive oil over top then toss everything to evenly coat. Spread into an \neven layer working to keep chicken from overlapping. \nRoast in preheated oven, tossing once halfway through cooking, until \nveggies are tender and chicken has cooked through, about 18 - 25 minutes \n(test a few of the larger pieces to make sure they are 165F in the center). \nWrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita \nfilling cooking. \nDrizzle lime juice evenly over top of the chicken fajita filling, \nsprinkle with cilantro and more salt to taste and toss to \ncoat. \nServe filling warm in warm tortillas with desired toppings. \n**You don't need to line your sheet pan with foil or parchment paper. Non- \n stick spray does the job! \nPage 2 \nMarilyn West\u2019s \nSheet Pan \nFajitas","24 \nSuzie Martin\u2019s \nSpinach \nMeatloaf \nthis makes an excellent main dish but the best part is \u2014 \nthe leftovers make superb sandwiches! \ningredients: \n10 oz. box of frozen spinach \n1 Tbsp. butter \n1 Tbsp. oil \n\u2153 cup chopped onion \n1 lb. ground sirloin \n\u00bd \n lb. ground veal \n\u00bc \n lb. pork sausage \n1 tsp. salt \n\u00bd \n tsp. pepper \n\u215b tsp. ground nutmeg \ndirections: \nCook up a 10 oz. box of frozen spinach. \nPress out excess liquid. \nHeat butter and oil in a skillet. \nSaut\u00e9 chopped onion 5 minutes. \nAdd the spinach; cook over medium heat \u2019til mixture is dry. \nMix together ground sirloin,ground veal and pork sausage, chopped garlic, \nsalt, pepper ground nutmeg. Stir in spinach-onion mixture and sherry. \nAdd eggs, Tabasco, bread crumbs and \u00bc cup parmesan. Mix thoroughly. \nShape into a loaf. Place in shallow baking dish. \nCombine dijon mustard, chili sauce and oregano. Spread over loaf. \nBake for 1 hour. Remove from oven; sprinkle top with another \n\u00bc \n cup parmesan. Bake 15 minutes longer. \n1 Tbsp. sherry \n2 lightly beaten eggs \nDash of Tabasco \n\u00be \n cup bread crumbs \n\u00bd \n cup parmesan (\u00bc & \u00bc) \n2 Tbsp. dijon mustard \n2 Tbsp. chili sauce \n1 tsp. oregano \n1 clove chopped garlic \nPreheat oven to: 375 \no","25 \ningredients: \n1 whole Camel, medium size \n1 whole Lamb, large size \n20 whole Chickens, medium size \n60 Eggs \n12 kilos Rice \n2 kilos Pine Nuts \ndirections: \nSkin, trim and clean the camel, lamb and chickens. \nBroil until tender (be sure the pot is big enough.) \nCook rice until fluffed. \nFry nuts until brown, and mix with rice. \nHard-boil the eggs and peel them. \nStuff the chickens with eggs and rice. \nStuff the lamb with five of the chickens and some rice \nStuff the camel with the lamb and more rice. \nBroil in large oven until brown. \nSpread the remaining mixed rice on a large tray and place the camel on top. \nPlace the remaining stuffed chickens around the camel. \nDecorate rice with boiled eggs and nuts. \nAnd don\u2019t worry if there are more guests than expected - \nthe recipe serves 80 to 100. \n2 kilos Almonds \n1 kilo Pistachio Nuts \n110 gallons Water \n5 Tbsp.s Black Pepper \nSalt to taste \nDeputy Ruth Buntrock, FIC \nStuffed \nCamel","26 \ningredients: \n4 Big bell peppers (color opt.) \n1 lb. ground round or turkey \n\u00bd \n cup uncooked long grain rice \n1 tsp. Worcestershire sauce \n1 cup shredded cheddar cheese \ndirections: \nChoose 4 big bell peppers any color or six small ones. Cut tops \noff, throw away seeds. \nFrom the tops, cut off enough to make cup, chop and set aside. \n\u00bc \nIn a big pot of boiling water, place the peppers in it for 5 minutes. \nTake out with grabbers and drain upside down, then salt inside \nthem. \nIn skillet brown 1 lb of ground round hamburger (or these days \nwe use ground turkey) with cup chopped onion and the cup of \n\u00bd \n\u00bc \nreserved chopped peppers, until meat is browned. \nDrain off excess grease. Add 1 can diced tomatoes with its juice, cup \n\u00bd \nuncooked long grain rice, cup water, a tsp. each salt and Worcestershire \n\u00bd \nsauce. Bring to a boil. \nReduce heat. Cover and simmer 20 minutes until rice is tender. \nStir 1 cup of shredded cheddar cheese into the meat \nrice mixture. Place your peppers upright in a bowl and \nstuff your peppers! \nSprinkle some cheese on top. \nBake uncovered at 350 for 30 min. \nSuzie Martin \nStuffed \nPeppers \nPreheat oven to 350 \n0 \n1 can diced tomatoes \n\u00bd \n cup chopped onion \n\u00bd \n cup water \n1 tsp. salt","27 \ningredients: \n 12 burgers \n2 cups mashed sweet potato (~2 large sweet potatoes \/\/ organic when \npossible) \nOlive oil (for cooking sweet potato) \n1 \u2013 1 cups cooked brown rice (or sub cooked quinoa with varied results) \n\u00bd \n1 cup cooked salted black beans (rinsed and well drained \/\/ if unsalted, add \n more salt to the burgers) \n\u00bd \n cup finely diced green onion \n\u00bd \n cup walnut or pecan meal (or very finely chopped) \n2 tsp. ground cumin \n\u00bd \n1 tsp. smoked paprika \n\u00bc \n tsp. each salt and pepper (to taste) \n\u00bc \n tsp. chipotle powder (optional) \n1 Tbsp. brown sugar (optional \/\/ for added sweetness) \nFor ServiNg \n(optional): \nSliced avocado \nSprouts, lettuce or parsley \ndirections: \nCut sweet potatoes in half. Rub with olive oil and place face down on a foil- \nlined baking sheet. Bake sweet potatoes until soft and tender to the touch \n\u2013 about 30 minutes \u2013 set aside. \nReduce oven heat to 375 degrees F (190 C). \nWhile potatoes are baking, cook rice or quinoa. \nAdd black beans to a mixing bowl and mash half of them for texture. \nSliced onion \nWhiskey BBQ Ketchup \nPreheat oven to: 400 \no \nNaomi Choinard\u2019s \nSweet Potato \nBlack Bean \nBurger \nContinued on Page 2... \nGLUTEN FREE \nVEGAN","28 \nThen add sweet potato and lightly mash, then 1 cup rice (amount as \noriginal recipe is written \/\/ if altering batch size, start with lesser end of \nrange), green onion, nut meal and spices. Mix to combine. Taste and adjust \nseasonings as needed. Add more rice or nut meal if the mixture feels too \nwet. It should be very moist but moldable. \nLightly grease a baking sheet and line a cup measuring cup \n\u00bc \nwith plastic wrap. \nFill the lined measuring cup with sweet potato mixture. \nScrape down to pack, then lift out and transfer to the baking \nsheet and gently press down to mash. The thinner you press them, the \nfaster they\u2019ll cook, but no need to go too far. Just a gentle press will do. \nBake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to \nensure even cooking. The longer you bake them the firmer and drier they \nwill get \u2013 up to preference. I went for around the 35 minute mark. \nServe on slider buns (double stack for more bulk) or atop a salad \nwith sliced avocado, red onion, greens, and ketchup or salsa. \nStore leftovers covered in the fridge for up to a few days. Freeze \nfor longer term storage. \nFreezing instructions \n: \npar-bake for ~20 minutes (instead of 30-45 minutes), \nlet cool, and then carefully layer between pieces of parchment paper and \nenclose in a freezer bag or container with a secure lid. Reheat them from \nfrozen at 375 degrees F (190 C) for about 20-30 minutes or until desired \nfirmness. \nPage 2 \nNaomi Choinard\u2019s \nSweet Potato \nBlack Bean \nBurger","29 \nVegetarian \nPaella \nCourtesy of: delish.com \ningredients: \n4 bsp. extra-virgin olive oil, divided \nt \n8 oz. sliced mushrooms \nKosher salt \n5 oz. baby spinach \n\u00bd \n small yellow onion, finely chopped \n1 (14-oz.) can chopped tomatoes \n1 cup fresh or frozen peas \n1 cup piquillo peppers, sliced (or roasted red peppers) \n1 cup short-grain paella rice (such as Bomba rice) \n\u00bd \n2 medium zucchini, halved lengthwise and sliced into half moons \ndirections \n: \nIn a deep 12-inch cast-iron or other ovenproof skillet, heat 2 Tbsp.s oil over \nmedium heat. Add zucchini and mushrooms and season with salt. \nCook, undisturbed, until golden on one side, about 3 minutes. \nToss and cook, sitrring occasionally, until golden and tender, \n8 to 10 minutes; transfer to a small bowl. \nTo same skillet, add 2 Tbsp.s olive oil and return to medium heat. Add onion \nand season with salt. Cook, stirring often, until softened, 3 to 5 minutes. \nAdd garlic, smoked paprika, and saffron and cook, stirring, until fragrant, 30 \nseconds. Add tomatoes and rice and stir to combine. Stir in zucchini mixture, \npeas, piquillo peppers, and spinach, stirring to wilt spinach. Add broth and \u00be \ntsp. salt. Bring to a boil then carefully transfer to the oven. \nBake, uncovered, until liquid is absorbed and rice is tender, 20 to 22 minutes. \nTransfer skillet to stovetop over medium heat. Cook until \nbottom of rice is crisp, 2 to 3 minutes. Let rest 5 minutes. \nTop with parsley and serve with lemon wedges. \nPreheat oven to: 425\u00b0 \n3 cloves garlic, finely chopped \n1 tsp. smoked paprika \nPinch saffron threads (optional) \n3 cup vegetable broth \n\u00bd \nLemon wedges, for serving \nChopped fresh parsley, for serving \nVEGETARIAN","30 \nMarilyn West \nWhite \nChicken Chili \n(Best Ever!) \ni \nngredients: \n1 small yellow onion, diced \n1 bsp. olive oil \n t \n2 cloves garlic, finely minced \n1 (7 oz.) can diced green chilies \n1 Tbsp. fresh lime juice \n2 (14.5 oz.) cans low-sodium chicken broth \nSalt & freshly ground black pepper, to taste \n1 (8 oz.) pkg Neufchatel cheese (aka light \n cream cheese), cut into small cubes \n2 cups shredded cooked rotisserie or left-over chicken* \n\u00bd \n2 Tbsp. chopped fresh cilantro, plus more for serving \nTortilla chips or strips, monterrey jack cheese, sliced avocado for serving \n(optional) \ndirections: \nHeat olive oil in a 6 quart enameled dutch oven over \nmedium-high heat. Add onion and saute 4 minutes. \nAdd garlic and saute 30 seconds longer. \nAdd chicken broth, green chilies, cumin, paprika, oregano, coriander, \ncayenne pepper and season with salt and pepper to taste. Bring mixture \njust to a boil then reduce heat to medium-low and simmer 15 minutes. \nDrain and rinse beans in a fine mesh strainer or colander then measure \nout 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor \nalong with cup broth from soup, puree until nearly smooth**. \n\u00bc \nAdd Neufchatel cheese to soup along with corn, whole \nbeans and pureed beans and stir well. Simmer 5 - 10 minutes longer. \nStir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack \ncheese, more cilantro, avocado slices and tortilla chips if desired. \n1 tsp. cumin \n\u00bd \n\u00bd \n tsp. paprika \n\u00bd \n tsp. dried oregano \n\u00bd \n tsp. ground coriander \n\u00bc \n tsp. cayenne pepper \n1 cup frozen or fresh corn \n\u00bc \n2 (15 oz.) cans cannellini beans","31 \nSide Dishes","32 \ningredients: \n1 10 oz. box frozen chopped spinach, defrosted and thoroughly \n drained \n3 eggs \n\u00be cup cheese (shredded mozzarella, cheddar, etc. or feta) \n\u00bd tsp. salt \n\u00bc tsp. pepper \ndirections: \nScramble eggs. Mix in