Kristen's Recipes

2 C. fresh or frozen green peas
1/3 C. light sour cream
1/3 C. non-fat plain yogurt
3/4 C. chopped scallions
1/4 tsp. seasoned salt

If using fresh peas, steam them until tender, but still firm. Remove from the heat and place the steamer basket under cold water to stop the cooking and preserve the color. If using frozen peas, which have already been slightly cooked, it is only necessary to thaw them. Combine the sour cream, yogurt, scallions, and salt and mix well. Add the peas and gently fold them in until completely combined. Cover tightly and refrigerate until cold before serving.

Yield: 6 servings
Serving Size: Heaping 1/3 Cup

Calories: 52
Fat: 1g
Fiber: 3.8g

1 T. Olive Oil
2 Cloves Garlic, Crushed
1 Small Red Onion, chopped
6 Bell Peppers (orange, red, green), cut into 1/2” strips
6 Roma Tomatoes, chopped
Salt and Pepper

Heat oil in skillet over medium-high heat. Cook garlic and onion until onion is tender. Reduce heat to medium-low and stir in bell peppers. Cover and cook 5 minutes. Stir in tomatoes, salt, and pepper. Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender. Serve warm, or refrigerate 2+ hours until chilled.

Dressing:

1 T. Rice Vinegar
1/4 tsp. Dijon Mustard
1/4 tsp. Sugar
Dash each Salt and Pepper
1/2 tsp. Olive Oil

Salad:
2 C. Fresh Spinach Leaves, washed
1 small Orange, sectioned
2 T. Finely Sliced Red Onion
2 Walnut Halves, coarsely chopped

Mix all dressing ingredients. Arrange salad ingredients in serving bowl. Pour dressing over salad and toss.

1 each: red, yellow, green Bell Pepper, cut into strips
1 Sliced Cucumber
1 T. Olive Oil
2 T. Lemon Juice
2 T. Red Wine vinegar
1/4 tsp. Oregano

Mix all ingredients. Cover and allow to marinate 24 hours. Top with crumbled feta cheese if desired.

5 large, vine-ripened tomatoes, cut into wedges
12 oven roasted shallots (Roast the shallots until they are very soft and caramelized)
2 T. sherry vinegar
3 cloves garlic, chopped
3 T. extra-virgin olive oil
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1 tsp. cracked black pepper
Salt to taste

Place tomato wedges in a bowl. Coarsely chop the roasted shallots and toss with the tomatoes. Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add thyme, oregano, and black pepper and mix well. Season with salt to taste. Pour over tomato and shallot mixture and allow to sit for 20 to 30 minutes before serving. This dish is best served at room temperature.

Steam, rinse, and drain 2 pounds spinach; you should have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium heat, heat a little vegetable stock; add 2 cloves garlic, crushed; cook 30 seconds until fragrant. Add spinach and 1/8 tsp. each crushed hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing spinach gently until wilted and tender but still bright green. Remove from heat; season with salt and freshly ground black pepper, to taste. Makes 4 servings.

1 small eggplant
1 onion
2 cloves garlic, unpeeled
1 T. extra-virgin olive oil
2 tsp. balsamic vinegar
1 T. freshly squeezed lemon juice
1 T. grated Parmesan
Salt and coarsely ground black pepper
1/4 cup loosely packed cilantro, roughly chopped

Preheat oven to 400 degrees F. Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle. Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

1/2 sm. head Green Cabbage
3 Scallions, chopped
2 T. dark Sesame Oil
2 T. Rice Wine Vinegar
2 T. Sesame Seeds

Comine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.

Yield: 4 servings
Calories: 103
Fat: 9g
Fiber: 2g

1/2 C. each yellow, red, and green pepper, julienned and blanched
2 T. Rice Vinegar
1 tsp. Each Toasted Sesame Seed, Dijon Mustard, and Honey
1/2 tsp. Reduced Sodium Soy Sauce

In medium bowl combine bell peppers and set aside. Using a wire whisk, in a small bowl combine remaining ingredients and beat until combined. Pour over bell peppers and toss to coat. Cover and refrigerate until flavors blend, at least 30 minutes.

2 cucumbers – peeled
6 radishes – julienned
1 scallion – thinly sliced
red pepper flakes
4 tsp. rice wine vinegar
1 tsp. sugar
salt
2 tsp. peanuts – chopped (about 6 peanuts, or 1/5 oz.)

Quarter cucumbers lengthwise; run a knife under seeds to remove. Slice cucumbers at an angle into 1/2-inch-thick pieces. Toss with radishes, scallion, red-pepper flakes, vinegar, sugar, and salt. Chill until ready to serve. Divide among four salad plates and garnish each salad with chopped nuts.

Yield: 4 servings
Calories: 32
Fat: 1g
Fiber: .9g

1 cup diced tomato
1/2 cup diced peeled English cucumber
2 T. chopped green onions
2 T. chopped fresh cilantro
2 tsp. minced seeded jalapeño pepper
2 tsp. fresh lemon juice
2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper

Combine all ingredients in a medium bowl; toss gently. Let stand for up to 2 hours. 1 C. 34 calories

1/2 C. White Wine Vinegar
1 C. Water
1 Clove Garlic, sliced thin
1/2 tsp. Paprika
1/4 tsp. Pepper
2 medium Carrots, peeled and cut into matchstick strips
1 stalk Celery, cut into matchstick strips
1 sm. Red Bell Pepper, cut into matchstick strips
1 medium zucchini, cut into matchstick strips
Optional: 1 T. Capers,

In medium bowl mix first five ingredients until blended. Add the vegetables and capers and toss well. Cover and refrigerate overnight.

1 Cucumber, thinly sliced and unpeeled
1/2 C. Sliced Onion
1/3 C. Seasoned Gourmet Rice Vinegar
1/4 tsp. Pepper

Mix all ingredients. Serve immediately or let stand in refrigerator for 2-3 hours. Serve with slotted spoon or drain before serving.

4 medium carrots
1 T. fresh lime juice
1/8 tsp. finely grated fresh lime zest
2 T. finely chopped fresh cilantro leaves
1 tsp. vegetable oil
Garnish: fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and pepper to taste. Serve salad garnished with cilantro.

2 medium heads romaine lettuce
2 1/2 ounce slices French bread
2 garlic cloves, minced
2 T. grated Parmesan cheese
4 T. extra-virgin olive oil
4 T. water
4 T. fresh lemon juice
1 tsp. mustard

Cut stems from base of lettuce. Separate leaves, wash, wrap in towel, and chill in refrigerator. Cut bread into cubes, spread in a baking dish, sprinkle with garlic, and toast 5 minutes, until golden. Arrange lettuce leaves in a salad bowl. Sprinkle with croutons and Parmesan cheese. Combine olive oil, water, lemon juice, and mustard. Pour over lettuce and toss to coat. Season with pepper. 107 calories, 8 servings