Recipes
The following recipes are for the menu appearing in SHE Magazine in August, 2009.
Red Potato Salad Vinagrette ( a low fat option to mayonnaise potato salad without sacrificing any of the flavor !)
You will need:
8 Red potatoes, but into slices and boiled until done, but NOT MUSHY
1 medium red onion, chopped
1 green onion, sliced into small pieces
3 stalks celery, chopped
2 T.Dill Weed
Minced Parsely
1 T. Minced garlic (fresh if you can get it)
For Dressing:
¾ C olive oil
½ C. Tarragon Vinegar
1 Envelope Italian Seasoning
Dash salt (I leave this out when I’m using the Italian seasoning)
Pepper to tastes
Celery seed to taste
To Make:
Place all ingredients in a bowl and toss gently
Mix all dressing ingredients
Pour Dressing over potato mixture and toss again gently
Refrigerate until cold and serve
SALSA
You will need:
Corn off of cob, cooked until JUST tender
1 ivory pepper, chopped
1 banana pepper, chopped
1 yellow pepper, chopped
1 yellow or red onion, chopped
6 tomatoes (plum are best), diced
Fresh Parsley, chopped
Lime juice
Sea Salt
Dash pepper
To make:
Mix everything together in a bowl and chill.
You can always use a different selection of peppers, particularly hot ones (habenaros and jalapeno’s)if you prefer spicy. You may also add red pepper flakes to add more heat.
Lemon Green Beans
You will need:
Olive oil
1 lb Green beans, with ends snipped if you prefer
1 T butter
1 Real Lemon
Sea Salt
Pepper
To Make:
Place green beans in microsafe container
Pour olive oil over beans
Shake salt over beans
Shake them up so salt and oil are evenly distributed
Put in microwave for 1min 10 sec (this varies with microwaves and taste), until beans are still crunchy but not raw.
Remove from microwave
Squeeze lemon juice on top of beans and serve hot or cold.
Recipes
The following recipes are for the menu appearing in SHE Magazine in August, 2009.
Red Potato Salad Vinagrette ( a low fat option to mayonnaise potato salad without sacrificing any of the flavor !)
You will need:
8 Red potatoes, but into slices and boiled until done, but NOT MUSHY
1 medium red onion, chopped
1 green onion, sliced into small pieces
3 stalks celery, chopped
2 T.Dill Weed
Minced Parsely
1 T. Minced garlic (fresh if you can get it)
For Dressing:
¾ C olive oil
½ C. Tarragon Vinegar
1 Envelope Italian Seasoning
Dash salt (I leave this out when I’m using the Italian seasoning)
Pepper to tastes
Celery seed to taste
To Make:
Place all ingredients in a bowl and toss gently
Mix all dressing ingredients
Pour Dressing over potato mixture and toss again gently
Refrigerate until cold and serve
SALSA
You will need:
Corn off of cob, cooked until JUST tender
1 ivory pepper, chopped
1 banana pepper, chopped
1 yellow pepper, chopped
1 yellow or red onion, chopped
6 tomatoes (plum are best), diced
Fresh Parsley, chopped
Lime juice
Sea Salt
Dash pepper
To make:
Mix everything together in a bowl and chill.
You can always use a different selection of peppers, particularly hot ones (habenaros and jalapeno’s)if you prefer spicy. You may also add red pepper flakes to add more heat.
Lemon Green Beans
You will need:
Olive oil
1 lb Green beans, with ends snipped if you prefer
1 T butter
1 Real Lemon
Sea Salt
Pepper
To Make:
Place green beans in microsafe container
Pour olive oil over beans
Shake salt over beans
Shake them up so salt and oil are evenly distributed
Put in microwave for 1min 10 sec (this varies with microwaves and taste), until beans are still crunchy but not raw.
Remove from microwave
Squeeze lemon juice on top of beans and serve hot or cold.
Recipes
The following recipes are for the menu appearing in SHE Magazine in August, 2009.
Red Potato Salad Vinagrette ( a low fat option to mayonnaise potato salad without sacrificing any of the flavor !)
You will need:
8 Red potatoes, but into slices and boiled until done, but NOT MUSHY
1 medium red onion, chopped
1 green onion, sliced into small pieces
3 stalks celery, chopped
2 T.Dill Weed
Minced Parsely
1 T. Minced garlic (fresh if you can get it)
For Dressing:
¾ C olive oil
½ C. Tarragon Vinegar
1 Envelope Italian Seasoning
Dash salt (I leave this out when I’m using the Italian seasoning)
Pepper to tastes
Celery seed to taste
To Make:
Place all ingredients in a bowl and toss gently
Mix all dressing ingredients
Pour Dressing over potato mixture and toss again gently
Refrigerate until cold and serve
SALSA
You will need:
Corn off of cob, cooked until JUST tender
1 ivory pepper, chopped
1 banana pepper, chopped
1 yellow pepper, chopped
1 yellow or red onion, chopped
6 tomatoes (plum are best), diced
Fresh Parsley, chopped
Lime juice
Sea Salt
Dash pepper
To make:
Mix everything together in a bowl and chill.
You can always use a different selection of peppers, particularly hot ones (habenaros and jalapeno’s)if you prefer spicy. You may also add red pepper flakes to add more heat.
Lemon Green Beans
You will need:
Olive oil
1 lb Green beans, with ends snipped if you prefer
1 T butter
1 Real Lemon
Sea Salt
Pepper
To Make:
Place green beans in microsafe container
Pour olive oil over beans
Shake salt over beans
Shake them up so salt and oil are evenly distributed
Put in microwave for 1min 10 sec (this varies with microwaves and taste), until beans are still crunchy but not raw.
Remove from microwave
Squeeze lemon juice on top of beans and serve hot or cold.