lemon orzo salad

1 1/2 cups orzo 

1 small bunch fresh spinach

1/2 cup purple onion, finely chopped

1/2 cup crumbled feta

grated zest and juice of 1 lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

2 Tbsp. canola or olive oil

Salt and pepper to taste

Cook the orzo, drain well and run under cool water. Thinly slice spinach, add the onion, feta and lemon zest. Drizzle with the lemon juice, rice vinegar and oil. Toss to coat well. Taste and adjust the seasonings IF needed.  Serve right away or refrigerate until serving.

west coast salmon

Marinate salmon for 2 – 4 hours and grill, basting with marinade.

  • 1/2 cup vegetable oil
  • 2 T soy sauce
  • 2 tsp salt
  • 2 cloves garlic
  • 2 tsp pepper
  • 1 T brown sugar
  • 1 T molasses
  • 1/2 cup whiskey

 

 

puffed wheat squares

Lightly spray or oil a large bowl and measure 8 cups of puffed wheat into the bowl.

Combine in a saucepan:

1/4 cup butter

1/2 cup corn syrup

1 cup brown sugar

1/4 cup cocoa

Cook until bubbling and smooth, then remove from the heat and add 1 tsp vanilla. Pour over puffed wheat.and stir to coat evenly. Press into an ungreased 9 x 13-inch pan. Cut into squares when cool.

For a variation, use 7 cups puffed wheat and 1 cup salted peanuts

stuffed chicken breasts

boneless, skinless chicken breasts

sliced ham (Serrano, rosemary, honey) or other cured meat or sausage

asparagus spears

cream cheese and/or mozzarella

fresh herbs (basil, thyme, rosemary)

bread crumbs, butter

paprika

 

Pound the chicken breasts to 1/4 inch thickness, cover with ham, herbs and a strip of cheese and roll up. Secure with toothpicks. Dust with paprika (optional).

Alternately add 3-4 asparagus spears in each roll.

Brown in butter and then bake in 375 oven until 165 internal temp, or cover with buttered crumbs and bake.

 

easter bread

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp yeast
  • 1/2 cup scalded milk
  • 3 Tbsp butter or oil
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp cardamom (optional)
  • 2 1/2 -3 cups flour
  • 1/2 cup candied fruit
  • 1/2 cup raisins or currants

Proof yeast in warm water with sugar. Mix milk, butter, sugar and salt. When cooled to room temperature, add eggs, yeast, vanilla, and 1 1/4 cups flour, then fruit and more flour, kneading until elastic. Place in a greased bowl, cover and let rise until double. Make 2 logs and twist together, or 3 logs and braid them. Form bread in  a circle on parchment on a cookie sheet. Let rise again. Bake at 350 for about 30 minutes until golden brown. Brush with butter or margarine while warm. Ice when cool with the following, if desired.

  • 1 cup confectioners’ sugar
  • 2 teaspoons lemon juice
  • 1/8 teaspoon almond extract
  • 2 to 3 teaspoons warm water

raspberry sauce (coulis)

2 cups raspberries, fresh or frozen

1/4 cup sugar

1 Tbsp lemon juice

Heat berries and sugar together until the sugar is dissolved. Crush the berries with a spoon. Put through a sieve and press to remove the seeds. Add lemon juice, cool and store in refrigerator. Also freezes well..

Use on ice cream, cheesecake, or over any fruit

heartland cafe raspberry yogurt muffins

The restaurant is now closed, but we all remember the muffins. Makes 18 large, or 30 small

– 3/4 cup vegetable oil

– 1 cup brown sugar

– 3 eggs

– 2 cups plain yogurt

– 2 tsp vanilla

– 2 1/2 cups rolled oats

– 3 cups flour (white and whole-wheat)

– 1 tsp cinnamon (optional)

– 1 tsp soda

– 1 1/2 tsp baking powder

– 1/2 teaspoon salt

– 2 cups fresh or frozen berries (blueberries, raspberries)

– zest of lemon or orange (optional)

1. Beat oil, sugar, add eggs together. Stir in yogurt.

2. Combine dry ingredients, add raspberries, fold dry ingredients into wet without over mixing.

3. Spoon (1/4 cup) into parchment muffin cups and bake 20 to 25 minutes at 375F, until golden.

My variations: use chopped fruit such as apples, pears or rhubarb, sub fruit flavored yogurt (decrease sugar by 1/4 cup), add 1/2 cup chopped nuts.