TO PREPARE SALAD:
Preheat oven to 350\u00b0F
Place pita
ides, then remove from pan to a bowl.
Add the
er the top of the salad. A creamy blue cheese or
First, make salad dressing; you can do this
To make the dressing, whisk together yogurt
t of water to a boil. Add
To make croutons, in a blender puree
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
Preheat the grill to high. In a large bowl, whisk honey, mustard and oil and add pork, toss to coat. Grill for 5 mins each side, or until cooked as desired. Cover and rest for 5 mins.
Meanwhile, boil, steam or microwave carrots until just tender then drain. Cover to keep warm.
Meanwhile, to make salad, combine ingredients in a medium bowl and toss gently to combine.
Serve pork with carrots and salad.
Preheat oven to 400\u00b0F. Lightly grease a
eheat oven to 300 degrees
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
To make patties: Mix all required ingredients
In a salad bowl, whisk together the marmalade,
To make dressing:
To a food processor or blender
Dissolve gelatin in hot water and let set in an 9 x 13 pan.
Add walnuts, celery and drained gooseberries when gelatin is firm.
Prepare topping.
TOPPING:
In a saucepan, melt 4 T. butter; add flour to make paste.
Add beaten eggs, 1 cup sugar, and 2 cups juice.
Cook this until thick, stirring constantly, and let cool.
Whip cream and fold into mixture.
Spread on top of set gelatin.
To make Tofu Croutons:
Preheat oven to 350F and bake tofu 20
To make salad:
preheat oven to 425 degrees F.
In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
To make the dressing:
combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
To assemble the salad:
allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
Clean and rinse off potatoes; do not peel.
Put potatoes in pot.
Bring water slightly over potatoes; bring to boil.
When potatoes are soft, dump into a strainer and sprinkle with sugar. Let cool a little.
While the potatoes are still warm, mix in remaining ingredients with a good mixing spoon and break up the potatoes.
Refrigerate at least 2 hours before serving.
Tastes best the next day.
This is a very easy recipe to make ahead of time.
Serves 6 to 8.