TABLE of CONTENTS

(I will get the links set up asap. Also, there are many, many more recipes, notes, and stories to come!)

Super Healthful Recipes

Appetizers

Beverages

Soups

Salads

Breads

Main Dishes

Vegetables

Desserts

Cakes

Cookies

Pies

Asian Recipes

Indian Recipes

Mexican Recipes

Russian Recipes

Miscellaneous

SUPER HEALTHFUL RECIPES

Seven Day Diet Weight Loss Soup

1/2 head of cabbage, chopped

1 cup celery, diced

1 cup onion, diced

1 cup carrot, diced

1 green bell pepper, diced

2 cloves garlic, minced

4 cups chicken or vegetable broth

14 oz can diced tomatoes

1 tsp basil

1 tsp oregano

1/2 tsp red pepper flakes

salt and pepper

Saute celery, onion, carrots, and green pepper. Add garlic, saute. Add vegetables to a large saucepan that has the broth, tomatoes, seasonings, in it. Heat through, add cabbage.

Eat this for lunch or dinner every day for a week, as part of a detox diet.

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Carrot Cake Smoothie

1 cup chopped raw carrots

1 cup pineapple chunks, frozen

1 cup vanilla flavored almond milk

1/2 cup apple juice

1/2 cup plain or vanilla yogurt

2 Tbsp flax seeds

1/4 tsp cinnamon

Blend til smooth.

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Green Machine Smoothie

1 cup chopped raw broccoli

1 kiwi (skin removed)

1/3 cup cucumber, chopped

1/4 avocado

1/2 cup pineapple chunks, frozen

1 cup orange juice

1/2 cup water

1 tsp honey

Blend til smooth.

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Chocolate-Almond Quinoa Bars

1 cup raw almonds, chopped

½ cup whole flax seeds

½ cup quinoa, rinsed and drained

1 cup packed, pitted medjool dates

2 Tbsp almond butter

3 Tbsp water

1/3 cup bittersweet chocolate, chopped (chips are fine)

½ tsp sea salt

Heat the oven to 375 degrees. Line an 8” square baking dish with parchment, letting it hang over the sides.

Combine the almonds, flax seeds, and quinoa on a rimmed sheet. Toast in the oven, stirring every three mins until well toasted, about 14 mins. Let cool COMPLETELY. Lower oven temp to 200 degrees.

Meanwhile, in a food processor combine the dates, almond butter, and water. You may need to scrape the sides down several times during processing. Transfer the mixture to a large bowl. Once the almond mixture is cooled, stir them into the date mixture, along with the chocolate and salt.

Using wet fingers press the mixture firmly into the parchment-lined pan. Bake for 25-30 mins or until the bars are no longer sticky. Let cool completely, then use the parchment to lift it out of the pan. Cut into 12 bars. Store in airtight container at room temp or refrigerate. Serves 12

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Daily Detox

Combine all but vinegar. Transfer to a canning jar and pour in enough cider vinegar to fill. Mix should be 2/3 dry and 1/3 vinegar. Close and shake. Allow to set in a cool, dry place for two weeks. Shake well several times per day. At two week, strain off the vinegar and reserve it. Squeeze well and refrigerate the dry ingredients, use them in stir-fries. Mix some of the liquid with olive oil for salad dressing.

24 oz apple cider vinegar

¼ cup chopped onion

¼ cup minced garlic

2 fresh hot chilies (I go easy on those)

¼ cup fresh, chopped ginger

2 Tbsp horseradish

2 Tbsp turmeric

Daily dose is 1 Tbsp early in the day.

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Nicole’s Fresh Salad

My very cool yoga teacher for many years created this one day at her house, we sat in her sunny dining room and make fast work of it!

Spinach

Broccoli florets

Sweet potatoes, cooked, cooled, diced

A little bit of sliced sweet onion

Crab meat (shrimp or chicken would be good, too)

Sunflower seeds

Cranberries, dried

Balsamic or Poppy seed dressing

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Great Raw Chocolate Bar

Adapted from a recipe shared by my yoga teacher, Nicole, Queen of Good Things for the Body.

