Kristen's Recipes

3 cups mayonnaise
3 tablespoons tarragon vinegar (or white wine vinegar + 1 T. fresh chopped Tarragon)
1 tablespoon parsley, chopped
2 teaspoons chives, chopped
1 anchovy filet
½ fresh ground black pepper
Salt to taste

Add all ingredients in a food processor. Mix until smooth. Toss with your favorite salad.

12 ounces Salad Greens (spring Mix)

2 whole Apples, Cored and Sliced Very Thin

1/2 cup Pecan Halves

1/4 cup Dried Cherries

6 ounces, weight Blue Cheese, cut into Chunks

1 Tablespoon (heaping) Dijon Mustard

1 Tablespoon Maple Syrup (more To Taste)

1 teaspoon Apple Cider Vinegar (more To Taste)

1/4 cup Olive Oil

Salt And Pepper, to taste

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

4 T. walnut oil
2 T. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
16 ounces radicchio, washed and sliced
1 (4-ounce) package mâche
1 (4-ounce) package chèvre, crumbled
1/2 cup chopped walnuts

In a small bowl whisk together the walnut oil, balsamic vinegar, salt, and pepper until well combined; set aside. In a large bowl toss together the radicchio and mâche. Divide greens evenly among serving plates, and sprinkle each serving evenly with chèvre and walnuts. Drizzle each with dressing. Serve immediately.

1/2 cup broken pecans

1 tablespoon honey

1/2 teaspoon coarse salt

Freshly ground black pepper

 

3 tablespoons honey

3 tablespoons red wine vinegar

1/2 teaspoon coarse salt

 

1 large or 2 small ripe Bartlett, Anjou, or Bosc pears, quartered, cored, and sliced 1/4 inch thick

4 cups torn mixed salad greens

2 slices bacon, crisp cooked and crumbled

4 ounces (about 1 cup) Stilton, cut into small cubes or crumbled

 

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with the salt and a grinding of black pepper. Set aside to cool. To make the dressing, whisk the honey, vinegar, and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens.

1 15oz can Chickpeas

1 cup halved Cherry Tomatoes

1/2 large Cucumber, diced

1/2 Poblano Pepper, diced

8 black olives, finely diced

1 Scallion, chopped

2 T. Olive Oil

2 T. Lemon Juice

1 tsp. Lemon Zest

1 tsp. Marjoram, minced

1 tsp. Pepper

I don’t know why the picture is sideways, sorry!  I used marjoram because that is what I had growing on my porch; could be any herb you like, really.  Simply toss all ingredients together.  Tastes better after sitting and mingling a while.

 

1 medium red onion, peeled and cut into 8 wedges

1/4 C. plus 1 tsp. olive oil, divided

1/4 C. fresh lime juice

1 T. Dijon mustard

3 T. balsamic vinegar

Salt and pepper to taste

 

For the salad:

1 red apple, cut in matchstick-size pieces

1 tsp. fresh lime juice

4 C. watercress, washed, trimmed and dried

1 1/2 C. dried cranberries or blueberries

1/3 C. chopped toasted walnuts

 

Preheat oven to 400 degrees. Place onion, cut side down, on a baking sheet. Drizzle with 1 tsp. olive oil. Bake for 15 minutes. Turn onion over and bake for another 15 minutes, or until brown and caramelized. Set aside to cool. In a food processor, combine onion, lime juice, mustard and vinegar. Process until smooth and thick (add 1 T. water if mixture is too thick to process). Add the remaining 1/4 C. olive oil in a thin stream. Season with salt and pepper. Set aside. In a large bowl, toss apple and lime juice. Add watercress, cranberries and nuts. Add just enough dressing to coat greens. Toss well to combine.

 

Yield:

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3 C. shredded red cabbage

2 carrots, peeled and julienned

1 (2 1/2-inch) piece daikon radish, peeled and julienned

10 green onions (white and green parts), julienned

1 C. Peanut-Sesame Dressing (recipe follows)

4 C. 1/2-inch cubes chilled ginger tofu (recipe follows)

2 T. toasted sesame seeds

 

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

 

Peanut-Sesame Dressing

 

2/3 C. creamy peanut butter

1/3 C. brown rice vinegar

1/4 C. maple syrup

3 T. water

2 T. tamari

1 T. minced peeled fresh ginger

2 cloves garlic

1 1/2 tsp. toasted sesame oil

1/4 tsp. crushed red pepper flakes

1 C. lightly packed fresh cilantro leaves

 

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. The dressing will keep for 2 days, covered and refrigerated.

 

Gingered Tofu

 

2 (12-oz.) containers water-packed extra-flrm tofu

2/3 C. tamari

1/4 C. brown rice vinegar

1/4 C. toasted sesame oil

1 T. minced garlic

I T. minced peeled fresh ginger

I T. canola oil

 

Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour. Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day. Preheat the oven to 400’F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

 

 

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1/2 C. thin cucumber slices

5 C. torn fresh spinach

1 T. chopped fresh mint

1 C. (4 oz.) Healthy Choice Fat Free Mozzarella Shreds

Citrus Honey Dressing

2 T. orange juice

1 T. water

2 tsp. cider vinegar

2 tsp. honey

1 T. vegetable oil

dash pepper

 

Combine dressing ingredients; mix well.  Marinate oranges and cucumbers in dressing at least 30 minutes.  Mix spinach, mint and cheese in a separate container; chill.  Toss marinated oranges and cucumbers with spinach-cheese mixture just before serving.

 

Yield:

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