cheese, salt and pepper. Add in drained \nspinach. \nPlace in a generously buttered 8 inch pan. (I use a \npyrex) \nBake in a 350 degree oven for 30 minutes or until \ndone in the center. \n**You can also microwave this for 3-5 minutes for a quick lunch! \nGail Greenberg\u2019s \n30 Minute \nSpinach\/Egg \nBake \nPreheat oven to: 350 \no","33 \ningredients: \n2 bunches asparagus \nOlive oil \nSalt & Pepper \nSherry vinegar \nFetta cheese \nRoasted red peppers \nParsley \ndirections: \nThis recipe is pretty much: to your tastes. \nToss 2 bunches trimmed asparagus with olive oil on a foil-lined baking \nsheet; season with salt and pepper. \nBroil, stirring occasionally, until tender, about 4 minutes. \nDrizzle with sherry vinegar and more olive oil; season with salt. Top \nwith crumbled feta cheese and chopped roasted red peppers and \nparsley. \nAsparagus \nw\/ Roasted \nRed Peppers","34 \ni \nngredients: \nPreheat oven to: 425\u00b0 \n2 medium-sized yellow summer squash sliced \nGarlic salt & freshly ground black pepper \n\u00bd cup freshly grated Parmesan cheese (or vegetarian substitute) \ndirections: \nPlace an oven rack in the center position of the oven. \nLine a baking sheet with foil (lightly misted with nonstick cooking spray) \nOR parchment paper. \nWash and dry the squash, and then cut each one into \n\u00bc inch thick slices. \nArrange the squash rounds on the prepared pan, with little to no \nspace between them. \nLightly sprinkle the squash with garlic salt and freshly ground black pepper. \nUse a small spoon to spread a thin layer of Parmesan cheese on each slice \nof squash. (Fresh or pre-grated). \nBake for 15 to 20 minutes, or until the Parmesan melts and turns a light \ngolden brown. (Watch these closely the first time you make them and pull \nthem out of the oven early if the Parmesan is golden before 15 minutes. \nAlternatively \n, you may broil them for a minute or two at the end \nof the cooking time to speed up the browning.) \nServe immediately. \nMarilynn Janiak\u2019s \nBaked \nParmesan \nSquash Rounds \nMakes a great (low guilt) snack.","35 \nCreamy Farfalle \nw\/ Cremini, \nAsparagus, & \nWalnuts \ningredients: \nSalt \n1 lb. farfalle pasta \n3 Tbsp.s butter (butter substitute) \n1 lb. cremini mushrooms, thickly sliced \n1 lb. thin asparagus, trimmed, cut crosswise into 1-inch pieces \n1 cup mascarpone cheese (Vegan substitute) \nPinch freshly grated nutmeg \n\u00be \n cup walnuts, toasted \n\u00bc \n cup freshly grated Parmesan (Vegan substitute) \ndirections: \nBring a large pot of salted water to a boil. Add the farfalle and cook until \nal dente, stirring occasionally, about 12 minutes. Drain, \nreserving 1 cup of pasta water. \nMeanwhile, melt the butter in a heavy large skillet over medium \nheat. Add the mushrooms and saute until tender and most of the juices \nhave evaporated, about 5 minutes. Add the asparagus and saute until the \nasparagus is crisp-tender, about 5 minutes. Add the farfalle. \nStir in the mascarpone and nutmeg and toss until the cheese \ncoats the pasta, adding the reserved cooking liquid cup at a \n\u00bc \ntime to moisten. Stir in cup of walnuts. Season the pasta, to \n \u00bd \ntaste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with \nthe Parmesan and remaining cup of walnuts. \n\u00bc \nServe. \nCourtesy of Giada De Laurentis \nMEATLESS \ngood for side dish or main dish.","36 \ningredients: \n1 medium head of cauliflower core removed and florets separated \n4 cups broccoli florets \n1 lb. baby carrots \n1 medium red onion cut into thin wedges \n\u2153 cup olive oil \n\u2153 cup grated Parmesan cheese plus 2 tablespoon