1/2 cup melted cacao butter (This can be hard to find; substitute coconut butter)

1 cup melted coconut oil

1/3 cup goji berries (also called Himalayas or Wolf)

½ cup raw almonds

Liquid stevia drops to taste

6 medjool dates, pitted

1 tsp vanilla

Pinch sea salt

1 cup raw cacao powder (substitute cocoa powder if needed; though it’s not raw, it’ll do)

Blend ingredients together in blender. Pour into molds or onto parchment or Silpat. Freeze 10 mins. Cut into very small bars. Keep in airtight container.

These are so nutritious that they are very satisfying, you won’t want or need large portions. Your body will say, “Thanks!”

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Green Smoothie

1 banana

1 apple

1 cup water or almond milk

2 large kale leaves (or a huge handful of spinach, I prefer spinach)

1 Tbsp chia seeds

1 Tbsp hemp protein powder

1 tsp maca

1 tsp barley grass powder or spirulina

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Mayan Hot Chocolate

This is an outstanding beverage! It delicious and nutritious! We had some leftover and refrigerated it overnight. The  squash kept absorbing the liquid and in the morning it was like Chocolate Pudding. YES!

1 small butternut squash, halved, placed cut side down in a roasting pan, 1” water added to pan, roasted in oven at 375 for about 30 mins or until tender. Discard seeds and scoop out flesh of squash.

2 ½ cups low-fat milk

6 oz semi-sweet chocolate (half a large bag of chocolate chips)

½ tsp cinnamon

Large pinch nutmeg

Large pinch cardamom

Finely grated chocolate for garnish

Using 2/3 cup of the squash, puree in blender with ½ cup milk (low fat is fine) until tender.

In a large saucepan, mix 2 cups milk, chocolate, and spices. Heat in a heavy-bottomed pan (to prevent scorching, as milk scorches easily) or in microwave until chocolate is melted and creamy.

Remove from heat and whisk in pureed squash. Reheat gently. Pour into 4 mugs and garish with the grated chocolate or a dash of cinnamon.

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Strawberry-Banana Chia Breakfast Smoothie

1 ½ cup low-fat milk, divided

2 Tbsp chia seeds

1 cup fresh or frozen strawberries, slice

1 banana, frozen and cut into chunks or slices

1 cup plain low-fat Greek Yogurt

1 to 2 tsp honey or agave or maple syrup

1 cup ice cubes

In a small bowl, use a fork to stir chia seeds into ½ cup of the milk. Set aside for 5 mins while preparing smoothie.

In a blender, combine the remaining milk, strawberries, banana, yogurt, sweetener and ice cubes. Blend on high until creamy.

Stir in the chia seeds and milk. Mix to break up any clumps, blend for a very few seconds to mix in the chia. If you want the chia to continue plumping, let the smoothies sit for 5 mins.

Serves two.

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Raw Triple Chocolate Pecan Cream Cake

The woman who shared this with me, Julia Holt, is a genius at making raw food truly wonderful to eat!

1 cup pecan meal (make this in your food processor)

3-4 medjool dates or 2-3 Tbsp maple syrup (I much prefer the dates)

½ cup cacao powder

Pinch sea salt

1 tsp vanilla

Pulse until slightly sticky. Press into mini-cheesecake pans.

Filling:  2 cups cashews, soak 10 mins, rinse, drain blenderized with ½ cup agave nectar or maple syrup, ½ cup water, 2 tsp, vanilla. Add ½ cup coconut oil and ¾ cup cacao powder. Blend until creamy.

Spoon filling into prepared pans. Cover with plastic wrap. Freeze. Remove from freezer about 30 mins before serving.

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3 cups coconut flakes

1 ¼ cups unsweetened cocoa powder

½ cup maple syrup

½ cup honey        

1/3 cup coconut oil

2 tsp. vanilla

Pinch salt

Process in food processor. Make into small balls, about 1 ½ tsp in size. Freeze 20 mins. Can be refrigerated or frozen.

