Recipes

• Broccoli with Dijon Sauce

  Simmer broccoli covered in water 3-4 minutes until crisp tender. Remove from heat and drain. While broccoli is cooking, stir together mustard, oil and vinegar.

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• 

  Fall Greens with Orange Basil Vinaigrette

  In a bowl or jar with tight lid, combine the orange juice, vinegar, olive oil and basil.

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• 

  Roasted Mushroom and Potato Salad

  Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with oil, season with salt and pepper. On another rimmed baking sheet, toss potatoes with oil and season with salt and pepper.

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• 

  Orange-Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife, cut away the rind and discard.

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• 

  Low Fat Caesar Salad Dressing

  Blend in food processor. Chill at least one hour before serving.

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• 

  Pork and Veggie Skewers

  Whisk together oil, vinegar, tomatoes, garlic salt and pepper. Place pork and 2 T. of the oil/vinegar mixture in a re-sealable plastic bag. Shake to coat pork and refrigerate 2-4 hours. Place potatoes in a saucepan with water, boil 10 minutes and drain.

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• 

  Parmesan Pork Tenderloin with Red Onion Confit

  To make confit, melt butter in a large sauté pan. Add onions, sugar and vinegar. Cook over medium heat, stirring often, until liquid is reduced to a syrup-like consistency and onions are tender, about 25-30 minutes. Set aside.

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• 

  Pork with Pomegranate-Braised Cabbage

  Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper and cook in an oiled pan over medium high heat until browned.

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• 

  Asparagus and Macadamia Salad

  Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.

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• 

  Healthy Garden Salad

  In a large serving bowl, whisk together the vinegar, oil, cilantro, sugar salt and garlic. Set aside. Bring a large pot of salted water to boil. Add the soybeans and boil for 3 minutes. Add corn to water and continue cooking 1 more minutes. Drain well and pour into bowl with the dressing. Gently mix in the tomatoes, onions and beans. Cover and refrigerate for at least 2 hours before serving to chill and blend flavors.

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• 

  Grilled Eggplant Tomato and Goat Cheese Salad

  Sprinkle salt on eggplant slices and let sit for 30 minutes. Rinse slices and pat dry. Brush the eggplant and the tomato slices with garlic oil. Grill tomato slices 2 min. per side and eggplant 5 min. per side. Arrange vegetables on plate alternating between two. Sprinkle with goat cheese and drizzle red wine vinegar over top.

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• 

  Bow Tie Salad with Tuna

  Cook pasta as package directs. Drain; rinse under running cold water. Dressing: Drain tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil. Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mix and coat. Serve salad at room temperature.

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• 

  Grilled Spicy Eggplant

  Place eggplant in stovetop grill pan. Mix together oil, garlic powder, red wine vinegar and salt. Brush mixture over eggplant slices. Grill 8-10 minutes, turning once, until tender. Sprinkle with crushed red pepper flakes and parsley to garnish.

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• 

  Tomato, Cucumber, Onion Salad

  Toss cucumber, tomato, oil, vinegar and seasonings together in a large bowl. Refrigerate until slightly chilled 10-15 minutes.

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• 

  Orange Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a st

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• 

  Prosciutto-wrapped Shrimp with Garlic Dipping Sauce

  Cut prosciutto in halves lengthwise to make 2 long strips. Place 1 basil leaf at short end of 1 strip of prosciutto. Roll shrimp up in meat and thread sharp end of skewer through shrimp to secure the roll. Broil or grill shrimp until opaque, turning frequently about 5 minutes. Serve with sauce. For sauce: In a blender combine vinegar, mustard and garlic. Gradually add oil until well blended.

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• 

  Big Italian Salad

  Make the dressing in a food process to blend. Place all salad ingredients in a large bowl. Right before serving, add about half the dressing and toss well. Serve remaining dressing on the side.

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• 

  Broccoli with Dijon Sauce

  Simmer broccoli covered in water 3-4 minutes until crisp tender. Remove from heat and drain. While broccoli is cooking, stir together mustard, oil and vinegar.

  See more

• 

  Fall Greens with Orange Basil Vinaigrette

  In a bowl or jar with tight lid, combine the orange juice, vinegar, olive oil and basil.

