by Kelsi Roth, Graphic Designer It’s finally warming up outside and that means it’s time for picnics and potlucks. This pasta salad is super simple to make and an easy crowd pleaser. Ingredients 16-ounce box Tri-Colored Rotini 16-ounce bottle Italian Style Dressing 6 tablespoons McCormick Salad Supreme Seasoning 1 cup Shredded Cheddar Cheese 1 cup Broccoli, Chopped ...
By Michael Fruchtman, CEO/CFO Ingredients: 1/4 cup hazelnuts, chopped ½ bunch of kale, thinly sliced 1 medium-large fennel bulb, leaves and stems trimmed off and thinly sliced salt and fresh ground pepper juice of 1 Meyer lemon 2 large blood oranges (or 3 medium) About 10 mint leaves, chopped 1 tablespoon extra virgin olive oil 1 teaspoon lime zest 1 avocado, chopped Serves: 4 Directions: Toss thinly sliced fennel with...
by Michael Fruchtman, CFO Ingredients: 1 pear, diced ½ cup walnuts 4-5 cups lettuce, chopped 2 tablespoons red wine vinegar 1 tablespoon garlic, crushed Pinch dried basil ½ tablespoon honey ½ teaspoon salt 1/8 teaspoon pepper 1/8 cup olive oil 3 ounces of crumbled blue or goat cheese Directions: Mix pear, pecans, and lettuce in salad bowl. In a separate bowl, stir together vinegar, garlic, basil, honey, salt, and pepper. ...
by Shannon Joyce, Account Coordinator 8 Servings The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans. Ingredients 2 cups dried black-eyed peas (about 12 oz.) 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 2 scallions, thinly sliced 1 garlic clove, finely chopped ½...
by Kelsi Roth, Graphic Designer Summer was made for grilling! This light and healthy salad topped with grilled flank steak is perfect for dining outdoors on a long, summer evening. Steak Ingredients: 2 pounds flank steak 2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon Worcestershire sauce ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme 1 teaspoon...
by Ellen Fruchtman, President This recipe from Cooking Classy is tried, true, and quite beautiful to serve! Did I mention it’s also easy? Dressing 6 tablespoons olive oil 1 ½ tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1 ½ teaspoons minced garlic 1 teaspoon dried oregano ¾ teaspoon honey Salt to taste Salad 4 medium Roma tomatoes, diced 1 medium English cucumber (option to peel) and...
This is such a great way to use up the grapes in your fridge! 4 oz. cream cheese, softened 4 oz. sour cream ½ cup cool whip 1/3 cup sugar 2 teaspoons vanilla extract 2 pounds seedless red grapes 2 pounds seedless green grapes 3 tablespoons chopped walnuts In a large bowl, beat the cream cheese, sour cream, cool whip, sugar and vanilla until blended. ...
Total: 35 min Active: 15 min Yield: 6 to 8 servings Level: Easy Ingredients Dressing: 1/3 cup extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, grated 1 lemon, zested and juiced Salt and freshly cracked black pepper Pasta: 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water 4 ounces asparagus, blanched and thinly sliced on the bias ...
Did you overindulge this holiday? Didn’t almost everyone? Get your new year off to a fresh start with this detoxifying kale salad. Eating healthier as a resolution never tasted so good! Ingredients: 3/4 cup white sugar 1/2 cup vinegar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup extra-virgin olive oil bunch kale, stems removed and leaves chopped 1/2 (16 ounce) package...
Serves: 4 Ingredients: 4 zucchini cut into 1 1/2 inch pieces 1 1/2 lbs. quartered Yukon Gold potatoes 4 tablespoons olive oil (separated) 6 cups trimmed watercress (or arugula) 8 ounces torn burrata Toasted pine nuts (for sprinkling) 1 handful fresh torn basil (to taste) 2 tablespoons red wine vinegar Salt and pepper to taste Toss zucchini and potatoes with 3 tablespoons of the olive oil and salt and pepper...