Salsa Verde

This is what we make to go with the salmon and boiled potato dinner we have for Christmas! It's amazing on the fish, and just as finger-licking on the potatoes! All around wonderful meal!

Ingredients:
2 cloves garlic, pressed
1 heaping TBLS capers
3 spicy gherkins
6 anchovy fillets (or whatever is left if you are making this with Favorite Salmon)
1 bunch flat leaf parsley leaves
1 bunch fresh basil leaves
1 bunch fresh mint leaves
1 TBLS Dijon mustard
3 TBLS red wine vinegar
1/2 C olive oil
Sea salt and pepper to taste

Directions:
Put everything into your blender except for the olive oil and slowly drizzle that in as it is blending.


Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/#lC7vSxKj0ho82pIT.99

Thai Peanut Salad

I'm never gonna complain of my boys requesting to have this one for dinner!  Even if we just had it recently! :) So much good stuff in there! Glad we all love it!

Ingredients:
Salad:
8 oz whole grain linguine or spaghetti noodles
4-6 C shredded spinach
2 C thinly sliced purple cabbage
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot cut into matchsticks
1/2 cucumber, halved and sliced
3 green onions, diced
1/2 C raw cashews

Dressing:
1/2 C all natural peanut butter
1/4 C lime juice
2 tsp tahini
2 TBLS rice vinegar
1/4 C soy sauce
3 TBLS honey
2 cloves garlic
1 TBLS minced ginger
1/2 C rough chopped cilantro
1/2 C olive oil
1/4 tsp sea salt
Put all the dressing ingredients in a blender and blend until smooth.  Finger taste.  If too much citrus flavor, add a bit more honey for the sweet to mask the sour.

Directions:
Cook your linguine noodles according to package directions.  While noodles are boiling begin chopping all your veggies!
In a big serving bowl, toss all of your veggies, greens, peanuts, noodles and dressing together.  Sprinkle red pepper flakes on your own serving if you'd like to add some heat!

Chicken-Veggie Pockets

Ingredients:

     Homemade Whole Wheat Pitas

     Pita Filling:
     1 C walnut or pecan halves, chopped
     1-2 Carrots, peeled and chopped
     6 radishes, chopped
     1 zucchini squash, chopped
     1 chicken breast, cooked and shredded or chopped
     2 C spinach, chopped
     Ranch dressing (see below)

   
     Dressing:
     5 TBLS milk
     3 TBLS plain Greek yogurt
     1/2 TBLS vinegar
     1/4 tsp onion powder
     1/4 tsp dried dill
     1/2 tsp dried parsely
     1/2 tsp salt
     sprinkle of black pepper
     (Mix in a bowl with a fork until combined)

Directions:
Make your pitas.  I allowed mine to rise longer tonight (just over and hour) and they worked even better!
Chop your veggies, chicken and nuts and mix together in a bowl.
Pour on the Ranch and stir to incorporate.
Stuff the pitas with the chicken mixture and go to heaven!
(Pocket mixture)

Ranch Dressing

Got this AMAZING recipe from my friend Rachel.  My 5 year old is the "Ranch" kid in our home, so he was the taste tester for this one.  It passed with 2 big thumbs up! YAY!

Ingredients:
5 TBLS milk
3 TBLS plain Greek yogurt
1/2 TBLS vinegar
1/4 tsp onion powder
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 tsp salt
1/2 tsp dried chives (I don't have this and have never added it.  Tastes great without.  Maybe someday I'll buy this spice and see what I've REALLY been missing out on :))
sprinkle of black pepper

Directions:
Mix all ingredients in a bowl with a fork until combined.
This is the dressing we use in our Chicken-Veggie Pockets
We just make what we need for the night.  Not super thick like the ranch you may be used to, but the flavor rocks!

Thai Mango Salad

I AM IN LOVE!!!  This is totally my new favorite salad! As with most of my salads, I don't really list exact amounts.  This combination is just amazing!

