Easy Roasted Cauliflower

****SUSAN'S NOTE: I googled "easy roasted cauliflower" and this was the first result. Very yummy.

Roasted Cauliflower

Roasted Cauliflower Recipe
Cook time: 28 minutes

INGREDIENTS
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

METHOD
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Yield: Serves 4.

Quinoa Avocado Salad

***Susan's Note: I made this with white quinoa and I couldn't find the lemon vinaigrette at Wegmans! So I made my own: lemon juice, Wegmans basting oil, and a little honey. We enjoyed this but I like my Wheat Berry Salad recipe better.

Red Quinoa-Avocado Salad
Serves: 10 | Active Time: 20 mins | Total Time: 1 hour(s) 5 mins
Wegmans Winter 2011

Ingredients

1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper

Directions:
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.

Corn Salad with Feta and Walnuts

Corn Salad with Feta and Walnuts


**Susan's Note: This was a refreshing summer salad. I used Wegmans "Steam in bag" frozen kernel corn and just warmed it, and I didn't cook it "too" hot. I also toasted the walnuts in the microwave. If you are not sure how to seed and chop jalapeno peppers, just click here. Remember to use plastic gloves (I used plastic bags over my hands) when handling jalapenos!

Serves 6
Hands-On Time: 10m
Total Time: 15m
Ingredients
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Directions
Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Potato Salad with Bacon and Parsley

Potato Salad with bacon and parsley


***Susan's Note: I used less parsley than called for in this recipe.

Serves 6
Hands-On Time: 10m
Total Time: 25m
Ingredients
1 1/2 pounds new potatoes
kosher salt and black pepper
4 slices bacon
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped
Directions
Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Light and Creamy Potato Salad

Light and Creamy Potato Salad

**Susan's Note: This was a nice alternative to regular potato salad. I have to say, I don't like having to buy ingredients I wouldn't normally use, like buttermilk, but other than that it was great.

Good Housekeeping June 2010
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.

Yields: 12 side-dish servings

Total Time: 1 hr

4 pound(s) small red potatoes, scrubbed and cut in quarters
Salt and pepper
1/4 cup(s) dry white wine
1/2 cup(s) low-fat buttermilk
1/4 cup(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1 cup(s) packed fresh basil leaves, very thinly sliced
Chopped fresh chives, for garnish

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Directions

1.In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
2.To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
3.Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

Nutritional Information
(per serving)

Calories 160
Total Fat 2g
Saturated Fat 0
Cholesterol 2mg
Sodium 135mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --

Wheat Berry Salad with Raisins and Pistachios

Wheat Berry Salad with Raisins and Pistachios

****Susan's Note: I have wanted a good wheat berry salad recipe for a while - ever since I first tasted the curried wheat berry salad at Whole Foods. This is delicious and simple to make!!! YUM!! I recommend you add pistachios at the time of serving, though, or they lose their crunch. So good. I bought my wheat berries at the bulk organic section of Wegmans.

Myth-Buster Recipe. Eating fiber-rich whole foods is the best way to gain this essential component of your diet. Whole-grain wheat berries are chewy, mild, and packed with fiber. Prep all the ingredients while the grain cooks.

Yield: 6 servings (serving size: about 1/2 cup)
Ingredients
1 cup uncooked wheat berries (hard winter wheat)
3/4 teaspoon salt, divided
3 tablespoons shelled pistachios
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) crumbled goat cheese

Preparation
1. Preheat oven to 350°.

2. Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

3. Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.

4. Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

5. Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with goat cheese.

Nutritional Information
Calories:
240
Fat:
8.9g (sat 2.3g,mono 4.8g,poly 1.3g)
Protein:
7.2g
Carbohydrate:
36.8g
Fiber:
5g
Cholesterol:
4mg
Iron:
0.7mg
Sodium:
284mg
Calcium:
28mg
Jackie Mills, MS, RD, Cooking Light, APRIL 2010

Oriental Salad

***Susan's Note: A mom at my elementary school made this for a PTO teacher luncheon and I've made it for a baby shower - yum! Many people return for seconds. Easy. And cheap!

Oriental Salad
Serves 8-10

Dressing: (make before) 1 c. olive oil, ½ c. red wine vinegar, ½ c. sugar,
2 packets of oriental Ramen noodle seasoning (chicken flavor - from
noodle packet)


1. Take 8 oz. of slivered almonds and toast in a dry skillet (just until
golden)

2. Take 2 packages of oriental Ramen noodles and crush and fry in butter
until golden

Can make both ahead and combine and store in a Tupperware until
ready to serve.

When ready to serve take a 16 oz. bag of coleslaw, toss w/ noodle and
almond mixture and toss w/ dressing! ENJOY!

Rice 'N Peach Salad

Rice 'n Peach Salad

****Susan's Note: Do not expect this to have a "peachy" flavor. It is yummy and sweet and perfect for grill-out suppers. Yum!


Prep Time: 20 min Total Time: 20 min Makes: 10 servings, about 1/2 cup each

1-1/2 cups cooked brown rice
1 can (11 oz.) whole kernel corn, drained or 1-1/2 cups corn cut from the cob
1 cup PLANTERS Almonds, toasted and salted, chopped
1 cup fresh peas or frozen peas, thawed
2 peaches (or nectarines), peeled, coarsely chopped
1/2 cup KRAFT CATALINA Dressing
1/4 cup chopped red onion
1/4 cup chopped cilantro or fresh parsley
Make It

MIX all ingredients in large bowl. Refrigerate until ready to serve.

Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa with Cinnamon Tortilla Chips

2 tart apples, peeled, cored and diced
1 teaspoon lemon juice
1 pint fresh strawberries, chopped
2 medium Kiwi fruit, peeled and chopped
2 tablespoons brown sugar, firmly packed
2 tablespoons apricot jam
dash of cinnamon
one large bag of cinnamon pita chips (or use this recipe to make your own)

In a large bowl, toss the chopped apples with the lemon juice to keep apples from browning. Add the chopped strawberries and kiwi. Mix thoroughly. Stir in the brown sugar, strawberry jelly and cinnamon. Chill in the refrigerator for 30 minutes. Pour Apple Salsa into a serving bowl.

Serve with a big bowl of Cinnamon Pita Chips.

Avocado Feta Salsa

Avocado Feta Salsa

Make this salsa shortly before serving for best results. Avoid refrigerating it--the texture of the tomatoes will soften.

Makes 8 appetizer servings
Ingredients

* 4 plum tomatoes, chopped
* 2 tablespoons finely chopped red onion
* 2 garlic cloves, minced
* 1 (4-ounce) package crumbled feta cheese
* 1 tablespoon chopped fresh parsley
* 3 tablespoons red wine vinegar
* 2 tablespoons olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 2 avocados, chopped
* Assorted tortilla chips

Preparation

Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.

Roasted Butternut Squash

Roasted Butternut Squash

***Susan's Note: My family LOVES this recipe. You can eat the squash all by itself and be satisfied. I buy the packaged, already sliced squash at Wegmans, available year round!****

From Woman's Day | December 4, 2007

* Active Time: 3 minutes
* Total Time: 30 minutes

INGREDIENTS

o 2 Tbsp butter
o 2 lbs fresh butternut squash chunks
o 1 1/2 Tbsp sugar
o 1/2 tsp salt
o 1/4 tsp ground cinnamon

PREPARATION

1. Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.

2. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.

3. Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.

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Roasted Butternut Squash

Photo: Laura Moss

* Nutrition Facts
* Yield 6 servings
* Amount Per Serving
* Calories 115
* Total Fat 4g
* Saturated Fat 3g
* Cholesterol 11mg
* Sodium 241mg
* Total Carbohydrates 21g
* Dietary Fiber 2g
* Protein 2g

Tortellini Salad from Mrs. D

**Susan's Note: I had this as a side dish at a football party - really yummy! This is a recipe from Mrs. D.

Tortellini Salad

1 lb. tortellini pasta (can be cheese stuffed, frozen or fresh )- I used the tri color fresh cheese stuffed Buitoni (spelling ?) that you get in the fresh cheese section.

1 small jar pimento or roasted peppers, drained and chopped ( I used pimento)

1/2 cup chopped scallions (at least)

1 small jar of artichoke hearts, chopped and drained



Dressing:

1/4 cup olive oil

1/6 cup of wine vinegar (add more if you like it more tangy)

1 tsp. Dijon mustard

1 T. chopped fresh parsley (at least)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper



Boil tortellini according to package directions. Drain. Mix with other ingredients, chill. Serves 10-12.

Cranberry Salad - From Sara

**Susan's Note: My friend Sara made this for Thanksgiving and it was amazing. My favorite thing. And I'm not usually a "cold cranberry" person. It's definitely not from a can!!

Cranberry Salad

1 Cup Water
1 Cup Sugar

Bring to a boil. Then add:
1 bag of Cranberries - washed and de-stemmed.

Allow cranberries to pop open and become soft. Take off heat.
Then add:

1 large package of raspberry Jell-O gelatin. Stir.

Then add:
1 C chopped walnuts or pecans
1 C tokay (or other seedless) red grapes, cut in half
1 20oz can of crushed pineapple

Put in dish you want to serve it in, and let it set in the fridge, about 4
hours.

Enjoy!

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

Macaroni and Three Cheeses with Roasted Tomatoes, Sauteed Green Beans and Mushrooms

***Susan's Note: I love love love this recipe. My whole family enjoyed it. Only change was I used whole grain Italian style breadcrumbs from a can, and half whole milk and half skim milk. YUM! Make sure you get the tomatoes ready first. I made the apple cake above for dessert, as recommended. For the green beans, I skipped the boiling steps 1 & 2 - I used two bags of Wegmans prepackaged cleaned and cut green beans and microwaved them for 6 min.


Macaroni and Three Cheeses

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Prep: 25 minutes
Total: 45 minutes
Ingredients

Serves 8

* 6 tablespoons unsalted butter, plus more for baking dish
* Coarse salt and ground pepper
* 1 pound medium pasta shells
* 1/4 cup all-purpose flour
* 1 teaspoon dry mustard powder
* 4 cups whole milk
* 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
* 4 ounces Havarti cheese, coarsely grated (1 cup)
* 4 ounces Muenster cheese, coarsely grated (1 cup)
* 1 teaspoon Worcestershire sauce
* 6 slices white sandwich bread

Directions

1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.


Garlic-Roasted Tomatoes

Serves 8

* 4 large beefsteak tomatoes (about 3 pounds), cored and halved crosswise
* 2 tablespoons butter, cut into 8 thin slices
* 4 garlic cloves, thinly sliced
* coarse salt and ground pepper

Directions

1. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes, in a 400 degree preheated oven.



Sauteed Green Beans and Mushrooms
Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 8

* Coarse salt and ground pepper
* 2 pounds green beans (stem ends removed), halved crosswise
* 4 tablespoons butter
* 1 pound button mushrooms, stems trimmed, halved
* 2 shallots, sliced into 1/4-inch-thick rings

Directions

1. Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
2. Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
3. In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
4. Add green beans; cook just to heat through, 1 to 2 minutes.