Recipe | Brief Description | ||
Balsamic Roasted Beet and Dried Plum Salad | Serve as a side salad or enjoy as a main dish. | ||
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Barley Salad with Roasted Asparagus | Add toasted nuts of choice for a complete protein salad. | ||
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Black Eyed Pea Salad with Sun Dried Tomatoes and Balsamic Vinaigrette | The kombu helps to soften the skin of the beans, therefore making them more digestible. | ||
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Chicken Saute with Balsamic-Dried Plum Sauce | This is a quick one skillet gourmet meal. | ||
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Easy Slice Salad | A quick alternative to a leafy green salad to round out the meal. | ||
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Fennel Salad with Orange Vinaigrette | A nice brunch or luncheon salad. | ||
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Grilled Turkey Tenderloins with Orange and Rosemary | This marinade works nicely for fish as well. | ||
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Grouper and New Potatoes with Dill Sauce | Serve with steamed broccoli and a tomato-sweet onion salad. | ||
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Marinated Green Beans | A great picnic side dish. | ||
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Mediterranean Antipasto | Serve with whole grain rolls for a delicious lunch. | ||
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Mediterranean Lentil Salad | Great for lunch served on a bed of green leaf lettuce. | ||
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Red Cabbage Slaw with Lime Vinaigrette | A colorful way to get the cruciferous veggies into your diet. | ||
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Salmon Salad Nicoise | A visual delight. | ||
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Southwest Dried Plum Relish | Really give your entree some flavor with this sweet, hot relish. | ||
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Summer Bean Salad with Black Olives | Be sure to get just-from-the-field beans and corn and blanch them just long enough to tenderize them and bring out their color. | ||
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Tart Tarragon Vinaigrette | A great dressing to enliven grains and beans. | ||
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Tuna with Balsamic Glaze | An Omega-3 favorite. Leftovers are wonderful on a bed of salad greens the next day. | ||
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