Recover from these hot summer days with this refreshing spinach and strawberry salad. Flavors of sweet and citrus are deliciously juxtaposed in this incredibly easy-to-make recipe. You’ll love it!

Ingredients

• 1/2 small, red onion (thinly sliced)
• 1 1/2 tsp kosher salt, divided into 1/2 tsp portions
• 2 tbsp unsalted butter
• 1 tbsp high quality strawberry preserves (more fruit than sugar)
• 2 tbsp grape seed oil or canola oil
• 1/2 tsp fresh ground black pepper
• 1 lime, halved
• 6 cups baby spinach, washed and dried

Directions

1. In a fine mesh sieve mix the onion with 1/2 tsp of the kosher salt.
2. Set aside for 5 minutes, then rinse under cold water.
3. Transfer onion to a paper towel and set aside.
4. In a large skillet set over medium heat, melt the butter and add the pistachios and cook, shaking the pan often, until the pistachios are golden brown – 3–4 minutes.
5. Stir in 1/2 tsp of the kosher salt and turn the pistachios out onto a large plate to cool.
6. In a salad bowl whisk together the strawberry preserves, remaining 1/2 tsp of kosher salt, black pepper, and the juice of 1/2 lime.
7. Add the spinach, onion and pistachios to coat.
8. Squeeze the remaining lime half over salad and toss gently to serve.

Ingredients

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper


• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots


• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

Directions

1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan.
3. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss.
4. Roast the squash for 15 to 20 minutes, turning once until tender.


5. Add the cranberries to the pan for the last 5 minutes.
6. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.
7. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.


8. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
9. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.
10. Spoon just enough vinaigrette over the salad to moisten and toss well.
11. Sprinkle with salt and pepper and serve immediately!

This recipe was provided by the generous Patricia Ricci at Savour Catering.

Ingredients

• 1 ½ cups turkey brine (see below on how to make this)
• 1 quart water
• 4 quarts buttermilk
• 1 fresh turkey (16–18#): neck, heart, gizzard removed
• 4 tbs unsalted butter, at room temp
• Fresh herbs (thyme, rosemary, sage for instance), minced and mixed with butter
• Salt and pepper
• Olive oil for covering bird

• Large bucket from your local home remodeling store

  
  

  Turkey Brine Ingredients (for 14–16 bird)

½ gallon vegetable broth

1/2 cup kosher salt

¼ cup packed brown sugar (dark)

½ tbsp black peppercorns

Zest from 1 tangerine

1 orange, juiced fresh

Your choice of herbs: thyme, rosemary, sage, etc. Double this recipe if you are not using buttermilk.




Directions for Turkey Brine

Combine vegetable stock, salt, brown sugar, peppercorns, zest, orange, and the herbs in a large stockpot over medium-high heat until salt and sugar are dissolved. Remove from heat and cool to room temp, then refrigerate brine until ready to use.




Buttermilk-Brined Turkey Directions

• Have your turkey brine ready to use.
• In a small saucepan over high heat, combine the turkey brine and water and bring to a boil.
• Reduce heat to medium-low and simmer, stirring often, until the brine dissolves for 5–10 minutes.
• Let brine mixture cool to room temp. In a large pot, stir together the brine mixture and buttermilk.
• Rinse turkey inside and out with cold water and place in a large brining bag.
• Carefully pour brining mixture into bag and seal, pressing all the air out and place in your large bucket.
• Refrigerate or put in cool, dark place (like a garage) for 24–36 hours.
• Remove the turkey from the brine, discarding the brine.
• Rinse turkey inside and out with cold water and pat dry with paper towels.
• Trim off and discard the excess fat.
• Place the turkey, breast side up on a rack with a large roasting pan.
• Rub the skin evenly with the herb-butter or place herb butter under skin.
• Truss the turkey as desired using kitchen twine.
• Let turkey stand at room temp for 1 hour.
• Position a rack in the lower third of an oven and preheat to 400 degrees.
• Roast the turkey for 30 minutes. Reduce the oven temperature to 325 degrees and continue roasting, basting every 30 minutes with pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil.
• After about 2 hours of total cooking time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165 degrees and the thigh, 175 degrees. Total roasting time should be 3–4 hours.
• Transfer the turkey to carving board and cover loosely with foil. Let it rest for 20–30 minutes before carving.

