MEDITERRANIAN BLACK BEAN SALAD-Sara

• 3 1/2 c. cooked, drained black beans (or 3 15oz. cans)
• 1/2 c. finely diced red onion (about 1/2 a med. onion)
• 1 large tomato, finely diced
• 1 med. cucumber, finely diced
• 1/2 c. chopped fresh parsley
• 2 T. FRESH mint leaves
• dressing:
• 1/4 c. lemon juice
• 1/4 c. extra virgin olive oil
• 1 tsp. cumin
• 1/2 t. salt
• 1/4 t. pepper
• chill; good served as salad, or with steamed rice for a main course

SANTA FE SALAD with Chili-Lime Dressing-Sara

• Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
• 15 oz canned black beans, drained
  1 1/2 cup cooked corn kernels, fresh or frozen
  2 cup grape tomatoes
  1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  8 cup romaine lettuce, cut into thick shreds (about 2 hearts)
• In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate. (Note: Storing this salad in layers instead of tossing it immediately and keeping the dressing separate helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator.)
• Dressing:
• 6 Tbsp reduced-calorie mayonnaise
  3 Tbsp cilantro, fresh, finely chopped
  3 Tbsp water
  1 medium scallion(s), minced
  1 1/2 Tbsp fresh lime juice
  2 tsp sugar
  1/2 tsp chili powder
• Whisk mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder together in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.

BERRIES & CREAM SALAD SQUARES-Sara (I got this from Heather for Thanksgiving dinner)

• 1 cup boiling water
• 1-3oz. pkg raspberry/strawberry-flavored gelatin
• 1/4 tsp finely shredded lemon peel
• 3/4 cup cold water
• ¾ c. fresh blueberries/blackberries
• 1/2 of an 8-ounce tub cream cheese
• 1/3 cup sifted powdered sugar
• 2/3 cup whipping cream
• ¾ c. fresh raspberries/strawberries
• 1/4 cup chopped sliced almonds or pecans, toasted
• 2 tablespoons lemon juice
• Stir boiling water into gelatin for 2 minutes or till completely dissolved. Stir in cold water and lemon juice. Chill till partially set (consistency of unbeaten egg whites). Stir berries into partially set gelatin. Pour berry mixture into an 8x8x2-inch baking dish. Chill till firm.
• Meanwhile, beat whipping cream just till soft peaks form. Add cream cheese and powdered sugar. Beat till fluffy (mixture will thicken as it is beaten). Stir in lemon peel. Carefully spoon cream cheese mixture over berry mixture; spread to edge of dish. Cover; chill at least 6 hours. To serve, sprinkle nuts over salad; cut into squares. Makes 9 servings.

POPPY SEED CHICKEN SALAD-Heather

I just came up with this recipe as I was wanting a light chicken salad to go into small little phyllo cups for an appetizer at a bridal shower. These were a big hit.

• chicken breasts: boil, cool and shred
  toasted slivered almonds
  chopped celery
  craisins
  poppyseed dressing
• I just boiled up as much chicken as I needed. I eyeballed the rest- enough craisins to make it look pretty, enough almonds and celery for a good crunch and dressing to moisten.
• Poppyseed Dressing
• 1/3 c. sugar
  1/2 c. white vinegar
  1 tsp. salt
  1 tsp. ground dry mustard
  1 tsp. grated onion
  1 c. oil
  1 Tbl. poppy seeds
• Combine first four in blender or food processor , slowly add oil, then stir in poppy seeds.

BLT SALAD-Heather

• 2 chicken breasts cubed and cooked
  3 slices cooked and crumbled bacon
  8 oz cooked spiral pasta
  3 cups torn lettuce
  1 large tomato diced
• Dressing
  1/2 c. Mayo
  1/2 c. water
  1 Tbl. BBQ sauce
  1/4 tsp garlic pepper
  11/2 tsp vinegar
  11/2 tsp green onions sliced
  Toss ingredients in large bowl, pour on dressing immediately before serving.
  My kids love this.

FABULOUS SALAD-Heather

FABULOUS SALAD-Heather

• Romaine lettuce hearts- 2
  pears-1 diced
  1/4 cup blue cheese or feta cheese crumbled
  1/2 cup craisins
  green onions or red onions thinly sliced- if desired
  sugared pecan halves
  balsamic vinigrette- Newman's Own is my favorite
• Toss it all together with enough dressing  to lightly coat. Good stuff!
• I have also made this using apples, strawberries or blueberries instead of the pears. It is always great! 

FAMILY FAVORITE CORN SALAD-Heather

This is the #1 requested salad in the Brigham Redd household.

• 1 can corn ( or frozen is great too)
  1 avacado (diced)
  1 Tbl cilantro -cut up
  Ranch dressing
• Mix corn and enough ranch dressing to moisten. Gently stir in avacado and cilantro. Enjoy-Ole

BLACK BEAN SALAD WITH PEPPERS AND CORN-Heather

• 1 can black beans (drained and rinsed)
  1 can kernel corn ( or equivalent frozen)
  1/2 red bell pepper
  1 green bell pepper
  small red onion
  1 clove garlic minced
  3Tbl chopped fresh parsley
  1/2 c. olive oil
  4-5 Tbl. red wine vinegar
  pepper & salt
• Cut all peppers and red onion to the size of the corn kernel. Mix all ingredients together and chill

SESAME NOODLE SALAD-Heather

• This simple side can become a main dish if you add meat or vegetable stir-ins. Try finely diced fresh tomato, squash, and green pepper; chopped cooked chicken; leftover grilled shrimp or flank steak; or fried tofu cubes.
  
