Svetlana’s Recipes

Ingredients:

-6 cups peeled, seeded, and diced papaya
-1/2 cup chopped fresh mint leaves
-3 tablespoons olive oil
-3 tablespoons lime juice
-1 tablespoon honey
-1 cup crumbled feta cheese
-1/2 red onion, thinly sliced
-salt
-pepper

1. Place the papaya and mint leaves in a medium bowl.
2. Whisk the olive oil, lime juice, honey, and some salt and pepper together in a small bowl.
3. Drizzle the dressing over the papaya and toss to coat.
4. Divide the salad among the 4 plates; sprinkle with the feta, red onion, and more pepper; and serve.

Ingredients:

Vinaigrette:
-2 tablespoons fresh lemon juice
-1/4 cup extra-virgin olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 cup garbanzo beans
-2 medium zucchini, diced into 1/4-inch pieces
-1/2 cup frozen corn, thawed
-1/2 small red onion, thinly sliced, rinsed
-5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
-1-ounce Parmesan, crumbled into 1/4-inch pieces

1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
3. Pour the vinaigrette over the salad and toss well.
4. Garnish with the crumbled Parmesan cheese and serve.

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

-1 bunch kale leaves, very finely chopped
-2 tomatoes, finely chopped
-1/4 cup extra virgin olive oil
-1/4 cup freshly squeezed lemon juice
-2 teaspoons chili powder
-1/2 teaspoon sea salt

1. Place the kale leaves and tomatoes in a serving bowl.
2. In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
3. Pour over kale and tomatoes and toss to combine well.

Ingredients:

-6 cups torn romaine lettuce
-1 can (15 oz) black beans, rinsed, drained
-1 cup frozen corn, thawed, drained
-1 1/2 cups chopped cooked chicken
-1/2 cup Chunky Salsa
-1 cup Kraft Three Cheese Crumbles
-1/2 cup Ranch Dressing
-1 oz tortilla chips

1. Place lettuce in bottom of glass serving bowl
2. Layer evenly with beans, corn, chicken, salsa and cheese
3. Drizzle with dressing; top with chips

Ingredients:

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

Ingredients:

-1/2 cup Kraft Italian Dressing, divided
-2 packages (3 oz each) ramen noodle soup mix
-2 packages (12 oz each) broccoli slaw
-4 green onions, sliced
-1/2 cup roasted sunflower kernels
-1/2 cup sliced almonds, toasted

1. Mix dressing with seasoning packet from 1 of the soup mix packages
2. Break apart noodles; place in large bowl
3. Add slaw, onions, sunflower kernels and almonds; mix lightly
4. Add dressing mixture; toss to coat
5. Serve immediately

Ingredients:

-8 medium beets, trimmed and scrubbed
-2 tablespoons olive oil
-6 cloves garlic, minced
-6 cups salad greens
-3 tablespoons prepared balsamic vinaigrette

1. Preheat oven to 400 degrees F
2. Toss together beets, olive oil, and garlic in a baking dish
3. Bake 40 minutes, or until beets are tender; cool
4. Scrape skin from beets with paring knife
5. Slice into rounds
6. Toss greens with vinaigrette
7. Divide among plates, top with beets, and serve

Ingredients:

-1 English cucumber, peeled, cored, and thinly sliced diagonally
-2 teaspoons rice vinegar (not seasoned)
-2 teaspoons olive oil
-1/2 teaspoons salt
-1/4 teaspoon pepper
-2 ounces frisee, trimmed
-1 bunch watercress, trimmed and stems discarded
-2 ounces baby spinach
-6 radishes, sliced, then thinly cut

1. Toss the cucumber with vinegar, oil, salt, and pepper in a large bowl
2. Let stand for 10 minutes
3. Add the frisee, watercress, spinach, and radishes and toss well

Ingredients:

-2 Granny Smith apples, quartered lengthwise, cored, and thinly sliced crosswise
-1 small Vidalia onion, quartered lengthwise, thinly sliced crosswise
-1 piece fresh ginger, peeled and cut into small pieces
-1/2 cup fresh coconut, finely grated and peeled
-3 tablespoons fresh lemon juice
-3 tablespoons fresh basil, shredded
-salt
-pepper
-lemon verbena oil (recipe follows)