Hope everyone has a great Thanksgiving!

Salads are an incredibly refreshing snack during the hot summer. This salad recipe includes sweet pickled strawberries along side creaming and savory goat cheese crumbles to create a filling and satisfying salad! This recipe serves four.

Ingredients

Pickled Strawberries:

• 1 lb Strawberries, hulled (or whole if strawberries are small or slice if large)
• 2 springs fresh tarragon
• 2 springs fresh thyme
• 1/2 tsp. freshly ground black pepper
• 3/4 cup rice vinegar
• 1/3 cup water
• 1 Tbsp. granulated sugar
• 1 Tbsp. kosher salt

Salad

• 1/4 cup extra virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• 8 cups mixed salad greens (arugula, tatsoi, baby spinach, mesculun mix)
• 1 small fennel bulb, cored and thinly sliced lenthwise
• 4 oz. fresh goat’s milk cheese (chevre) crumbled

Directions

Make pickled strawberries

1. In a large heat-safe bowl: place strawberries, tarragon, thyme sprigs and black pepper; set aside.

2. In a small saucepan: set over medium-high heat, bring the rice vinegar, water, sugar and salt to a simmer.

3. Pour the hot vinegar mixture over the strawberries and cool to room temperature for about 30 minutes.

4. Cover the bowl with plastic wrap and refrigerate overnight (the strawberries will keep up to 1 1/2 weeks in the refrigerator).

Make the salad

5. In a small bowl, whisk together 1/3 cup of the strawberry pickling liquid, olive oil

6. Salt and pepper to taste.

7. Divide the salad greens and fennel between four plates.

8. Sprinkle each plate with 1/4 cup of pickled strawberries, drizzling with the vinaigrette.

9. Top with crumbled cheese and serve.

Enjoy! This recipe was provided by Savour Catering at 480–729–9806.

One of the best things about summer is all the fresh, seasonal produce! These homemade popsicles are full of sweet summer fruit and lots of great vitamins, too. The combination of kiwis, peaches, and strawberries provides plenty of Vitamin A, C, and D, plus potassium, folate, and fiber!

Ingredients

• 2 cups strawberries, washed and hulled
• 2 cups sliced peaches
• 6 medium kiwi, peeled and chopped

• honey to taste, if desired

  
  

  Instructions

• Purée strawberries in a blender.
• Add a squeeze of honey for extra sweetness if desired.

Enjoy!

This cauliflower recipe not only has a lot of flavor, but is very filling, and good for you too!

Ingredients

• 12 cups cauliflower florets, about 2 heads
• 1–1½ Tbsp olive oil
• 1 tbs chopped fresh parsley
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh tarragon
• 3 garlic cloves, minced
• ¼ cup (1 ounce) grated fresh parmesan cheese
• 2 tbs fresh lemon juice
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Preheat the oven to 450 ˚F.
2. Place the cauliflower in a large roasting pan. Drizzle with oil and toss well to coat.
3. Bake at 450 ˚F for 20 minutes or until tender and browned, stirring every 5 minutes.
4. Sprinkle with parsley, thyme, tarragon, and garlic. Bake for 5 more minutes.
5. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl.
6. Toss well.

Yield: 8 servings (serving size: ½ cup)

Allowances: 1 NSV; ½ Fat

Recipe by Manuel Villacorta

To browse more recipes, see Manuel Villacorta’s page at EatingFree.com.

Ingredients

• 2 tablespoons of butter
• 1 cup of chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon of chipotle powder
• Salt to taste

Method

Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and chipotle powder and stir to coat. Cook the pecans, stirring occasionally, for ten minutes. Salt to taste.

This easy recipe also makes a great companion for sweet potatoes, bringing a smooth sweetness to balance out the spice and nutty flavors.

Sweet potatoes are delicious and full of nutrition. Their sweet flavor of the potato is easily enhanced with some chipotle kick. Patricia Ricci has created another delicious and healthy recipe. This recipe serves eight. Here are the details and instructions for creating this soup:

Ingredients

• 2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
• 2 carrots, peeled and diced
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 2-4 chipotles in adobo (depending on your heat tolerance) chopped
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• Juice of one lime
• 1 tablespoon of olive oil
• Salt and black pepper to taste
• Sour cream
• Cinnamon-chipotle pecans (recipe to follow)

Method/Instructions

1. Heat the olive oil on medium low in a large soup pot.
2. Cook the onions and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.
3. Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot.
4. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.
5. Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
6. Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
7. Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.