Ingredients:

 Salad:

   Spinach, a good handful

   Kale, a good handful

   Bean Sprouts, maybe 1/2-1 C

   Mango, 1 large sliced mango will make 3-4 salads

   1/4-1/3 C Shredded Unsweetened Coconut, "Dry-fry" the coconut as if you were stir-frying it 2-3 minutes over medium heat, or until it turns light golden brown and is fragrant.

   Fresh Basil, chopped

   Cashews, small handful

 Dressing: (I'm addicted)

   1/4 C Soy Sauce

   1/4 C Lime juice

   1-2 tsp Chili Garlic Sauce (this is where the heat will come from)

   1-2 TBLS Honey

Who knew that this...

could turn into this! And make me fall in love!

Directions:

Toast the coconut.  Peel the mango.  Chop the veggies.  Rinse the bean sprouts.  Throw everything into your salad bowl and drizzle on some dressing.  (Dressing seems to make enough for 4 salads.) YUM!

Poppy-seed dressing

Ingredients:
½ cup honey
½ cup apple cider vinegar
1 cup olive oil
1 TBLS mustard
1 tsp sea salt
1 small red onion, cut in fourths
1 TBLS poppy-seeds

Directions:
Blend all but poppy seeds in a blender until onion is pureed.  Add poppy seeds and pulse a couple of times.  This fills one of our huge reusable ketchup bottles and we keep it in the fridge.  Just take out about 10 minutes before you want to have it, so that the oil and vinegar will thaw to room temp again and you can shake it up before dressing your salad.

Balsamic Dressing

Ingredients:

2 1/4 C extra virgin olive oil

2 1/4 C balsamic vinegar

3 cloves garlic, pressed

1 1/2 tsp dried oregano

2 TBLS Dijon mustard (Great Value has no sugar added.  Grey Poupon does)

Directions:

Combine all ingredients.  Pour into a 40 oz recycled ketchup bottle.  Store in the cupboard.  Shake well before using.

Raspberry Salad Dressing

Ingredients:

1/3 C extra virgin olive oil
1/4 C Raspberry vinegar (This stuff is hard to find.  I think the only place I have ever found it is at Albertson's)
1 TBLS dijon mustard (Some brands have added sugar.  Grey Poupon DOES. Great Value from Walmart does NOT :) )

Yogurt Dill Dressing

We don't make this one in bulk.  Just double, or triple for how many servings you want.  This is an excellent dressing when your salad has some fish in it.

Ingredients:

2 TBLS extra virgin olive oil
1 tsp Plain Greek Style yogurt
Splash of Apple Cider Vinegar
1 tsp dill

Lime Cayenne Dressing

We also make this one is a recycled ketchup bottle.  This one is pretty hot though.  So, lower the cayenne if it's too much for you.

Ingredients:
3 C extra virgin olive oil
1 C lime juice
3 TBLS cayenne pepper

If you want to make it once for a salad to see if you like it, here is what you would do for 1 serving:
2 TBLS extra virgin olive oil
2 splashes lime juice
4 dashes cayenne

Italian Dressing

This makes enough to put into a BIG recycled ketchup bottle (you know the 3 pack from Costco)  We just store it in the pantry as well, and shake it up before each use.

Ingredients:

1 C vinegar

1 C lime juice

2 1/4 C extra virgin olive oil

1/4 C water

1 TBLS garlic powder

1 TBLS onion powder

2 TBLS oregano

1 tsp black pepper

1/2 tsp thyme

1 tsp basil

1 TBLS parsley

1/2 tsp celery salt

I put everything EXCEPT the olive oil into this measuring cup.

 Mix it up a bit.

 And carefully pour into the bottle.

 Then I measure out the olive oil , stir it again (there are usually some spices left in the measuring cup), and pour that in.  It fills all the way to the top!  And it stays separate like this when being stored.

 So make sure to give it a good shake before you use it!

The hardest part of this recipe is pouring it into the bottle! :)  It fills it right to the top!  But at least it makes a TON!