RECIPE

Potato Salad

Ingredients:

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper

Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Quinoa Bacon Almonds Herbs

Ingredients:

4 servings

½ c slivered almonds
1 tsp vegetable oil
2 thick slices of applewood-smoked bacon, cut into ¼ -inch dice
1 small shallot, minced
1 c quinoa, rinsed
2 c chicken stock 
1 sage sprig 
1 Tbsp minced chives
1 Tbsp chopped parsley
salt and freshly ground white pepper

Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast in the oven until golden brown, four minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about two minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute.Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and l ...

Herbed Quinoa

Ingredients:

Serves 6

1 ½ c quinoa (½ lb)
2 ½ Tbsp extra-virgin olive oil
½ c thinly sliced scallion greens
1 tsp fresh thyme leaves
Rinse quinoa in five changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
Set sieve with quinoa over saucepan filled with 1 ½ inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid until fluffy and dry, 10-12 minutes. (Check water level in pan occasionally, adding water if necessary.) (SH: caution: from personal experience, do not use a sieve that has a plastic handle!)
Toss quinoa with oil and salt and pepper to taste in a lar ...

Cilantro-Lime Slaw

Ingredients:

½ small clove garlic
Kosher salt
1 medium lime
3 Tbsp mayonnaise
¼ medium head Savoy cabbage, cored and thinly sliced (~2 c)
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro leaves
freshly ground black pepper

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. 
Finely grate the zest from half of the lime and then juice the whole lime. 
In a medium bowl, whisk the garlic, lime zest, 1 Tbsp of the juice and the mayonnaise. 
Toss in the cabbage, scallions, and cilantro. Season with ¼ tsp salt and several grinds of pepper. 

Broccoli Salad

Ingredients:

1 bunch fresh broccoli
0.5 c Spanish peanuts
0.5 c white raisins
1.5 c red onions, chopped
1 c mayonnaise
2-3 Tbsp wine vinegar
0.5 c sugar


Cut broccoli flowers into small pieces. 
Peel and chop 1 cup of broccoli stems. 
Mix broccoli, peanuts, raisins, and onions. 
Blend the remaining ingredients for dressing and chill. 
Toss salad and dressing when ready to serve.

Potato Salad

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper
Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Categories
Archives