Recent Recipes
Page 43
This is a refreshing summer treat that can be served in a few different ways. It makes a great dinner (I combine it with my citrus quinoa recipe) or delicious appetizer. If you want to make it a classier appetizer serve in individual glassware such as martini glasses.
- 1 grapefruit, segmented
- 1/2 small cucumber, peeled and diced
- 1/2 avocado, diced
- 1/2 mango, diced
- 10-15 small or medium shrimp
- 1 lime, juiced
- 1/2 tsp chili powder
- In a medium bowl layer the ingredients. Start with grapefruit, then cucumbers, and so on.
- Squeeze lime juice over top.
- Sprinkle with chili powder.
- Serve chilled.
Published: Monday, September 5th, 2011
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Submitted by: Aunt Maureen
- 12 oz. whole wheat fettuccine
- 1 Tbsp extra virgin olive oil
- 4 cups mushrooms, sliced
- 4 cups brussel sprouts, sliced
- 1 Tbsp garlic, minced
- 2 Tbsp sherry vinegar
- 2 cups milk
- 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup of finely shredded asiago cheese (plus a little more for garnish)
- Cook pasta until tender, 8-10 minutes. Drain, return to the pot and set aside.
- Meanwhile, heat oil in a large skillet over medium-heat. Add mushrooms and brussel sprouts and cook stirring often about 8-10 minutes.
- Add garlic and cook, stirring for about 1 minute.
- Add vinegar scraping up any brown bits; bring to a boil and cook, stirring, until the liquid is almost evaporated (should only take 10-15 seconds).
- Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
- Stir in asiago cheese until melted.
- Add the sauce to the pasta; gently toss. Serve with more cheese if desired.
Published: Monday, August 22nd, 2011
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- 2 small red skinned potatoes, cubed
- 1 large sweet potato, peeled and cubed
- 2 Tbsp butter
- 1/2 red onion
- 1 tsp parsley
- 1 tsp basil
- 1 tsp oregano
- salt and pepper to taste
- Bring water to a boil in medium saucepan.
- Add red potatoes and cook for 5 minutes.
- After the 5 minutes, add sweet potatoes and cook until all potatoes are tender or you can easily stab them with a fork.
- Heat butter in large skillet and add onions.
- Cook onions for about 5 minutes or until translucent.
- Add potatoes and cook until browned.
- Remove from heat and add spices.
Published: Sunday, August 21st, 2011
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This was a summer must have in my Dad's house growing up and also in ours! Refreshing and delicious.
- 3 large tomatoes, sliced
- 2 cloves garlic, minced
- 1 jar Italian dressing (good seasonings works great!)
- Mix all ingredients together in a large bowl. Tomatoes should be completely submerged.
- Let sit at least 3 hours.
Published: Sunday, August 21st, 2011
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