MARINATED ZUCCHINI AND ROASTED PEPPER Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad! Makes about 1 quart plus extra liquid to make a salad dressing 1 lb. freshContinueContinue reading “Marinated Zucchini And Roasted Pepper”
Category Archives: VEGGIES
AFC Country Ham And Olive Walnut Spread
AFC COUNTRY HAM AND OLIVE WALNUT SPREAD Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree! Makes 10-1/2 cups 13.5 oz. Lightlife Smart Dog JUMBO Meatless hotContinueContinue reading “AFC Country Ham And Olive Walnut Spread”
Rainbow Veggie Salad
RAINBOW VEGGIE SALAD Fresh steamed and cooled asparagus, tomato, cucumber, Aloha peppers and sweet onion topped with Cilantro Cumin Mayo! Yikes! Makes 4 main dish salads 2/3 lb. fresh asparagus – wash, break lower 1/3rd stalks off and discard, then steam till tender crisp and still bright green – transfer to bowl of ice withContinueContinue reading “Rainbow Veggie Salad”
APPLE TAPENADE
APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups 3 lg. red apples, cored and cubed (3/4″) – leave peelsContinueContinue reading “APPLE TAPENADE”
BING CHERRY BEET SALAD
BING CHERRY BEET SALAD Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can’t stop eating! Makes 7 cups 1 lb. ripe, fresh Bing cherries, pitted and halved 1/2 sweet onion, cut in half, then slicedContinueContinue reading “BING CHERRY BEET SALAD”
MARINATED MUSHROOM ASPARAGUS SALAD
MARINATED MUSHROOM ASPARAGUS SALAD Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes! Serves 6-8 Marinade makes 1-1/2 cups: 2 T. sesame oil (I used Roland brand with excellent results) 2 T. rice vinegar 1 T. Balsamic vinegar 1 T. Sherry vinegar 1/2 c.ContinueContinue reading “MARINATED MUSHROOM ASPARAGUS SALAD”
LATE HARVEST TOMATO SALAD
LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brownContinueContinue reading “LATE HARVEST TOMATO SALAD”
SOY PEPPERONI ANTIPASTO SALAD
SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg.ContinueContinue reading “SOY PEPPERONI ANTIPASTO SALAD”
AVOCADO WITH FENNEL DRESSING
AVOCADO WITH FENNEL DRESSING Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat! Serves 2 1 ripe Hass avocado, cut in half, seeded and peeled 3 T. mild olive oil or corn oil 1 T. white vinegar 1/8 t. ground fennel seed couple dashes salt chopped pimento Place 1/2 avocado, hollowContinueContinue reading “AVOCADO WITH FENNEL DRESSING”
AVOCADO WITH GRAPEFRUIT VINAIGRETTE
AVOCADO WITH GRAPEFRUIT VINAIGRETTE A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado! Makes enough for 4-5 servings Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving. 1/4 c. olive oil 4 T. grapefruit frozen concentrate, thawed 2 T. water 2 t.ContinueContinue reading “AVOCADO WITH GRAPEFRUIT VINAIGRETTE”
BROCCOLI AND MUSHROOM ANTIPASTO SALAD
BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6 1 c. olive oil 1/2 c. red wine vinegar 3 lg. garlic cloves, peeled and grated 1 t. mild curry powder 1/2 t. dry mustard salt to taste 1 lg. bunch fresh broccoli 3ContinueContinue reading “BROCCOLI AND MUSHROOM ANTIPASTO SALAD”
FRESH CARROT AND GINGER SALAD
FRESH CARROT AND GINGER SALAD with prunes and pine nuts in a white Balsamic vinaigrette! Makes 5 cups 2/3 c. white Balsamic vinegar 1/3 c. extra virgin olive oil 3 T. pine nuts 2 T. powdered sugar 1/4 c. water 1 t. salt freshly ground black pepper 3 c. carrot matchsticks (see below) 3 med.ContinueContinue reading “FRESH CARROT AND GINGER SALAD”
