zucchini, squash, and corn casserole

1 1/2 lb yellow squash, cut into 1/4-inch-thick slices
1 1/2 lb zucchini, cut into 1/4 -inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 cloves garlic
3 cups fresh corn kernels
1 1/2 cups freshly shredded white cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated asiago cheese, divided


1.  preheat oven to 350 degrees.  bring first 2 ingredients and water to cover to a boil in dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender.  drain; gently press between paper towels.

2.  melt 2 tbsp. butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender.  add garlic, and saute 2 minutes.

3.  stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 c. each breadcrumbs and asiago cheese just until blended.  spoon mixture into a lightly greased 13x9 inch baking dish.

4.  melt remaining tbsp. butter.  stir in remaining 1 cup breadcrumbs and 1/2 cup asiago cheese.  sprinkle over casserole.

5.  bake at 350 degrees for 45-50 minutes or until golden brown and set.  let stand 15 minutes before serving.  


*from myrecipes.com

jicama salad

ingredients:
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper


peel jicama and cut into sticks about 2 inches long and 1/4 inches thick.  place in a large bowl.

fineley grate the zest of the lime and add to the bowl of jicama.  cut the lime in half and squeeze one lime half over the jicama.  set the second half aside.

finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.

slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface.  using a paring knife follow the curve of the orange and slice off any remaining peel and white pith.  working over the bowl of jicama, slice between the membranes to release the segments .  repeat the segmenting with the second orange.  (you do not need the zest of this orange.)

add the bell pepper and cilantro and stir to combine.  season with freshly ground black pepper, and more lime juice as needed.

*original recipe from www.chowhound.com

easy spinach almond pesto

ingredients:
4 cups baby spinach, washed
1/4 c. slivered almonds
4 tbsp. olive oil
1 large clove garlic
sea salt and freshly ground pepper, to taste

instructions:
in a food processor, pulse all ingredients until it forms a pesto consistency - smooth yet a little chunky.

*original recipe from www.eatingrules.com

slow cooker butternut squash soup

ingredients:
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot peeled and diced
1 granny smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded, diced
1 sprig fresh sage
1 white onion, diced
1/2 tsp. salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
1/8 tsp. cayenne
pinch of ground cinnamon and nutmeg
1/2 c. canned coconut milk
(optional garnishes: extra coconut milk and cayenne

directions:
add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to slow cooker.  toss to combine.

cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and bashes easily with a fork.  stir in the coconut milk.

use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  taste and season with additional salt, pepper and cayenne if needed.

serve warm with optional garnishes, if desired.

*original recipe from www.gimmesomeoven
*cayenne is very strong in this recipe.  reduce amount to make kid friendly.

arugula pear salad

arugula
1-2 pears, diced
parmesan cheese, shredded
almonds, chopped
maple dijon vinagrette


dressing:
4 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. and 1 tsp. maple syrup
1/2 tsp. dijon mustard


combine arugula and pears.  toss dressing to coat.  add parmesan and almonds.  toss.  eat immediately.


*combined multiple recipes found online to create.  dressing recipe found on pinterest.

grapefruit seed oil produce wash

20 drops grapefruit seed extract
1 tbsp. baking soda
1 c. white vinegar
1 c. water

mix well and transfer to a spray bottle.  spray on fruits and vegetables.  let sit between 5-10 minutes.  rinse produce thoroughly with water. 

*original recipe from www.livestrong.com

the best fresh tomato salsa

ingredients:

3 c. chopped tomatoes
1/2 c. chopped green bell peppers
1 c. onion, diced
1/4 c. minced fresh cilantro
2 tbsp. fresh lime juice
2 tsp. chopped fresh jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

directions:

stir the tomatoes, green bell pepper, onion, cilatnro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl.  serve.

