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Chilled Asparagus and Tomato Salad
with Tarragon Yogurt Serves 4 2 bunches asparagus 2 tablespoons olive oil ground pepper ½ cup plain Greek yogurt 1 bunch fresh tarragon, chopped with a few of the whole leaves reserved for garnishment 3 tomatoes, cut into 6 wedges each Snap
the woody bases off the asparagus spears. Blanch asparagus in rapidly boiling water until tender, about
3 – 4 minutes. Place spears immediately in a large bowl with cold ice water. Drain
well and chill. Drizzle olive oil over chilled asparagus and sprinkle with a couple dashes of pepper.
Toss gently to coat. Combine yogurt and tarragon. Arrange asparagus spears on serving plates, reserving any remaining olive oil in bowl. Place
tomato wedges in bowl and toss gently. Arrange tomatoes decoratively on plates with asparagus.
Add a dollop of yogurt mixture and garnish with reserved tarragon leaves.
 Mediterranean Whole Grain Couscous
with Cumin and Raisins Serves 6 3 tablespoons extra virgin olive oil
1 medium bulb fennel, diced
1 teaspoon minced garlic
2 teaspoons ground cumin
¼ teaspoon chipotle powder
¼ teaspoon ground cinnamon
2 jarred
roasted red peppers, diced (1-1/4 cups)
1 ½ cups low salt vegetarian broth
1 ½ cups whole grain
couscous½ cup white
raisins
3 Tbs. coarsely chopped fresh cilantro
Saute olive oil, fennel and garlic over medium-low heat until fennel is tender
and fragrant. Stir in cumin, chipotle, cinnamon and diced roasted peppers, and sauté for 1 –
2 more minutes. Add broth and heat until boiling. Add couscous and raisins.
Remove from heat and cover.
When liquids are absorbed, fluff with a fork. Stir in chopped
cilantro. Serve warm or chilled.
 Tangy Apple Slaw Serves 8 2 apples, cored and diced 1 pear, cored and diced 2 tablespoons lemon juice ½ cup raisins 1 14-ounce can Mandarin oranges, drained ¼ cup chopped walnuts 1 16-ounce package slaw mix ½ cup fat free mayonnaise ½ cup fat free buttermilk 1 teaspoon finely grated lemon rind dash of salt ½ teaspoon pepper Toss apples and pear with lemon juice
in a large bowl. Add raisins and oranges. to slaw mix.
In a small bowl, whisk
together mayonnaise, buttermilk, rind, salt and pepper. Pour over slaw and toss to coat. Refrigerate
for at least 1 hour before serving. Toss in walnuts just before serving.
 Snow Pea and Carrot Salad
with Sesame and Onion Serves 6 - 8 1 10-ounce
package shredded carrots 2
6-ounce packages of fresh snow peas 1 small red onion, thinly sliced 1 tablespoon brown sugar 4 tablespoons toasted sesame oil 4 tablespoons rice wine vinegar ½ teaspoon ground pepper 1 tablespoon sesame seeds Combine
first 7 ingredients and toss. Refrigerate for at least 1 hour. Garnish with sesame seeds
just before serving.
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Apple – Pecan Cole
Slaw Serves 8 2 red apples, chopped 2 tablespoons lemon juice 1 teaspoon grated lemon rind ½ cup fat free mayonnaise 1 tablespoon natural sugar ¼ teaspoon salt 1 teaspoon pepper 3 tablespoons olive oil 1 tablespoon cider vinegar 1 cup raisins 1 package cole slaw mix 1 package grated carrots 1 cup chopped pecans Combine apple and lemon juice. Stir
in lemon rind, mayonnaise, sugar, salt, pepper, olive oil and cider vinegar. In a large bowl, combine slaw mix and carrots. Stir in raisins and apple mixture.
Chill for at least 1 hour. Add pecans just before serving.
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Asian Peanut Salad Serves 4 1 7-ounce package whole grain linguine, prepared according
to package instructions 1
cup roasted peanuts, coarsely chopped, divided 1 cup orange juice with plant sterols added 3 tablespoons rice wine vinegar 3 tablespoons teriyaki sauce 2 tablespoons dark sesame oil ½ teaspoon finely grated orange rind 2 teaspoons minced garlic 1 teaspoon crushed red pepper 1 4-ounce package grated carrots 2 green onions, thinly sliced 3 tablespoons chopped fresh cilantro
Combine ½ cup peanuts, orange juice, vinegar, teriyaki sauce, sesame oil, orange rind, garlic, and crushed
red pepper in a food processor and pulse until smooth. Toss
together pasta, half of prepared dressing, carrots, onions, and cilantro. Cover and chill for at least
30 minutes. Serve with remaining dressing.
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Cranberry – Mint
Slaw Serves 6 1 10-ounce package coleslaw mix ½ cup fresh raspberries 1 yellow pepper, seeded and chopped ¼ cup finely chopped purple onion 1/3 cup fresh mint, chopped 1/3 cup sunflower kernels Raspberry Vinaigrette (recipe to follow)
Mix coleslaw, raspberries,
pepper, onion and mint. Toss with raspberry vinaigrette. Sprinkle sunflower kernels
on top. Raspberry Vinaigrette Makes about 1 cup 1/3 cup raspberry vinegar 1 ½ tablespoons Dijon mustard ½ teaspoon natural sugar 1 teaspoon salt 1 teaspoon pepper ½ cup extra virgin olive oil
Whisk in first 5 ingredients.
Gradually whisk in oil.
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Ensalada Caprese Serves 4 2 roma tomatoes, each sliced into 6 slices 1 8-ounce ball fresh mozzarella cheese,
sliced into 12 slices 12
fresh basil leaves 1 teaspoon
extra virgin olive oil 1
tablespoon balsamic vinegar Alternate tomatoes slices, cheese slices and basil leaves
around the edge of a small serving platter. Drizzle with oil and vinegar.
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