divided \n4 medium garlic cloves minced \n1 \u00bd tsp. garlic salt \n1 tsp. dry Italian seasoning \nb \nlack pepper or red pepper flakes to taste \n2 Tbsp. melted butter \n1 Tbsp. chopped fresh Italian parsley \ndirections: \nLiberally spray 2 baking pans with cooking spray. \nIn a large bowl, toss together the cauliflower, broccoli, carrots and onion \nwedges. \nDrizzle with olive oil, \u2153 cup Parmesan cheese, minced garlic, \ngarlic salt, Italian seasoning and black pepper. Mix well. \nSpread in a single layer on the baking sheets. \nRoast for 20 minutes, then stir and rotate pans if needed. \nContinue to roast for an additional 20 minutes or until golden and \ncaramelized. \nImmediately drizzle with the melted butter. \nSprinkle the top with the remaining grated Parmesan \ncheese and fresh parsley. \nPreheat oven to: 425\u00b0 \nJoAnne Levy\u2019s \nGarlic Parmesan \nRoasted \nVegetables","37 \nGail Greenberg\u2019s \nMock Noodle \nKugel \nUsing Spaghetti Squash; low-Carb, Fat-Free \ningredients: \n1 (2 lb.) spaghetti squash \n2 eggs \n2 egg whites \nSalt and pepper, to taste \n\u00bc \n cup Splenda granular (sugar substitute) \n1 tsp. cinnamon \n\u00bd \n tsp. nutmeg \ndirections: \nPrepare the spaghetti squash: split it in half and remove the seeds and \nstrings. Place the halves cut-side down in cup water, cover with plastic \n\u00bc \nwrap, and microwave for seven to ten minutes or until the flesh is soft. \nAllow to cool. \nLine an 8\u201d square baking pan and spray with non-stick \ncooking spray. \nUsing a fork, scrape the flesh out of the squash halves. \nPlace the \u201cspaghetti\u201d in a large bowl. \nLightly beat the eggs and egg whites; add them, along with the rest of the \ningredients, to the bowl with the squash. Mix well with a wooden spoon. \nPour into the prepared pan and lighting spray the \ntop with non-stick cooking spray. \nBake for 10 minutes at 400, then lower the heat to 350 and bake for \nanother 30 minutes, until the kugel starts to turn a bit golden. \nPreheat oven to: 400 \no","38 \ningredients: \n6-7 apples - \n (Any variety will work but I like pink lady or another crunchy apple) \n\u2153 cup sugar \n3 Tbsp.s water \n12 oz. Red Hot Cinnamon Candies \ndirections: \nPeel, core and slice the apples. \nPlace the apples, sugar, water and cinnamon candies in a saucepan. \nBring everything to a boil, stirring occasionally. \nWhen the mixture begins to boil, turn the heat down to a \nsimmer. \nStirring often, cook for 10 \u2013 12 minutes until apples are \ntender. \nCAUtioN! \nUse a slotted spoon to take the apples out of the pan. \nHot sugar can scald. \nServe warm or cold. \n**The apples are great by themselves. I really like them with poultry. The \nperson who first shared the recipe with me, uses them on their latkes... \nyum! \nGail Greenberg\u2019s \nRed Hot \nCinnamon \nApples","39 \ningredients: \n4 large washed carrots - Sliced at an angle \n4 Tbsp.s olive oil \n4 Tbsp.s balsamic fig dressing \n\u00bd tsp. salt \n\u00bd tsp. pepper \ndirections: \nMix in bowl put on cooking sheet and spread out \nBake for 15 to 20 minutes \nJan Laurencelle\u2019s \nRoasted \nBalsamic-Fig \nDressing & \nCarrots \nPreheat oven to: 425 \no","40 \niNgredieNtS: Yield 6-8 \n3 cups chopped yellow onions (2 onions) \n1 tsp. freshly ground black pepper \n\u00bd \n\u00bd \n cup freshly grated Parmesan cheese \n(or vegan) \n3 Tbsp. plain dry bread crumbs \n\u00bd \n lb. good feta, cut into 1\/2-inch cubes \n3 (10-oz.) packages frozen chopped spinach, \n defrosted \n6 sheets phyllo dough, defrosted \ndirections: \nIn a medium saute pan on medium heat, saute the onions with