Salads

2 lbs. small red potatoes, quartered
¼ cup olive oil
¾ tsp. salt, divided
½ tsp. pepper, divided
1 pkg. (3 oz.) cream cheese, softened
½ cup sour cream
1 can (4 oz.) chopped green chilies
1 tsp. smoked paprika
½ tsp. garlic powder
1 can (15 ¼ oz) whole kernel corn, drained
1 small red onion, finely chopped
1 small sweet red pepper, finely chopped
1/3 cup minced fresh cilantro

Toss potatoes with oil, ½ tsp. salt and ¼ tsp. pepper; place in a greased 15-in. x
10in. x 1in. baking pan.

Bake at 400* for 30-35 minutes or until tender, stirring once.

Cool slightly

For dressing, in a small bowl, beat cream cheese and sour cream until smooth.

Stir in the chilies, paprika, garlic powder and the remaining salt and pepper.

In a large bowl, combine the corn, onion, red pepper and potatoes.

Add 1 cup dressing and cilantro; toss to coat.

Save the remaining dressing for another use.

½ cup mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
1 ½ cups fresh broccoli florets
1 ½ cups fresh cauliflowerets
½ cup seedless red grapes
¼ cup of golden raisins
¼ cup chopped apple
¼ cup shredded cheddar cheese
1 tablespoon bacon bits

Whisk mayonnaise, sugar and vinegar in a small bowl; set aside. In a serving bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Chill until serving.

¾ lb. sourdough bread, cubed (about 8 cups)
2 tbsp. olive oil
2 ½ lbs. tomatoes (about 8 medium), chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted sweet red peppers
½ cup fresh basil leaves, sliced
1/3 cup thinly sliced red onion
¼ cup Greek olives, quartered
3 tbsp. capers, drained

1/4 cup balsamic vinegar
3 tbsp. minced fresh parsley
3 tbsp. olive oil
3 tbsp. lemon juice
2 tbsp. white wine vinegar
3 tsp. minced fresh thyme or 1 tsp. dried thyme
1 ½ tsp. minced fresh marjoram or ½ tsp. dried marjoram
1 ½ tsp. minced fresh oregano or ½ tsp. dried oregano
1 garlic clove, minced

In a large bowl, toss bread with oil and transfer to a baking sheet.
Bake at 450° for 8-10 minutes or until golden brown.
Cool to room temperature.
In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
In a small bowl, whisk the dressing ingredients.
Drizzle over salad and toss to coat.
Serve immediately.

9 oz wide noodle pasta
3 Tbsp olive oil
¼ tsp crushed red pepper
3 garlic cloves sliced thin
1 ½ cup yellow cherry tomatoes, halved
1 ½ cup red cherry tomatoes, halved
3 Tbsp fresh lemon juice
1 tsp salt
½ tsp pepper
5 cups Arugula, stems removed
1/3 cup shaved fresh parmesan cheese
½ cup bacon, cooked and crumbled

Cook pasta according to package directions, Al Dente. Rinse and drain.

Combine olive oil, red pepper, garlic, lemon juice and salt and pepper.

Toss pasta with Arugula and tomato.

Toss in dressing.

Top with Parmesan and bacon.

1 tablespoon cider vinegar
1 teaspoon Dijon Mustard
1 shallot, minced
4 tablespoon extra virgin olive oil
1 Pound new potatoes cut into ¾-inch slices
1 pound asparagus
½ teaspoon salt
½ teaspoon black pepper
½ pounds Sea scallops (about one 5-ounce container)
½ tablespoons unsalted butter
10 cups salad greens (about one 5-ounce container)

In a small bowl, whisk together cider vinegar, mustard and shallot. Gradually drizzle in 3 tablespoons of olive oil, whisking until dressing is emulsified; set aside until you're ready to use.

Bring a medium-size pot of salted water to a boil over medium-high heat. Add potato slices to the boiling water and cook for 4 minutes; drain. Cut 1-inch off of the bottoms of asparagus; Discard. Cut the stalks into 2-inch pieces.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potato slices to skillet and cover; cook 3-4 minutes, stirring occasionally. Add asparagus pieces to skillet and stir to combine. Sprinkle potato mixture with ¼ teaspoon each salt and pepper. Cover and cook an additional 4 minutes, stirring occasionally. Remove asparagus and potatoes to four plates.

