toss a new salad

BISTRO PASTA SALAD

12 oz. pasta, cooked as directed (try rotini, bowties, or penne)
1 c. chopped Roma tomatoes
4 oz. feta cheese
2 T. dried basil
1/4 c. chopped red onion
1/4 c. sun-dried tomatoes (optional)
2 c. cauliflower pieces, steamed until tender
1/2 c. crumbled bacon bits
Creamy Caesar salad dressing (I like Trader Joe's)

Serve with spinach salad for a complete meal.

soup it up!

MINESTRONE
Yield: 6 servings.

1 T. olive oil
1/2 cup chopped onion
1/2 t. minced garlic
3 1/2 c. chicken broth
1 3/4 c. Northern white beans (rinsed and drained)
1 1/2 c. water
2/3 c. tomato paste
1 t. Italian seasoning
1/4 t. black pepper
2 c. zucchini (sliced)
1 pkg. frozen mixed vegetables
1/3 c. small macaroni (elbow or shells)

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, seasoning and pepper. Bring to a boil. Reduce heat to low. Cover; cook for 10 minutes.

ADD zucchini, mixed vegetables and pasta. Bring to a boil, stirring occasionally. Uncover; reduce heat to low. Cook for 8 to 10 minutes or until vegetables and pasta are tender. Freeze for up to 4 months.

THAW soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat until serving temperature.

Salad anyone?

Typically, this is one of my favorite meals. I love the mixture of flavors and textures.

ASIAN SALAD

Greens (romaine & spinach or spring mix)
Mandarin Oranges (or fresh Mango if you have some)
Almonds
Chow Mein Noodles
Red Pepper
Cilantro
Green Onion (optional)
Oriental Dressing
Chicken (cooked and cubed)

1. Chop almonds, red pepper, mango, green onion and cilantro.

2. Assemble greens, and top with remaining ingredients.

the perfect lunch

Umm umm . . . good! Always delicious. Always nutritious. Always filling. Always make me feel great! This is the way to go when you love your body. Makes a great lunch (or dinner).

STEAMED VEGETABLES

1-Wash and chop the vegetables of choice.

2-Steam lightly (usually 5 min.) Be careful to steam only long enough that the flesh can be stabbed easily with a fork, and the color is still a "bright" and vibrant green color.

3-Spray lightly with olive oil or dab with coconut oil and sprinkle with REAL salt. Serve immediately.

My favorites include:


a bed of Asparagus garnished with Grape Tomatoes


Broccoli & Cauliflower w/ Red Onion


a plate of fresh cut Green Beans & Olives


Zucchini & Summer Squash w/ Tomato


power packed meal of Brussels Sprouts


Mix if up! Cauliflower, Broccoli, Zucchini, Crooked Neck Squash, with Red & Green Pepper

autumn

Nothing says fall more than squash. I need to eat more of these. I love them. They love me. We need to get together more often. Take a look at this new dish we tried recently. Wow!

BUTTERNUT SQUASH SOUP

2 TBSP olive oil
1 med sweet onion, chopped
1 cup leek, chopped
2 cloves garlic, minced
1 med. butternut squash, peeled and cut into small cubes (4 cups)
1 apple, cored and chopped
6-7 cups organic vegetable broth
1 bay leaf
1/2 tsp. thyme leaves
1 cup canned coconut milk, shaken well
1/2 tsp. curry
1 can of great northern beans

1. Steam squash for 10-15 minutes until fork slides easily but still firm.
2. Meanwhile, heat the oil in a large heavy-bottomed soup pot and add the onion and leek. Stir occasionally for about 5 minutes, until softened and translucent. Add garlic and cook, stirring frequently for about 1-2 minutes.
3. Add the squash, chopped apple and curry spices. Saute for 5-10 minutes. Add stock, beans, coconut milk, bay leaf and thyme. Cover and simmer for about 30 minutes.
4. Cool the soup and puree in batches using a blender. If soup is too thick, add more broth. Season to taste with real salt or pepper.
Serves 4-6 people.

the BLT

Did you know a fresh tomato is alkalizing? Eat it uncooked and reap the benefits. My family LOVES tomatoes, and the BLT is a great way to enjoy them. A little mayonaise (the real stuff) with romaine lettuce, bacon bits, sprouted whole wheat bread, a dab of dijon mustard and of course the t o m a t o. Season with real salt and pepper. Yum!

supper time

The best part about this soup is that....my kids love this! They ask for seconds and thirds until it's all gone. I could eat it every week. Yum Yum

Spinach Barley Soup

2 T. olive oil

1 c. chopped onion

1 c. finely chopped carrot

¼ c. chopped celery

1 can dark red kidney beans, rinsed and drained

8 c. chicken broth

½ t. crushed red pepper

3 T. minced garlic

2 t. rosemary

1 c. uncooked barley

10 c. fresh torn spinach leaves (about 10 oz.)

1 c. fresh tomatoes chopped

¼ t. coarse black pepper

1.  Heat oil in stock pot over medium heat.  Add onion, carrot, and celery.  Saute 4 minutes.

2.  While sauté is underway, measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.  Set all beans aside.

3.  In stock pot, add broth, red pepper, garlic and rosemary.  Also add mashed beans, whole beans, and barley.  Bring to a boil. 

5.  Reduce heat; simmer on a low boil (medium to medium-low) for 35-45 minutes, or until barley is tender. 

5.  Stir in spinach, tomatoes, black pepper; simmer 5 more minutes. 

 Yield:  8 Servings.  Enjoy!