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APPETIZERS

Avocado-Feta Salsa

2 plum tomatoes, chopped

1 avocado, halved, seeded, peeled, chopped

¼ cup finely chopped red onion

1 clove garlic, minced

1 Tbsp minced fresh parsley

1 Tbsp snipped fresh oregano (1/2 tsp dried oregano)

1 Tbsp olive oil

1 Tbsp red or white wine vinegar

4 oz feta cheese, coarsely crumbled

Combine all but the feta, mix well. Add feta and gently stir it in. Cover and chill for 2-6 hours. Serve with pita chips or tortilla chips.

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Golden Turmeric Dip (Hummus)

½ cup tahini, whisked smooth

¼ cup warm water

¼ cup lemon juice

1 Tbsp honey or agave syrup

2 ½ tsp turmeric

2 cloves garlic

Salt and pepper to taste

Toasted sesame seeds for garnish

Fresh cilantro, chopped, for garnish

Blend in a blender, add salt and pepper to taste. Pour into serving dish. Garnish.

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Hummus

1 19 oz can chickpeas (garbanzo beans)

3 Tbsp lemon juice

2-6 Tbsp chicken stock or water

1 Tbsp olive oil

½ -1 clove garlic, minced

¼ tsp Tabasco

½ tsp sesame oil

½ tsp cumin

Salt and pepper

Blend until smooth. Spread into a shallow bowl, drizzle with olive oil, sprinkle with chopped parsley.

I use ¼ cup tahini (sesame butter) in place of water, olive oil, and sesame oil.

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Zucchini “Crab” Cakes

Another great recipe using zucchini. Once made them for a vegetarian guest, everyone else was demanding them, too.

2 ½ cups grated zucchini, squeeze dry

1 egg, beaten

2 Tbsp butter, melted

1 cup dried bread crumbs, seasoned

¼ cup minced onion

1 ½ tsp Bay Seasoning

¼ cup flour

½ cup oil for frying

Combine zucchini, egg, and butter. Add crumbs, onion, and seasonings. Mix well. Shape into patties. Dredge in flour. Fry on both sides. Drain on paper towels. 

BEVERAGES

BREADS

Browned Butter and Sour Cream Cornbread

¼ cup unsalted butter

1 tsp oil

1 ½ cups cornmeal

½ cup flour

¼ cup sugar

2 tsp baking powder

1 tsp salt

¼ tsp soda

2 eggs, lightly beaten

1 cup sour cream

Melt butter in a saucepan over med heat, swirling often until lightly browned and nutty, about 4 mins. Pour into a small bowl, and set aside to cool.

Preheat oven to 400. Use oil to grease an 8” cast iron skillet; place in oven to heat.

In a large bowl, combine cornmeal, flour, sugar, powder, salt, and soda. Add eggs and sour cream to melted butter, whisking well. Pour into dry ingredients, stirring just until combined. Pour batter into skillet. Bake until golden and a toothpick inserted into the center comes out clean, about 20 mins. Let cool in skillet 5 mins, then turn onto a wire rack and slice into wedges. Serves 8.

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Potivica Bread

½ cup milk, scalded and cooled

½ cup sugar

1 pkg yeast

2 tsp salt

5 to 6 cups flour

2 eggs, slightly beaten

½ cup butter, melted and cooled

Filling:

1 lb walnuts, finely chopped

1 cup sugar

1 ½ Tbsp cinnamon

1 to 2 cups raisins or dates (I prefer dates), finely chopped

½ cup butter, melted and cooled

Place cooled scalded milk, sugar, yeast in a mixing bowl. Add the salt and 1 ½ cups flour. Beat on med speed for about 2 mins. Add eggs and melted butter. Bear another minute. Gradually add 3 ½ cups flour, mixing well after each addition. Allow the dough to rest for 10 mins.

Knead dough until dough is soft and elastic, adding a little more flour as needed. Place dough in a large greased bowl, cover and allow to rise for 2 ½ hours.

