Maple Blueberry Pecan Salad

Dressing:

1/3 C Pure Maple Syrup
1/3 C Rice Vinegar
1 C Sugar (Next time try 3/4 cup, 1 cup seems to be too much)
1 Package Dry Italian Dressing Mix

Blend together then slowly add:
1/2 C Light Olive Oil

Note: Cut the Dressing in half if serving a small group. The full amount makes 1 1/2-2 cups.

Salad:

Romain Lettuce
Feta Cheese
Diced Gala Apples
Blueberries
Cinnamon Sugared Pecans

Cinnamon Sugared Pecans:
1/3 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans (chopped or broke in half)

Place add ingredients into a frying pan over medium heat.  Stir until sugar melts and coats the nuts well, but remove from heat as quickly as possible.  Spread on wax paper or non-stick pan.  Let cool then break apart before adding to salad.

Brussel Sprouts Flatbread

Ingredients:

• 1/2 C Whole Milk Ricotta Cheese
• 1/2 C Shredded Parmesan Cheese, divided
• 2 small cloves garlic, minced
• 1 tsp fresh lemon juice
• Dash crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1 Tbls Olive Oil
• 1 C thinly sliced Brussels Sprouts
• 1/4 C thinly sliced Red Onions
• 1/2 C shredded Mozzarella Cheese
• 1 large store bought Flatbread or individual flatbreads will work too
• Additional Parmesan cheese for serving, if desired
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, stir together the ricotta cheese, 1/4 c of parmesan cheese, minced garlic, fresh lemon juice, crushed red pepper, salt and black pepper to taste. Set aside.
3. In a small skillet, heat the olive oil over medium high heat.  Ad the sliced brussels sprouts and sliced red onions.  Cook for 3 minutes, just until Brussels sprouts and red onions are softened. Set aside.
4. Place the flatbread on a large baking sheet.  Spread the ricotta cheese mixture evenly over the flatbread with a spatula.  Top evenly with shredded mozzarella cheese, remaining parmesan cheese, brussels sprouts and onions.
5. Place the flatbread in the oven and bake for 10-12 minutes or until cheese is melted and the flatbread is golden brown.  Remove from the oven and squeeze a little fresh lemon juice over the top.  Sprinkle with extra parmesan cheese, if desired.  Cut into slices and serve immediately.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

From: Katie Delahunty

Veggie Mix

Ingredients:

·       2 lbs      Carrots

·       6            Whole Potatoes

·       1            Whole Sweet Onion

·       3            Cloves Garlic

·       6  Tbls   Olive Oil

·       ½ tsp     Dried Thyme

·       ½ tsp     Dried Parsley

·       Salt & Pepper to taste

Instructions:

1.       Preheat oven to 475 degrees.

2.       Peel carrots and cut into bite size pieces. Dice potatoes into bite size pieces (leaving skin on), Cut onions into eighths and mince garlic.

3.       Combine carrots, potatoes, and onions in a large bowl.  Drizzle olive oil over the vegetables, add garlic, thyme, parsley, salt and pepper.  Toss until the vegetables are covered in oil and seasoning. 

4.       Place on a cookie sheet in a single layer and cover with foil.

5.       Bake for 45 minutes.  Remove foil and continue to bake another 30 minutes or until golden brown, stirring every 10 minutes.

Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Tzatziki Sauce

Ingredients: 

• Drizzle of olive oil
• Pinch of black pepper
• 1/4 tsp salt
• 2 tsp fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• 1/2 cup crumbled feta cheese
• 1/2 cup grated cucumber (seedless variety)
• 1 cup plain yogurt

Directions:

Mix in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.

Found on Mel's Kitchen:

https://www.melskitchencafe.com/falafel-meatball-wrap/