KALAMATA OLIVE BREAD STUFFING LOAF

KALAMATA OLIVE BREAD STUFFING LOAF A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple. Serves 4-5 Preheat oven to 300 degrees 1/2 c. margarine 1 T. finely chopped garlic 1/2 c. diced celery 1/2 c. diced red onion 7 Kalamata olives, pitted and chopped 7 slices … Continue reading KALAMATA OLIVE BREAD STUFFING LOAF

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ESCAROLE MAPLE WALNUT SALAD

ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6 Dressing: Makes 2-1/4 cups 3/4 c. Grade A maple syrup 1 c. walnut pieces 2/3 c. Balsamic vinegar 2/3 c. corn oil 1 t. salt 1 t. … Continue reading ESCAROLE MAPLE WALNUT SALAD

SHARON’S WEDGE SALAD

SHARON'S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c. … Continue reading SHARON’S WEDGE SALAD

SAUTEED SWISS CHARD

SAUTEED SWISS CHARD A light sweet and sour flavored Swiss chard with sweet cooked onion! Serves 8 1/2 stick margarine 1 lg. red onion, peeled, cut in half from top to bottom, then crosswise into thin half rings 2 T. light brown sugar 2 bunches fresh Swiss chard, washed, and  bottom 2/3rds of stems removed … Continue reading SAUTEED SWISS CHARD