Author: admin

1 lb tomatoes, peeled, seeded, and coarsely chopped

1 onion, thinly sliced and pushed out into rings

14 ounce canned kidney beans, drained and rinsed

Dressing:  1 green chile, seeded and diced, 3 tablespoons chopped cilantro

3 tablespoons olive oil, 1 garlic clove, finely chopped, 4 tablespoons lime juice – Salt & Pepper to taste

Place the chopped tomatoes and onions slices in a large serving bowl and mix well. Stir in the beans. Mix the dressing ingredients in a bowl and season to taste with salt and pepper. Pour the dresing over the salad and toss gently. Best served at room temperature.  serves 4

3 tablespoons red wine vinegar

3 cooked beets, grated

2 sharp apples

2 tablespoons lemon juice

4 large handfuls mixed salad greens

4 tablespoons pecans

dressing: 1/4 cup plain greek yogurt

1/4 cup mayonnaise

1 garlic clove, chopped

1 tablespoon dill – Salt & Pepper to taste

Sprinkle vinegar over the beets, cover and chill for at least 4 hours. Core and slice the apples, place the slices in a dish, and sprinkle with the lemon juice to prevent browning. Combine the dressing ingredients in a small bowl. Remove the beets from the refrigerator and dress. Add the apples to the beets and mix gently to coat with dressing. Put salad greens into a bowl and top with beet and apple mixture; Sprinkle the pecans over salad before serving. serves 4

1 lb green beans

1 small onion, finely chopped

1 garlic clove, chopped

4 tablespoons grated Parmesan cheese

2 tablespoons chopped walnuts or almonds

dressing: 6 tablespoons olive oil

2 tablespoons white wine vinegar

2 teaspoons tarragon – Salt & Pepper to taste

Trim the beans, but leave whole. Cook for 3-4 minutes in salted boiling water. Drain well, refresh under cold water, and drain again. Put into a bowl and add the onion, garlic and cheese. Place the dressing ingredients in a glass jar with lid.  Shake well. Pour the dressing over the salad and toss to coat. Cover and chill for at least 30 minutes. Remove the breans from the refrigerator 10 minutes before serving. Give them a quick stir and transfer to serving bowl. Sprinkle the nuts over the beans before serving. serves 2

2 tablespoons olive oil

2 teaspoons cumin

2 garlic cloves, crushed

2 teaspoons grated fresh gingerroot

1 – 1/2 cups split red lentils

3 cups vegetable stock

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

2 red onions, thinly sliced

5 cups baby spinach leaves

1 teaspoon hazelnut oil

6 ounces soft goat cheese

5 tablespoons plain greek yogurt

Heat olive oil in a large skillet over medium heat; add the cumin, garlic and gingerroot and cook for 2 minutes, stirring constantly. Stir in the lentils, then add the stock, stirring constantly, until it is all absorbed – this will take about 20 minutes. Remove from the heat and stir in the herbs. Meanwhile, heat the remaining olive oil in a skillet over medium heat, add the onions, and cook, stirring frequently for 10 minutes, or until soft and lightly browned. Toss the spinach in the hazelnut oil in a bowl. Put the lentil mixture on top of spinach; Mash the goat cheese with the yogurt in a small bowl and season with salt & pepper. Top the salad with sliced onions and goat cheese mixture. serves 4