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!
This recipe was provided by the generous Patricia Ricci at Savour Catering.
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.
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.
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).
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!
honey to taste, if desired
This cauliflower recipe not only has a lot of flavor, but is very filling, and good for you too!
Yield: 8 servings (serving size: ½ cup)
Allowances: 1 NSV; ½ Fat
Recipe by Manuel Villacorta
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.
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.
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
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.
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
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.
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.
Recipe provided by Patricia Ricci
Recipe provided by Liza Reichenberger, SporthoCare Inc.
Christmas "Fruit & Goo"
"I eat it right before bed and it is the highlight of my day while contest training...No fat, no slow carbs, plenty of protein and fruit fiber...delicious, filling and low calorie."
Recipe by Liza Reichenberger, SporthoCare Inc.