Roasted Pumpkin Seeds

Wait! Don't throw away those pumpkin seeds. Here is a delicious and healthy way to prepare a fall snack for your family. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount.

Basic Roasted Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB Margarine or Butter
1 1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Toss the seeds with margarine and salt. Spread on a baking sheet and roast at 250F for 1 hour and 10 minutes. Stir two or three times through out the roasting. Store at room temperature in a sealed container.

Sweet Pumpkin Seeds

1 cup Pumpkin Seeds
1 TB melted Butter or Vegetable Oil
1 TB Sugar, more or less to taste
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Heat oven to 300 degrees. Toss seeds with butter, sugar and spices. Spread coated seeds on a foil-lined baking sheet. Bake for 45 - 60 minutes, turning once or twice, until golden brown.

Hot and Spicy Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB melted Butter
1 TB Frank's Hot Sauce
1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Combine seeds with butter, hot sauce and salt. Spread seeds on a foil-lined baking sheet and bake 45 - 60 minutes, turn once or twice, until golden brown.

Homemade Trail Mix

Find a few foods that your kids really love (like M&M's or chocolate chips) and you can sneak in a few healthy additions (like nuts, seeds or dried fruit) to this trail mix. They have a healthy, high-energy snack to carry them through the day.

Add in a few things you know they will like:

Raisins
Mini Pretzels
Goldfish Crackers (whole grain would be even better than regular)
Mini Chocolate Chips or Peanut Butter Chips
M&M's candies (use sparingly)

Then add the healthy stuff like:

Kashi's Heart to Heart Toasted Oat Cereal (kids love this cereal as a snack)
Multi-Grain Cheerios
Peanuts, almonds, cashews, pecans, walnuts
Pumpkin seeds or sunflower seeds
Cashews or Almonds
Dried Cherries or Apricots (cut into bite-sized pieces)
Banana Chips or Craisins

In a bowl combine 1/4 cup each of the above ingredients. You can use all or just a few and see which combinations the kids like the best. Put in snack size bags and you have enough for a week of lunches.

Mesquite Bacon BLT Sandwich

This recipe is from Arizona, the land of Mesquite foods! If you have not tried Mesquite-Smoked Bacon, you are in for a treat. You'll never want a regular BLT again. Enjoy!

16 Thick-Sliced Mesquite-Smoked Bacon Strips, about 1 pound
4 6x4-inch pieces Focaccia, Ciabatta or other rustic-type bread about 2 inches thick
8 Red-Leaf Lettuce Leaves
Large Tomatoes, cut into 16 thick slices
1/2 cup Mayonnaise

Cook bacon in a large heavy skillet over medium heat until just crisp, about 5 minutes per batch. Transfer to a paper-towel lined plate to drain excess fat. Set aside.

Halve each 6 x 4-inch piece of ciabatta horizontally; lightly toast. Spread about 1 TB mayonnaise on each slice of ciabatta. Top 4 of the slices of ciabatta with a lettuce leaf, then with 4 slices of tomato, 4 slices of bacon and finish with lettuce leaf. Place mayonnaise side of remaining 4 ciabatta slices on top of lettuce. Cut each sandwich in half on the diagonal. Serve immediately.

Corned Beef Sandwiches

Just the thought alone makes your mouth water... corned beef, dark swirly rye bread, Swiss cheese, sauerkraut, with Russian dressing - grilled. Our national love affair with Corned Beef Sandwiches, also known as the Reuben, has been going on since the 1920s, though the exact origin is strongly disputed.

Regardless of who owns the title of creator of the first Reuben, this sandwich has steadily gained in popularity over the last 90 years or so, especially during St. Patrick's Day festivities.  It's nearly impossible to find a restaurant that doesn't serve this tasty sandwich and many variations exist as local bars put their own twist to this classic meal.

Corned beef is very simple to prepare at home.  Just remember to cook it low and slow and the result will be a fork-tender brisket that slices easily for sandwiches.

