Orzo with Veggies

Excellent make-ahead salad and a  great complement to grilled meats

Orzo with Veggies
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Ingredients
  1. 6 oz. (170 g) snow or sugar snap peas, trimmed
  2. 2 cups orzo
  3. 1 1/2 cups cherry tomatoes, cut in quarters and seeded
  4. 1 cup seeded, chopped cucumber
  5. 1/2 cup chopped green onions
  6. 1/2 cup chopped fresh parsley
  7. 2 tsp. grated lemon zest
  8. salt and pepper to taste
  9. Lemon Garlic Dressing
  10. 2 tsp. grated lemon zest
  11. 1/4 cup fresh lemon juice
  12. 2 Tbsp. white wine vinegar
  13. 1 tsp. minced garlic
  14. 1/2 cup salad oil
  15. salt and pepper
  16. lettuce for garnish
Instructions
  1. To make salad: Bring a large pot of salted water to a boil. Add peas and cook 1 minute. Using a slotted spoon, remove peas to a strainer, rinse under cold water and drain on a paper towel. Add orzo to same pot and boil until tender but still firm to bite (about 10 minutes). Drain, cool and place in a large bowl. Add peas, tomatoes, cucumber, onions, parsley and lemon zest. Season with salt and pepper.
  2. To Make Dressing: Combine lemon zest, juice, vinegar and garlic in medium bowl. Gradually blend in oil. Season to taste with salt and pepper.
  3. Pour half the dressing over the salad and toss to coat. Cover salad and remaining dressing and chill. Let sit at least 6 hours. Bring to room temperature before serving. To serve, toss salad with remaining dressing to coat generously. Line shallow serving bowl with lettuce and mound salad in center. Serves 6-8
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It’s better to be nouveau riche than never to have been riche at all

Spinach Salad with Pears, Brie and Raspberries

Your next forever favorite salad

Spinach Salad with Pears, Brie and Raspberries
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Ingredients
Dressing
  1. 3 Tbsp. raspberry vinegar
  2. 1/3 cup vegetable oil
  3. 1 Tbsp. sugar
  4. 1/4 cup fresh raspberries, mashed
Salad
  1. 10 oz. (283 g) bag baby spinach
  2. 2 ripe pears, cored and thinly sliced
  3. 1/2 lb. (250g) Brie cheese, room temperature, sliced
Garnish
  1. raspberries
  2. slivered almonds
Instructions
  1. To make dressing: Whisk ingredients together and refrigerate until ready to serve.
  2. Wash spinach and remove any long stems. Divide among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of almonds. Drizzle with dressing.
Notes
  1. Serves 4.
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Roasted Salmon Salad w Honey Vinaigrette

Delicious and healthy

Roasted Salmon Salad w Honey Vinaigrette
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Ingredients
  1. Honey Mustard Vinaigrette
  2. 1/2 cup balsamic vinegar
  3. 1/2 cup water
  4. 2 Tbsp. dried cranberries
  5. 8 dried apricots, sliced
  6. 2 tsp. dijon mustard
  7. 2 tsp. honey
  8. 1 Tbsp. olive oil
  9. Salad
  10. 1 lb. salmon fillet, cut into 4 equal portions
  11. 1/2 tsp. salt
  12. 1/4 tsp pepper
  13. 8 cups spinach leaves, stems removed and washed
  14. 2 cups sliced yellow peppers
  15. 2 cups sliced red peppers
  16. 3 Tbsp. chopped toasted pecans
Instructions
  1. To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
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An older woman will never wake you in the middle of the night to ask what you think. They don’t care what you think.

Committee Salad

We all worked on it and we all love it

Committee Salad
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Ingredients
Dressing
  1. 1/2 cup oil 125ml
  2. 3 Tbsp. red wine vinegar 45ml
  3. 1 Tbsp. fresh lemon juice 15ml
  4. 2 tsp. sugar 10ml
  5. 1/2 tsp. salt 2ml
  6. 1/2 tsp. dry mustard 2ml
  7. 1 garlic clove, crushed
Salad
  1. 2 Tbsp. butter 30ml
  2. 1/2 cup sunflower seeds, shelled 125ml
  3. 1/2 cup slivered almonds 125ml
  4. 1 head leaf lettuce
  5. 2 green onions, finely chopped
  6. 2 mandarin oranges, peeled or
  7. 1-10 oz.can mandarin oranges, drained
  8. 284ml
  9. 1 ripe avocado, peeled and sliced
Instructions
  1. Combine dressing ingredients in a jar, shake to blend. Heat butter in frying pan and saute’ sunflower seeds and almonds until golden brown. Remove from pan and set aside to cool. Prepare remaining ingredients. Add cooled seeds and almonds. Toss with dressing just before serving serves 8 to 10
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Show me a nervous cat and I’ll show you a litter box filled with quicksand.

Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
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Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
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If it’s true that we are here to help each other, then what exactly are the OTHERS here for?

Parmesan Portobellos

Portobello mushrooms are a hearty complement to beef

Parmesan Portobellos
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Ingredients
  1. 2 Tbsp. sliced shallots
  2. 2 garlic cloves, chopped
  3. 2 Tbsp. olive oil
  4. 1/4 cup butter
  5. 1 lb.(500g)sliced portobello mushrooms
  6. 1/4 cup balsamic vinegar
  7. 1/3 cup grated parmesan cheese
  8. pepper to taste
Instructions
  1. Clean tops of mushrooms with brush or moist paper towel. Don’t peel them – you’ll lose the flavor! Saute shallots and garlic in oil and butter for 2-3 minutes. Add mushrooms, stirring until golden. Add vinegar and stir well to deglaze pan. Add the cheese and stir until melted. Season with pepper and serve immediately. Serves 4.
  2. How do they get the deer to cross at the yellow road sign?
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How do they get the deer to cross at the yellow road sign?