  1 (8-ounce) package linguine
  1/4 cup rice vinegar
  1/4 cup soy sauce
  1/4 cup dark sesame oil
  1 teaspoon sugar
  5 green onions, sliced
  Toasted sesame seeds (optional)
  Cook linguine according to package directions; drain and rinse linguine with cold water.
• Stir together vinegar and next 3 ingredients in a large bowl. Stir in linguine and onions; sprinkle with sesame seeds, if desired. Serve immediately.

PEAR SALAD WITH JICIMA AND SNOW PEAS-Heather

• 2 cups fresh snow peas
  2 ripe pears, peeled
  1 1/2 teaspoons fresh lemon juice
  1/2 small jícama, peeled
  2 cups fresh spinach leaves
  2 tablespoons balsamic vinegar
  1 teaspoon Dijon mustard
  1 garlic clove, minced
  1/2 teaspoon pepper
  2 tablespoons olive oil
  1 to 2 green onions, thinly sliced
  1 tablespoon chopped fresh basil
  3 tablespoons chopped pecans, toasted
• Cook snow peas in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process. Cut lengthwise into 1/4-inch strips.
• Cut pears into 1/4-inch strips; toss with lemon juice. Cut jicama and spinach into thin strips.
• Whisk together vinegar and next 3 ingredients. Gradually add oil, whisking until mixture is well blended. Stir in green onions and basil. Chill 15 minutes.
• Combine vegetable strips and pear strips. Drizzle with dressing, tossing to coat; sprinkle with pecans. Serve immediately.

SUPER SUNDAY SPINACH SALAD-Annas special

• fresh baby spinach
• fresh parmesagn cheese, finely grated
• 1 red onion, sliced into rings
• assemble on each plate and pour on a little dressing
• dressing:
• 1/4 c. red wine vinegar
• 1/2 c. olive oil
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/4 tsp. dried mustard pwd.
• 1 tsp. poppy seeds
• Fast and Yummy!

DAD'S FLUFFY SALAD-Annaliese

• 1 pt. whipping cream, whipped
• 1 lb. cottage cheese, large curd
• 1 3oz pkg. orange jello
• mix together
• add:
• 1 16oz. can pineapple tedbits
• 1 16oz. can manderine oranges
• 2 sliced bananas

ORANGE-POPPY SEED SALAD-Heather

• 1 egg white
  1/4 cup sugar
  1 cup sliced almonds
  2 tablespoons butter or margarine
  1 head Bibb lettuce, torn
  1 head Green or Red Leaf lettuce, torn
  1 (11-ounce) can mandarin oranges, drained
  1 (16-ounce) package strawberries, thinly sliced
  1 green onion, chopped
  3/4 cup olive oil
  1/4 cup red wine vinegar
  1 teaspoon grated orange rind
  1 tablespoon fresh orange juice
  1/2 teaspoon poppy seeds
  1/8 teaspoon salt
  1/8 teaspoon pepper
• Beat egg white at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold in almonds. I have never actually done the almonds this way I just toast them in a pan with the sugar to candy them, but I thought this sounded fun.
• Melt butter in a 9-inch square pan in a 325° oven. Add almonds to pan, and bake, stirring every 5 minutes, 20 to 25 minutes or until lightly browned and dry. Cool in pan on a wire rack.
• Toss together Bibb lettuce and next 4 ingredients in a large bowl.
• Whisk together oil and next 6 ingredients; drizzle half over salad, tossing gently. Sprinkle with sugared almonds, and serve immediately with remaining dressing.

JAMES' FAVORITE PASTA SALAD-Annaliese

• 2 c. shell macaroni, cooked and drained
• 1/4 c. french dressing
• marinate overnight (or several hours)
• 1/2 head cauliflower, broken into very small bits
• 1/2 c. green onions, chopped
• 1 5oz. can broken shrimp
• 1/2 c. sliced olives
• sauce:
• 1/2 c. mayo
• 1/2 chilli sauce
• 1/2 tsp. salt
• a little pepper
• mix; sprinkle with chili powder; cover and chill

SWEET AND SOUR SUMMER SALAD-Annaliese

• 2 bunches green leaf lettuce, torn
• 4 cooked, shredded chicken breasts
• fried won-ton wrappers (use peanut oil, cut the wantons down to bite size, pinch in half as you fry them)
• coursely chopped walnuts
• 2 cans mandarin oranges, drained
• dressing:
• 1/2 c. peanut oil
• 1/3 c. rice vinegar
• 1/2 c. orange juice
• 1/4 c. soy sauce
• 1/2 c. honey
• 1/2 tsp. salt
• fresh ground pepper
• fresh ground ginger (I have used 1/4 tsp. dried, instead)
• assemble just before serving

BROCCOLI SALAD-An Bradshaw

• 1 bunch fresh broccoli, chopped finely (4-4 1/2 c.)
• 1/2 slivered or sliced almonds
• 1/2 red onion, chopped
• 1/2 c. raisins
• 1/2 c. bacon bits
• dressing:
• 3/4 c. mayo
• 1/4 c. sugar
• 2 Tbs. lemon juice (or apple cidar vinegar)
• mix and chill
• *Note from Sara* I like to add 1/2 c. shredded cheese to this same recipe

• 1 bunch fresh broccoli, chopped finely (4-4 1/2 c.)
• 1/2 slivered or sliced almonds
• 1/2 red onion, chopped
• 1/2 c. raisins
• 1/2 c. bacon bits
• dressing:
• 3/4 c. mayo
• 1/4 c. sugar
• 2 Tbs. lemon juice (or apple cidar vinegar)
• mix and chill
• *Note from Sara* I like to add 1/2 c. shredded cheese to this same recipe