1. Toss the apples with the onion, ginger, coconut, lemon juice, and basil
2. Season with salt and pepper
3. Add 3 tablespoons of lemon verbena oil
4. Toss and serve

Lemon Verbena Oil
-1 cup lemon verbena leaves or 2 stalks fresh lemon grass, crushed
-1/2 cup grapeseed oil
-salt

1. Combine the lemon verbena with the oil and blend for 2 minutes in a blender
2. Pour the oil into a jar and let stand for one hour and then, through a cloth, strain, pressing on the solids to extract as much oil as possible
3. Season with salt

Ingredients:

-1 pound shrimp, large, shelled, and deveined
-8 ounces sugar snap peas
-5 1/2 tablespoons olive oil
-salt
-pepper
-1/4 cup fresh mint, packed and chopped
-2 tablespoons warm water
-1 (15 oz) can cannellini beans, drained and rinsed
-1 tablespoon fresh lemon juice
-1 bunch watercress, stems discarded

1. Toss shrimp with 1 tablespoon of olive oil and season with salt and pepper
2. Broil shrimp for 3 minutes, turning once, until opaque throughout
3. Blanch sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute
4. Drain and plunge into a water bath and then let the sugar snaps dry
5. In a food processor, pulse the mint with warm water
6. Add 4 tablespoons of olive oil and puree until smooth
7. In a medium bowl, toss the beans and sugar snap peas with the mint oil and shrimp and season with salt and pepper
8. In a large bowl, whisk together the lemon juice and the remaining 1/2 tablespoon of olive oil
9. Add the watercress and season with salt and pepper gently
10. Mound watercress on large plates with 2 ounces of sugar snap peas and spoon shrimp on top

Ingredients:

-1 grapefruit
-2 tablespoons olive oil
-salt
-pepper
-2 large avocados
-2 heads baby romaine
-3 tablespoons cilantro leaves
-pink peppercorns, crushed

1. Hold the grapefruit over a bowl to catch the juices, and peel it thickly, removing all white pith
2. Cut the grapefruit between the membrane into sections
3. Whisk the juice with the olive oil, sea salt, and pepper to make the dressing
4. Cut each avocado in half, remove the pit, and peel off the skin
5. Cut the flesh into long, thin slices and toss in the dressing along with the grapefruit sections
6. Separate the lettuce leaves, wash and pat dry, then tear into bite-sized pieces
7. Toss the avocado and grapefruit with the leaves and half the cilantro, then drain off any excess dressing
8. Serve in cocktail glasses
9. Scatter the crushed pink peppercorns and the remaining cilantro on top

Ingredients:

-4 ripe papayas, divided
-2 avocados, diced
-1/3 cup unsalted cashews chopped
-1/2 cup coarsely chopped cilantro or fresh mint
-4 tablespoons fresh lime juice
-1 medium shallot, finely chopped
-1 cup packed arugula, coarsely chopped

1. Halve 2 papayas and scoop out seeds
2. Set halves aside’
3. Peel remaining 2 papayas, halve and scoop out seeds
4. Cut peeled papaya halves into dices, and place in medium bowl
5. Add avocados, cashews, cilantro, lime juice, and shallot to diced papayas in bowl, and toss to combine
6. Season with salt and pepper
7. Fold in arugula
8. Fill papaya halves with salad, and serve immediately

Ingredients:

-1/2 cup pine nuts
-1 large head radicchio, quartered and thinly shredded
-6 red radishes, finely sliced
-1 fennel bulb, trimmed, halved, and finely sliced
-1 large cucumber, sliced

Lemon-Mint Dressing:
-1/2 cup fresh mint leaves
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-2 tablespoons maple syrup
-1 1/2 tablespoons Dijon mustard

1. Toast pine nuts in skillet over medium heat 5 minutes
2. Transfer to plate to cool
3. Combine radicchio, radishes, fennel and cucumber in large bowl
4. Puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth
5. Season with salt and pepper
6. Add dressing to salad; toss to coat, and garnish with toasted pine nuts

Ingredients:

