Spinach Rice Salad

6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

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Spiced Popcorn

1 tsp onion salt
1 tsp dried thyme
1/4 cup vegetable oil
1/2 cup popping corn
1 tsp dried oregano
2 tsp sweet paprika

In a little bowl, mix paprika, thyme, oregano, onion salt and half the vegetable oil. Heat other half of oil in saucepan. When oil is very hot, add popping corn and cover with tight fitting lid. When the corn starts popping, give the pan a shake. When the corn stops popping, take pan off heat. Place popcorn into a serving bowl, discarding any unpopped corn. Add the spice mixture and toss.

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Oh so Yummy Onion Muffins

1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

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Lemon Salmon Salad

20 oz cooked salmon, flaked
8 oz macaroni
2 cups cucumber, sliced
1 cup mozzarella cheese cut into this strips
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 cups cherry tomatoes, cut in half

Lemon Dressing
3/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Cook macaroni. Drain, rinse and cool. Add all ingredients to medium bowl and toss. Blend all ingredients for lemon dressing. Add the lemon dressing to the salmon pasta, toss well and enjoy.

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Pistachios and Goat Cheese Green Leaf Salad

1/4 cup of favorite dried fruit, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups green leaf lettuce, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Combine all ingredients in a large salad bowl and add salt and pepper to taste. Mix gently and serve.

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Miso Sauce with Almonds

¾ cup boiling water
5 tbsp almond butter
4 tbsp miso

Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly.

Pour over steamed vegetables and tofu or add to hot whole-wheat noodles.

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Ham Fried Rice

4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
2 clove of garlic, minced
Dash of favorite hot sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

In a wok or large skillet, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

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Creamy Avocado Gizpacho

3 ripe avocado
2 tbsp fresh lime juice
2 tsp fine sugar
1/8 tsp white pepper
1/2 tsp salt
1 green onion, thinly sliced
1 cup heavy cream
2 cups chicken or vegetable stock
Fresh mint to garnish (optional)

Peel avocado and cut into bite-size chunks. In a blender, combine avocado, green onion, lime juice, sugar, salt, pepper, 1 cup stock, and process until nice and creamy.

Pour soup mixture into a serving bowl and add the cream and the remaining stock. Whisk until well blended. Place plastic wrap directly onto the soup and cool in refrigerator for at least 2 hours. Garnish and serve chilled.

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Baked Cauliflower Casserole with Cheesy Bacon Crust

2 tbsp butter, unsalted + 1 tbsp butter for greasing dish
4 cloves garlic, minced
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup Parmesan cheese
5 slices bacon, crisp and crumbled

Preheat oven to 350F. Grease casserole dish with butter. In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Scoop into casserole. Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Pour over cauliflower, then bake for 1 hour.

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Apple and Onion Cheddar Burgers

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Golden Delicious apple, sliced into 1/2 inch rings
1 large white onion, sliced into 1/4 inch rings
non-stick cooking spray
4 slices cheddar cheese, sliced thick
4 kaiser rolls

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.  Crumble the uncooked ground chuck into the bowl with the apple butter mixture.  Coat the meat well.  Shape 4 burgers.  Brush the apple and onion slices with the remaining apple butter.  Spray the grill grate with the butter non stick cooking spray.  Heat the grill to medium high heat.  Place the burgers, apples and onions on the grill and cover.  Grill about 5 minutes per side.  When done the meat will no longer be pink and the apples and onions should be tender.  Remove the apples and onions.  Place a slice of cheddar on the top of each burger.  Recover and cook an additional 1 minute.  Remove the patties. Lightly coat the inside of the rolls with the cooking spray.  Cook on the grill for about 1 minute to toast.  Remove.  Place a burger on each roll and top with the apple and onion slices.

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