GREEN BEANS WITH GREEN OLIVE DRESSING - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

I was putting together a basket for a fundraiser, and on a whim, contacted a local liquor store for a wine to complement the pizza theme. I was given several to choose from, and unable to choose just one, I decided to take them all home to try.
We had pizza delivered for dinner that very night, and I roasted onions and buttered beets to accompany the pies, and one of the exciting red wines.

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

1 onion, unpeeled, root and top trimmed
1 tablespoon olive oil
salt and pepper
1 beet
2 ounces of blue cheese
2 tablespoons butter
1/4 cup chopped walnuts, lightly toasted
2 tablespoons chopped green onions
balsamic glaze

Heat oven to 400F.
Coat the onion with 1 teaspoon olive oil, season with salt and pepper. Transfer to a baking sheet.
Wrap the beet in foil. Place on the baking sheet with the onion and roast until the vegetables are tender when pierced with a knife, about 45 minutes. Let the beet cool in the foil. Let the onion cool slightly, then halve lengthwise and discard the dried outer layers. Peel the beet and chop into 1/4 inch pieces.
Heat the broiler. Spread open the onion layers slightly and return to the baking sheet. Drizzle each onion half with 1 teaspoon of olive oil, season and broil until the edges darken, about 3 minutes. Divide between 2 plates. Sprinkle with the blue cheese.
In a saucepan, bring the beet and 1/4 cup water to a simmer, season with salt and pepper. Add the butter, cook, swirling, until the sauce is thickened, 3 to 5 minutes.
Spoon the beet over the onion. Top with the walnuts, green onions and a drizzle of balsamic glaze.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad - I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

ROASTED ACORN SQUASH WITH ORANGE OIL

A little burst of citrusy sunshine for a cold winters day.

ROASTED ACORN SQUASH WITH ORANGE OIL

1 tablespoon freshly grated orange zest
2 tablespoons olive oil
1 acorn squash
1/3 cup fresh orange juice
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 sprigs of fresh thyme, stems removed

Heat oven to 375F.
In a small bowl, whisk together orange zest and 1 tablespoon of olive oil until well combined, set aside.
Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2 inch thick half moons.
Add to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.
Arrange squash, skin side down, inside a pie plate. Top with any juice remaining in the mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork tender.
Remove from the oven and drizzle with reserved olive oil mixture.
Season with additional salt and pepper to taste, if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don't let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

BEET AND FETA SALAD and ROAST SALMON WITH MUSTARD-TARRAGON SAUCE and CARAMELIZED BRUSSELS SPROUTS WITH LEMON and CRANBERRY SURPRISE PIE

One of the things I loved the most about our snow days, was cooking. Especially for impromptu dinner guests. It was absolutely wonderful the couple of times we had friends stay for dinner - the spontaneity takes the pressure off of everything having to be perfect and it is a fun challenge to make a meal out what happens to be in the pantry and refrigerator.
I set out a cheese board with olives, goat cheese I had rolled in Herbs de Provence, that a friend thoughtfully brought back from France for me, my favorite sharp cheddar cheese, and some delicious, fun cranberry pumpkin seed crisps. I opened a bottle of wine, made a salad with beets I had roasted the night before, set the table, prepared the salmon and served the cranberry pie I had baked on a whim, for dessert.

BEET AND FETA SALAD

4 to 6 beets, tops and ends removed, cut in half
2 tablespoons to 1/4 cup olive oil
1 teaspoon grated zest
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
3 tablespoons chopped shallots
3 tablespoons fresh mint leaves, chopped
salad greens
1/4 to 1/2 cup crumbled feta cheese

Heat oven to 400F. Place beets in a shallow baking pan. Cover with foil. Roast 40 to 45 minutes or until tender. Uncover. Let cool 15 minutes. Remove skins and slice beets.
For dressing, combine olive oil, lime zest, lime juice, yogurt, shallots, and mint. Whisk to mix.
Divide salad greens among plates, arrange the beets and feta on top and drizzle with dressing.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

ROAST SALMON WITH MUSTARD-TARRAGON SAUCE

2/3 cup mayonnaise
1/2 cup spicy brown mustard
5 to 6 tablespoons chopped fresh tarragon
2 tablespoons brown sugar
2 teaspoons finely grated lemon peel
2 tablespoons fresh lemon juice
salmon

Heat oven to 450F.
Line a baking sheet with parchment paper. Mix the mayonnaise, mustard, tarragon, brown sugar, lemon zest and juice together, in a medium bowl. Season with salt and pepper. Place salmon, skin side down on the prepared baking sheet. Spoon mustard sauce on top of salmon, then spread to cover each piece completely. Sprinkle with salt and pepper. Roast just until salmon is opaque in center, about 10 to 15 minutes.
Serve with remaining mustard sauce.
Enjoy!