Season scallops with remaining ¼ teaspoon each salt and pepper. Return skillet to medium-high heat and add half of butter, swirling to coat the bottom. Add half of the scalloped to the skillet and cook 1 ½ - 2 minutes per side, adjusting heat as necessary so butter does not burn. Repeat.

Toss salad greens with 2 Tbsp of dressing and divide among four plates. Then divide scallops among plates and serve immediately.

2 packages (9 oz each) four cheese ravioli
1 bag (6 oz) baby spinach
2 medium-size (7 oz each) yellow squash and zucchini, cut into ¼ inch thick half moons
1 package (4.4 oz) light spreadable herb cheese (Boursin Light Garlic and Herb)
½ tsp salt
½ tsp pepper

Cook ravioli according to package directions, about 9 minutes. Add spinach during final minute.

Meanwhile, heat a large nonstick skillet over medium-high heat. Coat skillet with non-stick cooking spray; add squash and zucchini to pan. Lightly coat squash mixture with spray.

Cover and cook, stirring occasionally, for 6-7 minutes or until tender.

Drain pasta, reserving ½ cup pasta water; return pasta mixture to pot. Stir herb cream cheese into pasta mixture until well blended. Gently stir in squash, salt and pepper. Stir in pasta water by the tablespoon if mixture becomes too dry.

8 ounces parsnips, cut into thin bite-size strips (2-1/4 cups)
8 ounces carrots, cut into thin bite-size strips (2-1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
½ teaspoon ground ginger
2 firm ripe pears; peeled and sliced
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter or margarine

In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling; reduce heat to medium. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally. Stir pears, pecans, brown sugar, and butter into mixture in skillet. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

1 tablespoon olive oil
½ small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 garlic clove, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice
1 cup water

In a small saucepan, heat oil over medium heat.

Add onion and carrots; cook stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.

Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes.

Stir in lemon juice; season again with salt and pepper.

Serve warm.

1 can (15.5 oz) pinto beans, drained and rinsed
1 pkg (10 oz) frozen corn, thawed
¼ c salsa (plus more for serving)
1 bunch scallions (1 cup)
1 ripe avocado, peeled, pitted and cubed
3 plum tomatoes, thickly sliced
course salt and ground pepper
1 bag romaine hearts, cut into bite sized pieces
3 cups broken tortilla chips
¾ cup grated pepper jack cheese

1 Tbsp vegetable oil
2 Tbsp fresh lime juice
1 tsp soy sauce
1 tsp peeled and grated fresh ginger
Course salt and ground pepper
4 oz thinly sliced cooked chicken breast (1 cup)
½ red bell pepper (ribs and seeds removed), sliced lengthwise into 2-inch strips
2 oz snow peas, ends trimmed and thinly sliced (1/2 cup)
1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to small container, set aside.

Combine chicken, bell peppers, snow peas, and carrot in a separate container.
Refrigerate separately until just ready to serve, up to overnight.

Just before serving, toss salad with dressing.

1 ½ c sugar
½ c flour
1 ½ c water
1 tsp butter
1 tsp vanilla
6 c cubed, unpeeled apples
2 c halved seedless grapes
1 c diced celery
1 c walnut halves

In a saucepan, combine sugar and flour.
Stir in water; bring to a boil.
Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature.
In a large bowl, combine apples, grapes, celery and walnuts.
Add dressing and toss gently. Refrigerate until serving.

4 Cups chopped romaine lettuce
16 Oz. fresh strawberries, rinsed and sliced into quarters
1/4 cup feta cheese
2 TBS. sliced almonds
Dressing:
1/3 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil
2 tsp. dried oregano
1 tsp. sugar
Salt and pepper

In a large salad bowl, place the lettuce first and top with the strawberries, feta and almonds. In a separate bowl, add the vinegar, salt, pepper, sugar and oregano, and whisk or blend in the oil until it is a creamy brown color. Drizzle over the salad and enjoy!

