|Posted on May 6, 2017 at 5:30 PM|
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup Red Wine Vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Olive Oil
Place the cucumber, peppers, tomatoes, and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Add fresh or dried basil, if desired.
|Posted on May 6, 2017 at 5:25 PM|
2-16 oz Bags Scallops Bay
1-12 oz Bag small raw deveined tail off shrimp
1 cup Key Lime juice
1/2 cup lemon juice
1 half red onion chopped
2 avocados sliced
1 bunch of cilantro chopped
8 small sweet peppers chopped
3 tablespoons fresh garlic minced
15 oz Cherry tomatoes halved
1 cucumber seeded and diced
Persian Lime Olive Oil
Serve with Bread of choice to be toasted
Rinse scallops and shrimp and drain. Cover with lemon and lime juice. Let sit in refrigerator for two hours. Add diced cucumber, chopped red onion, chopped peppers, garlic, tomatoes, and jalapenos to the sea food mix. Refrigerate for fifteen minutes and mix well. Serve with chopped cilantro and toasted bread of choice. Drizzle with Persian Lime Olive Oil. Serve in a martini glass.
By Chef Megan Alig (Creative Cuisine)
|Posted on May 6, 2017 at 5:25 PM|
1/2 precooked rotisserie chicken (deboned, about 2 cups of chopped chicken)
1/3 cup full fat, plain Greek yogurt
1/2 cup shredded carrot
1/4 cup celery ribs, chopped fine
1-2 teaspoon curry powder (try one and if a stronger flavor is desired add another)
1 tablespoon fresh lemon juice
1 teaspoon Extra Virgin Olive Oil
1/4 teaspoon celery seed
2 minced scallions
1 tablespoons fresh minced parsley
Salt (to taste)
Pepper (to taste)
Cut the meat from the precooked rotisserie chicken into small, bite-sized pieces.
Combine chicken with all of the other ingredients and mix well.
Let the mixture sit in the fridge for at least 15 minutes to let the flavors develop.
Add chicken salad to a bowl of greens, spread between two pieces of toast, or enjoy with crackers!
|Posted on May 6, 2017 at 5:20 PM|
2 (15.5 ounce) cans of black-eyed peas
1 large tomato, chopped
1 medium red bell peper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
|Posted on May 6, 2017 at 11:40 AM|
Peel and slice pears into bite sized pieces. Lightly coat with Blood Orange or Lemon Olive Oil. Bake at 400 degrees until pears are lightly browned.
Serve warm and drizzle with Cinnamon Pear Balsamic Vinegar or Cranberry Pear Balsamic Vinegar.
***I have also added raspberries to this dish and that is great drizzled with Blackberry Ginger Balsamic Vinegar***
|Posted on May 6, 2017 at 11:30 AM|
1 6 inch whole wheat pita round
Garlic Olive Oil
1 tablespoon Basil Pesto
1/4-1/2 cup baby spinach, washed and torn
1/4-1/2 cup artichoke hearts, coarsely chopped
1/4-1/2 cup roasted red peppers, chopped
1/4 cup feta cheese
Pepper, to taste
Drizzle Garlic Olive Oil over the pita round. Spread the pesto over the entire pita round. Top with spinach, artichoke hearts, and roasted red peppers. Sprinkle cheese over veggies and to pwith fresh ground black pepper. Bake at 350 until cheese begins to melt.
|Posted on May 6, 2017 at 11:25 AM|
Soak your cedar plank in water for 20-45 minutes. Remove from the liquid and pat dry. Coat with olive oil on both sides of the plank. NOTE: You can use different infused olive oils to vary the flavor.
Brush the salmon fillets with your choice of Extra Virgin Olive Oil and season to taste.
Place the salmon fillets on the smooth side of the plank.
Preheat the grill to a MED-LOW setting (about 300 degrees), place the plank on the grill with the salmon and shut the lid. Leave for 15-20 minutes. (NOTE: If using a whole Salmon, increase the cooking time to 45-50 minutes)
Check salmon for an opaque color. The fish should be flakey to the touch of a fork. Check on the thickest part of the fillet for doneness. Once done, serve with your favorite green salad and enjoy!
|Posted on May 6, 2017 at 11:20 AM|
1/4 cup Olive Oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash of salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1 inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large reseable plastic bag. Add the vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on a grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.
|Posted on May 6, 2017 at 11:15 AM|
1/3 cup walnut halves
3 tablespoons fresh lemon juice
1 tablespoon Grapefruit Balsamic Vinegar
1/4 cup mild Extra Virgin Olive Oil
3 tablespoons Walnut Oil
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
2 ruby red grapefruits, peeled, and cut into sections
1 Hass avocado, peeled and cubed
10 cups mixed mesclun greens or other baby lettuces such as arugual, frisee, radicchio, etc.
Toast the walnuts until golden and fragrant, about 5-7 minutes. Allow to cool completely.
Chop grapes in food processor. Add lemon juice and balsamic vinegar. Process until smooth. Add the oils and blend to emulsify. Season with salt and pepper.
Place the lettuces, grapefruit slices, and avocado pieces in a large salad bowl. Drizzle with half the dressing and toss to combine. Drizzle with the remaining dressing and garnish with toasted walnuts.
Adapted from a Cuisinart Original Recipe
|Posted on May 6, 2017 at 11:05 AM|
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tablespoon of Lemon Olive Oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 1/2 teaspoon paprika
1/3 cup black beans
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup chopped tomato (1 plum tomato)
1/3 cup no-salt-added, canned, diced tomatoes
1/3 cup chopped avocado
Preheat the oven to 425 degrees. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with Lemon Olive Oil, chili powder, garlic powder, and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve!
For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
A well-stocked spice cabinet is an easy way to add flavor without added sodium - however, be sure to look for spiced and seasoning mixes without added salt.