Share Our Strength Event Arugula, Pear & Pomegranate Salad (gluten free)

Share Our Strength Event Arugula, Pear & Pomegranate Salad (gluten free)

arugula, rinsed and dried

cucumber, sliced

carmelized pear slices (see below)

1 1/2 tbsp sugar

1/8 tsp cayenne pepper

1 tbsp water

candied pecans (see below)

goat cheese

kalamata olives

balsamic dressing (see below)

Plate the arugula. Add the cucumber, pear, pecans, goat cheese, and olives. Dress the salad with the balsamic dressing.

Carmelized Pear Slices

adapted from 2, 4, 6, 8: Great Meals for Couples or Crowds by Rachel Ray

To prepare the pear, cut in half vertically through the core. Use a small spoon or melon baller to remove the core. Slice the pear into thin slices.

Mix the sugar, cayenne, and water in a small bowl, blending thoroughly. Pour into a medium-sized skillet, preferably nonstick or cast iron, over high heat. The bubbles will start out slow, speed up, and slow down again at which point the sugar will begin to turn brown. Add the pear slices, tossing to coat them with the sugary mixture. Cook for about 2 minutes. Transfer to a cookie sheet and allow to cool. 

Candied Pecans

1 cup raw pecan halves

1 tbsp olive oil

1 tbsp agave

2 tbsp sugar

1/8 tsp cumin

1/2 tsp chili powder

1/4 tsp sea salt

1/4 tsp cinnamon

pinch of nutmeg

pinch of cayenne pepper

Combine the pecans with the olive oil and stir to coat. Add the agave and then the sugar, stirring after each ingredient. 

Put the pecans in a large cast iron or non-stick skillet over medium high heat. Stir for one minute then add the spices. Stir constantly until most of the liquid has evaporated.  

Transfer to parchment paper and quickly spread out. Set aside to cool. 

Balsamic Dressing

4 tbsp white balsamic (or balsamic of your choice)

1/2 tsp dijon mustard

5 tbsp olive oil

2 tsp agave

1 garlic clove, minced

Pour the balsamic into a bowl or measuring cup. Add the mustard and whisk. Continue to whisk while slowly adding the olive oil. Add the agave and garlic, whisk again.

Sprouted Bean & Lentil Salad - Healthy & Tasty

I found the interesting new recipe from http://funnfud.blogspot.com/, nice blog, great recipe.

Ingredients

1/2 cup horsegram dal
1/2 cup whole green mung
1/2 cup boiled garbanzo beans
1 tomato - finely chopped
1/2 onion - finely chopped
1/2 cucumber - finely diced (optional)
1/4 cup fresh cilantro - finely chopped
salt - to taste
black pepper - to taste

For Dressing
3 tbsp tamarind chutney
lemon juice - to taste
2-3 tsp chaat masala

Method
Soak the horsegram and whole green mung in 2 containers in sufficient water overnight. Cover with a lid and allow them to swell-up. Then remove the water from the containers, cover with a damp cotton cloth or kitchen towel, and allow them to sprout, probably another 6-8 hours. You can even use a sprouter for doing this. The sprouted beans can be dried and stored in an air-tight box or zip-lock bags in the refrigerator for 5-7 days.

Now mix all the ingredients for the salad in a large bowl, except cilantro. Add the salt, and black pepper to it and let it sit for 5-10 mins.

Meanwhile prepare the tamarind chutney, or you can use the store-bought one. If you are not a tamarind-person, you can easily omit it and use only lime juice for the dressing.

Add the dressing to the salad, taste and add any more spices as required. Finally sprinkle a generous helping of chaat-masala, again, according to your taste. Chaat Masala is merely a blend of spices and adds a fresh taste to your food, so don't be afraid of using it! Top it with chopped cilantro.

Enjoy this healthy Sprouted Lentil Salad on its own, or top it on a slice of bread. Combine with a glass of orange juice and you are all set for a healthy and tasty dinner indeed!

Double-Cranberry Molded Salad Recipe

Author: danky

Michael McLaughlin, cookbook author, says “When I was much younger, the requisite Thanksgiving cranberry sauce always came out of a can and lay quivering on the plate, just waiting to be sliced and served. As I got older, I came to prefer the whole-berry-style sauce to the smooth. Then, once I began making my own cranberry sauces from scratch, I settled on a great-tasting compromise: This recipe features tangy bits of cranberry in a smooth jewel-toned mold.”

Makes 8 to 10 servings.

