Garden Salad

Romaine Salad with Red Wine Vinaigrette

*Recipe from Cuisine at Home Premier Edition-Celebrate the Seasons

This simple salad with a quick red wine vinaigrette complements the full-flavored casserole.

Makes 8 servings (8 cups)

Total time: 10 minutes

2 Tbsp. Olive oil

2 Tbsp. Red wine vinegar

1 Tbsp. Minced shallots

1 tsp. Dijon mustard

8 cups thinly sliced romaine lettuce

1 cup shredded carrots

1 cup halved grape tomatoes

Salt and black pepper to taste

Whisk together oil, vinegar, shallots, and Dijon for the vinaigrette in a large bowl.

Toss romaine, carrots, and tomatoes with the vinaigrette. Season salad with salt and pepper.

Per serving: 49 cal; 4g total fat; 0mg chol; 23mg sodium; 4g carb; 2g fiber; 1g protein

Baked Raspberry Oatmeal

BAKED RASPBERRY OATMEAL WITH BROWN BUTTER DRIZZLE

The best baked oatmeal on the planet. The end.

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS:

1-1/2 cups Old-Fashioned Rolled Oats

1/2 cup Light Brown Sugar, loosely packed

1 teaspoon Baking Powder

1/2 teaspoon ground Cinnamon

1/4 teaspoon salt

1/2 cup canned Light Coconut Milk, plus more for drizzling

1/4 cup applesauce {I used unsweetened}

1 tablespoon Butter, melted

1 large Egg, lightly beaten

1 teaspoon Vanilla Extract

2/3 cup fresh Raspberries

2 tablespoons unsalted butter, browned

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.

In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.

In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.

Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.

Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.
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Brazilian Fish Stew

Brazilian Fish Stew

Rated: Submitted By: BellevueMama Photo By: ShannyBanany Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 1 Hour 5 Minutes Servings: 6

"Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe."

INGREDIENTS:

3 tablespoons lime juice 1 tablespoon ground cumin 1 tablespoon paprika 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil 2 onions, chopped 4 large bell peppers, sliced 1 (16 ounce) can diced tomatoes, drained 1 (16 ounce) can coconut milk 1 bunch fresh cilantro, chopped (optional )

DIRECTIONS:

1.

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

2.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 9/7/2014

Massaged Kale Salad with Apples and Gorgonzola

http://www.cookusinterruptus.com/massaged-kale--salad-salad-with-apples-and-gorgonzola-4136-124.html

Bastyr adjunct faculty member Jennifer Adler M.S., C.N. contributed this recipe.  I love to watch Jennifer work with food because she loves to use her hands.  She touches and loves food into magnificent flavor and tenderness.  Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.   
1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple, (½ apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled

1. Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12" long.
2. De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry. 
3. Stack leaves, rollup and cut into thin ribbons (chiffonade).
4. Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
5. toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
6. Put kale in a fresh bowl and discard any leftover liquid. 
7. Stir onion, currants, apple and toasted seeds into kale.
8. Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. 

Preparation time 15 minutes
Makes 6 servings

Kale Chips

All-Dressed Kale Chips

By Angela Liddon

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy

alternative to potato chips.

Ingredients:

per baking sheet:

approx. 1/2 bunch kale leaves

1/2 tablespoon extra virgin olive oil or melted coconut oil

1.5 tablespoons nutritional yeast

1 teaspoon garlic powder

3/4 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

1/8 teaspoon cayenne pepper (optional)

Directions:

1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

3. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

6. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

7. Repeat this process for the other half of the bunch.

Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).

Salsa

Confetti Cucumber Salsa

Larger photo

Summer fresh garden salsa with cucumbers, red bell peppers, onion, jalapeño, and mint

Some individual jalapeños refuse to be hot. Others will light your mouth on fire. If you find yourself with a dud, just add some red pepper flakes to the salsa to your desired level of hotness.

• Prep time: 15 minutes
• Yield: Makes about 2 cups of salsa

INGREDIENTS

• 1 large cucumber or 2 small cucumbers (about 1/2 pound to 3/4 pound total), seeded and finely diced (peel first if the cucumber is thick-skinned, leave peel on if thin-skinned)
• 1/4 cup finely diced red onion
• 1/4 cup finely diced red, orange, or yellow bell pepper
• 2 Tbsp chopped fresh mint
• 1 Tbsp rice wine vinegar
• 1 Tbsp olive oil
• 1/4 teaspoon salt
• 1 teaspoon minced jalapeño (more to taste)

METHOD

To make the salsa, place all of the salsa ingredients into a medium bowl, and gently stir to combine. Taste and add more jalapeño if you desire more heat.

Keeps for several days, covered and chilled in the refrigerator.

Perfect for serving with grilled chicken or seafood.

Recipe: www.simplyrecipes.com

Better For YOU: Homemade Ranch Dressing Mix

HOMEMADE RANCH DRESSING MIX

Homemade ranch dressing mix with an ingredient list you can be proud of {and pronounce ;)}!

Yield: About 1 cup

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

INGREDIENTS:

FOR THE BULK HOMEMADE RANCH DRESSING PACKET MIX:

1 cup Dry Buttermilk

2-1/2 Tablespoons Dried Parsley, divided

2 teaspoons Dried Dill, divided

2-1/2 teaspoons Garlic Powder

1-1/2 teaspoons Onion Powder

1-1/2 teaspoons Dried Onion Flakes

2-1/4 teaspoons Kosher Salt

3/4 teaspoon Sugar

1/2 teaspoon Coarse Ground Black Pepper

1/2 teaspoon Paprika

1/4 teaspoon Cayenne

FOR BUTTERMILK DRESSING:

1/2 cup Mayonnaise

1/2 cup Sour Cream

3 tablespoons Bulk Homemade Ranch Dressing Packet Mix

2/3 to 1 cup of Buttermilk

FOR DIP:

1 cup Sour Cream

2 tablespoons Bulk Homemade Ranch Dressing Packet Mix

DIRECTIONS:

In a small food processor or blender; measure and add in the dried buttermilk, 2 tablespoons dried parsley, 1 teaspoon dried dill. Place the remaining 1/2 tablespoon parsley and 1 teaspoon dried dill and set off to the side. Measure and add in the onion powder, dried onion flakes, kosher salt, sugar, paprika, cayenne, salt and pepper. Turn on the processor and let it run until all the spices are blended into the buttermilk powder.

Transfer the ranch mix into a jar or container {that has a tight-fitting lid} and add in the reserved parsley and dill. Whisk to combine.

2 tablespoons of the ranch mix is equivalent to one packet.

Store in the fridge for 3-4 months or in the freezer for 6-8.

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This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2014/05/homemade-ranch-dressing-mix.html