MOM'S WILTED SPINACH SALAD

• 6 c. torn fresh spinach
• 1 c. sliced fresh mushrooms
• 1/4 c. sliced green onion
• fresh ground pepper
• dressing:
• fry 3 slices bacon, crisp; set bacon aside
• add to bacon grease: 1 tsp. sugar and 2 Tbs. apple cider vinegar
• add 1 hard-boiled egg, chopped

ORIENTAL SALAD-Annaliese

• 4 chicken breasts, cubed and cooked in lemon, garlic salt, and butter
• 1 large head green or napa cabbage
• 2-3 green onion, sliced small
• 2 pkg. Ramen noodles: brown the dry noodles under a broiler for 1 min.
• dressing:
• 2 Tbs. vinegar
• 4 Tbs. sugar
• 2 Tbs. oil
• 3 Tbs. soy sauce
• 1/2 tsp. pepper
• 2 Ramen flavor packets
• add sliced almonds

FROG EYE/HAWAIIAN SALAD-Annaliese

• combine
• 1c. sugar
• 2 Tbs. white flour
• 1/2 tsp salt
• gradually stir in 1 3/4 c. pineapple juice and 2 beaten eggs over med. heat, until thickened
• add 1 Tbs. lemon juice; cool mixture
• Bring 3 quarts of water and 2 tsp. salt to rolling boil
• cook 16 oz. Acini de Pepe (a kind of pasta) for 10 min. Drain, and cool
• Combine egg mixture with pasta, and refrigerate overnight

Next day (or hours later):

• Add
• 3 cans (11oz) mandarin oranges, drained
• 2 cans (20 oz) pineapple chunks, drained
• 1 can (20 oz.) crushed pineapple
• 1 oz. carton cool whip
• 1 c. mini marshmallows
• 1 c. shredded cocoanut
• makes 25 servings !!!(sounds like a Redd Family Recipe!)

THAI-STYLE BEEF SALAD-Maryelle

• Dressing
• 1/4 c. water
• 1/4 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 2 Tbs sesame oil
• 2 Tbs crushed red pepper flakes
• 1 garlic clove, finely chopped
• Salad:
• 2 Tbs oil (sesame is good)
• 3/4 lb top round steak, thinly sliced
• 1 (14-ox) pkg. frozen broccoli and red peppers
• (i used fresh broccoli and steamed it)
• 6 cups thinly sliced bok choy (nappa cabbage is good)
• 1/2 cup thinly sliced green onions
• 2 Tbs chopped peanuts( or more is delicious, if you like peanuts)
• In small saucepan, combine all dressing ingredients; blend with wire wisk until smooth. Set aside.
• Heat large skillet over medium-high heat until hot. Add 1 Tbs of oil; heat until it ripples. Add beef; cook and stir 3 to 4 minutes or until browned; drain. Remove from skillet; keep war. Heat remaining 1 Tbs. oil Add frozen vegetables cook and stir 5-7 minutes until crisp-tender.
• Warm dressing over medium heat. Arrange bok choy and green onions on each of 4 plates; top with meat and begetables. drizzle each with dressing; sprinkle with peanuts.
• *I made dressing, and cooked beef in advance, as it was for Sunday, i just reheated them, and as aforementioned i didn't fry frozen vegetables, i steamed fresh ones. Tossing all together works great, just make sure beef and peanuts are on top, as they will sink when tossed.

TACO SALAD-Annaliese

• fry 1/2 lb. hamburger with a little salt, drain
• add 1 Tbs. taco seasoning mix
• 1/2 c. water
• 1 can (or 1 c.) of cooked kidney, pinto, or black beans (or a little of each!)
• bring to a boil; simmer for 5 min. or so
• serve over tortilla chips
• serve with:
• diced onions
• shreded lettuce
• chopped tomatoes
• diced gr. peppers
• chopped olives
• grated cheddar cheese
• dressing: 1/2 c. mayo, 1/2 c. ketchup, 1/4 c. sweet pickle relish

WONDERFUL WALDORF-Annaliese

• 2 c. chopped granny smith apples (a couple of galas in the mix, are good, too)
• stir in 1 1/2 t. lemon juice
• 1/4 c. finely chopped celery
• 1/4 c. chopped walnuts
• 1/4 c. halved grapes
• (don't use a food processor on above items)
• dressing:
• 1/3 c. cool whip (or whipped cream with a little sugar)
• 1/4 c.mayo
• dash nutmeg

AN'S FAMOUS CAESAR SALAD (An Bradshaw; Dad's youngest sister)

• 1 head romaine lettuce, washed and broken
• 2-3 oz. finely grated fresh parmasagn cheese
• croutons (1/2 a bag will do)
• sauce:
• 1/4 c. olive oil
• 4 tsp. lemon juice
• 2 cloves (or 1 1/2 tsp.) minced garlic
• 1/2 tsp. worchesterchire sauce
• 1/4 tsp. fresh ground pepper
• 1/2 tsp. salt
• Assemble right before serving; toss well

AUNT MARILYN'S POTATO SALAD (she is Grandad's youngest sister)

• 8 potatoes, boiled, peeled, chopped- in that order. Little reds are best.
• -mix with sauce while still warm, then cover and chill-
• sauce:
• 1c.mayo
• 1/2 c. sweet pickle relish
• 2 tsp. red wine vinegar
• 1 1/2 tsp. salt
• 2 tsp. sugar
• Add 3 boiled eggs, a stick of celery, 1/2 an onion, olives-- all chopped

