Quick Salads
• 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
1 small pumpkin (about 1 1/2 lbs.)
1 small onion, diced
1 tsp. cold-pressed oil
2 stalks celery, chopped
1 carrot, chopped
1 tsp. ground cinnamon
1 tsp. ground allspice
1/8 tsp. ground cloves
6 cups vegetable stock
Coarse sea salt and black pepper to taste
1/2 cup nonfat yogurt, for garnish
8 parsley sprigs or chives for garnish as well
Cut pumpkin in half and seed. Arrange pumpkin on a baking sheet, placing the cut sides down. Bake for 1 to 1 1/2 hours in a 350 degree oven or until tender when pierced with a fork. Let cool and peel away the skin and discard.
In a large heavy saucepan, sauté the onion and add the celery and carrot. Cover and cook until soft. Add the pumpkin and spices and stir in vegetables stock and simmer for 20 minutes.
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!
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