1 cup water
1 pound fresh asparagus, trimmed
¼ cup sugar
¼ cup vegetable oil
2 tablespoons cider vinegar
1½ teaspoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon grated onion
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
2 cups sliced fresh strawberries
¼ cup crumbled blue cheese, optional

In a large skillet, bring water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and immediately place asparagus in ice water.  Drain and pat dry; set aside
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire sauce; shake well.  Cover and refrigerate for 1 hour.
In a bowl, combine the asparagus and strawberries.  Drizzle with dressing; and toss to coat.  Sprinkle with blue cheese if desired.

8 cups spinach leaves, loosely packed
2 cups seedless grapes
½ lb shrimp, cooked, peeked and deveined
1 cup celery, thinly sliced
1 cup jicama, peeled and julienned
1 cup English cucumber, julienned
¼ cup green onion, sliced

Sesame Vinaigrette Dressing:
¼ cup rice wine vinegar
2 T olive oil
1 T sesame oil
1 T granulated sugar
1 T minced garlic
1 T minced ginger
1 tsp salt
1 tsp pepper

In a large bowl, toss spinach, grapes, shrimp, celery, jicama, cucumber and green onion.

Prepare dressing by combining all of the ingredients in a blender and pulsing until emulsified.

Toss salad ingredients with the vinaigrette.

Per serving:
250 calories
15 g protein
12 g fat25 g carbohydrate
111 mg cholesterol
5 g fiber
497 mg sodium

2 1/2 lb. sweet potatoes, peeled and cubed
2-3 Tbsp. olive oil
1 tsp. coarse salt
1/2 tsp. ground pepper
2 Tbsp. fresh orange juice
1 tbsp. fresh Ginger, peeled and grated
1 tbsp. Dijon Mustard
3 scallions, sliced thin

Pre-heat oven to 425°
On non-stick rimmed baking sheet, toss sweet potatoes, with 1-2 Tbsp. olive oil, coarse salt and ground pepper; roast until fork-tender, about 35 min.
In large bowl, whisk together orange juice, 1 Tbsp. olive oil, grated fresh ginger, and Dijon Mustard. Add scallions, and potatoes; toss to coat with dressing.
Season with salt and pepper.
Serve warm, cold, or at room temperature.

½ Cup sweetened shredded coconut
¾ cup plain low-fat yogurt
½ cup chopped fresh cilantro
2 Tbsp fresh lime juice
2 Tbsp mango chutney
1 Tbsp Dijon mustard
1 tsp turmeric
¼ tsp cayenne pepper
Course salt and ground pepper
4 cups shredded cooked chicken
1 mango, peeled, seeded and diced
10 oz baby spinach

Preheat oven to 350°. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango, toss. Serve on spinach, sprinkled with coconut.

½ C mayonnaise
½ C salsa
6 C torn romaine lettuce
2 C diced holiday turkey
8 slices bacon, cooked and crumbled
1/2 C canned black beans, drained and rinsed
8 cherry tomatoes, halved
Red onion slices (to taste)

Combine mayo and salsa. Toss with remaining ingredients.
Serve immediately.

2 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin
course salt and ground pepper
1 pound flank steak
2 tsp olive oil
1 cup prepared salsa (I used mild)
2 tsp balsamic vinegar
3 large bunches arugula (about 1/14 lb., thick stems discarded)
2 ounces soft goat cheese

Combine chili powder, cumin, oregano and ½ tsp salt into a small bowl. Rub spice mixture evenly over flank steak to coat.
In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5-8 minutes. Turn; cook until browned on other side, 5-8 minutes for medium rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before slicing.
To slice, use a sharp knife and slice thinly against the grain for the tenderest pieces.
In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

6 c Spring Greens
1 Red Bartlett pear, chopped, skin on
½ c Bleu Cheese
1 C Candied Walnuts
¼ - ½ C bottled Balsamic Vinaigrette Dressing

Toss greens with pears, walnuts, cheese and dressing just before serving.

Arrange onto plates or into bowls.

Garnish with additional pears, cheese and walnuts.