Radish Salsa

4-5 Medium Radishes, Chopped

1/2 Cup Cilantro, Chopped

1 English (seedless) Cumcumber, Chopped

6-7 Green Onions, Chopped

Lime Juice, Salt, Olive Oil to taste

Mix all and enjoy with some chips or mix it into hummus and dip with carrots!  Buon appetito!!



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Lemon Tarragon Peas

This is a really nice flavor combination.  The tarragon isn't too strong and the lemon adds a little brightness to it.  Yum!

Serves 4 adults as a side dish.  Takes about 15 minutes to cook from start to finish.

Ingredients:

16 oz. bag of frozen peas

1 t. sugar

1/2 t. salt

2 T. butter (I recommend using 1 1/2 T.)

1 t. minced fresh tarragon (or 1/2 t. dried)

1/2 t. grated lemon peel

1 t. lemon juice

salt and pepper to taste

How:

Place peas, sugar and salt in a medium saucepan and add just enough water to cover.  Boil, then reduce and simmer for 6 minutes.  Drain

Return the peas to the saucepan and add all the remaining ingredients.  Stir until the butter is melted.  

Enjoy!

~Original recipe found on food.com

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Brendan's Mac and Cheese

This is my go-to side dish for nights when I have no idea what to serve with dinner.  This quickly became a favorite in my house and is now known simply as "mac and cheese".

Ingredients:

1 1/2 T. butter or margarine

1 c. orzo pasta

1 3/4 c. reduced sodium chicken broth

3/4 c. grated parmesan cheese

salt and pepper (optional)

basil, cut into a chiffonade(optional)

How:

Melt the butter in a large skillet over medium heat.  When melted stir in the orzo to coat and toast for a minute.  Pour in broth and simmer for about 15 minutes or until liquid is barely gone.  Stir in parmesan cheese.  Add salt and pepper, and basil if you choose.

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Succotash

I thought I hated lima beans and then I tried this. It comes from an unlikely source; a baby food book. We had no food in our house except for baby food, and as I was preparing this for Clare, I was overcome by how good it smelled. So I mustered up the confidence to try lima beans again, tasted it, and now I'm hooked. I doubled the recipe to serve as a family side dish.

If you make this for baby food, you can serve it to babies 10 months and up as finger food, or mashed up. If food allergies run in your family, you may want to delay introducing corn until your baby is 1 year old.

Ingredients:

1 T. unsalted butter

1 c. frozen lima beans, defrosted

1 c. frozen corn, defrosted

1/4 t. salt

1/4 t. paprika

1/2 c. chicken broth

How:

In a saute pan, melt butter over medium heat. Add beans, corn, salt and paprika and saute for about 3 minutes. Then add the chicken broth, cover and cook for 10 minutes or until beans and corn are tender.

Enjoy!

~original recipe from Cooking for Baby: Wholesome, Homemade, Delicious foods for 6 to 18 months by Lisa Barnes
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Italian Pasta Salad

Ingredients
1 Box Tri Color Rotini
1 Package Cherry Tomatoes, Halved
10 Slices Salami - Chopped
1 Green Pepper - Chopped
1/2 Red Onion - Chopped
1 Package of Small Fresh Mozzarella - Chopped
1/2 c. Chopped Basil

Dressing:
1/2c. Olive Oil
1/4c. Red Wine Vinegar
Salt and Pepper to taste
1 tsp dried oregano


Technique
Cook pasta according to package directions.  Combine all ingredients in a large bowl.  Drizzle with dressing,  Chill at least 3 hours before serving.   Buon appetito!



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Basil Flatbread

1 11-ounce refrigerated thin crust pizza dough

1 1/2 T. olive oil

1/2 t. crushed red pepper flakes

1 mince garlic clove

2 T. thinly sliced basil

1/4 c. grated parmesan cheese

Preheat oven to 450 degrees. Unroll dough onto a 10 x 15 inch baking sheet. Combine olive oil, red pepper flakes, and garlic. Brush over dough. Bake at 350 for 11 min or until browned. Remove from oven and sprinkle with basil and cheese.

Egg and Tomato Salad with Mustard Vinaigrette

Ingredients
3-4 hard boiled eggs sliced
3-4 roma tomatoes in wedges
4 cups mixed greens
1 cup croutons
1/4 cups Mustard Vinaigrette (see below)

Technique
Coat the mixed greens with Mustard Vinaigrette and layer the other ingredients on top.  Buon appetito!


Mustard Vinaigrette
Whisk together...
1/2 cup olive oil
3 tbs. red wine vinegar
1 tsp. Dijon mustard
salt and pepper to taste

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Potato Salad

Ingredients
5 lbs.  yukon gold potatoes
2 cups mayonasse
2 tbs.  mustard
3 tbs. chopped onion
3 tbs. chopped celery
2 tbs. sugar
1/4 cup white wine vinegar
1 tsp. pepper
1 tsp. celery salt
1 tsp.  dill
Salt to taste

Technique
Boil potatoes until tender, about 25 min.  While the potatoes are boiling combine all the other ingredients in a large bowl.  Once the potatoes are done drain them and run them under cold water to stop them from cooking.  Peel the potatoes and roughly chop.  Fold gently into other ingredients.  Buon appetito!
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Roasted Vegetables

3 beets
3 T. olive oil
1 lb. carrots, peeled and cut in 1" chunks
1/2 lb. brussels sprouts, trimmed and cut in half
8 large garlic cloves, unpeeled
salt and pepper
1 T. chopped rosemary

Preheat oven to 375 F.

Put beets in small baking dish. Rub with 1 T. oil. Cover with foil and roast for 1 1/2 hr.

Combine carrots, sprouts, garlic, and 2 T. olive oil in dutch oven. Sprinkle with salt and pepper. Add to oven after beets have been roasting for 30 min. Let roast for 1 hour.

Remove beets from oven. Stir rosemary into carrot mixture and roast 10 min. Hold beet with paper towel to prevent staining your fingers, and use another paper towel to remove the peel from the beet. This is very easy. Cut into 1 inch chunks. Toss with the other vegetables.

Tip: If you stain your hands or cutting board, rub them with salt and then wash.

Adapted from: The Food You Crave by Ellie Krieger




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Stuffing

This is an old fashioned traditional stuffing recipe that has been handed down through generations.



1/2 c. margarine

1 1/2 c. chopped onions

1 1/2 c. chopped celery

10 cups homestyle bread, toasted and cubed

salt and pepper

1 t. poultry seasoning

1/2 t. sage

1/2-3/4 c. chicken broth

2 eggs, well beaten





Saute onion and celery in margarine until tender. Add mixture to bread cubes. Combine seasoning and eggs and beat. Pour broth and egg mixture over stuffing. Toss to mix.



Will stuff a 12 - 14 lb. turkey



This can also be made in a crockpot. Place mixture in crockpot, set on high for 45 minutes, then on low for 3 to 4 hours.


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Whole Foods's Orange and Fennel Salad

While searching for higher fiber foods I stumbled across this gem. So yummy and it tastes like "restaurant food", or so says my husband. Follow the link for the ingredients and instructions.

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=692

What I changed:

I used very little red onion, no almonds, and baby lettuces instead of arugula. I portioned it so that it made three servings instead of four. I made the same amount of dressing as the recipe called for and divided it up between the three.

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