*original recipe from www.allrecipes.com

roasted corn and quinoa salad

ingredients:
1 c. uncooked quinoa
1 1/2 c. water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2 c. to 1 c. corn kernels (frozen or canned are fine)
1/2 c. baby spinach leaves, washed and dried
2 green onions, thinly sliced
1/2 c. crumbled feta cheese
 salt and pepper to taste
handful of fresh chopped cilantro or parsley

directions:
1) rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water.  the amount if liquid listed is less then recommended so that the quinoa stays a bit crunchy.  let cool and put aside.
2)   while quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400 degree oven for 15-20 minutes.  i like the rest of my veggies raw, but feel free to roast the peppers as well.
3)  in a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4)  in a small bowl, mix the oil, lime juice, mustard, thyme, salt and pepper until combined.  if you like a lot of dressing, double the recipe and put some aside.  pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

*variation - i didn't have peppers, green onions or feta.  i added radishes and carrots instead.  you could use any mixture of veggies with the quinoa and dressing for a good salad.

*original recipe found on www.coulditbeceliac.com

oasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

Roasted Corn and Quinoa Salad

Last week I received a request for the recipe for my Quinoa Salad, and I thought it would be a good idea to share it here.  It makes a great side dish or a healthy lunch, and it's good warm or chilled. 

Roasted Corn and Quinoa Salad
Serves 4-6

1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley

Directions

1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.

2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.

3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.

4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.

- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf

kale and black bean burritos

ingredients:
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side

1.  In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale.  toss to mix well and set the bowl aside to marinate.
2.  warm the beans and minced garlic with a couple of tbsp. water.  you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave.  add little splashes of water as necessary.  use a fork to mash up the beans a little and add salt to taste, if necessary.
3.  warm the tortilla in a skillet or in the microwave for a few seconds.  top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side).  top with red onion and feta.  roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate.  slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.

*original recipe from cookieandkate.com

bok choy-apple slaw

1/3 c. reduced fat sour cream (i have used plain greek yogurt)
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion

whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth.  add bok choy, apple, carrot and onion; toss to coat.

*original recipe from eatingwell.com

smashed chickpeas and avocado salad sandwhich

1 (15 oz.) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves

directions:
1.  rinse and drain the chickpeas.  place on a paper towel and remove the outer skins.  you can leave them on, but i like to remove them.

2.  in a medium bowl, using a potato masher smash the chickpeas and avocado together.  add in cilantro, green onion and lime juice.  season with salt and pepper, to taste.

3.  spread salad on bread and top with your favorite sandwich toppings.  i like to add fresh spinach leaves.

4.  chop up spinach leaves and stir into the mixture. 

note:  this salad also makes a great dip.  serve with cut up veggies, crackers or pita chips.  also, this salad is best eaten the day it is made because it will turn brown due to the avocado. 

*original recipe from two peas & their pod blog

kolhrabi and lettuce salad with fresh dill dressing

ready in:  10 minutes

serves:  2

ingredients:

8 cups of lettuce

2 peeled kohrabi bulb

1 granny smith apple

1 radish

1 chopped green onion

2 tbsp. white wine vinegar

1 tbsp. fresh lemon juice

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/3 c. extra virgin olive oil

2 tbsp. dill

directions:

1.  combine the green onion, dill, vinegar, lemon juice, salt, black pepper and olive oil in a mason jar.  

2.  screw on the mason jar lid and shake until the ingredients are combined.

3.  wash the lettuce. 

4.  slice the kohlrabi and apple into thin long strips.

5.  toss the lettuce, kohlrabi and apple in a large bowl.

6.  put tossed salad into individuals bowls.

7.  dress the salad with the dill salad dressing.

*original recipe from the garden beat - usu student organic farm newsletter

fiesta bean salad

1/2 c. red wine vinegar
1/4 c. canola oil
1 tbsp. plus 2 tsp. agave nectar
1 tsp. kosher salt
1 tsp. dry mustard
1 tsp. garlic, minced
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/2 c. canned black beans, rinsed and drained
1 1/2 c. red kidney beans, rinsed and drained
1 1/2 c. cannellini beans, rinsed and drained
1 c. frozen corn kernels, thawed
1 c. celery, finely diced
1/2 c. onion, finely diced
1/4 c. green bell pepper, finely diced
1/4 c. red bell pepper, finely diced
1/4 c. yellow bell pepper, finely diced
2 tbsp. fresh parsley, chopped

combine vinegar, oil, agave nectar, salt, mustard, garlic, pepper and paprika in a large bowl; mix well.  add remaining ingredients; mix well.  chill at least 2 hours before serving.  salad will keep up to 4 days in the refrigerator.

