Cucumber sauce

2 med garlic
1/4 t salt
1 medium cucumbers seeded, peeled, grated - squeezed and drained
1 c plain yogurt
1 T fresh lemon juice
1 T olive oil
1 T finely chopped fresh dill
1/2 t black pepper.

Mash garlic and salt. Add cucumber.  Add rest and mix.  Refrigerate for 2+ hours.

Greek salad

lettuce, cucumber, tomatoes, olives, feta, onion

dressing:
6T olive oil
1 1/2 T lemon juice
1 T red wine vinegar
2 cloves garlic
1 t dried oregano

Falafel

1 c dried chickpeas, soaked in 4 cup water overnight
1 onion chopped
1 c fresh parsley/cilantro chopped
3 cloves garlic peeled/diced
1 lemon juiced
1 T cumin
1t salt
pinch cayenne

1 - drain and pulse chickpeas
2 - add remaining and pulse
3 - 2 T balls on baking sheets
4 - Bake 20-25 min

Pita bread

1 c water
1 T olive oil
1 T sugar
2 1/4 t yeast
1 t salt
1/2 c whole wheat flour
2 c flour

Mix all, knead 10 min. Add flour if needed.  Let rise 1 hour, punch down, cut in 6 and roll into ball, cover and rest 10 min.

Roll each into a 7 in circle (1/4 in thick max).
Cover and rest 20 min.

Put stone in oven at 500 degrees.  Bake 5 min, cover with towel.

Optional: pan fry

7 layer greek dip

8 oz cream cheese
2 T milk
1 t dill or greek seasoning
3 cloves garlic
2 t lemon juice and zest
1 1/2 c hummus
1/2 c olives, chopped
1 c diced cucumbers
1 c diced tomatoes
1/3 c chopped green onions
1/2 c feta
1/4 c parsley

Mix cream cheese through lemon zest, spread on plate/dish.
Layer hummus over cream cheese mixture.
Layer olives, cucumbers, tomatoes, onions, feta and parsley on top.

Serve with pita chip crackers.

Creamy Cranberry Salad

This is courtesy of Lynette Fortie

12 oz fresh cranberries
1 c sugar
6 oz red gelatin mix
8 oz crushed pineapple CANNED, not fresh!
3/4 c orange juice
1 apple with peel, grated
1 c chopped pecans
1 c whipping cream
8 oz cream cheese, softened

Blend/chop cranberries.  Add sugar and stir to dissolve.
Boil 3/4 c water.  Add gelatin to dissolve.  Cool slightly.
Add to cooled gelatin the cranberries, pineapple, orange juice, apple and pecans.
Mix well and cover.  Refrigerate overnight.

In the morning, put half of cranberry mixture in the base of a dish.
Whip cream then mix with cream cheese. Spread 2/3 - 3/4 mixture over cranberry layer.
Top with remaining cranberry mixture.  Pipe dollops of cream mixture on top for garnish.
Refrigerate several hours to set.

Pioneer Woman Sweet Potato Casserole

INGREDIENTS

• 4 whole Medium Sweet Potatoes
• 1 cup Sugar
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• 1/2 cup Flour
• 3/4 sticks Butter

INSTRUCTIONS

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

courtesy of cookieandkate.com

INGREDIENTS

Quinoa and kale

• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon salt

Sweet potatoes

• 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 ½ teaspoons salt

Avocado sauce

• 2 avocados, sliced into long strips
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• ½ teaspoon ground coriander, optional
• Salt, to taste

• Everything else

  • 1 (14-ounce) can black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ⅓ cup crumbled feta, omit for vegan/dairy-free salad
  • ¼ cup pepitas (green pumpkin seeds)
  INSTRUCTIONS

  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 
  2. 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  3. To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
  4. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
  5. To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to 
  6. “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
  7. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
  8. To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
  9. Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Asian Quinoa Bowls with Peanut Baked Tofu

Quinoa Bowls with Peanut Baked Tofu

courtesy of simplyquinoa.com

Ingredients

• 1 cup uncooked quinoa
• 1 teaspoon ground ginger
• 3 teaspoons tamari, divided 
• 1 cup water 
• 1 1/4 cups Almond Breeze Almondmilk Coconutmilk Blend, divided 
• 1/4 cup peanut butter
• Juice of 1 lime 
• 1 teaspoon Asian hot sauce (like sriracha) 
• 1 block extra firm tofu, cubed 
• 2 cups shredded cabbage 
• 2 cups shredded carrots 
• 1 bunch scallion, sliced 
• 1/4 cup chopped cilantro 
• Sesame seeds to garnish (optional)

Instructions

1. Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
2. While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
3. In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
4. Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
5. Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro and sesame seeds. Enjoy immediately!