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Monday
Jul142014

No Gluten Noodle Bowl

 

Monday
Jul142014

Healthy Summer Lettuce Wraps

I made this with a group of 85 campers this summer Kingswood Oxford's 'Camp KO' during  a culinary demonstration segment.  During this segment, I taught the campers how to think through ingredient "alternatives".  In this case- lettuce wraps instead of tortilla, pita or chips.  Also, brown rice instead of white rice, and, chicken instead of beef.  These wraps were topped with pineapple salsa and creamy avocado-yogurt dressing.

 


Monday
Jul142014

Pineapple Salsa

I made this with a group of 85 campers this summer Kingswood Oxford's 'Camp KO' during  a culinary demonstration segment.  We used this to top our heatlhy summer lettuce wraps, along with a creamy avocado-yogurt dressing


Monday
Jul142014

Creamy Avocado-Yogurt Dressing

I made this with a group of 85 campers this summer Kingswood Oxford's 'Camp KO' during  a culinary demonstration segment.   We used this to top our heatlhy summer lettuce wraps. I love this recipe and have used it to top arugula salad and to serve alongside veggie platters.  Very versatile

Tuesday
Jun032014

Asian Slaw

Ingredients:

Dressing

  • 1/2 c soy sauce
  • 1 T siracha
  • 2 T rice wine vinegar
  • 1 T mirin (rice wine)
  • 1/2 c grapeseed oil
  • 1 T sesame oil
  • 3/4 c mayonaise (optional.  only needed if creamier texture is preferred)

Slaw:

  • 1 head napa cabbage, shredded
  • 1 c carrots, shredded (julienne cut)
  • 1/2 c scallion, chopped
  • 1 yellow pepper, diced
  • 1 red pepper, diced

Directions:

Whisk all ingredients to make dressing.  Pour over slow and place in refrigerator for at least 30 minutes.  Before serving, you may need to strain.  Cabbage will "sweat" while marinating and it causes it to become "watery".  

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