To Prepare Corned Beef

1 Corned Beef Brisket (3 - 4 lbs) including spice packet
1 medium Onion, sliced
1 TB Garlic, minced
1 TB Butter

Drain and rinse the corned beef, reserving the spice packet. Place the onion, garlic and butter in the bottom of a large soup pot.  Saute the onion and garlic for 6 minutes or until tender, then place the brisket into the pot.  Add enough water to the pot to fully cover the meat, and add the spice packet to the water.  Turn heat to medium-high, bring to a boil for 15 minutes, then reduce heat to medium-low and simmer for about  3 hours, turn the brisket over occasionally using a fork.  (The longer the beef simmers the more tender the meat, so for a 3-4 pound brisket, 3 hours works great.)
Add additional water, if needed, to keep the beef covered.

Remove meat from pot and allow to rest 10 minutes. Slice the meat against the grain and prepare sandwiches as below.

Sandwich Ingredients for 4

2 TB Butter, softened
8 slices Rye Bread
8 slices Swiss Cheese
3/4 lb Corned Beef Brisket, thinly sliced
1/2 lb Sauerkraut
1/4 cup Russian Dressing

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Serve with Seven Day Slaw.

Salmon Burgers

Panko Crumbs are Japanese breadcrumbs and can be found in the Asian section of your local market.

1 1/4 lb Salmon Fillet, skinned and deboned
2 TB snipped Fresh Dill
2 TB snipped Fresh Chives
1 tsp Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Lemon Zest
1 TB Lemon Juice
2 tsp plus 2 TB Olive Oil
1/2 cup Panko Crumbs or Plain Bread Crumbs
6 Potato Rolls, warmed

Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of olive oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat. Do not overprocess.

Shape salmon mixture into 6 patties about 3/4 inch think. Place patties on a small baking sheet covered with plastic wrap. Chill, covered, for 2 hours.

To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Saute patties 3 minutes; turn and saute 3 minutes longer until golden and crisp.

Serve burgers on warmed buns. Top with a generous dollop of Cucumber Sauce and serve with extra sauce and sliced tomatoes and lettuce, if desired.  Serves 6.

Cucumber Sauce:

Peel and coarsely grate half of a cucumber. Press excess liquid from cucumber between several sheets of paper towels. In a small bowl combine cucumber with:

1/2 cup Plain Yogurt
2 TB Mayonnaise
1 Minced Scallion
2 TB snipped Dill
1/8 tsp Salt

Chill, covered for 2 hours before serving.

Grilled Fish Sandwich

3 TB Dijon Mustard
2 TB Light Mayonnaise
1 TB chopped Fresh Dill
Vegetable Oil
1 1/2 lbs Skinless Haddock, about 3/4-inch thick, cut into 4 fillets
1 tsp Kosher Salt
1/2 tsp Pepper
2 TB Olive oil
4 Kaiser Rolls, warmed
1 cup shredded Romaine Lettuce

Combine mustard, mayo and dill and set aside.

Preheat grill. To prevent fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.

Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil.

Arrange fillets on the grill rack, about 6 inches from heat source; grill 4 minutes over medium-high heat. With a metal spatula, gently turn the fish; grill about 4 minutes longer, or until fish flakes easily with a fork.

Spread the insides of the kaiser rolls with the dill sauce. Place one fillet on each bun, top with shredded romaine and serve.  Serves 4.

Crab Roll Sandwiches

You could also substitute chopped lobster meat or peeled and deveined finely chopped shrimp for the crabmeat.

2 lbs Cooked Crabmeat
2 bunches Scallions, white and light greens parts only, thinly sliced
2 Celery Stalks, finely diced
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
8 to 10 Hoagie Rolls or Hot Dog Buns
8 leaves Leaf Lettuce or Bibb Lettuce
3 Ripe Tomatoes, sliced

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.

