Walnut Vinaigrette Over Baby Greens With Roasted Beets

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 1 (7 ounce) bag baby greens, i used dole, but there are many different brands and by all means use your favorite mix for this
• 2 medium red beets (roasted)
• 3 medium yellow beets (roasted)
• 1 medium fennel bulb, cut in quarters (roasted)
• 2 large shallots, cut in half (roasted)
• 8 ounces gorgonzola, crumbled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/3 cup olive oil
• 1 tablespoon walnut oil
• 1 tablespoon maple syrup
• 1 tablespoon sherry wine vinegar
• 1 tablespoon cider vinegar
• 1 teaspoon minced garlic
• 1/4 cup walnuts, fine chopped (a few extra for a garnish)
• 1 teaspoon shallot, grated

Recipe

• 1 vinaigrette -- in a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. i like to serve this dressing room temperature. i also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
• 2 beets and vegetables -- in a large foil pouch, add the beets (i trim the ends) and drizzle with olive oil, salt and pepper. also i do the red in one pouch and yellow in another so the colors don't bleed. i do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so i just remove them as they get done.
• 3 after each of the vegetables cool, i then slice the shallots, fennel, cool the beets and remove the skin and slice. place all the vegetables on a small plate so i can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
• 4 plate -- add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - just to warm up. for the salad, in a medium bowl, add the greens, and the dressing and toss well. plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. top and garnish with the cheese and a few walnuts.

Zucchini With Green Peppercorns, Lemon And Parmesan

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 lemon, juiced (adjust to taste)
• 1 tablespoon extra virgin olive oil
• salt, coarse grained
• black pepper, cracked
• 1 teaspoon green peppercorn, drained and smashed
• 1 zucchini, sliced lengthwise into paper thin slices
• parmesan cheese, sliced into long curls or grated

Recipe

• 1 whisk together the lemon juice, olive oil, salt, pepper and green peppercorns.
• 2 taste and adjust the seasonings.
• 3 roll zucchini slices into a coil and place on serving plate.
• 4 pour dressing over zucchini.
• 5 drop parmesan shavings or gratings over plate.
• 6 serve immediately.
• 7 note: to make zucchini ribbons, cut a thin slice off the zucchini and discard the slice.
• 8 place the zucchini, cut side down, and using a carrot peeler, press down hard and cut a slice.

Zucchini With Green Chiles

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 12
• 2 tablespoons vegetable oil
• 3 large zucchini
• 2 medium crookneck yellow squash or 2 medium yellow zucchini
• 1 small onion
• 2 cloves garlic
• 1 medium tomato
• 1 (7 ounce) can diced green chilies
• 1/2 teaspoon salt

Recipe

• 1 heat oil in a large skillet over medium-high heat.
• 2 add zucchini, squash, onion and garlic.
• 3 stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
• 4 add tomato, chiles and salt.
• 5 cook for 1 minute or until heated through.

Pom Glazed Cornish Game Hen

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup pomegranate juice (pom wonderful 100% juice)
• 2 cornish hens (1 1/2 - 1 3/4 lbs each)
• vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 pepper
• 2 tablespoons pomegranate seeds (optional)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 rinse hens, pat dry.
• 3 set on roasting rack in oiled pan.
• 4 tie legs together.
• 5 roast uncovered 50 - 60 minutes - until juices run clear.
• 6 while hens roast, place juice in a small saucepan; sprinkle with a dash of salt. bring to a boil, reduce heat & simmer 10 minutes. set aside.
• 7 when hens are near done, brush them liberally with the glaze & roast for another 5 minutes. may repeat as you wish.
• 8 place hens on a platter, optionally scatter 2 t arils (pomegranate seeds) across them & serve.

Wild Rice Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 cups lundberg's wild rice mix
• 3 cups vegetable broth
• 1 cup mushroom, diced
• 2 carrots, diced
• 1/2 onion, diced
• 1/4 cup wine (optional)
• 1/2 cup green onion
• 1/4 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup fresh parsley, minced
• 2 -3 garlic cloves, minced
• salt & pepper

Recipe

• 1 1. cook the rice: rinse wild rice under running water. combine stock and rice in a large pot. bring to a boil then lower to a low simmer. cover and cook for 45-50 minutes until rice is done.
• 2 2. cook the mushrooms, garlic and onions with the wine: cook in a saute pan over medium-high heat until softened. add wine if using. don't cook off all the juices-they'll be great mixed into the rice!
• 3 3. combine the mushrooms, rice, parsley, green onions and carrots. let sit for 10 minutes for flavors to meld and let carrots soften. add salt & pepper to taste. top with cranberries and walnuts. serve at room temperature or cold.

Zucchini With Serrano Ham

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 zucchini
• 2 tablespoons olive oil
• salt & pepper
• 1 garlic clove
• 6 slices serrano ham

Recipe

• 1 wash zucchini, cut in half and remove the seeds. the cut into cubes.
• 2 warm olive oil in a pan, add zucchini, garlic, salt & pepper. cook until done.
• 3 with fingers, shred the serrano and spread over zucchini.
• 4 serve.

Zucchini, Mushroom, Walnut And Blue Cheese Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 8 mushrooms, brown, open
• 2 teaspoons seasoning salt
• 1 garlic clove, chopped and crushed
• 4 -8 teaspoons olive oil
• 2 -3 zucchini (about 5 inches each)
• 1/2 cup spring onion, chopped
• 1/3 cup walnuts, halved
• 3 tablespoons blue cheese, crumbled
• 2 ounces arugula (or any lettuce, or use more)
• 1/2 teaspoon black pepper, coarse
• 3 tablespoons lime juice (or lemon juice, may use more to taste)

Recipe

• 1 heat your oven grill to high. put the cleaned mushrooms cap side down on an oven tin. sprinkle seasoning salt and garlic into each mushroom hollow, and add 1/2 - 1 teaspoon virgin olive oil to each cap.
• 2 grill about 5 minutes, or until mushrooms just start shrinking. they should only be parcooked, not cooked through and shrunk. remove from oven, carefully, to save the juices which have formed in the hollows of the caps.
• 3 while mushrooms grill, cut the zucchini into thin strips with a potato peeler or mandolin.
• 4 make a bed of arugula or other lettuce in the bottom of a salad bowl.
• 5 slice the mushrooms and put in another bowl with the juices which have formed. this is important!
• 6 add the zucchini slices, spring onions, walnuts and blue cheese. season with black pepper, add the lime juice, and toss. taste the "dressing" -- you might want more lime or lemon juice for a tang.
• 7 add to the bed of arugula or lettuce.
• 8 more salt might be needed: that depends on taste.
• 9 * you might want to add more blue cheese: i did not measure and merely crumbled in a large chunk. you could use more zucchini too, if you like.