PASTA SALAD-Ivalou

• 1 pkg. rottini noodles ( colored are most fun)
• 1 c. cubed cheddar cheese
• 1 c. diced pastrami or meat of choice
• 2 lg. tomatoes diced
• 1 can olives sliced
• ½ c. cucumbers and/ or celery chopped
• 2 green onions sliced
• Cook noodles as directed and rinse w/ cold water. Add remaining ingredients and mix. Toss w/ dressing and put in refrigerator to marinate until ready to serve.
• Dressing:
• Olive oil
• Balsamic vinegar
• Red wine vinegar
• Basil
• Salt and pepper to taste

BUTTERMILK RANCH DRESSING-Annaliese

• 1 quart buttermilk
• 1 quart mayo
• 2 tsp. onion powder
• 1/2 tsp. garlic salt
• 3/4 tsp. pepper
• 1 T. salt
• 2 T. dried parsley

TROPICAL TURKEY AND SPINACH SALAD-Ivalou

• 8 oz. roast turkey breast
• ½ c. diced red bell pepper
• 1 mango cut into cubes
• 2 hard cooked eggs chopped
• ¼ small red onion thinly sliced
• 1 pkg. baby spinach leaves
• ¼ c. sliced almonds, toasted
• DRESSING:
• 3 Tbsp. apricot jam
• 2 Tbsp. sugar
• 2 Tbsp. apple cider vinegar
• ¼ tsp. salt
• 2 tsp. olive oil
• 1/8 tsp. black pepper
• serves 4

SPINACH SALAD-Ivalou

• 1 pkg. baby spinach
• ½ head lettuce
• ¼ red onion sliced thinly
• feta cheese
• candied almonds
• DRESSING
• 1 ½ Tbsp. sesame seeds
• 1 ½ tsp. grated onion
• ¾ c. red wine vinegar
• 1 ½ tsp. salt
• 1 ½ c. olive oil
• ¾ tsp. prepared mustard
• ½ c. granulated sugar

RASBERRY PRETZEL SALAD-Ivalou

• ¾ c. butter
• 2 ½ c. thin pretzel sticks
• 1 (8oz.) package cream cheese
• 1 (8oz.) tub Cool Whip
• 1 c. sugar
• 2 c. water
• 1 large package raspberry flavored gelatin
• 2 (10 oz.) packages frozen raspberries or strawberries, undrained and slightly thawed
• 1 (15 oz) can crushed pineapple, undrained
• Melt butter and pour into 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 min. at 400 degrees. Remove from oven and cool.
• In a large bowl combine cream cheese, Cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
• Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or for several hours until firm. Serves 12

SUMMER SALAD-Ivalou

• 3 pkg. romaine lettuce
• 2 c. grated Mozzarella
• 1 fugi apple chopped
• ½ c. roasted almond slivers (bake @ 300 for 10 min.)
• 2 c. grated parmsan
• 6- 8 chkn. Breasts
• Marinate chicken in Kikomans roasted garlic. Grill and season w/ lemon pepper & garlic. Cut into strips
• Dressing:
• 1 c. sugar
• 2 tsp. salt
• ½ cup red wine vinegar
• ½ c. chopped red onion
• 1 tsp. dry mustard
• Put into blender and add 1 c. veg. or olive oil SLOWLY.
• Toss salad with dressing. Serves 10

SPINACH SALAD-Krista

• baby spinach
• craisins
• tomatoes
• mandarin oranges
• toasted pine nuts (w/ olive oil and salt)
• poppy seed dressing (usually store bought)
• feta cheese (if you like)
• or substitute nuts w/ candied walnuts, and raspberry vinaigrette

PASTA SALAD-Krista

• whole wheat rotini noodles
  broccoli-just barely steamed till beautiful dark green
  tomatoes
  cucumbers
  chick peas
  grated cheese (cheddar and fresh parmesan are good)
• dressing: we just use any vinaigrette you like (raspberry, Italian)
• top w/ fresh basil and grated black pepper

YUMMILICIOUS FRUIT SALAD-Maryelle

• Cook over low heat:

• 2 eggs (beaten)
• 4 T. lemon juice
• 4 T. sugar
• then add 2 T butter
• cool
• add
• whipped cream
• Mandarin oranges
• peaches
• bananas
• Strawberries
• Raspberries
• Blueberries
• any other fruit you so desire
• Toss, chill, and serve. MMM GOOD

SOBA SALAD-Krista

• buckwheat noodles
  grated or shredded carrot
  cucumbers
  slivered almonds
  sesame seeds (optional)
• dressing:
• 1/4 soy sauce
• 1/4 honey
• 1/4 sesame oil
• (I think those are the right amounts. My cook books were left at the old house -oops - so I'll check tomorrow)

ANTIPASTO SALAD-Mylinda

• Savory Italian Dressing:
• 1/3 cup red wine vinegar
• ¼ cup veg. oil
• ¼ cup olive oil
• 1 t. Dijon mustard
• 1 t. dried Italian seasoning
• ½ t. salt
• ¼ t. sugar
• 1/8 t. pepper
• 2 garlic cloves, minced
• Salad:
• 6 cups torn leaf lettuce
• 12 thinly sliced provolone (or mozzarella)
• 1 (3 ½ oz.) pkg sliced giant pepperoni
• 2 large tomatoes, cut in wedges (or grape tomatoes)
• 8 large fresh mushrooms, sliced
• 8 large pitted olives
• Feta cheese
• Combine dressing in a jar. Shake well. Let sit for at least 30 minutes.
• Place lettuce on large serving platter. Cut cheese slices in half. Roll cheese and pepperoni slices into cones. Arrange all ingredients over lettuce. Drizzle with dressing when ready to serve. Sprinkle with feta cheese.