Lobster Patties

The added flavors - sweet juicy mango, crunchy slaw, the lime marinade, and the toasted cumin, coriander and fennel in the lobster patties - bring tropical notes to the burger without overwhelming the flavor and texture of the lobster. Serve this with a simple green salad and margaritas.

1-1/4 pound cooked Fresh (not frozen!) Lobster Meat, 1/4" dice
3 medium Limes, juiced
1/2 lb Shrimp, peeleed and deveined
1 medium Carrot, peeled, fine dice
1 medium Celery Rib, fine dice
1/2 tsp Whole Cumin Seed
1/2 tsp Whole Coriander Seed
1/2 tsp Whole Fennel Seed
2 Egg Whites
2 small Hot Red Peppers, seeds, stem and membranes removed, minced
4 TB Cilantro, fine mince
6 TB Panko Flakes
2 TB Flour
Salt and Freshly Ground Black Pepper
Hot Sauce to taste

Zesty Slaw Topping

1/4 head Cabbage, trimmed, cored and cut in thin slices
1 Carrot peeled and shredded
1/4 medium Red Onion, sliced very thin, slices halved
1 TB Cilantro, minced
1 Green Chile, membranes, stem and seeds removed, minced
2 tsp fresh Ginger, peeled, minced
1/2 C Lime Juice
1/4 C Mayonnaise
Salt and Hot Sauce, to taste
6 Onion rolls
Red Onion, thinly sliced
1 ripe Mango, peeled, cut in thin slices

Using 2 medium glass bowls, marinate lobster meat 30 minutes in the juice of 2 limes and marinate shrimp 30 minutes in the juice of 1 lime. Still keeping them separate, drain lobster and shrimp, pressing out liquid. Refrigerate lobster and shrimp until needed.

Sauté the carrot and celery in a small amount of oil over medium heat, stirring occasionally, about 8 minutes. Remove from heat and allow to cool.

Heat a small dry sauté pan until hot, then add the cumin, coriander and fennel seeds. Toast the spices, stirring constantly, a minute or two until they start to brown and give off fragrance. Remove to a spice grinder and puree to a fine powder. Set aside.

Place shrimp and egg whites in the bowl of a food processor and purée until smooth, about 1 minute.

Blend the minced hot red pepper, cilantro, panko flakes, carrot/celery mixture, flour, lobster meat, shrimp/egg mixture, and toasted spice mix. Adjust the seasoning to taste. Divide into 6 equal portions and press firmly into burgers. Allow to rest 30 minutes, refrigerated, while making the Slaw Topping.

Slaw Topping: mix all the Slaw Topping ingredients well and refrigerate.

Heat a griddle pan over medium-high heat. Using an egg or pancake ring, spray the rings with the vegetable oil spray or a light olive oil coating. Place patties inside egg forms, place on griddle pan and cook about 6 - 8 minutes on each side. When burgers are nearly finished, turn off heat and let burgers rest 2 minutes before gently removing with a spatula.

Toast the onion rolls until lightly browned, 2 - 3 minutes.

Place one patty on each of the toasted onion roll bottoms. Lay slices of mango on the burger patty, and top with a portion of the Slaw and, if desired, a slice of red onion. Lay the roll top over the slaw on each burger.

Note:
A binder material is required in a lobster burger to hold it together. However, restaurant lobster burgers, (usually factory-produced and sold frozen to the restaurant) seem to go way too far with the binding agents (to insure that the burger stays together and also to reduce the amount of lobster that goes into each burger, I assume) so, like a lot of lobster rolls you get in restaurants, they can be very unsatisfying. This recipe goes in the other direction, to see just how much lobster, and how little of the binding agent, can be used before the burger starts to fall apart. The formula used here - a little flour, panko and egg white for binders - works, but be aware that these burgers are delicate, especially before the egg white is cooked. That's why we recommend the egg forms, since the stress of turning the burgers with a just a spatula might be too much for them. The delicious lobster flavor and texture of these burgers is definitely worth the additional care you have to give them during preparation.