You have to try this butternut squash and barley pilaf. I made it for a dinner party the other night and it was a huge hit. So flavorful and hearty. My guests were amazed at my culinary skills because the dish seems so gourmet, yet it is very simple.

• 2x teaspoons extra-virgin olive oil
• 1x medium onion, chopped
• 1x 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1x 3/4 cups water
• 1x cup pearl barley
• 2x cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
• 1/3 cup chopped flat-leaf parsley
• 1x teaspoon freshly grated lemon zest
• 1x tablespoon lemon juice
• 1x clove garlic, minced
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer (uncovered) until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Tip: Cut squash in half, scoop out seeds and roast in oven for 40 minutes at 375° Bake. Remove from oven and you can easily peel off the skin

More Info

• 6 Servings
• Calories 194, Carbohydrates 40g, Fiber 8g, Protein, 6 g, Fat 2 g

Here’s another great recipe by Patricia Ricci at Savour Catering. This healthy & delicious recipe serves 4 individuals.

Ingredients

• 2 1/2 cups cubed day-old dense country bread (1-inch cubes)
• 2 medium-size garlic cloves (chopped)
• 1 large pinch of coarse sea salt
• 1 small pinch cumin seeds


• 3 tablespoons sherry vinegar, preferably aged (or best-quality red wine vinegar, or more to-taste 1/3 cup fragrant extra-virgin olive oil)
• 1 2/3 pounds very ripe but firm heirloom tomatoes, cut into 3/4-inch cubes
• 2 small Kirby (pickling) cucumbers, cored, seeded and diced
• 1/2 cup finely chopped red onion (soak onion in cold water to take away bitterness)
• 1/2 cup seedless green grapes, cut in half About 1/2 cup slivered fresh basil

Instructions

1. Preheat the oven to 350 degrees.
2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and toast until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Let the bread cubes cool.
3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and basil in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.

And last but not least, enjoy!

Ingredients

• 1 - 3lb Fresh Watermelon (seedless), cubed
• 1/3 cup sugar
• 1/3 cup water
• 1/2 lemon or lime, juice squeezed
• Fresh Blueberries, garnish

Instructions

1. Put water and sugar on stove and melt sugar quickly (less than 1 minute) until all the sugar is dissolved.
2. Cool the sugar syrup
3. Put the cool sugar syrup in the blender with watermelon and lemon juice.
4. Blend until completely juiced.
5. Force through fine mesh sieve into a 9’ metal pan
6. Freeze 8 hours to 2 days until completely frozen.

When ready to enjoy, take a fork and scrape the tines of the fork along the ice to bring up soft curds. Place in cup with fresh blueberries or other fruit for a refreshing, yet healthy dessert.

A favorite Mexican meal that is charred up with toasted tomatoes and sautéed onions. A great tasting meal for 2. Split up the tacos for 4 and serve with a side dish similar to baked beans and rice.

Ingredients

• 2 plum tomatoes, cored
• 8 oz. boneless, skinless chicken breast, trimmed of fat
• 1/8 tsp freshly ground pepper
• Nonstick cooking spray
• ½ cup finely chopped white onion
• 1 clove garlic, minced
• 1 small jalapeño pepper, seeded and minced
• 2 tsp lime juice, plus lime wedges for garnish
• 2 tsp chopped fresh cilantro
• 2 scallions, chopped
• 4 small corn tortillas, heated

Instructions

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8-10 min. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1 in. chunks; sprinkle with pepper. Spray pan with nonstick cooking spray and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3-5 min. Transfer to a plate.
3. Reduce the heat to medium and spray with cooking spray. Add onion and cook, stirring, until softened, about 2 min. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1-2 min. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutritional information

203.3 calories, 23.2 grams of protein, 18.6 grams of carbohydrates, 3.2 grams of fat, 2.1 grams of fiber, 327.3 mg of sodium

This dish servers 4 people.