CORN AND BLACK BEAN SALAD with Tortilla Wedges-Mylinda

• 4 fat-free (ya whatever) flour tortillas (8-10 inches in diameter)
• 2 teaspoons margarine or butter, softened
• 1 can 15-16oz black beans, rinsed and drained
• 1 can 15-16oz whole kernel corn, drained
• 1 medium red bell pepper, chopped (1 cup)
• 1 small jicima, peeled and diced (2 cups)
• 1/2 C fat-free Italian dressing
• 1/2 t salt
• 1/4 t pepper
• Red leaf lettuce
• 1/4 cup pine nuts, toasted (these are so expensive, I rarely use them)
• Heat oven to 400 deg. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 min. or until golden brown. (We cut them smaller and sometimes season them too.)
• Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
• Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Lisa's Oriental Salad- Mylinda

• 2-3 chx breasts cooked and shredded.(I usually poach a whole chicken with onion celery, garlic salt and pepper then debone and shred and bag it in 2C bags and freeze)
• 1 head lettuce
• 4 stalks of green onion
• 1/2 C sliced toasted almonds
• 1/2 pkg wonton wrappers
• slice very thin (about like match sticks) then separate and deep fry. Tend to these very carefully!
• Dressing:
• 1/4 C sugar
• 1 t salt
• 3 T rice vinegar
• 1/4 C oil (I like peanut or sesame)
• 2 T toasted sesame seeds
• 1/4 t pepper
• Note: I toast the almonds and the sesame seeds (separately of coarse) in a dry frying pan over med high heat. You can stir with a wooden spoon or toss in the air like on tv. Try it! It's fun!

SWEET N SOUR PASTA SALAD-Mylinda

• 3 oz uncooked capellini (angel hair) pasta, broken in half
• 4 C shredded chinese (napa) cabbage
• 1 C sliced mushrooms
• 1 C chinese pea pods, cut in half
• 1 can (8oz) sliced water chestnuts, drained
• 3/4 C sweet-and-sour sauce
• 1/3 C plain yogurt
• 1/2 C chopped salted cashews
• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Place pasta, cabbage, mushrooms, pea pods and water chestnuts in large bowl. Mix sweet-and-sour sauce and yogurt with fork. Pour over salad; toss until coated. Sprinkle with cashews.

Mandarin Salad- Mylinda

• 2 quarts of salad greens
• 2-3 ribs celery, cut
• 1 can mandarin oranges, drained
• 2-3 green onions, sliced
• 1 cup grapes (I cut them in half)
• 1/2 C pecans, coarsely chopped
• Dressing:
• 2 T sesame seeds
• 3 T sugan
• 1 t salt
• pepper
• 1/4 C oil
• 2 T vinegar

Chicken & Fruit Bowtie Pasta Salad- Mylinda & Heather

• 2- 12oz pkg. bowtie pasta. Boil drain and cool.
• 1- 20oz can pineapple tidbits, drained
• 2 C celery, chopped
• 2-3 green onions, including tops, chopped
• 2 C green/red grapes, cut in half
• 1- 9.5oz can cashews
• 1- 6oz pkg craisins
• 2- 11oz cans mandarin oranges, drained
• 4 chicken breasts, cooked and chopped
• Dressing:
• 1- 16oz bottle coleslaw dressing (bottled in salad dressing section, Kraft makes one I don't know who else)
• 1 C mayonnaise
• 1 t salt
• 1/4 t pepper (or more)
• Boil pasta, drain, and cool. Add dressing to pasta and carefully toss. Add remaining ing. and again toss gently. This makes a ton so you can easily half the recipe and still have plenty plenty.
• Heather's Note** I love this recipe. It is one of my favorites. The version I have is a little different- it calls for seashell pasta, 2 c. water chestnuts slivered, and 2 c. diced apples with skin. It also uses 1 c. red onion instead of the green onions, but I love the flavor of green onions, so I think I would use those instead. It also uses one 8oz bottle of Kraft coleslaw dressing with 1 c. mayo, and just two cups of seashell macaroni. I made this at Kaleb's blessing. Good stuff!)

Greek Salad- Mylinda

A good Greek Salad should be more of a spontaneous event than an ironclad recipe. Feel free to add, omit, and substitute ingredients as whim or necessity dictates.

• Combine in a salad bowl:
• 2 large or 3 small heads Boston, romaine, or iceberg lettuce, washed, dried, and torn into bite-size pieces.
• 8 cherry tomatoes or tomato wedges (I always cut cherry tomatoes in half)
• 1/2 cup coarsely crumbled feta cheese
• 6 thin slices red onion
• 1/2 cucumber, peeled and sliced (in this salad I like it seeded too)
• 8 Kalamata olives, pitted (I like way more)
• 3/4 cup diagonally sliced celery hearts
• 4 scallions, cut into 1 inch pieces
• 8 firm radishes, sliced
• one 2oz can anchovy fillets, rinsed, patted dry, and halved lengthwise
• whisk together:
• 6-7 tablespoons olive oil
• 2 tablespoons fresh lemon juice or red wine vinegar
• 1 teaspoon finely minced garlic (fresh of coarse)
• 1 teaspoon dried oragano
• salt and fresh ground black pepper to taste
• pour the dressing over the salad and toss well. Serve immediately on chilled large plates.