  See more

• 

  Roasted Mushroom and Potato Salad

  Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with oil, season with salt and pepper. On another rimmed baking sheet, toss potatoes with oil and season with salt and pepper.

  See more

• 

  Orange-Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest) Using a serrated knife, cut away the rind and discard.

  See more

• 

  Low Fat Caesar Salad Dressing

  Blend in food processor. Chill at least one hour before serving.

  See more

• 

  Pork and Veggie Skewers

  Whisk together oil, vinegar, tomatoes, garlic salt and pepper. Place pork and 2 T. of the oil/vinegar mixture in a re-sealable plastic bag. Shake to coat pork and refrigerate 2-4 hours. Place potatoes in a saucepan with water, boil 10 minutes and drain.

  See more

• 

  Parmesan Pork Tenderloin with Red Onion Confit

  To make confit, melt butter in a large sauté pan. Add onions, sugar and vinegar. Cook over medium heat, stirring often, until liquid is reduced to a syrup-like consistency and onions are tender, about 25-30 minutes. Set aside.

  See more

• 

  Pork with Pomegranate-Braised Cabbage

  Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper and cook in an oiled pan over medium high heat until browned.

  See more

• 

  Asparagus and Macadamia Salad

  Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.

  See more

• 

  Healthy Garden Salad

  In a large serving bowl, whisk together the vinegar, oil, cilantro, sugar salt and garlic. Set aside. Bring a large pot of salted water to boil. Add the soybeans and boil for 3 minutes. Add corn to water and continue cooking 1 more minutes. Drain well and pour into bowl with the dressing. Gently mix in the tomatoes, onions and beans. Cover and refrigerate for at least 2 hours before serving to chill and blend flavors.

  See more

• 

  Grilled Eggplant Tomato and Goat Cheese Salad

  Sprinkle salt on eggplant slices and let sit for 30 minutes. Rinse slices and pat dry. Brush the eggplant and the tomato slices with garlic oil. Grill tomato slices 2 min. per side and eggplant 5 min. per side. Arrange vegetables on plate alternating between two. Sprinkle with goat cheese and drizzle red wine vinegar over top.

  See more

• 

  Bow Tie Salad with Tuna

  Cook pasta as package directs. Drain; rinse under running cold water. Dressing: Drain tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil. Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mix and coat. Serve salad at room temperature.

  See more

• 

  Grilled Spicy Eggplant

  Place eggplant in stovetop grill pan. Mix together oil, garlic powder, red wine vinegar and salt. Brush mixture over eggplant slices. Grill 8-10 minutes, turning once, until tender. Sprinkle with crushed red pepper flakes and parsley to garnish.

  See more

• 

  Tomato, Cucumber, Onion Salad

  Toss cucumber, tomato, oil, vinegar and seasonings together in a large bowl. Refrigerate until slightly chilled 10-15 minutes.

  See more

• 

  Orange Rosemary Vinaigrette

  Grate the zest off the orange into a small bowl. (You should end up with 2 teaspoons of zest). Using a serrated knife, cut away the rind and discard. Cut each section of the orange from between the membranes and place in the bowl. Squeeze the remaining membranes to release the juices, then discard. In a blender, process the orange sections with the zest and the juice, balsamic vinegar, red wine vinegar, shallot rosemary, brown sugar, salt and pepper. With the machine running, add the oil in a st

  See more

• 

  Prosciutto-wrapped Shrimp with Garlic Dipping Sauce

  Cut prosciutto in halves lengthwise to make 2 long strips. Place 1 basil leaf at short end of 1 strip of prosciutto. Roll shrimp up in meat and thread sharp end of skewer through shrimp to secure the roll. Broil or grill shrimp until opaque, turning frequently about 5 minutes. Serve with sauce. For sauce: In a blender combine vinegar, mustard and garlic. Gradually add oil until well blended.

  See more

• 

  Big Italian Salad

  Make the dressing in a food process to blend. Place all salad ingredients in a large bowl. Right before serving, add about half the dressing and toss well. Serve remaining dressing on the side.