View more of Robert’s recipes at Diet Free Life

Ingredients

• 6 peaches, pitted and cut into cubes
• 6 plums, pitted and quartered
• 1 cup fresh pitted cherries
• 2 cups fresh blackberries or raspberries
• 1 cup fresh blueberries
• 3 Tbsp fresh orange juice (sometimes I use blood orange juice for a little extra zip)
• 1/4 cup MAX sugar if fruit is not sweet enough (but the California farmer’s markets are the PERFECT place for beautiful fruit for this recipe)
• Yogurt on top if desired
• Granola for garnish or Fresh Mint

Instructions

1. Preheat oven to 450 degrees.
2. Place peaches, plums, and cherries cut side up in individual ramekins or baking dishes.
3. Sprinkle with sugar and top with berries (any kind).   Bake for approximately 25 minutes, until tender.
4. Heat broiler and place fruit about 5” below the heat for approximately 6-8 minutes until juices begin running from the fruits.   Remove from broiler and sprinkle with fresh orange juice.
5. You can serve the dish warm, at room temperature, or chilled with a dollop of lowfat vanilla yogurt or creme fraiche on top.  I like to top mine with homemade lowfat granola or a few springs of fresh mint. Delicious!

What you need

1. Several fillets of wild caught boneless Atlantic salmon (with the skin still on this fish)
2. A bag of walnut pieces
3. Ginger teriyaki marinade (most are low fat)
4. Pickapeppa sauce

Prepare the Fillet

1. Put the salmon in a large heavy duty Ziploc freezer bag.
2. Add ginger teriyaki marinade and pickapeppa sauce to the bag until fillets are well coated. The marinade should be 2/3 teriyaki and 1/3 pickapeppa.
3. Marinate for 24 hours in refrigerator.
4. Crush or dice them until they are one step away from powdered walnut.
5. Coat the no-skinned side (usually the top) of each fillet thoroughly.

Cooking

1. Place the salmon fillet skin side down on the grill. Do not flip the fillets.
2. Let the salmon cook to your liking. Salmon can cook thoroughly through the skin without flipping the fish.
3. Slip a spatula between the salmon fillet and it's skin layer and lift the cook fish from the grill (leaving the skin on the grill). The skin and the fillet should separate easily.
4. Lay the fish fillet on a plate with the walnut coating on top.

Enjoy!

Ingredients
1. 1 lb of medium-sized shrimp
2. liberal amount of olive oil
3. juice from 1/2 of a lime
4. juice from 1/2 of a lemon
5. 1 tablespoon soy sauce
6. 2 splashes of hot sauce
7. 3 teaspoons of chopped onion and shallots
8. 2 teaspoons of chopped garlic
9. 5 medium pinches of salt
10. 12 turns or approximately 2 teaspoons freshly cracked black pepper
11. a dash of red pepper
12. 1 sprig of thyme
13. 12 leaves of rosemary

Directions
1. Create marinade by combining all ingredients in list except shrimp.
2. Toss shrimp in marinade.
3. Allow shrimp to marinate for at least 30 minutes in the refrigerator.
4. Grill shrimp 1-2 minutes on each side. Do not overcook the shrimp!

Written by Imad Ansari

Roasted vegetables are a favorite of mine. They’re quick, easy, healthy and absolutely delicious. You can roast just about anything, but a few favorites of mine are brussels sprouts, asparagus, bell peppers, zucchini and squash. I highly recommend trying other vegetables like potatoes, onions, garlic, tomatoes, jalapeno peppers and more.

Let me begin by breaking down the basic ingredients for you.

1. Vegetables
2. Salt
3. Pepper
4. Cooking Oil (preferably olive oil)

Now, the step-by-step instructions.

1. Create mixture of oil, salt and pepper
2. Roughly chop desired vegetables into bite-sized pieces
3. Toss vegetables in oil mixture
4. Place vegetables in single layer on baking pan
5. Roast in preheated oven for approximately 15-45 minutes
6. Serve and enjoy as an excellent side to any dish

Oven Temperature and Cook Time

Now, you may be asking, “What temperature should the oven be preheated to?” or saying, “15-45 minutes is quite a range. Please specify!” So, here’s a little more information.
For vegetables that become soft easily (squash, zucchini etc), preheat the oven to 350 degrees. For vegetables that take longer to cook (potatoes, tomatoes, etc), preheat the oven to 450 degrees. You can experiment with different temperatures between 350 degrees and 450 degrees.
Cook time depends on your personal taste preference. Do you prefer crispier vegetables or softer vegetables? For crispy veggies, stick to a shorter cook time. For softer ones, increase the cook time.
Note: If you do not have a convection oven, I recommend roughly flipping the vegetables halfway through the roasting process to ensure even cooking.