Meanwhile, combine the walnuts, sugar, cinnamon, and dried fruit for filling.

Place the dough on a floured board or counter. Place 2 Tbsp melted butter in the center of the dough and begin stretching dough gently with fingers, pulling from underneath toward you, until you have formed a thin, round shape about 30 inches in diameter. Using a rolling pin is fine for this.

Pour 2 Tbsp melted butter onto the dough and brush to cover the entire surface.

Spread the filling evenly over the dough. Roll up the dough like a jelly roll. Cut log into three even-sized loaves. Place on a greased cookie sheet. Two loaves will fit on one sheet. Cover with a clean cloth and let rise in a war place for 1 ½ hours.

Heat oven to 325 degrees. Bake loaves for 45 mins to 1 hour or until golden brown. Cool before slicing. Wrap tightly in plastic wrap for freezing.

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Pancakes and Waffles

1 cup whole wheat berries (grain)

1 cup water or milk

Blend in glass blender for 3 mins.

Add: ½ cup milk. Blend 2 mins more.

Add: 2 eggs

½ tsp salt

1 Tbsp baking powder

½ cup oil              

Blend well.

If making waffles, separate the eggs and add the yolks to this blend. Whip the whites to soft peaks and fold into prepared batter.

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Belgian Waffles (not Bruges-type, but good)

4 eggs, separated

½ tsp vanilla

3 Tbsp melted butter

½ tsp salt

1 cup milk

Beat yolks until light colored; add vanilla and butter.

Combine the dry ingredients. Add to eggs alternately with milk. Fold in beaten egg whites.

Use a deep-pocket Belgian waffle maker. Have butter, sour cream, fruit, syrups ready

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Corn Bread

1 cup cornmeal

1 cup flour

¼ cup sugar

1 Tbsp baking powder

1 tsp salt

1/3 cup oil

1 egg, lightly beaten

1 cup milk

Combine dry ingredients in a medium bowl. Combine wet ingredients in a small bowl. Add the wet to the dry; stir just until blended. Do NOT overmix or it’ll be tough. Pour into greased 8” square pan or pie plate.

Bake at 400 degrees for 25 mins. Serve warm.

Note: Recipe may be doubled, using a 9 x 13 pan. Leftovers are wonderful as stuffing for poultry.

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Fluffy Whole Wheat Biscuits

1 cup flour

1 cup whole wheat flour (I use hard white wheat grown by my cousin, Wilbur, at his ranch east of Walla Walla, Washington. I grind it myself, so it’s always fresh.)

4 tsp baking powder

1 Tbsp sugar

¾ tsp salt

¼ cup butter

1 cup milk

450 degrees       10-12         1 dozen  

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Hill House Cinnamon Rolls

These are legendary in Boise, Idaho where Back in the Day they were a highly desired local favorite at a restaurant, that has long since gone out of business.

Sweet Dough Mix:

½ cup milk, scalded, then cooled

1 pkg yeast

½ cup lukewarm water (105 to 115 degrees!!!)

1/3 cup sugar

1 egg

¼ cup butter, softened

½ tsp salt

3 cups unbleached flour, sifted

Whipped Cream Mixture:

1 ½ pints (3 cups) whipping cream

¾ cup sugar

1 to 1 ½ Tbsp cinnamon

1 tsp vanilla

Scald milk, then cool to lukewarm. Dissolve yeast in warm water with 1 tsp of the sugar. Add remaining sugar, scalded milk, egg, butter, and salt. Add 1 cup of flour and mix well to make a batter. Add enough remaining flour to make soft dough. Knead lightly and place in a greased bowl. Cover and place in a warm place. Let rise until doubled in size, about 2 hours.

Whip the cream, adding sugar, cinnamon and vanilla after the cream begins to thicken. Continue whipping until the cream begins to stand up, barely making little peaks. (Don’t whip too stiff.) Cover and refrigerate until needed.