*original recipe from you raising your child book.  

oven-roasted cauliflower with garlic, olive oil and lemon juice

total time:  20 minutes

prep:  5 minutes

cook:  15 minutes

yield:  5 to 6 cups roasted cauliflower florets, 6-8 servings

ingredients:

1/4 cup extra-virgin olive oil

1 tbsp. sliced garlic

2 tbsp. lemon juice

1 tsp. salt

1/2 tsp. black pepper

2 tbsp. grated parmesan

chopped chives, for garnish

directions:

preheat the oven to 500 degrees.  

place the cauliflower florets in a large sauté pan or a roasting pan.  drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.  place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  remove from the oven and sprinkle with the parmesan.  garnish with chopped chives and serve immediately while still warm.  

*original recipe from food network.com 

deviled brussels sprouts

cook small brussels sprouts, covered, in a small amount of boiling salted water for about 15 minutes, or just until tender.  drain and serve immediately with the following sauce.

sauce:
1/3 cup butter
1 tsp. worcestershire sauce
2 tsp. prepared mustard
1 tbsp. chili sauce or catsup
salt and pepper to taste

melt butter in small saucepan.  add remaining ingredients and stir until smooth.  pour over drained brussels sprouts, or pass in a bowl.  this amount is sufficient for 2 pounds of sprouts.

*original recipe from cooks.com
http://www.cooks.com/rec/doc/0,1750,156189-243204,00.html

zingy zuchinni casserole

boil 5 min. then drain:

1/4 c. chopped onion

6 c. chunks of zucchini

1/2 tsp. salt

add to above mixture.  stir until cheese is melted:

1 can cream of chicken soup

1 c. sour cream

1 c. cheese

melt butter and combine.  pour 1/2 on bottom of casserole dish and 1/2 on top of casserole:

1 pkg. stuffing mix

1 cube butter

1/3 c. watter

bake at 350 degrees for 30 minutes. uncovered. 

*original recipe from kayleen bell

mary bell's creamed corn

2 pkg. 20 oz. frozen corn
8 oz. whipping cream
1 c. milk
1 tsp. salt
6 tsp. sugar
1/4 tsp. accent
simmer ingredients for 5 minutes

add a pinch of white and/or cayenne pepper to mixture

blend 2 tbsp. butter and 2 tbsp. flour (roux)

add to simmered corn mixture.  stir until thickened.  put into heatproof casserole dish.  sprinkle with freshly grated parmesan cheese.  place under broiler until lightly browned.

*original recipe from aunt ginny

asparagus with tomato vinaigrette

1 lb large asparagus spears, trimmed
1/4 cup plus 2 tbsp. olive oil
1/4 c. red wine vinegar
salt and pepper to taste
1 small tomato, finely chopped

1 red bell pepper
1 green onion, finely chopped
1 tbsp. chopped parsley
1 hard boiled egg, finely chopped

cook asparagus using the method of your choice just until tender.  drain.  shock in ice water until cold and drain.   cover and chill.  whisk in oil and vinegar in small bowl to blend.  add tomato, bell pepper, green onion and parsley.  season with salt and pepper.  arrange asparagus on a large platter.  spoon half of vinaigrette over asparagus.  garnish with chopped egg.  serve immediately and add remaining dressing separately.

*original recipe from usu food sense

spinach white bean crostini

yields: 2 1/2 cups 

ingredients:

2 c. spinach, packed, shopped

1 can cannelloni beans, rinsed

1 tbsp. olive oil

2 garlic cloves, minced

1 tbsp. fresh dill

juice from 1/2 lemon

salt and pepper to taste

directionsL

mix all ingredients together in a medium bowl.  serve on sliced baguette.

*original recipe from usu food sense 

margo salad

3 large avocados, diced
6 roma tomatoes, diced
3 green onions
2 cans shoepeg corn (drain)
1 can black eyed peas (drain)
1/2 - 3/4 bottle zesty italian dressing (fat free)

may add garbanzo beans, black beans, sliced olives