INGREDIENTS
# 3 1/2 cups cranberry juice cocktail
# 41/4-ounce envelopes unflavored gelatin
#
# 212-ounce bags cranberries
# 2 1/4cups sugar
# 2tablespoons fresh lemon juice
# 1 1/4cups finely chopped celery
DIRECTIONS

Pour 1 cup cranberry juice into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 20 minutes.
Combine cranberries and sugar in processor. Blend, using on/off turns, until cranberries are finely chopped. Transfer berry mixture to heavy large saucepan; add remaining 2 1/2 cups cranberry juice and lemon juice. Bring berry mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, cover pan partially and simmer until cranberry pieces are tender, stirring occasionally, about 8 minutes. Remove from heat. Add gelatin mixture and stir until gelatin dissolves. Cool to lukewarm, about 30 minutes. Mix in celery.
Rinse 8- to 9-cup decorative mold with cold water and drain well. Spoon cranberry mixture into mold. Cover and refrigerate until cold and firm, at least 8 hours and up to 2 days.
Turn mold over onto platter. Soak kitchen towel in very hot water; wring out. Wrap hot towel around mold. Let stand 1 minute. Remove towel. Hold mold and platter together and shake gently until cranberry salad falls onto platter. Repeat with hot towel if necessary to unmold salad. Chill until ready to serve.

Tasty Tuna Salad Recipe

By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt

I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!

First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!

What you need:

* 1 can or pouch of Tuna in water (never oil)

* 1 stalk celery

* 1 sm. onion or a few stalks of green onion

* green bell pepper (if you have it)

* 1 tsp or 1 clove minced garlic

* dash of salt

* dash of fresh ground pepper

* 1 tbsp sweet relish

* 1 tsp sugar or splenda

* 1 tsp mustard

* 2-3 heaping tbsp mayonnaise or miracle whip

* a handful shredded cheese (optional)

I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!

I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!

John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! He also posts [http://www.topjokes.info]the funniest jokes at top jokes!

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Taco Salad Recipe

By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt

Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!

We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).

Taco Salad Recipe Ingredients You'll Need:

1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)

Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat

1tbsp minced garlic (preferred from a jar)

1 head of lettuce chopped

3 large or 5 medium tomatoes diced

1 medium sweet or red onion (or one bunch diced green onion)

1 packet Hidden Valley Ranch dressing mix (not dip mix)

1 cup milk

1 cup mayonnaise

1 bag Doritos or Restaurant style tortilla chips (crushed)

1 packet shredded colby jack or taco cheese (8 oz)

This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.

The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).

Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!

I hope you liked this recipe, and I think your family will love it too!

John Pratt usually writes on his blog at [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking always seems to have him writing his best recipes on his daughter's web site [http://www.accordingtokieli.com]Kieil's Handpicked Recipes! If you want to learn how to cook some of the tastiest dishes from scratch, including pizza and bread - be sure to stop by and visit!

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Healthy Recipes - An Easy Broccoli Recipe You'll Love

By [http://ezinearticles.com/?expert=Melinda_Banks]Melinda Banks

Broccoli is vitamin-rich, high in fiber, low in calories (45 percent of which is protein) and virtually fat-free. It's also a great source of calcium, matching the calcium content of milk gram for gram. And if you're watching your weight, it's a great healthy snack that won't add inches to your waistline.

Never been a fan? This savory, easy-to-make salad might change your mind:

Healthy Broccoli Salad

Serves 4

Ingredients



1 bunch broccoli (cut into florets)

2 bunches green onions (diced)

1 cup non-fat mayonnaise (nonfat if desired)

2 tablespoons red wine vinegar

1 teaspoon sugar (or to taste)

¼ teaspoon each, salt and pepper

8 oz. crumbled Feta cheese

12-15 black olives (cut in half)

Bibb or romaine lettuce

Steps



Wash and prepare broccoli and green onions. Set aside.

Mix together mayonnaise, red wine vinegar, sugar, salt and pepper.

Pour over vegetables.

Add Feta cheese and olives.

Toss well and place in refrigerator for 2-4 hours.

Serve on lettuce leaves on chilled plates.

If you prefer your broccoli cooked, remember that when cooked it should be crisp and bright, and just tender enough that you can pierce the stalks with a sharp knife. Steaming and microwaving preserve more nutrients, but you also can cook it in boiling water. The florets tend to cook much faster than the stalks, but it's easy to avoid it being overcooked if you cut an X in the bottom of each stalk, or split the stalks about halfway up, before cooking. Another method is to cut off the florets, adding them to the cooking pot after the stalks have cooked for two or three minutes.

For more [http://myonlinehealtharticles.com/healthy-recipes-broccoli/]healthy recipes and a full spectrum of other natural [http://myonlinehealtharticles.com/alternative-arthritis-treatments/]health articles, visit Melinda Banks' blog at [http://myonlinehealtharticles.com/]MyOnlineHealthArticles.com

Article Source: http://EzineArticles.com/?expert=Melinda_Banks http://EzineArticles.com/?Healthy-Recipes---An-Easy-Broccoli-Recipe-Youll-Love&id=956273