the olive oil \nuntil translucent and slightly browned, 10 to 15 minutes. \nAdd the salt and pepper and allow to cool slightly. Squeeze \nout and discard as much of the liquid from the spinach as \npossible. Put the spinach into a bowl and then gently mix in the onions, \neggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. \nButter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked \nsheets of phyllo dough, brushing each with melted butter and letting the \nedges hang over the pan. \nPour the spinach mixture into the middle of the phyllo and \nneatly fold the edges up and over the top to seal in the filling. \nBrush the top well with melted butter. \nBake for 1 hour, until the top is golden brown and the filling is set. Remove \nfrom the oven and allow to cool completely. \nServe at room temperature. \n6 extra-large eggs, beaten \n2 Tbsp. good olive oil \n2 tsp. kosher salt \n2 tsp. grated nutmeg \n\u00bd \n cup pignoli (pine nuts) \n\u00bc \n lb salted butter, melted \nPreheat oven to: 375 \no \nBev Deitch\u2019s \nSpinach Pie","41 \ningredients: \n2 lb.s sweet potatoes cooked, peeled and mashed \n\u00bd \n\u00bc \n cup butter melted \n\u00bc \n cup white sugar \n\u00bc \n cup brown sugar \n2 eggs beaten \n\u00bd \n cup milk \n\u00bd \n tsp. cinnamon \n2 cups mini marshmallows \ndirections: \nSpray a 9 \u00d7 13 baking dish with cooking spray. \nIn a large bowl mix together the sweet potatoes, butter, white and brown \nsugars, eggs, milk, and cinnamon. \nSpread the sweet potato mixture evenly into a prepared 9 x 13 baking dish. \nSprinkle the mini marshmallows evenly over the top in a \nsingle layer. (Don\u2019t overload the marshmallows. 2 cups mini \nmarshmallows usually is enough.) \nBake for about 30 minutes or just until the marshmallows \nare golden brown. \nJoAnne Levy\u2019s \nSweet Potato \nCasserole \ngreat anytime or use \u2018Passover marshmallows\u2019 - \nfor a Seder table favorite! \nPreheat oven to: 350 \no","42 \nSalads","43 \nFor tHe SlAw: \n6 to 7 cups shredded red and\/or green \n cabbage and 1 poblano. \n2 scallions, chopped \n\u00bd cup chopped cilantro, including stems \n\u00bd cup fresh basil, Thai basil, and\/or mint \n2 Thai chiles or 1 serrano pepper, diced \nSea salt \n1 ripe peach, thinly sliced \n\u00bc cup toasted peanuts, pepitas, and\/or sesame seeds \nMix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell \nMake the dressing: In a small bowl, whisk together the cashew butter, miso \npaste, lime juice, sesame oil, and ginger. Whisk in enough water to create a \ndrizzable consistency. Set aside. \nIn a dry cast-iron skillet over medium heat, char the peppers whole, rotating \nuntil the edges have a little char, about 2 minutes per side. \nRemove. When cool to the touch, slice in half \nlengthwise, remove the stem, ribbing, and seeds and \nslice horizontally into thin strips. \nIn a large bowl, combine the cabbage, peppers, scallions, \ncilantro, basil, chiles, and \u00be of the dressing. Toss until combined. \nAdd the remaining dressing, if desired, and season to taste with \na few pinches of sea salt. \nServe topped with the toasted nuts, seeds, and sliced peaches. \ndressing: \n\u00bc cup cashew or peanut butter \n2 Tbsp.s white miso paste \n2 Tbsp.s lime juice \n1 tsp. sesame oil \n1 tsp. grated ginger \n2 to 5 Tbsp.s water, \n or as needed \nJeanine & Jack\u2019s \nAsian Slaw \nVEGETARIAN ","44 \ningredients: \n\u00bc cup extra-virgin olive oil \n3 Tbsp.s red wine vinegar \n1 garlic clove, minced \n\u00bd tsp. dried oregano, more for sprinkling \n\u00bc tsp. Dijon mustard \n1 English cucumber, cut lengthwise, seeded, and sliced \u00bc-inch thick \n1 green bell pepper, chopped into 1-inch pieces \n2 cups halved cherry tomatoes \n5 oz.s feta cheese, cut into \u00bd inch cubes (vegan substitution) \n\u2153 cup thinly sliced red onion \n\u2153 cup pitted Kalamata olives \n\u2153 cup fresh mint leaves \n\u00bc tsp. sea salt \nFreshly ground black pepper \ndirections: \nIn a small bowl, whisk together the olive oil, vinegar, garlic, \noregano, mustard, salt, and several grinds of pepper. \nOn a large platter, arrange the cucumber, green pepper, cherry \ntomatoes, feta cheese, red onions, and olives. \nDrizzle with the dressing and very gently toss. Sprinkle with a few \ngenerous pinches of oregano and top with the mint leaves. \nSeason to taste and serve. \nEasy Greek \nSalad \nloveandlemons.com \nVEGAN OPTION","45 \nsalad ingredients: \n5 oz. spring greens mix (or any salad greens you prefer) \nHalf of an English cucumber, very thinly sliced \nHalf of a medium red onion, peeled and very thinly sliced \n\u00bd \n cup pepitas or toasted pine nuts (or any other nuts or seeds you prefer) \neverYdaY salad dressing ingredients: \n3 Tbsp.s olive oil \n1 Tbsp. freshly-squeezed lemon juice (or red wine vinegar) \n1 tsp. Dijon mustard \n1 small clove garlic, pressed or finely-minced (or tsp. garlic powder) \n\u00bd \n\u00bd \n tsp. fine sea salt \n\u00bc \n tsp. freshly-cracked black pepper \nto Make the dressing: \nWhisk all ingredients together in a bowl (or shake together in a mason jar) \nuntil combined. \nto Make the Salad: \nCombine all ingredients in a large salad bowl and toss with \nthe dressing until evenly combined. Serve immediately \nand enjoy! \n*** \nCooked chicken, steak, pork, shrimp, salmon (or other kinds of fish), \n scallops, or tofu would all be delicious additions \nAli\u2019s \nEveryday \nSalad \ngimmesomeoven.com \nVEGAN","46 \nGrilled \nApple Tossed \nSalad \ningredients: \n6 Tbsp. olive oil \n\u00bc \n cup minced fresh cilantro \n\u00bc \n cup orange juice \n\u00bc \n cup white or regular balsamic vinegar \n2 Tbsp. honey \n1 garlic clove, minced \n\u00bd \n tsp. salt \n\u00bd \n tsp. Sriracha chili sauce \n2 large apples, cut into -inch wedges \n\u00bd \n1 pkg. (5 ounces) spring mix salad greens \n1 cup walnut halves, toasted \n\u00bd \n cup crumbled blue cheese (vegan substitute) \ndirections: \nFor dressing, whisk together first 8 ingredients. In a bowl, toss apples with \n\u00bc \ncup dressing. Let stand 10 minutes. \nPlace apple slices on a grill rack over medium heat; reserve \nmarinade left in bowl. Grill apples, covered, until tender and \nlightly browned, 3-4 minutes per side, brushing with reserved \nmarinade. \nTo serve, toss greens with remaining dressing. Top with grilled \napples, walnuts and cheese. \nHealth tip: \n Lighten this salad by leaving off the walnuts and blue cheese. \nYou\u2019ll save 150 calories per serving, but the grilled apples and homemade \ndressing will still make it taste as if it came from a restaurant. \ntasteofhome.com \nVEGETARIAN","47 \nKosher salt \n1 clove garlic, minced \n2 bsp. red wine vinegar \nt \nBalsamic glaze, for \n drizzling \nLaura Rege \nGrilled \nSummer \nPanzanella \ningredients: \n\u00bc \n cup extra-virgin olive oil, plus more for brushing \n2 \"-thick slices country bread \n\u00be \n1 medium zucchini or summer squash, halved \n\u00bd \n large red onion, cut into 4 wedges \n1 cup cubed fresh mozzarella (vegan sub.) \nFreshly ground black pepper \n4 cups diced mixed tomatoes (such as heirloom, vine-ripened, \n cherry, and grape) \n\u00bd \n cup packed fresh basil leaves, torn into bite-size pieces \ndirections: \nHeat grill to medium-high and oil