“It’s special, delicious to serve.”

INGREDIENTS   

1 1/2 cups frozen shelled edamame (8 ounces)
3 tbsp. cup olive oil
1 tsp. ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tbsp. fresh lime juice
1/2 cup chopped fresh cilantro
1 tsp. finely chopped garlic
1 1/2 tsp. salt
1/4 tsp. black pepper

DIRECTIONS   

• Cook the edamame in a 1 1/2 – to 2-quart saucepan of boiling salted water, uncovered for 4 minutes.
• Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds.
• Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat.
• Let stand for 10 minutes for flavors to blend.

“It’s fantastic to serve with special grilled meat (pork, beef, poultry).”

INGREDIENTS   

2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon fennel seeds, crushed
3 1/2 tablespoons olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
1/2 pound fresh green beans, trimmed

DIRECTIONS   

• Whisk the first 4 ingredients in medium bowl to blend.
• Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Blanche the trimmed beans (Place trimmed beans in pan with water and bring to a boil.
• Reduce the heat, cover and cook for 10 until tender-crisp.
• Drain and immerse in ice cold water)
• Mix watercress, fennel and tomatoes and beans in large bowl.
• Toss with enough vinaigrette to coat.
• Season this salad to taste with salt and pepper and serve.

“It’s wonderful to be the main dish. Try it.”

INGREDIENTS   

1/3 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons finely chopped shallots
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt

For the Salad:

16 baby beets (about 1 pound)
1/2 cup water
10 cup mixed salad greens
1/4 teaspoon salt
3 tablespoons coarsely chopped walnuts, toasted
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives

DIRECTIONS   

• To prepare dressing

1. Combine first 5 ingredients, stirring with a whisk.

• Preheat oven to 375°.
• To prepare salad:

1. Leave root and 1 inch of stem on beets; scrub with a brush.
2. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water.
3. Cover and bake at 375° for 35 minutes or until tender; Drain and cool.
4. Trim off beet roots; rub off skins.
5. Cut each beet into quarters.
6. Place beets in a small bowl; drizzle with 1 tablespoon dressing.

• Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt.
• Drizzle remaining dressing over greens.
• Top with beets, walnuts, cheese, and chives.

“It’s a hearty dish for grilled chicken. It’s safe and healthy.”

INGREDIENTS   

1 garlic clove
3/4 tsp. salt
1/4 cup fresh lime juice
3 tbsp.  extra-virgin olive oil
1/4 cup finely chopped white onion
2 pound chayotes (also called mirlitons; 4 medium)
2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves

DIRECTIONS   

• Mince the garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife.
• Whisk the lime juice together with oil, and garlic paste in a large bowl and then add onion, tossing to coat.
• Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon.
• Cut chayotes crosswise into 1/3-inch-thick slices, and then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
• Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender for about 6 minutes.
• Drain well in a colander, then, while still hot, toss with dressing.
• Cool to room temperature.
• Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
• Note: Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.

“It’s fantastic and healthy, a real one.”

INGREDIENTS   

5 tbsp. red wine vinegar
3 tbsp.  grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 tsp. white sugar
3/4 tsp.  salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

DIRECTIONS   

• Whisk the red wine vinegar together with grape seed oil, cilantro, lime juice, sugar, salt and garlic in a large serving bowl; Set aside.
• Bring a large pot of lightly salted water to a boil.
• Add the soybeans and boil for 3 minutes.
• Add corn to the boiling water and continue cooking for 1 more minute.
• Drain very well, and pour into the bowl with the dressing.
• Gently mix in the cherry tomatoes, green onions and black beans.
• Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors

“It’s fantastic and wonderful.”

INGREDIENTS   

1 (15 ounce) can whole kernel corn, drained or you may use frozen
2 medium Roma tomato, diced
2 tbsp. green onion, chopped
1/3 cup light mayonnaise
2 tsp. fresh basil (optional)
   Salt and pepper

DIRECTIONS   

• Mix all ingredients in a small bowl.
• Season with the basil
• Option: try used other herbs like: 1/4 teaspoon cumin and try dill weed.
• Add salt and pepper to taste.

“It has an amazing ingredient that makes it fantastic!”

INGREDIENTS   

2 pounds fresh green beans, trimmed
1 tsp. Dijon mustard
1 tbsp. white-wine vinegar
3 tbsp. olive oil
3 tbsp. minced fresh mint leaves
1/2 cup finely chopped red onion

DIRECTIONS   

• Cook the beans for 2 to 4 minutes, or until they are crisp-tender in a kettle of boiling water
• Transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well.
• Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
• Whisk together the mustard, the vinegar, and salt and pepper to taste in a large bowl.
• Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Add the beans, the mint, and the onion and toss the mixture until it is combined well.

“It’s a wonderful dish combined for a general occasion.”

INGREDIENTS   

3 pounds baby red potatoes
3 tbsp. unseasoned rice vinegar
6 tbsp. light mayonnaise
6 tbsp. low fat plain yogurt
3 medium green onions, thinly sliced
1 celery stalk, chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh sweet basil
2 tbsp. chopped fresh dill
1 1/2 tsp. finely grated lemon peel

DIRECTIONS   

• Bring potatoes to boil in large pot of water; reduce heat and simmer until tender.
• Drain and cool enough to handle.
• Cut potatoes into 3/4-inch pieces.
• Place 1 layer of potatoes in large bowl;
• Sprinkle this with some of vinegar and salt and pepper.
• Continue layering potatoes with vinegar, salt, and pepper.
• Add all remaining ingredients; toss.
• Season with salt and pepper.
• Cover and chill.

“Good to serve with any grilled meat, do try it!”

INGREDIENTS   

3 cups sliced vine ripened tomatoes
1 cup finely sliced sweet hybrid onions or sweet red onions
   Salt & freshly ground black pepper
3 tbsp. extra virgin olive oil
1 tsp. fresh squeezed lemon juice
1 tbsp. chopped cilantro leaves (or to taste)

DIRECTIONS   

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.

“It’s fabulous to serve, wonderful to eat, so yummy!”

INGREDIENTS   

2 cups coarsely grated carrot
1 1/2 cups coarsely grated apple
6 tbsp. raisins
1/2 cup low-fat yogurt
1 tsp. sugar (or honey)
2 – 4 teaspoon lemon juice (depending sweetness desired)
   Dash of salt

DIRECTIONS   

• Mix all ingredients together and serve immediately.
• Color turns after one hour.