As always, be creative!

While I listed the basic ingredients for roasting above, don’t be afraid to include ingredients like red pepper or garlic powder in your mixture. Add new ingredients you enjoy. Roasted vegetables are delicious on their own, but can also be used in other ways, so take your creativity to the next level.

Here are a few of my own personal twists on roasted vegetables

1. Roast jalapeno peppers and garlic and mix them into mayo or salsa to create your own aoili or dip.
2. Roast an entire tomato wrapped in foil for each individual person. Better yet, if you enjoy it, cut it open from the top and stuff it with basil, mozzarella and breadcrumbs!

SecretsOfTheKitchen.wordpress.com

Ingredients

• 1½ pounds red bell peppers
• ½ c. coarsely ground shelled walnuts
• 3 T.  wheat cracker crumbs
• Juice of 1 lemon, or more to taste
• 4 t. pomegranate molasses (you can purchase at Draeger's or a middle eastern grocery)
• ¼ t. red chili paste, or more to taste
• Salt
• ¼ t. ground cumin
• 1 T. olive oil

Instructions

1. Roast the peppers over a gas or under the broiler, turning until blackened and blistered all over. Place in a bag to soften for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems, and seeds. Skin and leave to drain.

2. Meanwhile, combine the walnuts and bread crumbs in a food processor and process until finely ground. Add the bell peppers, lemon juice, and pomegranate molasses and blend until creamy. Add the chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill overnight to allow flavors to mellow.

3. When ready to serve, scrape dip into a serving dish. Decorate with ground cumin and a drizzle of olive oil.  Serve with toasted pita chips.

What you'll need

1. Two bags of small thin-skinned potatoes: 1x red, 1x Yukon Gold
2. Fat-free half & half
3. Fresh garlic
4. Molly McButter
5. Pepper
6. 2x packets of splenda

Preperation

1. Clean and boil the mashed potatoes until they are smashable. They shouldn't be mushy, but they will be soft enough to skewer with a sharp object.
2. Smash the potatoes, skin and all. Use some elbow grease and get those potatoes squashed!
3. Add fat-free "half & half" in order to give the mashed potatoes a creamy flavor/texture. Only add enough to make the mashed potatoes more creamy in appearance.
4. Add some fresh minced garlic to taste.
5. Sprinkle Molly McButter liberally. It really adds a nice buttery and salty flavor!
6. Grind pepper all over those smooth mashed potatoes. Add to taste.
7. Add two packets to 'Splenda' brand sweetner and thoroughly mix it in.
8. Fill a heated serving dish with these lovely mashed potatoes and garnish to your liking.

Enjoy!

Recipe provided by Liza Reichenberger, SporthoCare Inc.

Here is one of my favorite healthy and tasty recipes!

What you'll need

• 1 tbsp butter
• 1 small white onion, finely chopped
• 1 1/2 lbs orange sweet potatoes, peeled and cut into 3/4" dice
• 2 firm pears, peeled, cored, and cut into 3/4" dice
• 3 cups chicken or vegetable stock
• 1 cup whipping cream (this is optional for me, sometimes I don't add it and then add a dollop of creme fraiche on top)

Instructions

1. Melt the butter in a saucepan over medium heat.
2. Add the onion and cook for 2-3 minutes or until soft (but not brown).
3. Add the sweet potatoes and pears; cook and stir for 1-2 minutes.
4. Add the stock and bring to a boil.
5. Cook for 20 minutes or until the sweet potatoes and pears are soft.
6. Cool slightly, then blend in blender or food processor until very smooth.
7. Return to saucepan and stir in cream, salt and pepper.

**can be frozen BEFORE you add the cream. To serve, defrost the soup, then gently reheat, stirring in the cream.

Enjoy!