Italian Chopped Salad

1 pint grape tomatoes
6 green onions
1 cucumber
1 can garbanzos
3 oz. red olives
3 oz. capers
¾c. dry sm.-med. pasta - (optional)
Italian dressing
fresh crumbled Feta cheese

Quarter the tomatoes, diagonally thin-slice the onions, cube the rough-peeled cucumber into a medium bowl. Skinny-bumpy cucumbers, or several pickling cucumbers are best since their seeds are small and the cucumber's water content is lower Add drained garbanzos, sliced olives and capers. Stir in the cooked, drained, cold-rinsed pasta, if you're using it. Toss and let all these ingredients 'chill out' together for an hour or so. An hour before serving, add cheese and just a little bit of a really good quality Italian dressing. (The one I used is a little salty, so I also added a splash of a sweet white balsamic vinegar.) You could also, in place of Italian dressing, just use extra-virgin olive oil and a balsamic vinegar or fresh lemon zest and juice. . .Lin


A Foodies Dream Find = Jacobs Meat Market!


I bought feta cheese, Jacobs Italian Dressing, chorizo, Italian chicken sausage, chicken breakfast links, and some Cajun andouille.  Unbelievable selection, quality. . .and the prices!  My total bill was $23.14!  Yea!!  Gonna have some fun creating recipes for all this!

Meat Loaf Pasta



¾# meatloaf
½ med. onion
1T ground rosemary
1t ground garlic powder
1t ground onion powder
8oz. tomato sauce
8oz. sour cream
1c cooked elbow spaghetti





Combine all and serve as a main dish with steamed vegetables. Wonderful flavors. . .Lin

A Whole Bunch of Dinners With No Specific Recipe. . . . . . .





Chicken Soup with Israiea Couscous

chicken, carrots, spinach or kale, fennel





Chicken Zucchini with Spinach Linguini

chicken, garlic, onion, zucchini, diced tomatoes and linguini




Dave's Black Bean Pasta Dinner

ground beef, carrot, diced tomatoes, Italian seasoning, onion, over black bean pasta




Vegetable Pasta

An assortment of ground beef with turnips, beets, carrots, eggplant, zucchini, mushrooms, onion, diced tomatoes over medium cooked pasta.






Spinach Vegetable Side Dish

turnips, cauliflower, kohlrabi, spinach.

Steam and combine for a great vegetable side dish.

The Best Egg Salad Ever!



steamed “hard boiled” eggs
mayonnaise, mustard, spicy relish
finely chopped sweet onion - optional

Steam a dozen or so eggs for 12 minutes from when the water boils. Peel and chop the number of eggs you need and mix with a little mayo, mustard and spicy relish. This is the best! . . .Lin

Mediterranean Chicken Pasta Salad



8oz. medium pasta cooked, rinsed and drained
1lg. chicken breast
1med. onion – chopped
olive oil and balsamic vinegar
1c. chopped celery
4oz. drained capers
1 can artichoke bottoms – chopped
4-6oz. pitted red olives – chopped



Cook pasta, rinse and drain. Meanwhile, cut up chicken breast and saute' in olive oil and balsamic vinegar. Combine in a large bowl. Add remaining ingredients and more olive oil and vinegar as needed. Toss and top with fresh grated Parmesan cheese. . .Lin

Chorizo Meat Loaf




1# of lean ground beef
¼# chorizo sausage
4-5oz. crushed saltines
1 egg
1c± milk
1 med. chopped onion



Using clean hands, combine everything in a big mixing bowl. Form into a loaf and bake at 350° for an hour. Cover and let stand 5-10 minutes so the juices can settle and cuts are cleaner. Serve with your favorite fresh and steamed vegetables. . .Lin

Learned a great cooking tip from my son! STEAM your eggs in a covered vegetable steamer for 12-15 minutes for a much better 'hard boiled' equivalent. The big advantage to this is the shells practically fall off! No more losing 1/4 of an egg stuck to the inside membrane. Try it. You'll switch! . . .Lin

Lamb and Barley Soup



1# ground or cubed lean lamb
12oz. Pale Ale
1 med. onion
1½c chopped celery
2 med. chopped carrots
3 lg. cloves minced garlic
¾c pearled barley


Saute' the lamb with 1/3 onion, finely chopped in a little butter or olive oil. Brown and deglaze with a little of the ale at a time until meat is very brown. Pour in remaining ale, add all the vegetables and barley. Stir and simmer a few minutes.