Recipe adapted from Bon Appetit, December 2008
www.bonappetit.com/recipes‎

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

1/4 cup olive oil
4 cups brussels sprouts, trimmed and halved lengthwise
2 tablespoons water
juice of half a lemon

Heat 3 tablespoons of olive oil, in a skillet over medium heat.
Arrange brussels sprouts in a single layer, drizzle with remaining olive oil and sprinkle with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize. Remove cover and increase the heat slightly. When sprouts are well-caramelized, drizzle with lemon juice, and season to taste with salt and pepper.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2011
www.bhg.com/recipes/‎

CRANBERRY SURPRISE PIE

2 cups fresh cranberries
1/2 cup walnuts, chopped
2 tablespoons plus 3/4 cup sugar
3/4 cup butter melted
2 large eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Heat oven to 325F. Butter a 9 1/2 inch pie plate.
Pour the cranberries into the bottom of the pie plate and sprinkle evenly with the walnuts and 2 tablespoons of the sugar.
Mix the eggs with the melted butter, 3/4 cup sugar, the vanilla and the flour. Pour over the cranberry mixture.
Bake for 50 minutes at 325F.
Enjoy!

Recipe adapted From One Good Deed, 2012
Erin McHugh

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

I have been on quite a ginger kick lately - I didn't realize it until I had gathered my recipes from the past week to sit down and write them - sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps - recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

PASTA SALAD

A friend gave me a large amount of tiny tomatoes from her garden. I indulged right out of the bag while they were still warm from the sun - a wonderful, fresh burst of the summer season.
I was glad to have enough left to make this light pasta salad, it looked so appealing I was eager to try it.

PASTA SALAD

salt and pepper
10 ounces penne pasta
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup sliced basil leaves
1/3 cup fat-free plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove of garlic
2 cups grape tomatoes, halved lengthwise
1 orange bell pepper, cut into 1/4 inch pieces
1/3 cup halved pimiento stuffed green olives

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. While the pasta is cooking, in a food processor, puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scraping down the sides of the bowl as needed. Pour the mixture over the pasta and toss well to coat. Stir in the tomatoes, bell pepper, olives and sliced basil. Season with salt and pepper and toss gently.
Enjoy!

Recipe adapted from Rachael Ray, July/August 2013
www.rachaelraymag.com/recipes/‎

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient ... - Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

My goal is to make one new recipe a day - although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I'm going out for the evening, or I'm not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/.../beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an 'X' in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner - even though it gave her respite from cooking for only one night.

I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012

www.ortega.com/

SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes

1 teaspoon salt

1 tablespoon vegetable oil

1 tablespoon chili powder

1 (6 ounce) can tomato paste

2 cups beef broth

1 onion

1 (8 ounce) can tomato sauce

1/2 green bell pepper

1 teaspoon ground cumin

1/2 teaspoon pepper

flour tortillas, warmed

toppings: sour cream, shredded cheese

Sprinkle beef evenly with salt.

Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.

Serve with tortillas and desired toppings.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/food/

BLACK BEANS AND YELLOW RICE

1 package yellow rice mix

2 cans black beans, drained and rinsed

1 can mexican style stewed tomatoes

1 can chopped green chiles

1 cup shredded cheese

Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.

Enjoy!

Recipe adapted from Southern Living 

www.southernliving.com/food/

MEXICAN COLESLAW

1/3 cup olive oil

2 tablespoons orange juice

2 tablespoons lime juice

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 ounce) package finely shredded cabbage

1/2 pound jicama, shredded

1 carrot, shredded

1 jalapeño pepper, seeded and diced

1/4 cup fresh cilantro

Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

SPICED CARROTS and MOROCCAN CARROT SALAD

Simple, tasty and satisfying - summer cooking at its finest. 
Although I could happily snack on either of these carrot dishes, my family requires a little more. I
paired the Spiced Carrots with lamb meatballs, couscous and a simple salad, and the Moroccan Carrot Salad with simply prepared, lightly seasoned sea bream.

SPICED CARROTS

2 tablespoons butter
1 cinnamon stick
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander
1 small package of baby carrots
1/3 cup golden raisins
1 tablespoon honey
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon orange zest
1/3 cup slivered almonds toasted

Melt the butter in a skillet over medium-high heat. Add the cinnamon stick, the ground cumin seed and ground coriander, stir to combine and cook for 10 to 20 seconds.
Add the carrots and cook for about 5 minutes, until they begin to brown.
Reduce heat to medium, then add the raisins, honey, salt, orange juice and zest. Stir to incorporate and cook for 5 to 6 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010
www.arkansasonline.com/news/features/food/‎

MOROCCAN CARROT SALAD

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound of carrots, grated
4 cups mixed baby greens

Whisk the cumin, ginger, cinnamon, coriander, cayenne pepper and allspice in a large bowl.
Whisk in oil, lemon juice, orange juice and mint. Add carrots and baby greens, toss to coat.
Season with salt and pepper. Serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