Outside TV 6/27/11 – Mixed Green Salad and Cool Creamy Herb Dressing
8 oz of your favorite mixed salad greens, like Summit Greens
1/2 cup sour cream or yogurt
1 tsp sugar
1 tbsp of white wine vinegar
1 tsp of chives
1 tsp of basil
salt and pepper to taste
Mix up the ingredients and serve immediately or refrigerate for a few hours to meld the flavors.
Outside TV 6/20/11 – Cilantro Arugala Pesto Crostinin aka “Mexican Crostini”
2 cups fresh cilantro
1 /2 cup fresh arugala
1 clove garlic
2 tbsp olive oil
1/4 cup pine nuts
1/4 cup Parmesan cheese
corn tortillas toasted in oven 425 – spray with cooking spray – 10-12 minutes
shredded cheese – on top of the tortillas to melt, if desired
diced cherry tomatoes
Place all ingredients in a blender or food processor. Toast tortillas in the meantime with cheese on top. Place a tablespoon of pesto on top of the tortilla and a few tomatoes!
Outside TV 6/13/11 – Thyme and Sage the Dynamic Duo – perform an encore!
LEMON THYME BRUSCHETTA
1 cup of ricotta cheese
2 tsp of lemon juice
1 tbsp of honey
1 1/2 tbsp of fresh thyme
salt and pepper to taste
Mix all ingredients together. Serve with toasted bread, pita or crackers
SAVORY SAGE DIP
1 cup of sour cream
1 tbsp fresh sage, minced
1 tsp lemon juice
1/4 tsp of garlic, minced
salt and pepper to taste
Mix ingredients together and dip in your favorite veggie.
Outside TV 6/6/11 – “Herby Appetizers”
HERBED GOAT CHEESE
1 tablespoon of olive oil
1/4 cup minced kalmata olives
2 tbsp fresh thyme – de-stemmed
2 cloves of garlic, minced
1 tsp lemon zest
salt and pepper to taste
1 small goat cheese log
Heat the olive oil over medium heat for one minute. Add the olives, thyme and garlic and sautee for 5 minutes. Remove from heat and add the lemon zest, salt and pepper. Pour over goat cheese and serve with crackers.
WHITE BEAN SAGE BRUSCHETTA
2 tablespoons of olive oil
3 strips of prosciutto
3 cloves of garlic, minced
3 tablespoons of fresh sage, minced
1 can of white beans, drained and mashed
1 medium tomato, diced and de-seeded
1 tsp lemon zest
salt and pepper to taste
Add the olive oil to a frying pan to heat up over medium heat for one minute. Add the prosciutto to saute for 10 minutes. Add the garlic and sage and saute for 5 more minutes. Add the rest of the ingredients and heat for 10 minutes. Remove from heat and add lemon zest. Serve with toasted bread. *Optional – add fresh feta or parmesan for a richer flavor.
Outside TV 5/30/11 – “Memorial Day Treats”
BLUEBERRY GINGER MINT COOLERS
2 servings:
Ginger simple syrup
1/4 cup fresh grated ginger
1 cup pure cane sugar
1 cup water
Bring to a boil and then steep for 15 minutes. Place in the fridge to cool.
1 cup blueberries
1 lime, cut in wedges
20 mint leaves
4 oz ginger simple syrup
5 oz sparkling water
ice
blueberries and mint for garnish
Mix the simple syrup with the rest of the ingredients and pour in two tall glasses.
STRAWBERRY MINT SAUCE
This sauce is versatile and can be poured over foods such as pancakes, cakes (angel food cake especially!) and ice cream.
1 pint of strawberries
1/2 cup honey
1/4 cup mint
2 tbsp lime juice
Simmer the ingredients minus the lime juice until the honey dissolves. Add lime juice and pour the mixture into a blender. Strain out the seeds if you so desire. Serve warm or cool. These can be frozen into popsicles for a special treat!
Outside TV 5/23/11 – ” Lettuce Wraps”
GREEK LETTUCE WRAPS
- 1 head of lettuce
- 1 lb shredded chicken
- 1 cup reduced fat crumbled feta cheese
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 large tomato, diced
- DRESSING:
- 2 tbsp oregano, dried
- 1 tbsp olive oil
- 1 tbsp vinegar
- Salt and pepper to taste
- OPTIONAL CREAMY DRESSING:
- ½ cup plain yogurt (greek yogurt is good too)
- 2 tbsp oregano
- 1 tbsp dill
- 1 tsp sugar
- 1 tsp vinegar
- ½ tsp lemon juice
- Salt and pepper to taste
Directions
Mix the dressing together and toss over the chicken. Place 2 tbsp of the mixture in a lettuce leaf and top with a pinch of feta, 1 tbsp cucumber 1 tbsp tomato and 1 tbsp bell pepper.
MEDITERRANEAN COUSCOUS SALAD
Ingredients
1 cup cooked couscous
2 cups baby spinach, chopped
1/2 cup chopped cherry tomato halves
3 tablespoons minced chives (or red onions)
3 tablespoons chopped pitted kalamata olives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
olive oil and red wine vinegar to taste
1 tbsp fresh oregano
2 tbsp fresh basil
3/4 cup (3 ounces) feta cheese, crumbled and divided
Preparation
Cook the couscous according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine quinoa, spinach, and next 5 ingredients (through salt) in a large bowl. Then add 1/2 cup feta cheese to couscous mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.