Add 4-6c water. Bring soup to a low boil, simmer until barley is done, approximately an hour. Half way through this time, check broth for flavor, adding beef soup base as needed. Serve with a tossed salad and/or crusty bread. . .Lin 

Chicken Vegetable Curry



1# chicken breast meat
1 med. onion
1c good white wine
1c diced celery
1 med. carrot
½ sweet red pepper
1 lg. sweet potato
1 lg. Yukon Gold potato
14oz.± curry sauce

In a little butter or olive oil, saute' the cubed chicken with a little chopped carrot and 1/3 of the onion, finely chopped, until onion is translucent and chicken begins to turn white. Add wine, cover and simmer 10 minutes.

Stir in the remaining chopped-sliced vegetables. Add more wine if needed. Simmer another 30-45 minutes. Stir in the curry sauce and once again bring mixture back to a simmer. Cook this way, with just a tiny bubbling simmer, for another half hour and serve. . .Lin

Summer Vegetable Chicken Stir-Fry


1 half-pound boneless skinless chicken breast
3 large garlic cloves – minced
1 med. green zucchini – chopped
2 med. yellow zucchini – chopped
1 med. eggplant – chopped
1 white turnip – chopped
1 green kohlrabi – peeled and chopped
½ med. onion – chopped
1c sunflower seeds


Saute' the chicken breast in a little olive oil and garlic. In another pan, combine all the remaining vegetables, seeds and seasonings with a drizzle of olive oil and some white wine. Simmer until vegetables start to appear translucent. Cut the chicken into bite-size pieces and add to the vegetables. Heat-saute' until everything's done the way you like. Top with fresh grated Italian cheese. . .Lin

Red Vegetables




2 med. beets
2 med. carrots
1 red onion
sea salt
fresh ground pepper
2T butter




Scrub beets and carrots well, but don't peel. Slice-cube both into a non-stick pan. Add ½-1” of water, cover and steam 10-15 minutes. Add sliced onions and a little more water if needed. Cover and steam another 5 minutes. Uncover, add seasonings and butter stirring until melted and all water has evaporated. Serve as a vegetable side dish or add toasted almonds to create a main dish. . .Lin

A Great Grilled Sandwich

2 slices of your favorite bread
4 slices of smoked turkey or chicken
lots of thinly sliced onion
mayonnaise
2-3 slices sharp cheddar or Swiss cheese
grape tomatoes or other fresh vegetables

Assemble all the ingredients on one slice of bread. Top with another slice, buttered on the outside. Put buttered side down on a hot griddle. Butter the top slice. Flip after 3-5 minutes. Cover, turn off heat and wait another 3-5 minutes. Serve with a fresh vegetable garnish. . .Lin

Individual Onion-Cheese Omelet


½ med. onion - chopped
2 lg.-ex.lg. eggs
fresh ground pepper
2T shredded cheddar

Saute' the onion in butter for 2 minutes. Add eggs and pepper. Stir to 'scramble'. Cook and slowly stir until egg dries a little. Crumble the cheese on top. Cover and turn off heat. Let stand 2 minutes before serving with some beautiful grape tomatoes. . .Lin

Fall Farmer's Market. . .


Went to Farmer's Market this morning.  If you have one, don't forget to do some of your shopping there.  Ours is only in operation from June - October.  Such a short season to buy fresh and local from farmers in your area.