Separate the dough into 3 equal portions. Roll out dough to a little over 1/8” thickness. Rolls will be small. Spread a small amount of whipping cream mixture very thinkly on the dough, almost to the edges. Roll up and , with a sharp knife, slice rolls into 3/4” inch pieces. (Some oozing cream does not matter. Scoop it up and place on top of rolls.)

Grease a pan that is at least 3 inches deep, not bigger than about 11x16. Set rolls flat, barely touching each other. Cover with a clean dish towel. Let rise until rolls have doubles, 1 to 2 hours.

Cove rolls with the remainder of the whipped cream mixture, making sure that all dough is covered.

Bake on top oven shelf (above middle shelf) in a 425 degree oven for 20 mins. Test between center doneness before removing from oven. Doneness is when the roll will spring back when lightly pressed with finger. Cool pan on rack. When serving, turn the rolls upside down onto a platter; gooey side up.

Note: Ovens vary, so lower the temp to 400 or 375 if your oven tends to get Too Hot).

Makes about 3 dozen rolls. Refrigerate after baking. Freezes well. Can be reheated in microwave or conventional oven.

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Sourdough Sponge

2 cups flour

1 cup sourdough starter

¼ cup sugar

1 to 1 ¼ cup milk

Beat ingredients together until it’s like cake batter. Cover bowl with a dish towel and leave it on the counter overnight. In the morning, remove 1 cup and add it to your sourdough starter, stir, refrigerate. Use the remaining Sponge in recipes requiring Sourdough; bread, pancakes, etc.

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Sourdough Starter

2 cups skim-milk buttermilk

2 cups all-purpose flour

1 Tbsp active yeast

1 Tbsp sugar

Stir together in earthen bowl, cover loosely. Rest it at room temperature. Stir in liquid that forms on top and refrigerate.

Weekly: Pour out half of starter, add 1 cup flour and 1 cup water. Stir together, rest it at room temp. Refrigerate.

The half that was poured out is to be used in sourdough recipes.

Use 1 cup starter with 2 cups pancake mix and 1 to 1 ½ cups water.

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SOUPS

Chicken Tortilla Soup

½ cup chopped onion

1-16 oz can of tomatoes

4 cups chicken broth

1-4 oz can green chilies

1 cup cooked shredded chicken

1 Tbsp lime juice

Salt and pepper to taste

Tortilla chips

In a large sauce pan, sauté onion, add liquid from tomatoes. Mash the tomatoes or chop in food processor, and to onions. Add broth, chilies, including liquid, chicken, lime juice, salt and pepper.

Heat through. At serving, place a handful of tortilla chips on top, and a slice of lime in the middle.

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Fire-Roasted Tomato Soup

This raises good ol’ Tomato Soup to a whole other level. It is, at once, Comfort Food and Fine Dining.

1 Tbsp butter or olive oil (I use half of each when sautéing anything)

1 large onion, chopped

2 cloves garlic, pressed

1 14.5 cans fire-roasted diced tomatoes, undrained

1 14 oz can chicken broth or vegetable broth

2 Tbsp chopped, fresh basil or Italian flat-leaf parsley (we prefer basil), divided

1 tsp sugar

¼ tsp crushed red pepper

½ cup whipping cream (do not whip)

Saute onion and garlic in butter/olive oil for 2-3 mins, stirring constantly until onion is crisp-tender. Stir in tomatoes, broth, 1 Tbsp of the basil, sugar, red pepper. Heat to boiling, reduce heat, cover and simmer for 15 mins. Remove from heat, uncover and cool slightly, about five minutes.

In a blender, puree the soup, half at a time. Return it all to saucepan, heat to med. Remove from heat again and stir in cream and remaining basil.

Garnish with sour cream, if desired. Serves 4.

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Seven Can Soup

Fast and Easy and very adaptable depending on what your family likes. Since everything is pre-cooked, you could eat it cold should the power be Off for an extended time.