Reuben Sandwich

When I serve Reuben Sandwiches, the big debate is over the dressing...Thousand Island, which is traditional or Russian, which is also a favorite. It is a personal preference, but if you can find Russian dressing, it is a delicious addition.

Sliced Rye Bread or Swirled Rye
Butter
Swiss Cheese, thinly sliced
Corned Beef, thinly sliced (try cooking your own Corned Beef; it is very easy and tastes great)
Sauerkraut, drained
Russian Dressing, or the traditional Thousand Island

Butter the bread. Place sliced cheese on one slice of bread followed by a bit of sauerkraut, then add slices of corned beef, top with a drizzle of Russian Dressing and then add the second slice of bread.

Grill the sandwich in a skillet 4 -5 minutes or until the bread is golden brown and the cheese has started to melt. Flip sandiwch and grill 2 - 3 minutes longer.

Italian Portabella Sandwich

4 large Portabella Mushrooms (about 3-4 oz each) cleaned, stems removd
1 (6 oz) jar Marinated Artichokes
1 TB Olive Oil
1 small Red pepper, seeded, cut into 1/2 inch strips
1 small Green Pepper, seeded, cut into 1/2 inch strips
1 medium Sweet Onion, thinly sliced
1/2 tsp Italian Seasoning
1/4 tsp salt
Pinch of Black Pepper
4 slices (4 oz total) Provolone cheese
8 slices Italian Bread, about 1/2-inch thick, lightly toasted

Place mushrooms in a ziplock bag. Pour marinade from artichoke hearts into bag, reserving hearts. Seal bag and toss to coat. Let marinate for 30 minutes.

Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion and saute, stirring occasionally, until tender, about 10 minutes. Stir in 1/4 teaspoon Italian seasoning and the reserved artichoke hearts. Cook until heated through, about 2 minutes.

Meanwhile, heat gas or charcoal grill to medium-hot. Using a long-handled brush, season rack with vegetable oil.

Place mushrooms on rack with stem side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, until tender. Turn mushrooms again (stem side up) and sprinkle with the remaining 1/4 teaspoon Italian seasoning, salt and pepper. Place a slice of cheese on each mushroom, and grill covered, about 1 minute to melt the cheese.

Top each slice of toasted bread with a mushroom. Top mushroom with 1/4 of the peppers and onions mixture, add top slice of Italian bread and serve immediately.

Light Confetti Slaw

2/3 cup Light Mayonnaise
2/3 cup Light Sour Cream
1/4 cup Fresh Dill, finely chopped
3 TB Lemon Juice
1/2 tsp Fresh Ground Black Pepper
1 tsp Salt
1/4 cup Sugar
1 Medium Head Green Cabbage, cored & finely shredded (about 6 cups)
1 Red Bell Pepper, cored and diced
1 Green Bell Pepper, cored and Diced
1 Yellow Pepper, cored and diced
5 large Carots, trimmed, peeled, and coarsely grated

In a large bowl, combine the mayo, sour cream, dill, lemon juice, pepper, salt and sugar; stir to blend well.

Stir in cabbage, peppers and carrots. Stir to coat and refrigerate at least 2-3 hours or overnight for best results. Serve chilled.

Sweet & Spicy Asian Slaw

1 (16 oz) bag Coleslaw Mix
1 Red Bell Pepper, seeded and sliced thin
1 Cucumber, peeled, seeded and sliced thin
4 Scallions, sliced thin
1/2 cup Fresh Cilantro, chopped
1/2 cup Fresh Mint, chopped
1/2 cup Roasted Peanuts, chopped

Dressing

5 TB Lime Juice
2 1/2 TB Fish Sauce
3 TB Sugar
3 TB Rice Vinegar
1 TB Grated Fresh Ginger
1/4 tsp Cayenne Pepper
4 tsp Toasted Sesame Oil
Salt

For the salad, combine coleslaw mix, bell pepper, cucumber scallions, cilantro, mint and peanuts in a large bowl.