MARINATED ANTIPASTO SALAD
MARINATED ANTIPASTO SALAD Fresh mushrooms, sweet onion, artichoke hearts, tomatoes and black olives marinated for 24 hours in a fresh thyme and garlic red wine vinaigrette! Serves 6-8 1 cup extra virgin olive oil 1/2 cup red vine vinegar 2 large garlic cloves, peeled and grated 1 teaspoon dry mustard 1/2 teaspoon salt several dashesContinueContinue reading “MARINATED ANTIPASTO SALAD”
MARINATED CARROT STRIPS
MARINATED CARROT STRIPS A simple, delicious way to get your vitamin A! Serves 6 2 tablespoons olive oil 1 tablespoon white vinegar 1 small garlic clove, peeled and finely chopped salt to taste 2 cups fresh carrot strips, matchstick size In medium-sized mixing bowl combine oil, vinegar and garlic. Stir briskly with fork till thickened,ContinueContinue reading “MARINATED CARROT STRIPS”
MARINATED LENTIL AND RED PEPPER SALAD
MARINATED LENTIL AND RED PEPPER SALAD Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette! Makes 4 cups 1 c. lentils, washed and drained 2-1/2 cups water 1-1/2 cups thinly sliced boiling onions 1 lg. red pepper, diced into 1/4 inch squares 1 c. mild olive oil 1/2 c. redContinueContinue reading “MARINATED LENTIL AND RED PEPPER SALAD”
MARINATED BEETS AND YELLOW ONION
MARINATED BEETS AND YELLOW ONION Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing! Serves 6-8 1/4 c. corn oil 2 T. raspberry vinegar 1 garlic clove, peeled and finely chopped 1/4 t. ground coriander salt to taste freshly ground black pepper 1/2 med. yellow onion; peel, cut inContinueContinue reading “MARINATED BEETS AND YELLOW ONION”
MARINATED BEETS AND HEARTS OF PALM
MARINATED BEETS AND HEARTS OF PALM Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread! Makes 4-6 servings 1/3 c. walnut oil (Huille de Noix by G. Vivier an import from France is bestContinueContinue reading “MARINATED BEETS AND HEARTS OF PALM”
MARINATED BABY LIMA BEANS
MARINATED BABY LIMA BEANS Baby lima beans boiled till plump, then tossed with sliced celery and a sweet mustard lemon and dill vinaigrette! Serves 6-8 10 oz. package frozen baby lima beans 2 c. water 1/2 t. salt 1/3 c. extra virgin olive oil 3 T. white vinegar 1 t. fresh lemon juice 1 T. preparedContinueContinue reading “MARINATED BABY LIMA BEANS”
MARINATED APPLE AND CELERY SALAD I
MARINATED APPLE AND CELERY SALAD I Tiny cuts of crisp celery and sweet juicy apple marinated in a spicy sweet oil and vinegar dressing with a splash of Cream sherry wine! Serves 6 1/3 c. peanut oil (I used Planter’s for good peanut flavor) 2 T. apple cider or red wine vinegar 1 T. CreamContinueContinue reading “MARINATED APPLE AND CELERY SALAD I”
SUMMER TOMATO MARINADE
SUMMER TOMATO MARINADE A light, refreshing antipasto salad of tomato and cucumber meats sprinkled with Kalamata olive strips. Dressed with a tender champagne and garlic vinaigrette. Yes, a dressing can be tender! Serves 6-8 1/4 c. extra virgin olive oil 2 T. white vinegar 2 T. extra dry champagne 2 cloves garlic, peeled and finelyContinueContinue reading “SUMMER TOMATO MARINADE”
MEXICAN CORN SALAD
MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8 12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained 2 c. diced fresh Roma (Italian plum) tomatoes 1 sweetContinueContinue reading “MEXICAN CORN SALAD”
CHEF DAVIES-TIGHT™ 