GREEK SALAD-Maryelle

• Salad:
• 4 medium tomatoes, chopped
• 1 large or 2 small cucumbers, chopped
• 6 large lettuce and curly endive leaves(mix them, endive is kind of bitter, so use more lettuce)
• 4 oz.(1 c.) feta cheese
• Dressing:
• 1/4 cup olive oil
• 1 Tbs lemon juice
• 1 Tbs chopped fresh basil or 1 tsp. dried basil
• 1 Tbs. chopped fresh parsley or 1 tsp dried parsley
• 1/4 tsp. salt
• 1 garlic clove, minced
• Garnish:
• coarsely grojnd black pepper
• greek olives
• in medium bowl, combine tomatoes and cucumbers; toss gently. line plates with luttuce. sppon vegetables onto lettuce. sprinkle with fetta cheese.
• In jar with tight-fitting lid, combine all dressing ingredients; shake well
• Drizzle over salds garnish with pepper and olives.
• * i didn't do seperate plates, just tossing everything together was great.

Carmelized Vegetable Salad- Mylinda

• 2 lbs small red potatoes, cut into 1-inch pieces
• 1 lb green beans, cut in half (I use frozen whole)
• 1/2 t salt
• 1/3 C margarine or butter
• 2 large onions, chopped (2 cups)
• 1/4 C balsamic vinegar
• 1/4 C packed brown sugar
• 1/4 t salt (I like more)
• 6 C bite sized leaf lettuce
• Freshly ground pepper if desired
• Heat 1 inch water to boiling in 4-quart heavy pot. Add potatoes, green beans and 1/2 t salt. Heat to boiling; reduce heat to medium. cover and cook about 10 minutes or until vegetables are tender; drain and set aside.
• While vegetables are cooking, melt margarine in 12-inch skillet over medium-high heat. Cook onions in margarine 10 to 12 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 t salt. Pour onion mixture over potatoes and green beans; stir until coated
• Line large platter with lettuce. Top with warm vegetables. Sprinkle with pepper. I like to serve this with bread and butter (or rolls) and fresh fruit.

Olive Garden Salad- Melanie

• Romaine Lettuce
  Iceberg Lettuce
  4-5 slices red onion
  2-4 pickled banana peppers
  1/2 cup croutons
  1 small onion cut up
  freshly grated parmesan cheese
• OLIVE GARDEN SALAD DRESSING1/2 C mayonnaise
  1/3 cup white vinegar
  1 tsp vegetable oil
  2 TBSP corn syrup
  2 TBSP parmesan cheese
  2 TBSP Romano cheese
  1/2 tsp garlic salt
  1/2 tsp Italian seasoning
  1/2 tsp parsley flakes
  1 TBSP lemon juice
• Mix all ingredients in blender or shaker
  (I have another recipe I would like to try for OLIVE GARDEN SALAD DRESSING so I
  might be sending that one to replace this one if its better)

Olive Garden Salad Dressing

• OLIVE GARDEN SALAD DRESSING1/2 C mayonnaise
  1/3 cup white vinegar
  1 tsp vegetable oil
  2 TBSP corn syrup
  2 TBSP parmesan cheese
  2 TBSP Romano cheese
  1/2 tsp garlic salt
  1/2 tsp Italian seasoning
  1/2 tsp parsley flakes
  1 TBSP lemon juice
• Mix all ingredients in blender or shaker
  (I have another recipe I would like to try for OLIVE GARDEN SALAD DRESSING so I
  might be sending that one to replace this one if its better)

Sam's Club Chicken Salad- Melanie

SAM'S CLUB CHICKEN SALAD-Melanie

• 1/2 C Mayonnaise
  1/4 tsp garlic powder
  1/4 tsp onion powder
  1/8 tsp dry mustard
• Blend above ingredients together and Add:
• 2 TBSP chopped green onion
  1/2 C diced celery
  1 lb cooked (boiled) chicken breast, drained and flaked with a fork or hands
• Mix Well. Chill in fridge. Best done day ahead. Serve on small croissants or rolls
  Optional Add: (don't skip these ingredients, they make a big difference!)
• red grapes cut in half
• cashews

Jello Salad- Melanie

JELLO SALAD-Melanie(come on, we're Mormons so we have to have this in here!)

• 8 oz. cream cheese
  8oz. cool whip
  1/2 bag minature marshmellows
  20 oz. can crushed pineapple (drained)
  6 oz. Jello box (any flavor you desire)
• Blend cream cheese and cool whip together
  Add pineapple and marshmellows
  Lay mixture in the bottom of a 13" by 9" pan
  Follow directions to make Jello package
  Pour on top of mixture
  Cover, put in refridgerator, let Jello set up. Enjoy!

Whole Wheat Banana Pancakes & Cinnamon Syrup

I am always looking for a new breakfast twist.  These were really good.  Just make the regular buttermilk syrup and add 2 teaspoons of cinnamon to make it cinnamon syrup.
Ingredients


1 cup whole wheat flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1 tsp vanilla

Directions

1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas.

2.Stir flour mixture into banana mixture; batter will be slightly lumpy.

3.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Teriyaki Burgers

These were so tasty and juicy.
Teriyaki Burgers
2 1/2 lbs hamburger
1/2 cup soy sauce
8 tsp brown sugar
dash of ginger
8 tsp vinegar
1/2 tsp garlic salt
 Mix it up, form your burgers and grill.  We also sliced a fresh pineapple and grilled it.  Serve it on a hard dinner roll with pineapple and Wasabi Mayo.  Yummers!