For the dressing, combine lime juice, fish sauce, sugar, vinegar, ginger and cayenne in medium glass bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to coat. Season with salt. Serves 4-6. Use within 2 days.

Perfect Pasta Salad

Mix and match ingredients you have on hand to create a unique and fun pasta salad.

To make your pasta salad a meal, add cooked and cubed chicken, ham, bacon or turkey.

Pasta  - 4 - 5 cups cooked and cooled;  Choose shapes that will hold onto the dressing such as penne, rotini, bow tie, etc.

Vegetables - 3 cups cubed/diced;  Add color, crunch and flavor with thinly sliced radishes, seeded and cubed cucumber, tiny broccoli florettes or grated carrot

Cheese  - 3 - 4 oz shredded;  A sprinkle of Parmesan or Romano can add lots of flavor or use grated cheddar or a 6-cheese Italian blend

Dressing   - 3/4 to 1 cup salad dressing;  Change up the flavor of each salad by choosing a Balsamic Vinegrette, Caesar (creamy or vinaigrette) or even a basic ranch-style dressing

Herbs  -  1/4 to 1/2 cup chopped;  Choose basil, parlsye, cilantro, chives or whatever you have on hand

Extras  -  1 chopped Avocado,  1 cup drained/rinsed Beans,  1/4 cup chopped Olives,  1/4 - 1/2 cup chopped cooked Bacon;   Add chopped hard-boiled eggs, chopped olives, leftover chicken or turkey, or anything else that will tie in with the flavors of your dinner.

Mimosa Salad with Orange Honey-Mustard Dressing

This is a great salad to serve for a summer brunch.  It looks very elegant but is quite easy to assemble.

5 oz Black Walnuts
8 oz Mixed Salad Greens, washed
11 oz can Mandarin Orange Segments, drained
7 oz can Hearts of Palm, thinly sliced
6 oz Fontina Cheese, finely shredded
1 cup Orange Honey-Mustard Dressing (see receipe below)

Place walnuts on a cookie sheet and place in oven at 375 degrees, lightly toasting for about 4 - 5 minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss salad greens, Mandarin oranges, hearts of palm and walnuts. Sprinkle with shredded cheese and serve with Orange Honey-Mustard Dressing on the side.

Serves 4.

Orange Honey-Mustard Dressing

1/2 cup Deli Style Mustard
3/4 cup Honey
9 oz can Mandarin Orange Segments, drained
1/4 cup Fresh Lemon Juice
1/4 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 cup Light Mayonnaise

Place all ingredients, except mayo, in a blender. Puree until orange segments are no longer in large chunks. Fold puree into mayo until thoroughly blended.  Maps 3 cups Dressing

Tarragon Walnut Oil Vinaigrette

Roasted Walnut Oil will add a rich walnut taste to salad dressing, pasta, and grilled meat or fish. It can also be combined with balsamic vinegar or red wine vinegar to create a simple vinaigrette. Since this oil is not refined, it has a very high level of antioxidants and is a rich source of omega-3s.

1/4 cup Minced Shallots
3 TB White Wine Vinegar
4 TB chopped Fresh Tarragon
1 tsp Dijon Mustard
7 TB Roasted Walnut Oil

Whisk all ingredients until blended. Season with salt and pepper and serve over a mixed greens salad.

Sesame Miso Dressing

Grapeseed oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 485°F, making it great for healthy cooking. As one of the richest natural sources of linoleic acid, grapeseed oil helps fight heart disease and high cholesterol.

2 tsp Red Miso
1 tsp Dijon Mustard
1/4 cup Rice Wine Vinegar
2 TB Sesame Oil
1/3 cup Grapeseed Oil

Blend the miso and Dijon mustard together and slowly add the rice wine vinegar, blending as you go. Whisk in the sesame oil and grapeseed oil.