2 cans chili with beans

1 can tomato soup

1 can creamed corn

1 can veg-all (I usually use frozen mixed vegies; cheaper, fresher)

1 can tomatoes, diced

1 can (4 oz) green chilies

Seasonings as desired: salt, pepper, chili powder, cumin.

Mix gently, heat through.

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Potato Soup

8 slices bacon

6 Tbsp bacon fat or olive oil

¼ cup flour

2 cups milk

Crispy-fry the bacon, reserving the fat. Add enough olive oil to make 6 Tbsp fat. Remove bacon from pan, add the flour and stir it into the fat. Keep stirring to make a roux (paste), and allow it to cook enough to be slightly golden. Slowly add the milk, stirring constantly to make it smooth. DO NOT try to boil the milk, it will scorch, climb the pan, spill over, and make a mess.

In a large saucepan:

6 potatoes, thickly grated (I leave skin on, unless using Russets, if so, I peel about half)

2 stalks celery

1 medium onion

Barely cover with water; boil gently until veggies are soft.

Add: 2 Tsp salt

1 tsp celery salt

Add to the milk mixture. Serve with crumbled bacon on top.

SALADS

Potato Salad

This came from a magazine clipping that my Mother had from the 1950’s.

4 medium potatoes, (I use red)

4 hard-cooked eggs, coarsely chopped

1 small onion, minced

1 cup mayonnaise (use the real thing, Miracle Whip is inferior)

½ tsp sugar (elevates other flavors)

½ cup milk

2 tsp prepared mustard

2 Tbsp olive oil

3 Tbsp vinegar

Boil the potatoes, skin on, until tender. Drain, cool, dice, and place into a large bowl. Add the eggs and onion, combine very gently.

Place the other ingredients into a medium bowl and blend with a whisk until smooth and creamy. Pour over potato mixture, gently. Chill, tightly covered, for 4 or 5 hours or overnight. Serves 6-8.

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Carrot Salad with Cumin

1 lb. carrots, coarsely grated

½ cup fresh parsley, chopped

1 Tbsp lemon juice

1 Tbsp olive oil

1 clove garlic, pressed

1.2 tsp cumin

Salt and pepper to taste

Serve within an hour.

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Cold Potato Salad

This one is from Maya Angelou. She remembered it as being “the star of the show” at a Sunday dinner, mounded high in its serving bowl.

6 cups peeled, diced, cooked potatoes

1 medium onion, finely chopped

1 cup celery, finely diced

1 cup sweet relish, drained

8 large, hard-cooked eggs, 4 chopped, 4 whole

Salt and pepper to taste

1 ½ cups mayonnaise

Fresh parsley, chopped

Combine potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add mayonnaise. Chill for several hours. Just before serving, halve the remaining eggs and place on salad as decoration. Dust with parsley and serve at once.

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Refreshing Rhubarb Salad

Given to me in May 1997 by my Aunt Ruth, from whom I was given several starts of rhubarb plants to put into my own yard.

4 cups diced rhubarb

1½ cups water

½ cup sugar

1 -6 oz. pkg. strawberry gelatin

1 cup orange juice

1 tsp grated orange peel

1 cup sliced fresh strawberries

In a saucepan over med heat, bring the rhubarb, water, and sugar to a boil. Cook uncovered until rhubarb is tender, about 6-8 mins. Remove from heat, stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt bowl; chill until set. If desired, garnish with a dollop of mayo, mint, and strawberries.

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Cranberry-Whipped Cream Salad

1 -8 oz can crushed pineapple

1-3 oz pkg. raspberry jello

1 16 oz can whole cranberry sauce

1 tsp finely grated orange peel         

1 11 oz can mandarin oranges

1 cup whipping cream

Drain pineapple, reserve syrup. Add boiling water to syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in oranges and pineapple. Whip cream to soft peaks; fold into fruit mixture. Use a 6-cup mold (Mine is shaped like a cornucopia; I use Pam to help it release onto serving plate.) Chill until thoroughly set. Unmold on a lettuce lined serving plate. Garnish with whole cranberries and grapes.