Wasabi Mayo
1/3 cup mayo
1 Tbl Wasabi
1 Tbl soy sauce

Yellow Rice

Yellow Rice with Corn (from Daisy Cooks) Arroz Amarillo con Maiz 1/2 cup Achiote Oil (see below) I couldn't find the ingredients for this so just used olive oil 1/2 cup Sofrito (see below) 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt (this is way too much. Try 2 teaspoons) 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups) 1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, bay leaves, and corn stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot. Achiote Oil (From Daisy Cooks) Aceite de Achiote Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. (Or see the "Sources" section above.) Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in this book, but any time you want a splash of color and a hint of annatto flavor. Makes about 1 cup 1 cup olive oil 2 tablespoons achiote (annatto) seeds Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid. In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Sofrito (From Daisy Cooks) I made a ton of changes on this and would really like to try it the right way but the rice was still fabulous. There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. (I don't know where she shops, I couldn't find anything!) And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it. Makes about 4 cups. If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches. 2 medium Spanish onions, cut into large chunks (yellow onion) 3 to 4 Italian frying peppers or cubanelle peppers (1 bell red bell pepper with 2 slices bottles jalapeno) 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see note below), optional (more cilantro and another slice of jalapeno) 4 leaves of culantro (see note below), or another handful cilantro 3 to 4 ripe plum tomatoes, cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book. Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)

Pink Beans

Pink Beans (with Ham)

I didn't use ham and they were still wonderful. I like this with the yellow rice recipe.

Habichuelas Rositas con Jamon

Put a plate of this in front of my friend Miguelina and stand back. She loves it, and you will too. Cooking dried beans is practically a part of my daily routine, but if I ever get caught short, I have emergency canned beans on the shelf. I’ve used canned pink beans in this recipes with wonderful results.

1 pound pink beans 
2 bay leaves 
One 14 ½-ounce can chicken or vegetable broth 
½ cup Recaito [see below] 
½ cup alcaparrado or coarsely chopped pimiento-stuffed olives 
½ cup canned Spanish-style tomato sauce 
1 russet potato, peeled and cut into 1-inch pieces 
½ pound cooking ham, cut into ½-inch cubes (about 1 ½ cups) 
Fine sea or kosher salt 
Freshly ground black pepper 
You can make a quick version of this dish using canned beans. Drain and rinse three 15-ounce cans of pink beans. Combine all ingredients in a pot and bring to a boil. Adjust the heat so the liquid is simmering and cook until the potato is tender, about 20 minutes.

1. Put the beans and bay leaves in a medium saucepan and pour in enough water to cover them by 2 inches. Bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until near tender, about 1 ½ hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water to cover by an inch or so.

2. Add the broth, recaito, alcaparrado or olives, tomato sauce, potato, ham and salt and pepper to taste. Continue cooking until the beans and potato are tender, about 30 minutes.

Recaito There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro (see below) in Puerto Rican-speak, so this seasoning is nicknamed recaito, or "little culantro." I use recaito for dishes like Cuban black beans or Puerto Rican Style Pot Roast, where you don't want the color or extra liquid that you have in a sofrito. Culantro is the defining flavor. recaito, like sofrito, can get you out of any kitchen emergency. It pays to make extra (which this recipe does) and portion it out for the freezer. Makes about 1 ½ cups 1 medium Spanish onion, cut into big chunks 8 cloves garlic, peeled 6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks 4 leaves culantro (if you can't find culantro, increase the amount of Iajicitos or cilantro by half) 6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed) Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth. Set aside the amount you need for the recipe you're preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Falafel wrap

My commentary is in red

It’s all About the Sauce

Having great sauces makes for great flavors. The salsa, the hummus, and the "dressing" can all be made ahead of time so that this isn't quite so labor intensive all on one day. I tried to make these wraps with the store bought stuff and it just wasn't even close to the right flavors. Fresh is always best!

This recipe sounds a lot harder than it really is. Try it. You'll love it!!

Hummus

1 15oz can of garbanzo beans, drained

juice from a small lemon

1 tbs of tahini

3 cloves of garlic

1/2 tsp of salt

2 tsp of pesto (optional, but I loved the flavor this added)

1/2 bunch of cilantro

3 TBS fresh parsley

1/4 cup of water

Put all of the ingredients in a food processor and blend until it reaches the desired consistency. Keep in mind that hummus is pretty hard to screw up. Just add or omit ingredients at your discretion.

Salsa

4 tomatoes

4 cloves of garlic

1/2 a red onion*

1/2 jalapeno pepper, seeds removed

1/2 anaheim pepper, seeds removed

1/2 bunch of cilantro

3 TBS olive oil

2 TBS vinegar

1 TBS balsamic vinegar

Chop all of the ingredients and combine in a bowl. The longer the salsa is allowed to sit before serving the better the flavors will be incorporated.

* A little trick to make onions taste better is to soak them in sugar water. This pulls out the natural bitterness to the onions while still leaving their delicious juices. Simple slice the desire quantity of onion and cover it with water. Add about a 1/4 cup of sugar (for a small onion). Let it soak for at least a half an hour. Drain and rinse before serving. (I did this "soak" for the onions in the salsa as well as the onions on the wrap itself). I didn't bother with this step.

Dressing

1/2 cup Veganaise (regular old Mayo for me)

1/2 cup of vegan or organic sour cream (again just regular old sour cream)

juice from one lime

1/2 bunch of cilantro, chopped

4 mint leaves, chopped

4 cloves of garlic, minced

2 TBS parsley, chopped

Combine all the ingredients and try to let it sit for at least a half an hour before serving if you have the time

Falafel

1 1/4 cups dried chickpeas (most recipes call for canned, but I read that fresh chickpeas add a much better taste)

Soak these overnight and drain then pat dry before using. (I used one can)

3 cloves of garlic

1/4 cup cilantro

1/4 cup parsley

4 mint leaves

4 green onions

2 TBS lemon juice (fresh is always better if possible)

1 tsp cumin

1 tsp salt

1/2 tsp tumeric

1/2 tsp cayenne

Add all the ingredients into a food processor and blend until fairly fine. Then add

1/2 tsp baking soda

1/3 cup of flour

Form into small 'patties' and then chill them for at least 30 minutes. (I roll them into logs like a lincoln log since they are going into a wrap, then put them in the freezer for about 15 min) Next step is to heat canola oil in a pan with enough oil to submerge the patties about 1/2 way.