Individual Carrot-Two Cheese Omelet




1 carrot – chopped
1T coconut oil
¼ onion – chopped
1 jumbo egg
fresh ground pepper
2T soft goat cheese
2T shredded cheddar



Saute' the carrot in coconut oil for 2 minutes. Add onion, then the egg and pepper. Stir to 'scramble'. Cook and slowly stir until egg dries a little. Add both cheeses, cover and turn off heat. Let stand 2 minutes before serving. . .Lin

Chorizo-Cabbage Soup



1 lg. onion
1 lg. clove of garlic
1 lg. stalk of celery
2 lg. carrots
2T bacon grease
1 head of cabbage
1 can diced tomatoes
6oz. chorizo sausage



Chop all the vegetables. Saute' the first 4 in the bacon grease. When sizzling, after about 5 minutes, add the chopped cabbage, tomatoes, a can of water and the chorizo. Simmer 30-60 minutes. Serve with crusty bread. . .Lin

Coconut Egg Scramble





1T coconut oil
¼ large onion – chopped
a few pieces of cheese and salami
1 jumbo egg



Saute' onion in the coconut oil until translucent. Add chopped cheese, salami and the egg. Scramble the mixture and cook until set the way you like it. Serve with steamed vegetables or fresh fruit. . .Lin

Gazpacho Simmered Chicken Breasts



For 1 chicken breast: Cut in bite-size pieces and saute' in a little onion and 1-2T coconut oil. When sizzling, add a few large tablespoons of the gazpacho and more onions. Stir, then cover and simmer 15 minutes. Serve with steamed vegetables, quinoa or rice. Nice and spicy :-). . .Lin

Spicy Mixed Vegetable Gazpacho




There were 9 of us here for a potluck last night. The pictures show the evolution of the original vegetable tray.




This was a good balance of vegetables for a cold, raw gazpacho. I made this in the blender adding a clove of elephant garlic and about a cup of spicy Hot V8.




If you want to make a milder version, use a smaller clove of garlic and regular V8. . .Lin

Potato-Corn Chowder


3 fresh ears of corn
2 big leeks
3-4 medium-large potatoes
1 med. onion
2 stalks celery
2 carrots
2T bacon grease
2c water
powdered chicken soup base
2T flour – corn, wheat or gluten-free
fresh ground black pepper
a pinch of cayenne pepper
2-3c whole milk or cream

Husk and boil corn 8-10 minutes. Cut off cob into a big non-stick kettle or soup pot. Add sliced leeks, diced potatoes, onion, celery and carrots. Simmer and stir in bacon grease until translucent or a little browned – for about 20 minutes. Add remaining ingredients, stir and simmer another 5-10 minutes. Serve with crusty, buttered bread. . .Lin

Israeli Couscous Chicken Soup


1# chicken breast meat
3 celery stalks
3 carrots
1 med. onion
1 lg. clove garlic
6c± water
powdered chicken soup base
½c Israeli couscous
1c frozen edamames or peas


Chop then saute' the first 5 ingredients in a little olive oil or butter until chicken begins to brown and vegetables are translucent. Add the rest then simmer a half hour or more. . .Lin

Cleansing Green Drink



1 mini English cucumber
1 medium carrot
1 clove garlic
½-1 bunch curly parsley
a 1” chunk of peeled ginger
1 lemon – zest and juice
1-2c water

This will kick start any diet or food elimination program you might want to try. It really cleanses your system!