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Jen Garn’s Chicken Salad

My sister-in-law made this for a baby shower a few years ago and it was such a hit that I just HAD to have the recipe. Really fresh and nice!

4 cups diced, cooked chicken

4 cups diced celery

2 cans (small) water chestnuts, chopped

1 tsp salt

2 Tbsp dried onions

¼ tsp curry powder

2 cups lite mayonnaise

2 cups grated Cheddar

2 cups sliced grapes

Toasted slivered almonds

Mix the salt, onion, curry, into the mayo. Mix everything else, add the dressing and toss lightly to coat. Serve on croissants.

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Greek Salad

We kind of copied this from a restaurant in Salt Lake City, which by the way, is a GREAT food town. The restaurant is called The Other Place and stepping in there is like stepping into a Las Vegas movie from the 60’s. It seems like Dean Martin and Frank Sinatra should come through the door.

On a dinner plate of dark greens, put each of the following in its own little pile:

Sliced tomatoes

Long slices of cucumber

Chunks of Feta cheese

Slices of avocado

Kalamata olives

Pepperoncini

Radishes

Dolmas (stuffed grape leaves; easy to get at a good grocer salad bar)

Grilled chunks of chicken, lamb, or shrimp

Triangles of pita or other flatbread

Greek Feta Dressing:

¼ cup olive oil

¼ cup lemon juice

½ tsp salt

¼ tsp pepper

½ tsp oregano

½ tsp or less, dried mint

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Southwest Chopped Salad

We’ve fallen in love with chopped salads; they are so versatile and you can use whatever you have on hand to make a really great “center of the plate” dish or side dish. Serve with flatbread or tortillas.

Large head Romaine

1 can black beans, rinsed and drained

1 large orange bell pepper, diced

1 pint cherry tomatoes

2 cups corn (canned is fine if fresh is out of season)

5 green onions, sliced

1 avocado, diced (or reserve ½ for dressing)

Dressing:

1 cup loose packed cilantro

½ avocado or Greek yogurt

2 Tbsp fresh lime juice

1 clove garlic

¼ cup olive oil

1 ½ tsp white wine vinegar

1/8 tsp salt

Mix and serve over Chopped Salad.

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Balsamic Vinaigrette

My cousin, David Hohnstein, is a trained chef. Watching him whisk up some of this dressing a few minutes before dinner is a joy!

½ cup balsamic vinegar (use the good stuff)

1 cup olive oil (ditto)

Salt, let’s call it 1 tsp

Basil, if dried, about ½ tsp

Oregano, if dried, about 1 tsp

Onion powder ½ tsp

A touch of thyme

Play around with the amounts, make it to your taste. I like to add 1-2 pressed garlic cloves.

Put into corked bottle. Doesn’t need to be refrigerated, due to it’ll disappear fast.

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Creamy Pesto Dressing

¾ cup olive oil

1 cup mayonnaise (the real stuff)

¾ cup buttermilk

2 Tbsp Romano cheese

2 Tbsp dried basil, crushed

½ tsp salt

1 clove garlic, minced

Dash of Tabasco sauce

In a large bowl, combine oil and mayonnaise and whisk to blend. Add the rest of the ingredients, whisk to blend well.  Place into a jar and refrigerate at least overnight. Makes 2 ½ cups. Good as a chicken marinade.

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Vinaigrette

This one is from Nora Ephron, a hoot of a writer.

Mix 2 Tbsp Grey Poupon mustard with 2 Tbsp red wine vinegar. Whisking constantly, slowly add 6 Tbsp olive oil, until vinaigrette is thick and creamy. It will be very strong in flavor. Nice.

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Jen Hogan’s Marinade

My niece shared this with me years ago. She loved to cook!

¾ cup vegetable oil

1/3-1/2 cup soy sauce

¼ cup lemon juice

2 Tbsp. Worcestershire sauce

1 tsp dry mustard

1 tsp salt

1 ¼ tsp parsley flakes

½ tsp pepper

1 clove garlic, minced

Blend for four minutes