Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans
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Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
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Vegetable Couscous

This recipe is incredibly flexible…. if you’re a vegetarian, simply use vegetable broth otherwise use chicken broth and serve this couscous dish with grilled chicken breasts that have been marinated in Italian dressing

Vegetable Couscous
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Ingredients
  1. Vegetable Couscous
Ingredients
  1. 1 onion, chopped
  2. 1 red pepper, chopped
  3. 1 green pepper, chopped
  4. 2 Tbsp. olive oil
  5. 1-2 garlic cloves, minced
  6. 1 1/2 tsp. paprika
  7. 1/4 tsp. cayenne pepper
  8. 2 cups chicken or vegetable broth
  9. 3 – 4 roma tomatoes, chopped
  10. 1 cup frozen peas
  11. 1 cup garbanzo beans (chick peas), drained
  12. 2 carrots, peeled and chopped
  13. 1 cup couscous
  14. 14 oz. can artichoke hearts, drained and quartered
  15. 1 lemon cut in wedges
  16. fresh parsley, chopped
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 184)
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
The Best of Bridge http://www.bestofbridge.com/

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
The Best of Bridge http://www.bestofbridge.com/

It’s better to be nouveau riche than never to have been riche at all

Turkey, Blue Cheese ‘N’ Pear Wrap

Take these delicious ingredients to the office and wrap up a gourmet lunch!

Turkey, Blue Cheese ‘n’ Pear Wrap
Turkey, Blue Cheese ‘n’ Pear Wrap
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Ingredients
  1. Take these delicious ingredients to the office and wrap up a gourmet lunch!
Ingredients
  1. 1 tbsp. olive oil 15 mL
  2. 1/2 cup coarsely chopped pecans 125 mL
  3. 1/4 tsp salt 1 mL
  4. 1/2 lb. sliced, smoked or cooked turkey, cut in thin strips 250 g
  5. 1 large pear, cored & diced 1
  6. 3 cups romaine lettuce cut in strips 750 mL
  7. 1/3 cup raisins 75 mL
  8. 1/4 – 1/3 cup crumbled blue cheese 60 – 75 mL
  9. 1 Tbsp. fresh lemon juice 15 mL
  10. 4 – 10″ (25 cm) flour tortillas 4
Instructions
  1. Heat oil in frying pan. Add nuts and salt. Saute about 2 minutes. In large bowl, add nuts to turkey, pear, lettuce, raisins, blue cheese, and lemon juice. Toss to coat well.
Wrap & Roll
  1. Place each flour tortilla on a piece of waxed paper. Pile 1/4 of the filling in a strip about 1/3 of the way from the bottom over filling and roll once. Then fold one side over and continue to roll tortilla, leaving the side open. Be careful not to roll in the waxed paper! When finished, roll filled tortillas in their waxed paper with the top open so paper can be peeled down as they are eaten.
Instructions
  1. Heat oil in frying pan. Add nuts and salt. Saute about 2 minutes. In large bowl, add nuts to turkey, pear, lettuce, raisins, blue cheese, and lemon juice. Toss to coat well.
Wrap & Roll
  1. Place each flour tortilla on a piece of waxed paper. Pile 1/4 of the filling in a strip about 1/3 of the way from the bottom over filling and roll once. Then fold one side over and continue to roll tortilla, leaving the side open. Be careful not to roll in the waxed paper! When finished, roll filled tortillas in their waxed paper with the top open so paper can be peeled down as they are eaten.
The Best of Bridge http://www.bestofbridge.com/

 

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