To serve on a salad:

1 cup Cherry Tomatoes
3 cups chopped Savoy Cabbage or Napa Cabbage
1 cup Arugula
1 Ear Corn
1 Avocado

Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Combine all ingredients and drizzle with dressing and serve.   Makes 4 Servings

Olive Garden Salad Dressing

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp Vegetable Oil
1 tsp Sugar
2 TB Corn Syrup
2 TB Parmesan Cheese
2 TB Romano Cheese
1/4 tsp Garlic Salt - or one clove garlic minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 Tbsp Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in blender. If the dressing is a little too tart, add a bit more sugar. Serve over the Olive Garden Salad Mix, recipe follows.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1 cup large Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill a large salad bowl for at least 30 minutes. Pour bag of salad in bowl and top with red onion, black olives, banana peppers, tomatoes, and croutons. Add freshly grated Parmesan cheese and add plenty of Olive Garden Salad Dressing on top.  Serves 4

Blue Cheese Salad Dressing

4 oz Blue Cheese, crumbled
1 TB White Wine Vinegar
1/3 cup Buttermilk
1/2 tsp Sugar
1/3 cup Sour Cream
1/4 tsp Garlic Powder
1/4 cup Mayonnaise
Salt and Pepper to Taste

Using a glass bowl, mash blue cheese and buttermilk together until the mixture resembles cottage cheese.

Add remaining ingredients and blend thoroughly. Add salt and pepper to taste. Serve immediately or refrigerate until ready to use. Use as a salad dressing or vegetable dip.

Classic Vinaigrette

Vinaigrettes are typically made of oil, vinegar and seasonings and used on salads, meats and poultry and fish. This recipe is the basis for many varieties of vinaigrettes. Try using different oils, vinegars and jams. Also try coarse Dijon mustard with honey. The possibilities are endless.

1 part Vinegar – Use Balsamic, red wine or cider vinegar
2 parts Olive Oil – Use Organic Extra Virgin, if possible
1 clove Garlic, minced
1/2 - 1 tsp Italian Seasoning
1/2 tsp Dry Mustard Powder ( or 2 tsp Dijon Mustard)
1 – 2 TB Honey ( You can also substitute fruit jam such as Blackberry, Raspberry or Strawberry)
Fresh Black Pepper and Sea Salt to taste

In a glass bowl combine all ingredients and whisk until completely blended.

Serve on salad, over cool pasta for a pasta salad, or use to marinate meat or fish.

More Vinaigrette Dressings

Parmesan Vinaigrette

Serve this dressing over hearts of romaine sliced lengthwise. For a full meal, add sliced cooked chicken on the side.

1/4 cup Fresh Lemon Juice
3 TB Grated Parmesan Cheese
2 tsp Whole Grain Mustard
1 tsp Worcestershire Sauce
1 Garlic clove, minced
6 TB Extra-Virgin Olive Oil

Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.

Creamy Lemon Vinaigrette

1/2 Large Egg Yolk
2 TB Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
2 TB Heavy Cream
Salt and freshly ground pepper

In a small bowl, whisk the egg yolk with the lemon juice. Whisk in olive oil and cream. Season with salt and pepper. Serve with lettuces, shellfish and crudites.

Balsamic Vinaigrette

1 Medium Shallot, very finely chopped
2 TB Balsamic Vinegar
1/2 tsp Sea Salt
1/3 to 1/2 cup Extra Virgin Olive Oil (use the best quality oil available)

Blend shallot, vinegar and salt and let mixture sit for 30 minutes. Immediately before serving, whisk in olive oil and serve.

White Wine Vinaigrette
 
3/4 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
1 tsp Oregano
1/2 tsp Dry Mustard
Salt and Pepper to Taste

Combine all ingredients in a blender or simply by shaking in a jar. Makes 1-1/2 cups. Store leftover dressing in the refrigerator, covered, as this keeps very well.

