Earthly Eating

• Turkey and Wild Rice Salad
Serves: 5

6 oz. pkg. long grain and wild rice mix
1/2 cup raisins
1/2 cup celery, thinly sliced
2 tbs. red onion, finely chopped
2 green onions think sliced
3 cups cooked turkey, cubed
1/4 cup green seedless grapes, halved
1/4 cup red seedless grapes, halved
2 tbs. cranberry juice
2 tbs. raspberry or balsamic vinegar
2 tbs. olive oil
Salt and pepper to taste

Cook the rise according to the package directions. Add golden raisins; cover and let stand 10 minutes. Spoon rice into a large bowl and let cool slightly. Stir in celery, onions, turkey and grapes. Blend together cranberry juice, vinegar and olive oil. Pour over rice mixture and stir until evenly coated. Season to taste with salt and pepper. Serve immediately or chill.

• Crunchy Veggie Salad
Serves: 12

1 head broccoli, chopped
1 head cauliflower, chopped
1/2 lb. bacon, crisply cooked, drained and crumbled
1 cup raisins
1/2 cups red onion, thinly sliced
1 1/2 cup mayonnaise
1/3 cup sugar
3 tbs. cider vinegar
2 tsp. curry powder or 1 tsp. cumin
1/4 cup slivered almonds, toasted

Place the broccoli and cauliflower in a large bowl with bacon, raisins and onion. Combine mayonnaise, sugar, vinegar and curry powders or cumin in a separate bowl. Stir in mayonnaise mixture into vegetables until evenly mixed. Refrigerate at least one to 2 hours to allow the flavors to blend into it. Sprinkle with almonds before serving.

• Raisin-Raspberry Salad
Serves: 5

2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt
2 tbs. sunflower kernels

Combine raspberries, apple, grapes, celery and raisins in a medium bowl. Stir in yogurt just until combine. Cover and refrigerate at least one hour. Garnish with sunflower seeds just before serving.
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Earthly Eating Recipe

Spiced Pumpkin Soup
Serves: 10

In a blender puree until smooth, do this in batches. Season with salt and pepper. Serve immediately. Garnish with yogurt and parsley or chives.

Happy Eating!

Cheese and Cherry Danishes
Serves: 16

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tbs. all-purpose flour
2 tsp. grated lemon zest
1 tbs. lemon juice
1 tsp. vanilla extract
2 pkg. (8 oz.) refrigerated crescent roll dough
3/4 of a 21-ounce can cherry pie filling
1 egg, lightly beaten with 1 tbs. of water
1/4 cup almonds

In a medium bowl, stir in cream cheese, sugar, flour, lemon zest, lemon juice and vanilla with a wooden spoon until they are well incorporated.,

Heat the oven to 350 degrees and unroll one package of the crescent roll dough onto a floured surface and separate into four rectangles. Cut each rectangle in half crosswise making tow squares. Pinch together any perforations or hold in the dough, then stretch two opposite corners of each square slightly to lengthen the dough and down the flaps that will enclose the filling. Transfer to an ungreased baking sheet.

Spoon 1 tbs. of the cheese mixture diagonally into the center of each square at a right angle to stretched corners. Top with about 1 tbs. of the pie filling. Fold one of the flaps across and fold the other flap across overlapping the first flap. Brush each Danish with egg-water mixture. Continue making Danishes with the remaining dough and cheese mixture as well as pie filling until it is gone while using the 2nd package of dough as well. Sprinkle with almonds and bake for about 15 minutes or until golden brown. Remove to a wire rack to cool.
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Earthly Eating Recipe

Couscous Salad
Serves: 4

Bring the water to a boil in a medium saucepan. Add couscous and boil for 10 minutes, drain and rinse with cold water. Set aside. Meanwhile, whisk together the vinegar, oil, orange juice and miso paste in a large bowl. Add couscous, shrimp, Clementine’s and cilantro and toss well. Sprinkle with salt and pepper then add avocado, and toss gently then serve.

Happy Eating!

• Soup: Tomato Tortilla Soup
Serves: 5

1 1/2 cup onions, chopped
5 large cloves garlic, minced
3 tbs. olive oil
1 to 2 chilies, minced
1 medium sweet pepper, minced
1 tsp. ground cumin seeds
1/2 tsp. oregano, fresh or dried
1 pound chicken breast, cubed (optional)
4 cups fresh tomatoes, chopped
3 cups vegetable or chicken stock
1 cup fresh or frozen corn kernels
1/3 cup freshly squeezed lime juice
Sea salt and freshly ground pepper
Monterey jack cheese, grates
Tortilla Chips
Fresh cilantro or parsley, chopped

In a large pot, sauté onions and garlic in oil until they are tender. Add peppers, cumin, oregano, and chicken if desired. Sauté until the chicken is browned, or about 10 minutes if making a vegetarian soup. Add the tomatoes, cooking over medium high heat until they are juicy. Add the stock and corn kernels. Simmer for 15 minutes. Add the lime juice and salt and pepper to taste. Serve with grated cheese, crumbles tortilla chips, and cilantro or parsley. Serve warm.

• Salad: Macaroni Salad
Serves: 10-15

2 pkg. Family-sized macaroni and cheese dinner
1 cup Miracle Whip Salad Dressing
1/2 cup milk
1/2 cup finely chopped celery
1 small red pepper, finely chopped
4 hard cooked eggs, peeled and chopped
1/2 cup sliced green onions

Prepare dinner as directed on the package. Add the dressing, eggs, celery and peppers, mix together well. Sprinkle with onions and serve warm.

• Dessert: Boston Cream Minis
Serves: 24

1 pkg. yellow cake mix
1 cup cold milk
1 pkg. vanilla flavored pudding mix
1 1/2 cups whipped topping, thawed, divided
4 squares semi sweet baking chocolate

Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffin cups as directed on the package. Cool for 10 minutes in pans. Remove to a cooling rack and allow cooling complete.

Pour the milk into a large bowl. Add the pudding mix; beat with wire whisk for about 2 minutes. Let stand 5 minutes to thicken. Meanwhile, using a knife cut the cupcakes in half horizontally. Gently stir 1/2 cup of the whipped topping with the pudding and spoon about 1 tbs. of the mixture on the bottom half of the cupcakes and cover with the other top.

Microwave the remaining whipped topping and the baking chocolate on high for about 1 1/2 minutes. Stir and continue microwaving until the chocolate is melted. Frost each of the cakes and refrigerate for about 15 minutes.
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Earthly Eating Recipe

Feta Cheese with Tomatoes and Herbs on Crackers

Sprinkle the tomatoes with herbs and feta cheese. Return to the microwave for another minute. Spread onto sturdy crackers and serve.

Happy Eating!