365 recipes

 Quick & easy salad for fall flavor   Layer in serving dish: about 8 oz. baby greens/lettuce/arugula 3/4 c walnut pieces, or pecan... 1 large granny smith apple sliced thin 1/3 c golden raisins, dried cranberries or other small dried fruit pieces 3 -4 oz chevre, feta or other easily crumbled cheese Dressing: 3 T olive oil 2 T lingonberry/red wine vinegar 1 T pure maple syrup 1 small shallot, or 1/8 c red onion minced 1/2-3/4 t salt 1/4 t cinnamon Pour dressing on just before serving.

  Cooked chicken, chopped,  about 1/2 lb Mayonnaise  – - a big spoonful Greek yogurt -  a big spoonful Dijon Mustard  – a TB Dried cranberries  – a handful Celery seeds  – 2 tsp Green Onion  – chopped green & white parts Sliced Almonds  – Toasted or raw, slivered works too Parsley –  a few TB fresh or 1 TB dried Tarragon  – a tsp  Lemon Juice  – a tsp Salt and Pepper  – to taste Needed something cool but filling after a good swim workout.  Mixed it up and put it back in the fridge to chill. Served it on a bed of baby spinach with a few croutons on top

 This was perfect for the beautiful sunny Spring day that still had that cold snap in the air. Saute 1/2 c chopped onion, leek, green onion or pearl onions, etc. in  2 T olive oil & 2T unsalted butter until they glisten Add 3 c vegetable stock,  2 cloves of garlic, minced and bring to a boil. After about 5 minutes (for a bit of reduction) add 1 lb new red baby potatoes, cut in half (or quarters if large) Boil potatoes about 10 minutes then add 2 carrots, cut bite size 3-4 small zucchini, bite size 3-4 small crook neck, bite size Cook for a couple minutes until they start to soften. Then add 1 c green peas and 1 c edamame or fava beans Cook for a few minutes, but keep the peas bright! Just before removing from the heat add 1 t tarragon and 1 t parsley (1 T of each if fresh)  Add salt and pepper to taste. We served it with sweet buns. You can easily add ham, pancetta or chicken if you want but it was surprisingly filling as is.