Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

Claire made this during the Christmas holiday celebration. WOW!

Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

She made a double batch for a group of 10 and reduced the amount of kale. Lots of chopping involved.

Salads and Portuguese Tapas to try

 Salads

https://www.aicr.org/cancer-prevention/recipes/category/salad/?gad=1&gclid=CjwKCAjwgqejBhBAEiwAuWHioEUc5UZfZ_A36NUSnf1luw4CZYQiUAoPFSl9_Yw1T6nScQkaV2BcPRoC1O0QAvD_BwE

Portuguese Tapas

https://recipesformen.com/portuguese-tapas/

Portuguese Meatballs

https://marleyspoon.com/menu/58230-portuguese-style-braised-meatballs-with-shepherd-salad-yogurt-pita

MEATBALLS IN TOMATO SAUCE

https://www.foodfromportugal.com/recipes/meatballs-tomato-sauce/

Almôndegas - Portuguese meatballs

https://www.bigoven.com/recipe/almndegas-portuguese-meatballs/820641

BRAISED BEEF (TRINCHADO)

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Bok Choy Salad

This recipe was shared with me in March 2015 by the folks who own Sower N Seed in Minocqua, WI. It is delicious. I love the crispy topping. I served this with thin pork chops that I cooked on the grill with a little BBQ sauce, yum!

Bok Choy Salad

1/2 cup butter, coconut oil or combo
1 Tablespoon sugar
2 pkg Ramen Noodles (don't use seasoning packet) (cook the Ramen Nooodles 1st. This may be obvious to everyone, but I had never prepared them before trying this recipe, silly girl.)
1/3 cup sesame seeds
2/3 cup sliced almonds

Saute together in fry pan til almonds and noodles are nicely brown.  This is the crispy topping

Chop 2 heads Bok Choy (I wasn't sure how much of the Bok Choy green part to use)
Thin slice 5 green onions (may substitute other onions - red are pretty)

Toss together for your greens base

3/4 cup olive oil (may use other salad oil)
1/4 cup red wine vinegar
2 Tablespoons to 1/2 cup sugar depending on how sweet you like it.  A reduced amount of maple syrup is good too or combo of sugar and stevia
2 Tablespoons soy sauce
Whisk together for dressing
(Note: I only used a little of this to dress the greens.)

Best Bok Choy

Recipe courtesy Guy Fieri

Ingredients

• 2 tablespoons grapeseed oil
• 1 medium red onion, thinly sliced
• 1 red bell pepper, julienned
• 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
• 2 cups cremini mushrooms, wiped clean, halved and sliced
• 3 baby bok choy, sliced into 1/2-inch pieces
• 3 cloves garlic, thinly sliced
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• Freshly cracked black pepper

Directions

In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.

Add the bok choy, garlic, soy sauce, and fish sauce and saute until 

Mediterranean Salad

Here's one of my faves:      From Kyle Gruening (dec 2014)                                                                  Mediterranean Salad

2 (15 oz.) cans Garbanzo beans, rinsed
1 lg. can black olives, sliced or halved
2 cucumbers, halved, seeded and sliced
12 cherry tomatoes, halved or quartered
½ red onion, chopped
2 cloves garlic, minced
½ c. Italian dressing
2 T. fresh lemon juice
½ tsp. garlic salt
½ tsp. black pepper
1 oz. Feta cheese

Combine all ingredients, except Feta, and marinate.  Sprinkle Feta on top prior to serving, or stir in just prior to serving.

1 cup = 214 calories

Raw Broccoli Salad

This recipe is from the Moosewood Restaurant Cooking for Health cook book (2009). I know there are numerous ways to make broccoli salad.  This is one of my favorites,

INGREDIENTS
1 large head broccoli (about 1#)
1/2 cup mayonnaise
2 t. maple syrup or other sweetner
4 t. cider vinegar
1/4 t. salt
1/4 t. ground black pepper
1/4 cup currants or raisins
1 medium tomato, diced
2 T. diced red onion or scallion (optional)

DIRECTIONS

1. Slice off the tough bottom of the broccoli and peel any tough skin from the stem. Finely chop the florets and small stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 cups of chopped broccoli. Set aside.
2. In a serving bowl,whisk together the mayonnaise, maple syrup, vinegar, salt and pepper. Fold in the broccoli, currants, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day in the refrigerator.

BEETS N’ BLUEBERRY SALAD

Recipes from Barb Cummings 7/24/14

BEETS N’ BLUEBERRY SALAD

2 lbs fresh beets

2 lbs fresh or frozen blueberries (We picked ours!)

¼ cup sugar (I used a little less and I'm not sure any would be needed.)

1/3 cup sunflower oil ( I used olive oil… all I could find here!)

¼ cup white wine vinegar (I used a combination of cider vinegar & white wine.)

½ tsp salt

1 tsp freshly grated ginger (Surprisingly these folks had grated fresh ginger in their freezer!)

Grated zest of one orange

Scrub beets.  Roast in tightly covered dish for 1 ½ hrs until knife inserted comes out clean.  (I put some water in with the beets.  My pan was a mess, but it cleaned up okay.)

Cool.  Slip off skins.  Cut into half-inch cubes and place in large bowl.  Add blueberries.

Mix together sugar, white wine vinegar, oil, salt, ginger and orange zest .    Let set for at least an hour.  Could serve with additional zest as a garnish.  (I did not have more zest.) 

This will keep – and even improve – for a week.  (So it’s okay that it makes a large batch!)

I serve it on a bed of greens and sprinkle a few blue cheese crumbles on it..

Enjoy,

Shirley Senarighi