-3 cups chicken broth
-1 cup orzo
-1/4 cup red wine vinegar
-salt
-pepper
-2 (6 ounces each) cans tuna, drained
-15.5 oz can chickpeas, drained
-1 cup grape tomatoes, cut in half
-1 yellow or red bell pepper, chopped
-1/2 red onion, chopped
-1/2 cup chopped fresh basil
-1/2 cup crumbled feta cheese

1. In a sauce pan, bring the broth to a boil
2. Stir in the orzo and cook until al dente
3. Drain and cool slightly
4. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside
5. Add the orzo to the dressing and toss to mix
6. Add the chickpeas, tomatoes, bell pepper, onion and basil to the orzo
7. Break up the tuna with a fork and add to the salad with the feta cheese

Ingredients:

-1/4 cup thinly sliced red onion
-3 tablespoons red wine vinegar
-salt to taste
-6 ounces red and yellow cherry tomatoes, halved
-1/3 cup pitted black and green olives, chopped
-2 tablespoons chopped fresh basil
-4 teaspoons olive oil
-black pepper to taste
-1 1/2 cups bite-size mozzarella, quartered

1. On a large plate, toss the onion with the vinegar and a pinch of salt
2. Spread in a single layer and let sit for 20 minutes to pickle
3. In a bowl, combine the tomatoes, olives, 1 tablespoons basil and 2 teaspoons olive oil; season lightly with salt and pepper
4. In a separate bowl, combine the mozzarella, remaining 1 tablespoon basil, remaining 2 teaspoons olive oil and a pinch of salt
5. Fill 4 martini glasses (or any other tall glasses) with the tomato salad, mozzarella and onions
6. Serve immediately

Ingredients:

-6 Granny Smith apples, peeled and grated
-1/4 cup plus 2 tablespoons lime juice, divided
-1 cup green onions, chopped
-2 cloves garlic, minced
-2 teaspoons soy sauce
-1 teaspoon chili paste
-1 cup cherry tomatoes, halved
-5 oz watercress or arugula

1. Toss grated apples with 2 tablespoons lime juice in a large bowl to keep from browning
2. Stir in green onions
3. Whisk together remaining lime juice, garlic, soy sauce, and chili paste in small bowl
4. Add to grated apples, and toss to combine
5. Stir in cherry tomatoes, and serve over watercress

Ingredients:

-4 trimmed beets (about 1 pound), scrubbed
-1 Asian pear
-1 tablespoon apple jelly
-2 teaspoons fresh lemon juice
-1/2 teaspoon Dijon mustard
-1/4 pound mixed baby greens
-chopped fresh chives

1. In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender
2. Drain beets and cool
3. Peel beets and cut into 3/4-inch wedges
4. Peel and core pear and cut into 1/2-inch wedges
5. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted
6. In a bowl combine beets and pear with warm dressing, tossing to coat
7. Divide greens among 4 salad plates and spoon beet mixture over them
8. Sprinkle salads with chives

Ingredients:

-1 head leaf lettuce, torn into bite-size pieces
-2 pears - peeled, cored and chopped
-3 ounces Roquefort cheese, crumbled
-1 avocado - peeled, pitted, and diced
-1/4 cup sugar
-1/2 cup pecans
-1/3 cup extra-virgin olive oil
-3 tablespoons red wine vinegar
-1 1/2 teaspoons sugar
-1 1/2 teaspoons prepared mustard
-1 clove garlic, chopped
-1/2 teaspoon salt
-fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.
2. Continue stirring gently until sugar has melted and caramelized the pecans.
3. Carefully transfer nuts onto waxed paper.
4. Allow to cool, and break into pieces.
5. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
6. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions.
7. Pour dressing over salad, sprinkle with pecans, and serve.

Ingredients:

-4 bartlett pears
-2 teaspoons lemon juice
-2 ripe avocados
-10 ounces watercress
-2 ounces arugula
-4 teaspoons finely chopped walnuts
-4 ounces Roquefort cheese
-3 teaspoons balsamic vinegar
-3 tablespoons extra-virgin olive oil
-3 tablespoons walnut oil
-1 teaspoon Dijon mustard
-1/2 teaspoon light brown sugar
-1 tablespoon fresh parsley, chopped finely
-salt and pepper

1. Halve and core the pears.
2. Slice them thinly and brush with lemon juice to stop discoloration.
3. Cut the avocados in half, remove the pits and peel them.
4. Carefully cut each half into slices.
5. Also brush with lemon juice to prevent discoloration.
6. Place watercress and arugala on plates to be served and arrange pears and avocados on top.
7. Sprinkle chopped nuts on top.
8. For the dressing combine all dressing ingredients in a jar and shake.
9. Spoon dressing on top and crumble the cheese on top of it all.
10. Serve immediately.