Blend or juice the ingredients. Blended it's a little thick and grassy, but once it's at that stage you can strain it into a big glass to get the same effect as using a juicer. . .Lin

Quinoa-Garbanzo Tabouli


1c quinoa – rinsed well
1½c water
zest of 1 lemon
juice of 1-2 lemons
1 clove of elephant garlic – minced
½c extra virgin olive oil
½t sea salt
fresh ground pepper
3 pickling cucumbers – rough peel and chop
1 bunch curly parsley – chopped fine
1 bunch green onions – sliced
1 can garbanzos – drained and rinsed
1 pint grape tomatoes – cut in quarters

Cook the quinoa in the water, simmering gently for 10-15 minutes. Take off heat and let stand while chopping and assembling remaining ingredients. Combine everything in a medium-large bowl. Chill several hours before serving. . .Lin

Strawberry Salad


butter lettuce or baby spinach
½ medium onion – sliced
¼-½ c slivered almonds
4-5 big ripe strawberries – sliced
½ sliced avocado – optional
feta cheese crumbles
raspberry vinaigrette dressing

Combine all in a large bowl. Top with cheese and drizzle with dressing. Makes one very large or two side salads. . .Lin

Broccoli Cauliflower Salad



1c golden raisins
1c carrot matchsticks
1c roasted-salted sunflower seeds
1 med. onion – chopped
Ranch dressing
1 sm. head cauliflower
1 crown broccoli



In a large bowl combine the first 5 ingredients using enough dressing to hold everything together. Add cauliflower and broccoli, broken into florets. Stir until well mixed then chill an hour or longer. . .Lin

Garlic Cheddar Egg Salad


1 med. onion – chopped
2-4 dill pickles – chopped
mayonnaise
salt and pepper
1c shredded garlic cheddar cheese
6 jumbo eggs -- hardboiled

Combine onions, pickles, mayo and seasonings. Stir in shredded cheese and chopped eggs. Use for sandwiches, with crackers or on a rice cake. . .Lin

Broccoli Salad




½-¾c mayonnaise
a splash of white Balsamic vinegar
½c raisins
1 med.-lg. Onion – chopped
1c matchstick carrot shreds
½c slivered almonds
½c sunflower seeds
2 broccoli crowns – break into florets


Combine first 3 ingredients in a large glass bowl. Warm in the microwave – about 45 seconds on high. Add remaining ingredients, combine and chill a couple hours before serving. . .Lin

Baby Back Ribs


1 2-3# rack pork ribs
salt and pepper
barbeque sauce

Place seasoned ribs in a roasting pan. Add about ½” of water to the bottom of the pan and roast, covered, in a 200° oven for 3½ hours. Transfer to a platter, place ribs over medium heat on the grill. Cook meat side down, for 10 minutes to crisp it up a bit. Flip the rack then brush with barbeque sauce. Cook an additional 10 minutes. Serve with potato and salad. . .Lin

Spicy Quinoa Salad


½c quinoa, red, white or multi-colored
1c water
4 mini peppers, slice-chopped
½ lg. onion, slice-chopped
salt and pepper

Cook quinoa in water until absorbed. Cover and let stand 20 minutes. Meanwhile, in a medium glass bowl combine vegetables with a vinaigrette dressing.

Season with salt and lots of red and black pepper for a spicy flavor. Add quinoa and toss. Let chill an hour or so to blend flavors and marinate vegetables well. Serve over chopped lettuce with crumbled feta cheese on top. . .Lin

Cauliflower Chicken Curry


1# chicken breast meat
2 med. sweet potatoes – cubed
1 med. sweet onion – rough chopped
1c rough chopped celery
1 can AROY-D red curry
1 can coconut milk – optional

Brown the chicken in a little butter. Add vegetables and curry sauce and simmer until everything is cooked the way you like it, 30-45 minutes. At the very end add the coconut milk and heat to a simmer. Serve as is, like soup, or over rice. . .Lin

Quick Fresh Coleslaw


½ med. head green cabbage
¼ med. head red cabbage
1 sm. sweet onion
1 carrot

½c canola oil
½c white balsamic vinegar
½t salt
½t pepper
½t ground celery seed



Thinly slice the cabbage and onion into a medium bowl. Add grated carrot. Combine next ingredients for dressing in a jar with a tight fitting lid. Shake well, pour over vegetables, mix, chill for about an hour before serving. Shown with a Chopped Chicken Chorizo Burger and tomatoes. . .Lin