A set of instructions for making something from various ingredients. Always read the complete recipe before beginning. When baking use exact measurements. When cooking use the recipe as a guide, don't be afraid to adjust the recipe to your preferences. This is how all new recipes are developed! Take a cooking class today for more culinary tips.
2 cups fresh corn off the cob
1/2 cup cilantro - chopped
1 Green or red pepper - small dice
1/2 red onion - small dice
2 Medium tomatoes - chopped
1 small jalapeno - seeded and small dice
Juice from 2 limes
Juice from 1/2 of orange
2 Avacados - diced
Add all ingredients to a bowl and gently mix together. Season with a little salt and pepper to taste. Adjust all other ingredients to your liking.
Feta & Mint Watermelon
Slice watermelon into triangle / wedge.
Sprinkle with Feta Cheese, Red Onion Slivers and mint. Drizzle with balsomic glaze. Enjoy
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
Summer Farro Salad
1/3 cup plus 2 Tbls extra virgin olive oil
1 small yellow onion - quartered
1 small carrot - halved
1 celery rib, halved
12 ounces farro ( 1 3/4 cups)
5 cups water
3 Tbs red wine vinegar
fresh ground pepper
1/2 small red onion - thinly sliced
1 small seedless cucumber, halved and thinly sliced.
1 pint grape tomatoes halved
1/4 cup chopped fresh basil
In a large saucepan, heat 2 tablespoons of the oil. Add onion, carrot and celery. Cover and cook over moderately lowe heat until barely softened, about 5 minutes. Add farro, stir to coat with oil. Add water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes, season with salt. Cover and simmer until the farro is al dente, about 10 inutes longer. Drain farro and disgard onion, carrot and celery. Let cool completely.
In a large bowl whisk the remining 1/3 cup of olive oil with the vinegar, season with salt & pepper. Fold in the farro, red onion, cucumber, tomatoes and basil. Season with salt and pepper and serve.
Food & Wine Recipe
Tuna Salad with Cranberries
White and/or green onions
salt & pepper
Drain Tuna and mix in a little mayo to moisten - taste.
Chop onions, walnuts & cranberries
Gently add to tuna & mayo. Taste.
add more mayo at this time to your liking, as well as all the other ingredients.
Serve on Croissants, with your favorite crackers or eat straight out of a bowl.
"Just Mayo" can be found at Jewel or Whole Foods.
Wheat Berry Waldorf Salad
1 Lb. Wheat Berries
Combine 1 tsp. salt, 2 cups wheat berries, 7 cups water. Bring to a boil, reduce heat - simmer for 1 hour uncovered . Drain.
1/4 cup apple cider vinegar
1/4 cup orange juice
3/4 cup olive oil
Combine above ingredients - whisk well.
Add all the following ingredients together with the Wheat Berries. Gently mix.
Make dressing before chopping apples. After chopping each apple, add it to the dressing to keep apples from browning.
2 -3 Fuji apples chopped small dice
Orange Segements from 2 oranges(optional)
3 Green Onions - chopped
1/2 cup walnuts, almonds or pecans
1/2 cup mint (chiffonade)
1/2 cup cranberries
1/4 cup cuurants
2 cups grapes (cut in half)
Adjust any amount of ingredents to your liking.
NO BAKE GRANOLA BARS
1 22oz box granola
1/2 c walnut or pecan pieces
3 c rice krispies
(Combine in a bowl)
1 1/2 c natural peanut butter
1 to 1 1/2 c brown rice syrup
1/2 c honey
1/2 c raisins
1. Combine the dry mix with the wet mix.
2. Press into a greased pan.
3. Refrigerate until just firm.
4.Cut into bars.
5. Refrigerate until hard.