Ingredients:

-8 tomatoes
-5 avocados
-1 bunch Coriander; washed and leaves removed
-1 lemon; juice of
-Salt and pepper to taste
-1 small hot chili, seeds removed
-½ cup extra virgin olive oil;

1. Slice tomatoes and set aside
2. Cut avocados in half and remove pits
3. Cut each half in slices, without cutting through the skin
4. Remove flesh with a large metal spoon
5. Arrange alternating layers or rows of tomatoes and avocados on serving platter and drizzle with dressing

To make the dressing:
1. Place all ingredients except the oil in a food processor and process until pureed
2. Add oil slowly until the mixture is the consistency of a thick sauce
3. Adjust flavor with salt, pepper and chili seeds

Ingredients:

-2 large English cucumbers, halved lengthwise and sliced
-1/3 cup red wine vinegar
-1 tablespoon white sugar
-1 teaspoon salt
-3 large tomatoes, seeded and coarsely chopped
-2/3 cup coarsely chopped red onion
-1/2 cup chopped fresh mint leaves
-3 tablespoons olive oil
-salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt
2. Let stand at room temperature for an hour, stirring occasionally.
3. Add tomatoes, onion, mint and oil to cucumbers and toss to blend
4. Season to taste with salt and pepper

Ingredients:

-1 cup walnut halves, toasted
-4 cups torn salad greens
-1/2 cup vinaigrette
-2 pears, peeled,cored & sliced
-1/4 lb gorgonzola

Vinaigrette:
-1/4 cup balsamic vinegar
-1/2 teaspoon salt
-1 teaspoon Dijon mustard
-3/4 cup virgin olive oil
-2 teaspoons shallots, finely minced
-ground black pepper

1. Mix vinegar, salt, mustard in a blender
2. Very slowly pour in the olive oil while blender is on
3. Process for few minutes until well blended
4. Taste and adjust seasoning
5. Add shallots and pepper
6. Store in the refrigerator until use
7. Toss greens with most of the vinaigrette
8. Divide among 4 plates
9. Decorate with pear slices and crumbled cheese
10. Coarsely chop the walnuts and put on top of salad
11. Drizzle the last of the vinaigrette over top

Ingredients:

-3 cups thinly sliced Nappa cabbage
-1/2 cup julienne-cut yellow squash
-1/2 cup julienne-cut zucchini
-1/2 cup julienne-cup red bell pepper
-1/2 cup julienne-cut yellow bell pepper
-1/2 cup julienne-cut seeded peeled cucumber
-1/2 cup shredded carrot
-1/2 cup chopped fresh cilantro
-1/4 cup thinly sliced green onions
-1/4 cup grated radishes
-1 minced seeded jalapeno pepper

Dressing:
-3 tablespoons fresh lime juice
-1 tablespoon fish sauce
-1 tablespoon water
-1 1/2 teaspoons sugar
-1/2 teaspoons chile paste with garlic

1. To prepare slaw, combine first 11 ingredients in a large bowl
2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves
3. Drizzle over slaw; toss well to coat
4. Serve immediately

Ingredients:

-1 large head leaf lettuce, rinsed, dried and torn into bite-size pieces
-1 cup cubed Swiss cheese
-1 cup crumbled feta cheese
-1 cup shredded Parmesan cheese
-1 cup toasted pecan pieces
-1/2 cup extra-virgin olive oil
-1/2 cup white balsamic vinegar
-1 tablespoon Italian seasoning
-1 tablespoon freshly ground black pepper

1. Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl
2. In a small bowl, whisk together oil, vinegar, Italian seasoning, and pepper
3. Add dressing to salad and toss well

Ingredients:

Halibut:
-1 (6-ounce) halibut steak
-2 teaspoons extra-virgin olive oil
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 head frisee, chopped
-1 cup arugula, chopped
-10 cherry tomatoes, halved
-1 (15-ounce) can garbanzo beans
-1 fennel bulb, stalk removed, halved, and thinly sliced
-1/4 cup extra-virgin olive oil
-2 lemons, juiced
-2 teaspoons honey
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper

1. For the halibut: Place a grill pan over medium-high heat
2. Brush the halibut with olive oil and season both sides with salt and pepper
3. Grill until cooked through, about 4 minutes per side
4. Let the fish rest for a few minutes then cut into 1-inch cubes

1. For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel
2. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper
3. Drizzle the olive oil mixture over the salad and toss to combine
4. Top with halibut and serve

Ingredients:

-1 large papaya, seeded and diced
-1/2 cup chopped fresh mint leaves
-3 tablespoons extra-virgin olive oil
-5 tablespoons lime juice
-1 tablespoon honey
-Salt and freshly ground black pepper
-1 1/2 cup crumbled feta cheese

1. Place the papaya and mint leaves in a medium bowl
2. In a separate bowl, whisk together the olive oil, lime juice and honey
3. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat
4. Divide the salad among 4 plates, sprinkle with the feta, and serve

Ingredients:

-1 pound fresh mozzarella cheese, sliced 1/4-inch thick
-3 large ripe tomatoes, sliced 1/4-inch thick
-1 cup fresh basil leaves
-Coarse salt and freshly ground pepper
-1/4 cup extra-virgin olive oil

1. In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter with sliced tomatoes, overlapping for effect
2. Tear fresh basil leaves and sprinkle liberally over the slices
3. Add salt and freshly ground pepper to taste
4. Just before serving, drizzle on some excellent extra-virgin olive oil

Ingredients:

-2 tablespoons red wine vinegar
-1 tablespoon extra virgin olive oil
-2 tablespoons fresh Italian parsley (minced)
-1/2 teaspoon dried oregano
-1/8 teaspoon salt
-1/8 tsp ground black pepper
-1 teaspoon honey
-1 large cucumber (peeled, seeded and diced)
-1 medium green pepper (seeded and julienned)
-4 cups romaine lettuce (chopped)
-12 black olives
-2 plum tomatoes (quartered)
-2 ounces feta cheese (crumbled)

1. Whisk together vinegar, oil, parsley, oregano, salt, pepper and honey in a medium sized mixing bowl
2. Place the bowl in the refrigerator to chill while preparing the vegetables
3. When the dressing is chilled, whisk and add the cucumber and bell pepper and toss; Return to the refrigerator
4. Mix all ingredients together
5. Pour the remaining dressing over the salads dividing equally
6. Crumble the feta cheese over the top and serve

Ingredients:

-1 tablespoon lime juice
-2 teaspoons grated lime peel
-3 cloves garlic, minced
-1 lb. fresh large shrimp, shelled and deveined
-3/4 cup Chicken Broth
-1 medium orange pepper, cut into 2″ long strips (about 1 1/2 cups)
-1 small onion, sliced (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-4 cups torn romaine lettuce OR iceberg lettuce
-2 large tomatoes, thickly sliced

1. Mix the lime juice, lime peel and garlic in a nonmetallic shallow baking dish or gallon size resealable plastic bag
2. Add the shrimp and toss to coat with the marinade
3. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it’s marinating
4. Heat the broth in a 2-quart saucepan over high heat to a boil
5. Add the pepper and onion and cook until the vegetables are tender-crisp
6. Reduce the heat to medium
7. Add the shrimp and marinade
8. Cook until the shrimp turn pink
9. Stir in the cilantro
10. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates and serve

Ingredients:

-1 cup English cucumber, diced
-1 cup mango, diced
-1 cup jicama, peeled, diced
-1/4 cup red onion, minced
-1/4 teaspoon chili powder
-Juice of 1 lime
-salt and sugar to taste
-Cilantro leaves

1. Combine all ingredients in a mixing bowl; let stand at least 5 minutes

Ingredients:

-3 ribs celery, sliced
-1 cup chopped roasted red or yellow peppers
-1 large seedless cucumber, peeled and chopped
-1/2 cup chopped pitted ripe olives
-1/2 cup prepared balsamic vinaigrette salad dressing
-1 package (12 oz.) hearts of romaine, rinsed and chopped
-1 box (6 oz.) Croutons, any variety
-Freshly ground black pepper
-Parmesan cheese shavings

