Ingredients 4 cups pumpkin seeds 1/2 cup butter 2 tbsp. brown sugar 1 tbsp. ground cinnamon 1/4 tsp. salt 1/4 cup granulated sugar Directions Preheat oven to 350 degrees. In a microwave safe bowl, melt the butter. Add the pumpkin seeds, brown sugar, cinnamon and […]
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Use a medium size bowl stir together the poppy seeds, sesame seeds, olive oil, vinegar, paprika ,sugar Worcestershire sauce and onion.
Cover, and refrigerate an hour.
Combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.
Ingredients 2 (16 oz.) cans green beans, drained 1/2 C. cherry tomatoes, halved 1/4 C. ripe olives, sliced 2 T bacon bits 1/4 C. fat-free Parmesan cheese 1/3 C. fat-free Italian dressing Directions In a medium bowl, combine green beans, tomatoes and olives. Stir in […]
1/4 pound goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes
In a bowl, the cheese, basil, salt and pepper. Mix with a fork until well blended.
Slice the top off each cherry tomato. Use a small spoon and scoop out the pulp to make a hollow shell. Rinse the tomato shells in cool water.
Use a small spoon, scoop 1 teaspoon of the mixture and stuff into a tomato shell. Arrange tomatoes on a platter to serve.
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x 6-inch) Focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Using a wisk and large bowl, mix the mayonnaise, garlic, and lemon juice. Put in the refrigerator.
Preheat the grill for medium high heat.
Sprinkle vegetables with olive oil on both sides.
Place peppers and zucchini on the middle of the grill, with onion and squash pieces around the outside.
Grill about 3 minutes, turn over and grill other side 3 minutes. Remove from grill, cover and set aside.
Lower the heat to medium to avoid burning the bread.
Spread a little mayonnaise mixture over the cut sides of the bread, and add some feta cheese to each side.
Place on the grill cheese side up. Close lid on grill, or cover with foil. This will warm the bread, and melt the cheese.
Watch so the bottoms don’t burn. Remove from grill, and layer with the vegetables.
Serve opened faced.
Do you like asparagus? Not everyone does. In fact, some people say they don’t like the vegetable but it may be more that they’ve never really tried it. Love it or hate it, unless you know how to cook it and how to use it, […]