Ingredients
2 T. Olive Oil
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth
Fresh Ginger
1 C. Frozen Peas
1 lb. Frozen Potstickers
2 T. Soy Sauce
2 T. Parsley
4 Scallions (Thinly Sliced)
Method
1. Saute carrots in olive oil. Add rest of ingredients and simmer until cooked through.
Ingredients
2 T. Olive Oil
1 Medium Onion (Chopped)
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth (or Veggie Broth)
1 lb. Ravioli
1 C. Frozen Peas
2 t. Oregano
2 t. Thyme
1 T. Parsley
1-2 T. Parmesan (For Sprinkling)
Method
1. Saute onions and carrots in oil. Add rest of ingredients and simmer until cooked through.
Ingredients
10 oz. Spinach
1 Qt. Strawberries
1 Pint Blueberries
1/2 lb. Bacon (Cooked and Crumbled–omit or put on side if making for a vegetarian)
Dressing:
2 T. Sesame Seeds
1 T. Poppy Seeds
1/4 C. Sugar
1/2 C. Olive Oil
1/4 C. Balsamic Vinegar
1/4 t. Paprika
1/4 t. Worcestshire Sauce
1 T. Red Onion (Minced)
Method
1. Combine dressing ingredients in lidded jar and shake. Refrigerate a few hours or overnight.
2. Pour dressing over salad ingredients and serve.
Notes: I first had this salad at a Kowalski family dinner where Marc’s girlfriend Kim brought it. It was amazing and I couldn’t stop eating it! I asked her for the recipe and she verbally gave it to me, but I was missing some of the ingredients. After some searching around on the internet, I found enough similar recipes to tweak and recreate hers. This is great for a BBQ or just in the early Spring when the strawberries first come out and you want to pretend it’s not snowing in Colorado 
Ingredients
1 Stick Butter
1/2 Onion (Diced)
2-14.5 oz Cans Diced Tomatoes
1 t. Salt
1/2 t. Pepper
1/4 t. Baking Soda
1/2 t. Dried Thyme
1 C. Orange Juice
1/2 C. Heavy Cream
Method
1. In a saucepan, melt butter, add onion and saute until translucent. Add tomato, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered 15 minutes or until slightly thickened. Puree with an immersion blender.
2. Add orange juice and heavy cream, stirring constantly and bring to a simmer.
Notes: Recipe from my friend Kim, via Elephants Delicatessan in Portland, OR
Ingredients
6 Tortillas (Cut Into Strips; If you can find the par baked tortillas in the refrigerated section, buy those, otherwise regular tortillas work fine; I cut these with a pizza wheel, it’s faster)
2 T. Olive Oil
1 C. Onion (Chopped)
1 Clove Garlic (Minced)
1 t. Red Pepper Flakes
1 t. Garlic Powder
1 t. Cumin
2 Bay Leaves
1 Carton Chicken Broth
1 Tomato (Diced)
2 C. Shredded Pork & Pinto Beans (Precooked; I use leftover Laura’s Chalupa’s meat, recipe on this blog)
1/2 C. Green Chile (I use this recipe on this blog)
Shredded Cheddar Cheese
Sour Cream
Canola Oil
Method
1. Saute the onions, garlic, tomato and spices in the olive oil until soft. Add the pork and beans and green chile. Add enough chicken broth to cover. Bring to a boil. Add more chicken broth if necessary. Simmer 20 minutes on low heat.
2. Fry the tortilla strips in canola oil. Drain and sprinkle with salt.
3. Serve soup with cheese, sour cream and tortilla strips on top.
Ingredients
1-15 oz. Can Pinto Beans (Drained)
1/2 C. Shredded Pepper Jack Cheese
1/2 C. Baked Tortilla Chips (Finely Crushed)
3 Scallions (Minced)
1/4 C. Red Bell Pepper (Finely Chopped)
1/4 C. Cilantro (Chopped)
1 Clove Garlic (Minced)
1.5 t. Chili Powder
1 t. Salt
1 Egg White
8 Whole Wheat Pitas (Top Third Cut Off)
8 Slices Red Onion
8 Slices Plum Tomato
1 C. Lettuce (Shredded)
1/3 C. Sour Cream mixed with 1/2 t. Lime Zest and 1 t. Lime Juice
Method
1. In food processor, mix beans, cheese, tortilla chips, scallions, bell pepper, cilantro, garlic, chili powder, salt and egg white. Shape into 8 3-inch patties.
2. Spray a nonstick skillet with olive oil and heat over medium heat. Cook falafel 2-3 minutes per side until browned and heated through.
3. Place a falafel in each pita with a slice of onion and tomato and shredded lettuce. Serve with lime sour cream
Ingredients
2 oz. Pancetta or Bacon (coarsely chopped)
1 Small Shallot (minced)
3 T. Olive Oil
1.5 T. Sherry Vinegar
1/2 t. Dijon Mustard
1.2 t. Fresh Thyme (finely chopped)
Salt and Freshly Ground Black Pepper
5 oz. Baby Spinach
1 Bosc Pear (cored and thinly sliced)
2 oz. Mild Goat Cheese (crumbled)
Method
1. Cook Pancetta or Bacon over medium high heat. Transfer to paper towels to drain.
2. Discard all but 1/2 T. fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper.
3. Put spinach and pear in a large bowl and gently toss with dressing. Crumble goat cheese on top and sprinkle with pancetta/bacon.
Ingredients
2 lbs. Green Beans (Ends Trimmed)
1/4 C. Rice Vinegar
2 T. Toasted Sesame Oil
1-2 T. Soy Sauce
1 T. Minced Fresh Ginger
2 t. Toasted Sesame Seeds
1 t. Minced Garlic
1 t. Honey
1/2 C. Thinly Sliced Red Onion
1 1/2 C. Fresh Bean Sprouts (Rinsed)
Method
1. Heat water, add beans and cook until tender crisp (3-5 minutes). Drain, immerse in ice water until cook and drain again.
2. In serving bowl, mix vinegar, sesame oil, soy sauce, ginger, sesame seeds, garlic and honey. Add green beans, onions and bean sprouts and stir gently. Serve at room temperature or cold.
