June 07, 2016

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Food › recipe › side ›


Strawberry and Rhubarb Crunch

(serves 12-18)
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
    Preheat oven to 375*. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Pasta & Fresh Asparagus

(serves 4)
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 C chicken broth
1/2 pound fresh mushrooms, sliced
8 oz angel hair pasta
1 T olive oil
1/2 tsp crushed red pepper
1/2 C grated Parmesan cheese
    Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Orzo Salad with Strawberries and Walnuts

 

 

Amount of ingredients can be determined by how hungry you are!

Orzo - cooked

Chopped Kale, Celery, Green Onions, Broccoli, 

Shredded carrots

handful of parsley - chopped

toasted walnuts

feta crumbles

strawberries - halved or quartered

 

Dressing:  Equal parts:  olive oil, balsamic vinegar and roasted red pepper salad dressing (or another dressing of your choice).

Toss and serve

June 02, 2016

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recipe › salad › side ›


Watermelon and Cucumber Salad

(serves 6)

4 c. diced watermelon

2 English cucumbers

2 tbsp. olive oil

2 tbsp. red wine vinegar

1/2 tsp. sea salt

¼ c. crumbled feta

¼ c. mint leaves

  In large salad bowl combine all ingredients except feta and mint.  Toss and chill until ready to serve.  Garnish with feta cheese and mint leaves.

Green Bean & Tomato Salad

  (serves 8-10)
2 pounds green and yellow string beans
1/4 cup extra-virgin olive oil
4 green onions, minced to include green tops
2 tablespoons chopped dill weed
1 pint cherry tomatoes, halved
    In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.  In a small bowl, whisk the olive oil with the onions and dill weed, and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

Pesto No-Pasta Salad

    

 

I 'spiralized' 1 zucchini, added some chopped broccoli florettes, 3 green onions chopped complete, 4 oz sliced mushrooms, about 45 sliced grape tomatoes. Toss with freshly made pesto (about 3/4 cup), then made 'dressing' from olive oil, rice wine vinegar and salad spices (basil, celery seed, etc). O.M.G. Yummm....it will be sew good this summer with burgers!!!