1. Mix celery, peppers, cucumber, olives and dressing in large serving bowl
2. Cover and refrigerate until serving time
3. Toss chopped lettuce, croutons and dressing mixture just before serving
4. Sprinkle with black pepper and Parmesan cheese

Ingredients:

-1 package (3 ounces) ramen noodles
-1 cup chopped walnuts
-1/4 cup butter
-1/4 cup olive oil
-1/4 cup sugar
-2 tablespoons red wine vinegar
-1/2 teaspoon soy sauce
-8 cups torn romaine
-1/2 cup chopped green onions
-2 cups fresh strawberries, sliced

1. Discard seasoning packet from ramen noodles
2. Break noodles into small pieces
3. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool
4. For dressing, in a jar with a lid, combine the oil, sugar, vinegar and soy sauce; shake well
5. Just before serving, combine the romaine, onions, strawberries and noodle mixture in a large bowl
6. Drizzle with dressing and toss gently

Ingredients:

-2/3 cup lime juice
-1/2 cup honey
-1/2 teaspoon minced fresh gingerroot
-4 salmon fillets, skin removed
-1/4 teaspoon salt
-1 package (5 oz) mix salad greens
-1 cup sliced peeled mango

1. In a small bowl, combine lime juice, honey and ginger; set aside 1/2 cup for serving
2. Place fillets on a broiler pan coated with nonstick cooking spray
3. Spoon 1/2 cup lime juice mixture over salmon
4. Broil 4-6 minutes on each side until fish flakes easily with a fork
5. Sprinkle with salt
6. Divide salad greens among four plates; top with salmon and mango
7. Drizzle with reserved lime juice mixture

Ingredients:

-1 cup cucumber, diced
-1 cup tomatoes, chopped
-1/2 cup canned chickpeas, drained, rinsed
-1/4 cup kalamata olives, pitted, sliced
-1/4 cup scallions, sliced
-1/4 cup coarsely chopped parsley
-juice of 1 lemon
-1 clove garlic, minced
-1 teaspoon sugar
-Salt and pepper to taste
-3 tablespoons extra-virgin olive oil
-3 tablespoons chopped fresh mint

1. Combine the cucumbers, tomatoes, chickpeas, olives, scallions, and parsley in a large bowl
2. Whisk together lemon juice, garlic, sugar, salt, and pepper for the vinaigrette in a bowl
3. Drizzle olive oil into lemon juice mixture in a steady stream
4. Stir in mint and adjust seasonings to taste
5. Toss salad with vinaigrette just before serving
6. Serve at room temperature

Ingredients:

-1 cup uncooked basmati rice
-2 cups cubed skinless, boneless chicken breast
-1 cup cubed fresh pineapple
-1 cup sliced peeled mango (Del Monte SunFresh)
-1/2 cup seedless red graped, halved
-1/4 cup sliced almonds, toasted
-2 tablespoons finely chopped fresh mint
-1 1/2 tablespoons fresh lemon juice
-1 1/2 tablespoons olive oil
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-4 romaine lettuce leaves

1. Cook rice according to package directions; cool
2. Combine rice and next 5 ingredients (through almonds)
3. Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a whisk
4. Drizzle mint mixture over rice mixture; toss well
5. Cover and chill
6. Place 1 lettuce leaf on each of four plates
7. Spoon 1 1/2 cups rice mixture onto each lettuce leaf

Ingredients:

Dressing:
-1/3 cup olive oil
-2 1/2 tablespoons red wine vinegar
-1/3 cup fresh parsley leaves
-1 tablespoon chopped shallot
-1/4 teaspoon salt
-1/4 teaspoon pepper

Salad:
-20 medium shrimp, peeled and deveined
-2 cups sliced asparagus
-1 yellow bell pepper, chopped
-1/2 English cucumber, chopped
-1/2 avocado, peeled and diced
-4 cups mixed salad greens

