Arugula Salad with Marinated Beets and Goat Cheese

Ingredients

Instructions

  1. Combine vinegar, mustard, shallot and thyme.  Blend well.  Slowly whisk in olive oil until well emulsified.  Season to taste with salt and pepper.
  2. Combine dressing with beets and let soak for at least 2 hours but overnight is better.
  3. Let this dish come to room temperature before serving.
Cauliflower Rice Salad (Herb) submitted by Barbara Q.

Ingredients

Instructions

  1. To make cauliflower rice, grate with box grater, or food processor and until rice consistency. (Not too fine or it becomes mushy)
  2. In skillet warm ¼ oil or more if needed, add onion & kale stems, sauté 5 mins until soft and translucent, add bell pepper, cook 5 more mins. Add cauliflower rice, and stir until softened but not mushy. Add chopped kale until softened.
  3. Transfer cauliflower mixture to salad bowl add parsley, mint, cilantro.
  4. Blend oil, lemon juice, zest and salt, pour over salad, add dried fruit and nuts and toss to combine, adjust salt to taste. Serve at room temperature.
Chickpea Avocado Salad Ingredients

Instructions

  1. In a large bowl, add all ingredients and gently stir to combine. Serve cold.
  2. Store: Refrigerate in an airtight glass container for up to 24 hours.

Recipe Notes

 

Creamy Cashew Nut and Garlic Dressing

contributed by Barbara Q.

Ingredients

Instructions

  1. Cover raw cashews in water and let them soak while you chop the kale and roughly chop the leaves.  Move the chopped leaves to a bowl and massage them for a couple of minutes until the kale takes on appearance of steamed kale.
  2. To make the dressing, blend cashews, water, lemon juice, tamari, cilantro, garlic in blender until creamy. (If you’re making the dressing ahead of time, store in a sealed container in the refrigerator up until 5 days.  It will thicken over time.)
  3. Alternative ideas:
  4. raw garlic is much stronger than cooked – can reduce to one clove if you prefer
  5. you can also adjust whatever herbs or combination of herbs you’d like – just substitute your favorite herb for cilantro  (some ideas – dill, parsley, oregano, thyme, basil).
  6. This dressing is wonderful on spinach, romaine salad, or as a garlic dip for celery and carrot sticks, cauliflower and broccoli florets.
Cucumber Mint Salad – Good with Indian Food

Ingredients

Instructions

  1. Mix ingredients together.
Fresh Mango Salsa

This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.

Ingredients

Instructions

Ginger Fruit Salad Ingredients

Instructions

  1. Heat water in a large saucepan over medium high heat.
  2. When water reaches a full boil, add sugar and ginger.
  3. Stir, lower heat to medium and simmer for 8-10 minutes.
  4. Use a slotted spoon to remove ginger.
  5. Transfer mixture to a large bowl and chill for 2 hours.
  6. Toss with fresh fruit and chopped mint leaves.
  7. Serve.
Pasta Salad (Southwest) Ingredients

Instructions

  1. Make salsa:  2 (28) oz. cans of diced tomatoes, 2 jalapenos- diced
  2. Put these items in the blender and puree them. Then put
  3. in a container and add 1 t. salt, 2 T. vinegar and a little garlic
  4. powder. (optional: green onions)
  5. DIRECTIONS for pasta salad:
  6. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  7. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Toss the pasta with the oil mixture and set aside to cool to room temperature, stirring occasionally.
  8. Stir in salsa, corn, beans, green pepper, red pepper, and tomatoes. Then stir in the avocado or just garnish the top with it.
Poppy Seed Dressing

Ingredients

Instructions

  1. Whisk all together until emulsified.

 

Raw Kale Salad in Creamy Garlic Dressing contributed by Barbara Q.   Ingredients

Instructions

  1. Cover raw cashews in water and let them soak while you chop the kale and roughly chop the leaves.  Move the chopped leaves to a bowl and massage them for a couple of minutes until the kale takes on appearance of steamed kale.
  2. To make the dressing, blend cashews, water, lemon juice, tamari, cilantro, garlic in blender until creamy. (If you’re making the dressing ahead of time, store in a sealed container in the refrigerator up until 5 days.  It will thicken over time.) Toss the Kale with dressing until the leaves are coated and then add whatever vegetables you like.
  3. Alternative ideas:
  4. raw garlic is much stronger than cooked – can reduce to one clove if you prefer
  5. you can also adjust wtatever herbs or combination of herbs you’d like – just substitute your favorite herb for cilantro  (some ideas – dill, parsley, oregano, thyme, basil)
  6. You can add avocado and it will become a creamy avocado dressing.
Sweet Potato and Sausage Casserole Ingredients

Instructions

  1. Cook 1 lb. sausage. Remove from pan.
  2. Add the sweet potatoes with the spices to the pan and cook them til fork tender. Add the sausage back in.

Recipe Notes

Can also bake in the oven at 350F.  Line a large baking sheet with parchment paper and add all the ingredients, using your hands to toss in the oil until well combined.
Cook for 30 minutes or until potatoes are fork tender.

Cilantro Cream Sauce Ingredients

Instructions

  1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
  2. With the tomaitillo salsa, this will be spicy.
Fruity Spinach Salad

Makes 4 servings