1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
Category: Side Dishes
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
1 medium onion (chopped)
5 medium apples (chopped) * get a good apple
3 cups cooked wild rice
1 cup butter
1 loaf multi-grain bread (ends trimmed off) cut into small bite size pieces
1 1/2 cups raisins
1 1/2 cups chicken broth
1 cup chopped walnuts
3 tsp. poultry seasoning
2 tsp. fresh parsley (chopped)
sea salt and black pepper to taste
Preheat oven to 350 degrees.
1. Butter a large baking dish.
2. Saute onions, walnuts, and apples in butter until soft in large saucepan.
3. Add remaining ingredients (except bread), and stir over a low heat for about 2 minutes.
4. Place chopped bread in a large buttered baking dish. Pour onion, walnut, rice mixture on top. Stir.
5. Bake for about 15 minutes, or until stuffing becomes a little crunchy.
2 cups cranberry juice
1 (10-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 apples, peeled, cored and diced (your choice of apples) *I use Honeyc
2 tsp. corn starch
1. In a saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar.
2. Bring to a boil and let cook for 5 minutes.
3. Add apples and cook, stirring occasionally, until the cranberries have softened and apples are tender. (about 5-7 minutes)
4. Remove most of the liquid to a small bowl and whisk in the cornstarch.
5. Begin to add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
6. Remove from heat and pour into a serving dish.
7. Refrigerate until thickened. Remove the cinnamon sticks before serving.
4 large pita breads
1/2 lb. piece fresh mozzarella (shredded)
1/2 lb. sliced Boar’s Head ham (chopped up)
Preheat oven to 400 degrees.
1. Put pita breads in oven for 5 minutes and remove.
2. Put sauce on top of each pita.
3. Put chopped ham on each pita. Sprinkle with a little parmesan cheese.
4. Put shredded mozzarella on each pita.
5. Return to oven for about 5 minutes.
*Pita should be a little crispy and mozzarella should be melted.
1 lb. fresh bonconcini (fresh mini mozzarella balls)
2 cups sundried tomatoes in olive oil (chopped)
1 tsp. fresh thyme
1 tsp. sea salt
1 tsp. fresh parsley
1. In a large ball, add all ingredients and mix well.
Serve at room temperature or chilled from refrigerator. (your choice)
Grilled Corn Salad
6 ears fresh corn, husked with silks removed
2 tbsp. canola oil
sea Salt and black pepper (pinch of each)
1 small red bell pepper, finely chopped
1/2 cup red onion, finely chopped
Lemon Dressing Ingredients:
1 lemon, juiced
4 tablespoons olive oil
1/2 tsp. sea salt and a pinch freshly ground black pepper
1. Rub corn with 2 tablespoons of canola oil and season with sea salt and black pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with red pepper and scallions.
2. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, sea salt and black pepper. Toss the salad with the dressing and serve at room temperature.
1 small red onions (sliced thin)
6 cups finely shredded green cabbage
5 carrots, peeled and grated
5 tablespoons white wine vinegar
3/4 cup olive oil
2 tbsp. caraway seeds
sea salt to taste
1. In a large bowl, toss together the green cabbage, onion, and carrots. (Let chill in refrigerator.)
2. After vegetables are chilled, add olive oil, white wine vinegar, caraway seeds and sea salt to taste. Mix well.
1 1/2 cups brown rice
1 cup water
2 cups vegetable stock
1/2 cup roasted cashews
1/4 cup cranberries
1/2 cup broccoli (finely chopped)
1/2 cup grape tomatoes (or cherry tomatoes)
1/4 cup black olives (chopped)
1/2 fresh lemon (juiced)
1 tsp. sea salt
1. In a deep pot, put rice, water and vegetable stock. Bring to a boil. When it starts to boil, put on a low simmer and cover. Should cook in about 15-20 minutes. Check after 15 minutes.
2. In a bowl, mix cashews, cranberries, broccoli, cherry tomatoes and olives. Mix well.
3. When rice is done, add cashew mixture to rice pot. Stir together. Add lemon juice and sea salt. Mix together and then serve.
3 cups brown rice
3 cups vegetable stock
3 cups water
3 cups carrots (sliced very thin)
2 cups mushrooms (sliced)
1 cup leeks (sliced thin)
1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)
2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed) Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.
4 ripe large California Avocados (seeded and peeled)
3 limes (juice only)
1 medium tomatoe (chopped)
1 medium white onion (chopped fine)
¼ tsp. ground black pepper
½ tsp.sea salt
1 clove fresh garlic (minced)
⅛ tsp. cayenne pepper *optional
1. Place avocados in a bowl and mash well.
2. Add in remaining ingredients and mix well.
Serve with tortilla chips or crackers.