Bok choy soup
Chicken stock bok choy, chopped l tsp sugar rice noodles, cooked Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.
Wilted lettuce salad
3 slices bacon 1 1/2 Tbsp red wine vinegar 1/2 T lemon juice 1 Tbsp water 1 tsp sugar 1/4 tsp ground black pepper 4 c leaf lettuce – washed, dried and torn into bite-sized pieces 3 green onions, thinly sliced 1 hard-cooked egg (optional) Cook bacon over medium high heat until evenly brown. Remove […]
Cashew salad
Makes about 3 servings 3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews For dressing: 1/4 small red onion, grated 1/8 c vinegar 1/4 c sugar pinch of ground black pepper 1/2 tsp celery seed 1 tsp prepared mustard 3/8 […]
Layered salad
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and […]
Leaf lettuce and mandarin salad
Salad: 1 bunch leaf lettuce, washed and torn into bite-size pieces 2 cups thinly sliced celery 2 tablespoons minced fresh parsley 4 green onions, thinly sliced, including some greens 2 11-ounce cans mandarin oranges, drained Garnish: 1/2 cup toasted slivered almonds Dressing: 2 tablespoons sugar 2 tablespoons tarragon vinegar 1/4 cup vegetable oil 1/2 teaspoon […]
Bok choy salad
1/2 c red wine vinegar 1/2 c olive oil 1/2 c sugar 1 T soy sauce 1/4 c butter 1/4 c slivered almonds 1/4 c sesame seeds 2 (3 ounce) packages ramen noodles 1 medium head bok choy 3 green onions In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until […]
Crunchy Bok Choy Ginger Salad
1 medium bunch bok choy 1-inch knob of gingerroot, grated 1 cup shredded radish 2 tablespoons each chopped mint and cilantro 1 tablespoon salt 3 tablespoons rice vinegar 1/2 cup slivered sweet orange, red, or yellow peppers 2 teaspoons honey 1/4 cup finely chopped green onions pepper to taste Thin-slice the bok choy leaves. Thinly […]
Spring orzo salad
8 oz. orzo pasta 1/2 cup bunching onions, finely chopped 8 oz. mushrooms, quartered 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch pieces 1 cup frozen peas 1/2 cup finely chopped toasted walnuts, optional Vinaigrette 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar Cook […]
Spear-it sticks
8 asparagus tips, aprx. 5 inch cooked or raw 8 oz cream cheese 1 cup chopped walnuts Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate. Serve cold. Serve 8
Spanish asparagus and orange salad
8 ounces asparagus, trimmed and cut into 2-inch pieces 2 large oranges 3-4 romaine lettuce leaves, shredded (2 ounces) 2 tablespoons olive oil 1/2 teaspoon sherry vinegar salt and freshly ground black pepper Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water. Grate the zest […]