Raspberry Vinaigrette

1/4 cup Raspberry Vinegar
1/2 cup Olive Oil
3/4 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Sugar
Pinch of Black Pepper

Combine all ingredients in a jar and shake well. Shake well just before serving. Store in a tightly covered container in the refrigerator for 4 to 5 days.

Roasted Red Pepper Vinaigrette

This dressing is a twist on the ordinary vinaigrette. The classic vinaigrette recipe of 2 or 3 parts oil to 1 part vinegar has been lightened up to reduce the fat and calories, but increase the flavor.

1/4 cup Apple Juice
1/4 cup Cider Vinegar
2 TB chopped Onion
2 cloves Garlic, chopped
1/2 tsp dried Greek Oregano
1/4 tsp each dried Rosemary and Thyme
1/2 tsp Dry Mustard Powder
1/2 tsp Paprika
1/2 Roasted Red Bell Pepper (from a jar or you can roast your own)

Combine all ingredients in a blender until mixed thoroughly.

Green Goddess Dressing

Green Goddess dressing was invented in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's hit play, The Green Goddess.

This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 TB Tarragon Vinegar
1 1/2 TB Fresh Lemon Juice
2 Garlic Cloves, minced
1/2 cup chopped Fresh Italian Parsley
1 TB chopped Fresh Mint
1 1/2 TB chopped Fresh Tarragon
2 TB chopped Fresh Chives
6 Anchovy Fillets, coarsely chopped
Salt and Freshly Ground Black Pepper

Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.

Green Goddess Dressing keeps refrigerated for 5 to 7 days.

* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.

Green Goddess Salad Dressing -

This recipe includes a bit of Basil and Onion for added flavor.

1/3 cup Mayonnaise
1/3 cup Sour Cream
2 TB Chopped Fresh Chives
4 TB Chopped Fresh Parsley
1 tsp Chopped Fresh Mint
1 TB Chopped Fresh Basil
1 1/2 tsp Lemon Juice
1 1/2 tsp White Wine Vinegar
2 tsp Anchovy Paste or 2 small Anchovy Fillets
1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
1/4 tsp Finely Chopped Garlic
1/4 tsp Dried Minced Onion
Salt and freshly ground black pepper to taste

In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.

Rub Seasoning Mix for Pork or Chicken

We created this great basic rub that adds the perfect blend of sweet and spicy flavors to pork or chicken.

2 TB Garlic Powder 

1 TB Onion Powder
1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt

Combine all ingredients in a glass bowl. Rub onto meat, pressing into any pockets. Makes enough rub for 4-5 pounds of Pork Boston Butt Roast or 5 pounds Chicken Leg Quarters.

Lemon Risotto with Parmesan

An excellent side dish to poached fish, lemon grilled shrimp, Lemon Scallops or Lemon Chicken Thighs. 

2 TB Butter
1 TB Olive Oil
1 medium Onion, chopped
5 1/2 cups Chicken or Vegetable Stock
2 cups Arborio or other Risotto Rice
3 tsp finely Grated Lemon Rind
1/2 cup Grated Parmesan Cheese or Parmesan Romano
2 TB Butter
Sea Salt and Freshly Cracked Black Pepper

Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.

Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.

Serves 4.

Quinoa Salad

Purchase quinoa at most major supermarkets or any natural foods store.

1/4 cup Extra Virgin Olive Oil (I used a little less than 1/8 c)
1 tsp Minced Garlic 
1 small Shallot, chopped
1 Jalapeno, seeded, chopped
4 Sun-Dried Tomatoes, chopped
1 tsp Curry Powder
1/2 cup uncooked Quinoa
1 cup Water (maybe more if needed)
1 small Cucumber, peeled, seeded, and diced
2 TB finely Chopped Cilantro
1 TB Fresh Lime Juice
12 Endive Leaves
Sea Salt

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 1/2 cups cooked quinoa.

In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 minutes. Add the jalapeno and curry powder; heat another 2 minutes. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own.  Makes 4 side or 2 main servings.