1. Fill a large pot with water, and bring to a boil
2. Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds; set aside
3. When water is boiling, add shrimp and asparagus pieces; cook 3-4 minutes or until shrimp is cooked through and asparagus is bright green
4. Drain in a colander, and run cold water over the shrimp and asparagus
5. When cool, toss the shrimp and asparagus with bell pepper, cucumber, and avocado in mixing bowl
6. Pour dressing over shrimp mixture, and toss to coat
7. Divide greens among 4 plates, and top each with 1/4 of the shrimp mixture
8. Serve immediately

Ingredients:

-2 1/2 tablespoons strawberry vinegar (recipe follows)
-3 tablespoons olive oil
-8 cups baby spinach
-1 1/2 cups strawberries, cut lengthwise into thick slices
-1/2 cup pecan halves, toasted and cooled
-1/4 teaspoon salt
-1/8 teaspoon pepper

1. Whisk together vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well
2. Put spinach, strawberries, and pecans in a large bowl and toss with vinaigrette to coat

Strawberry Vinegar:
-3 cups strawberries, trimmed
-2 tablespoons sugar
-2 cups white balsamic vinegar

1. Pulse berries with sugar in a food processor until finely chopped and very juicy
2. Transfer to a bowl and add vinegar
3. Let stand 1 hour
4. Strain vinegar through a sieve into bowl, discarding solids

Ingredients:

-6 ounces uncooked rice noodles
-2 cups cubed skinless, boneless chicken breast
-1/2 cup carrots
-1/2 cup chopped green bell pepper
-1/3 cup chopped green onions
-1/4 cup canned sliced water chestnuts, drained
-1/4 cup Thai sweet chili sauce
-2 tablespoons olive oil
-1 1/2 tablespoons rice wine vinegar
-1 1/2 tablespoons fresh lemon juice
-2 tablespoons soy sauce
-1/2 teaspoon grated peeled fresh ginger
-2 tablespoons chopped dry-roasted peanuts

1. Prepare noodles according to package directions
2. Drain and cool
3. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a bowl; toss well
4. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk
5. Drizzle chili sauce mixture over noodle mixture; toss gently to coat
6. Sprinkle with peanuts
7. Serve immediately

Ingredients:

-8 handfuls mixed salad greens
-2 medium oranges, separated into pieces
-1/2 cup toasted sliced almonds
-1/2 cup sliced red onion
-1/3 cup Citrus Parmesan Dressing (recipe follows)
-1 avocado, thinly sliced

1. Wash and dry salad greens well and place them in a large bowl
2. Add oranges, almonds and onion
3. Toss well with the Dressing
4. Add the avocado and toss gently
5. Serve right away

Citrus Parmesan Dressing:
-1/3 cup freshly grated Parmesan cheese
-juice of 2 oranges
-2 tablespoons chopped shallots
-2 tablespoons white wine vinegar
-1 cup olive oil
-2 pinches salt
-2 pinches pepper

1. In a bowl, combine chese, orange juice and shallots
2. Whisk in the white wine vinegar, then the olive oil; finish by seasoning with salt and pepper

Ingredients:

-1 large grapefruit
-1 tablespoon balsamic vinegar
-1 tablespoon dijon mustard
-1/2 teaspoon sugar
-1/2 teaspoon salt
-1/4 cup, olive oil
-1 pound mixed baby greens or mixed salad greens

1. With knife, cut peel from grapefruits
2. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane
3. Place grapefruit sections on plate
4. In large bowl, combine balsamic vinegar, dijon mustard, sugar, salt, and 2 tablespoons grapefruit juice
5. With wire whisk, slowly beat in olive oil until mixture thickens slightly
6. Add salad greens and grapefruit sections to dressing in bowl; toss to coat
7. Serve immediately

Ingredients:

-5 cups cauliflowerets
-4 tablespoons sliced green onions
-2 cups thinly sliced radishes
-7 tablespoons olive oil
-7 tablespoons fresh lemon juice
-3 tablespoons parsley, chopped
-3 tablespoons fresh dill, chopped
-black pepper to taste
-salt to taste

1. In a bowl, combine the cauliflower, radishes, onions, parsley, dill, salt and pepper
2. In a small bowl, combine the olive oil and lemon juice
3. Pour over vegetables; toss to coat
4. Cover and chill for at least 2 hours

Ingredients:

-8 ounces fresh spinach
-1/2 cup crumbled feta cheese
-1/4 small red onion, thinly sliced
-1/2 cup Craisins Dried Cranberries
-2 tablespoons toasted sliced almonds

Dressing:
-1/2 cup balsamic vinaigrette salad dressing
-2 tablespoons orange juice
-1 teaspoon orange zest

1. Wash and clean spinach
2. Tear into bite-size pieces and place in a serving bowl
3. Add half of the cheese and onion; toss
4. Combine dressing ingredients in a small bowl
5. Pour over salad and toss to coat
6. Sprinkle with remaining cheese
7. Top with dried cranberries and almonds
8. Serve immediately

Ingredients:

-1 lb medium cooked shrimp
-1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth
-2 fresh tomatoes
-4 medium cloves garlic, pressed
-3 tablespoons chopped fresh parsley
-small head of romaine lettuce, chopped
-2 oz crumpled goat cheese
-salt and fresh cracked black pepper to taste

Dressing
-3 tablespoons fresh lemon juice
-2 tablespoons extra virgin olive oil
-1 tablespoon Dijon mustard
-1 teaspoon honey
-salt and fresh cracked black pepper to taste

1. Make sure shrimp is completely thawed and patted dry with a paper towel
2. Cook asparagus in lightly salted boiling water for about 3 minutes
3. Drain and make sure asparagus is dried of excess water with paper towels
4. Cut tomatoes in half, remove seeds and cut out excess pulp
5. Cut into about ½ inch pieces
6. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper
7. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs
8. Allow shrimp salad to marinate for at least 15 minutes
9. Discard outer leaves of lettuce head, rinse, dry and chop
10. Serve shrimp mixture on bed of lettuce and top with crumpled goat cheese

Ingredients:

-4 carrots, shredded
-1 apple, peeled, cored and shredded
-1 tablespoon lemon juice
-2 tablespoons honey
-1/4 cup slivered almonds
-salt and pepper to taste

1. In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper
2. Toss and chill before serving

Ingredients:

-5 tomatoes, diced
-1 onion, chopped
-1 cucumber, sliced
-1 green bell pepper, chopped
-1/2 cup chopped fresh basil
-1/2 cup chopped parsley
-2 tablespoons crushed garlic
-salt and pepper to taste
-2 tablespoons white wine vinegar

1. In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar
2. Toss and add salt and pepper to taste
3. Chill before serving

Ingredients:

-1/2 lb fresh Mozzarella cheese, cut into slices
-4 large ripe tomatoes, cored and cut into thick slices
-10 whole basil leaves
-2 tablespoons olive oil
-1 tablespoon balsamic vinegar
-splash of lemon juice
-salt and pepper to taste
-1 tablespoon sliced fresh basil

1. Arrange mozzarella, tomatoes and basil on a serving plate
2. Whisk together oil, vinegar and lemon juice and drizzle over cheese and tomatoes
3. Season to taste with salt and pepper; garnish with sliced fresh basil

Ingredients:

-2 (16 oz each) cans Garbanzo beans, rinsed and drained
-1/2 cup roasted red peppers, cut into bite-size strips
-1/2 cup olive oil vinaigrette
-2 green onions, sliced
-1 tablespoon fresh lemon juice
-1 teaspoon ground cumin

1. Stir together all ingredients in a medium bowl
2. Cover and chill for at least 20 minutes before serving

Ingredients:

-2 (15 oz each) cans cannellini beans, rinsed and drained
-1 cup halved grape tomatoes
-1/4 cup minced fennel
-1/2 cup Sun Dried Tomato with Roasted Red Pepper Dressing
-2 cups coarsely chopped arugula
-2 tablespoons snipped fresh basil

1. Stir together beans, tomatoes and fennel in a medium bowl
2. Add dressing and toss well to coat
3. Refrigerate for 15 minutes, then stir in arugula and basil

Ingredients:

-3 tablespoons Extra Virgin Olive Oil
-2 tablespoons Balsamic Vinegar
-1 tablespoon honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
-8 cups Spring Mix Salad
-1/3 cup chopped dry roasted almonds
-2 green onions, sliced
-2 cups sliced strawberries

1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl until blended
2. Add spring mix, almonds and green onions; toss well to coat
3. Add strawberries and toss again lightly