Depending on the quality of pan, I would set the oil on medium heat for 8-10 minutes before cooking the patties. (This is important. Get your oil hot! Otherwise they fall apart.)

When you fry with oil that is not hot enough too much of the oil is absorbed into the food. Fry each patty for 3-4

minutes (until golden brown) on each side. Remove from heat and pat with paper towels to absorb the oil.

While the falafel is cooking I prepare the wraps so that they can be served as soon as the falafel is done.

Start with a whole wheat tortilla, or flatbread. I am loving the "Flatout" Multi-Grain flatbread from Costco. From the nutritional information they appear to be even better than many of the whole wheat tortillas I have seen.

Spread on some hummus, then add the hot falafel and top with the dressing. Add sliced cucumber, avocado, red onion, dill pickles (this was the key ingredient we decided of theFalafel we ate in New York), salsa and lettuce.

These flavor all work wonderfully together for a truly enjoyable dinner. My mouth is watering just thinking about it!

Greek Pasta Salad

1-1/4 cups uncooked orzo (8 oz)

2 cups chopped cucumber

1/2 cup chopped red onion

1/2 cup Greek dressing- creamy or viniagrette (or Italian if you can't find it)

1 medium tomato, chopped (about 3/4 cup)

1 can (15-16 oz) garbanzo beans/chick peas, rinsed and drained

1 can (4 oz) sliced olives, drained

1/2 cup crumbled Feta cheese (2 oz)

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Mix pasta and remaining ingredients (except cheese) in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

Top salad with cheese when ready to serve.

Creamy Spinach & Tomato Tortellini

1 pkg. 16 oz. tortellini
2 Tbsp. olive oil
1/2 c. chopped onion
3 garlic cloves minced
1 pkg. 9 oz. frozen, chopped spinach, thawed
1 c. chopped fresh tomatoes or canned
1/4 c. fresh chopped basil OR 1 1/2 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1/2- 1 c. heavy whipping cream OR evaporated milk
1/4- 1/2 c. grated parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in Lg. skillet over medium heat until hot. Add onions and garlic; cook until tender & lightly browned, about 4 minutes. Add spinach, tomatoes, basil, salt & pepper; cook 5 minutes stirring occassionally. Stir in whipping cream OR evaporated milk and parmesan cheese. Cook until mixture just comes to a boil. Reduce heat to low and stir in cooked tortellini. Cook an additional 4 or 5 minutes or until thoroughly heated. -serve with additional parmesean cheese if desired.
A Family Favorite!!!
-serves 4

Cafe Rio Tomatillio Ranch Dressing

Mix the following in a blender:
1pkg  buttermilk ranch dressing, or 3 Tbl of the same
1 cup mayo
1 cup buttermilk
1 cup cilantro
3 tomatillios peeled
3 cloves garlic
1/4 tsp cayenne pepper ( I just use a dash- cause I don't want it so spicy)

I also throw in the juice of 1/2 a lime.  Makes it a little runnier, but for me, yummier.

Indonesian Chicken Breast

1/2 cup orange juice

                                                      1/4 cup peanut butter

2 tsp curry

4 chicken breasts

Mix and marinade the chicken for at least an hour.  Grill, or put  it all in a pan and cook it on the stove top.  

1/4 cup toasted coconut

1/4 cup currants

Top with coconut and currants.  Serve over regular rice or coconut rice.  Soooo easy and Sooooo good!

Fish Tacos

For the fish:


1lb fish, skinned and de-boned, cut into chunks about the size of your palm. (I would suggest a meaty yet flaky white fish, like mahi mahi or cod.

1/4 cup extra virgin olive oil

2 tsp ground coriander

2 tsp ancho chili powder

1 tsp ground garlic powder

Pinch of cinnamon

Salt & pepper



For the mayo:

1/2 cup store bought (or homemade, you fancy pants!) mayonnaise

1 large bulb green garlic, or 2 cloves regular garlic, chopped

2 tsp ground cumin, toasted in a pan over medium-low heat until fragrant

8 sprigs mint, leaves picked, stalks discarded

Juice of 1 lime

Salt and pepper



For the tacos:

10 corn tortillas

1/4 head of green cabbage, shredded

Pickled banana pepper strips (optional)

Mexican spring onion, white part only, minced finely

1 lime, cut into 8 wedges



1) Marinate the fish: In a bowl, combine oil, spices, salt and pepper. Add fish and make sure each piece is coated with the marinade. Let sit for 20 – 30 minutes.



2) Make mayo: Put mayo, garlic, mint, cumin and lime juice in a food processor. Whizz until smooth. Season with salt, pepper and more lime juice if necessary. Pour into a bowl and set aside.



3) Grab a large nonstick saute pan, and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you’re ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook about 3 minutes per side, until cooked through, but still moist. The fish should flake easily with a fork. Don’t overcook your fish! It’ll taste awful!



4) Remove fish from pan and cut into 1/2″ chunks. Serve immediately with warmed tortillas: I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the minced onion, a couple of slices of banana pepper and a squeeze of lime. And once the fish is done, you can do what I do, and make cabbage tacos — everything except the fish! So good!