the grates. Brush bread, zucchini, and \nonion all over with oil and season with salt and pepper. \nGrill bread and veggies until bread is lightly charred and toasted, 30 \nseconds to 1 minute per side, and zucchini and onion are lightly charred \nand crisp-tender, 3 minutes per side. \nTransfer grilled bread, zucchini, and onion to a work \nsurface. Rub garlic on both cut sides of the bread, then \nlet everything cool slightly. \nCut bread into bite-size cubes, thinly slice zucchini crosswise, and chop onion. \nIn a large bowl, whisk together oil and the vinegar, then \nseason with salt and pepper. Add bread cubes, zucchini, onion, \ntomatoes, mozzarella, and basil. Toss to combine and drizzle with \nbalsamic glaze before serving. \nVEGAN SUBSTITUTES","48 \ningredients: \nKale (amount of your choice) \nSalt \n\u00bc \n cup olive oil, \n2 Tbsp. sesame oil, \n2 Tbsp. rice vinegar, \n2 Tbsp. soy sauce and \nGreen onions (to sprinkle on top) \nSesame seeds (to sprinkle on top) \nHot pepper flakes (to taste) \nChopped garlic cloves (to taste) \ndirections: \nPut kale in bowl with salt and olive oil. Let rest for an hour. \nMake dressing: \nPut olive oil, sesame oil, rice vinegar, soy sauce and \nchopped garlic cloves in a bowl. \nMix dressing. \nPour over kale leaves. Toss. \nSprinkle green onions and sesame seeds and hot pepper flakes over top. \nToss again. \nEnjoy. \nRebecca Starr\u2019s \nKale Salad","49 \ningredients: \nProduce \n\u00bc \n cup Basil, fresh \n1 15-oz. can Cannellini beans \n\u00be \n cup Celery \n1 Cucumber, small \n1 15-oz. can Garbanzo beans \n1 clove Garlic \n\u00be \n cup Italian parsley, fresh \n1 15-oz. can Kidney beans \n1 Lemons, juice of \n\u00bd \n\u2153 cup Pepperoncini \n\u00bc \n cup Red onion, fine \n2 Tomatoes, fine \ndirections: \nThis salad comes together in about 10 minutes start-to-finish. It can be \neaten at room temperature, but it\u2019s really best if chilled for an hour or two \nbefore serving. \nIn a large bowl, add the ingredients for the salad and toss. You can also add \neverything to a mason jar, seal the lid and shake well. \nDrizzle the dressing over the ingredients and toss again. \nRefrigerate for 45-60 minutes before serving. \ndressing: \nAny combination or amount - to your taste. \nExtra-virgin olive oil, Freshly squeezed lemon juice, Garlic, Italian seasoning. \nSalt and pepper to taste. \nNadya Williams\u2019 \nMediterranean \nBean Salad \nCondiments \n\u00bd \n cup Kalamata olives \nBaking & Spices \n\u00bd \n tsp. Italian seasoning, dried \n1 Pepper and sea salt, ground \noils & vinegars \n\u00bc \n cup Olive oil, extra-virgin \ndairy \n\u00bc \n cup Parmesan cheese (or vegan) \nVEGETARIAN \n \/ VEGAN OPTION","50 \nWarm Spinach \n& Rice Salad \/w \nChicken \ningredients: \nServes 2 \n10 oz. Tyson\u00ae Grilled & Ready\u00ae Chicken Breast Strips your own cooked \nor \n chicken breast cut in strips \n1 box chicken flavor rice \n\u2153 cup Italian salad dressing of your choice, divided. \n4 cups fresh spinach \n2 Plum tomatoes, chopped \n\u00bc cup ripe olives, pitted, halved \ndirections: \nPrepare rice according to package directions. \nWhile rice is cooking, prepare Tyson\u00ae Grilled & Ready\u00ae \nChicken Breast Strips according to package directions. \n(Or use your own cooked chicken cut in strips) Set aside. \nCombine hot cooked rice with salad dressing (reserving 2 tablespoons), \nspinach, tomatoes and olives. Toss until spinach is slightly wilted. \nPlace rice mixture on individual serving plates; top with salad mixture and \nsliced chicken on top. \nDrizzle with reserved dressing. \nRefrigerate leftovers immediately."]