For the fritters, mix cheeses, egg
lastic wrap and let stand for 5 mins or until the
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
inches in diameter. Bake for 8 to 10 minutes, until
For the kabobs- Wrap each piece
il in nonstick pan or, for extra iron, in a well
For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
Remove from heat and stir in rest of the ingredients.
Cool slightly and pour over the salad.
Toss gently and serve.
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
Combine the ground lamb, breadcrumbs, parsley, seasoning and egg in a large bowl. Season. Shape into 8 patties.
Heat the oil in a large skillet on medium heat. Cook the patties for 4 mins each side or until browned and cooked through.
For the yogurt dressing, place the yogurt, and lemon peel and juice in a bowl and stir to combine. Season.
For the salad, place the spinach, pepper and chickpeas in a large bowl and toss to combine. Divide the salad among serving plates. Top with the lamb patties. Drizzle with yogurt dressing.
ver high heat. Cook chicken for 2-3 mins per side
n marinade. Cover and refrigerate for 2 hours to marinate, or
emoving from springform pans.
For the dressing, whisk oil, lemon
epper.
TO PREPARE THE SALAD:
Toast quinoa in a
Stir well with a fork, cover jar and shake vigorously ( the jar)
Check for consistency if too liquid add a bit more mayo
Yum
For the tuna, in a small
he salmon and the fennel for about 15-20 minutes. This
Tear spinach into small pieces.
Toss together spinach, scallions, and bean sprouts.
Layer mixture on salad plates and top with mushroom slices, mandarin oranges, and almonds, and chill.
Whisk together all ingredients for dressing except oil.
Slowly add oil, using whisk to stir constantly.
Drizzle dressing over salad on plates and serve.
emperature for about an hour, or while preparing the remaining salad and
Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
Serve salads immediately.