Creamy Parmesan Dressing

⅓ cup olive oil

3 Tab White wine vinegar

½ cup finely grated parmesan cheese

1 garlic clove

minced

1 tsp Italian seasoning

¼ tsp pepper

½ tsp salt

1 tsp honey

Whisk all ingredients together and store in fridge for up to 3 weeks.

Maple-Balsamic Vinaigrette

 

• ½ cup balsamic vinegar

• ¼ cup maple syrup

• 2 teaspoons Dijon mustard

• salt and pepper to taste

• 1 cup extra-virgin olive oil

1. Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Turn the blender on; pour in olive oil in a slow, steady stream. Blend until salad dressing is smooth and emulsified, 10 to 15 seconds.

Autumn Mediterranean Turkey Chili Soup

2 tablespoon olive oil

1 lb ground turkey

2 Tab Chili powder

1 yellow onion

diced

2 garlic cloves

minced

1 red bell pepper

large diced

1 turnip

large diced

1 parsnip

large diced

2 sweet potatoes

large diced

15 oz crushed tomatoes

4 cups stock

or water

15 oz kidney beans

2 cups mixed olives

Add olive oil to a large stock pot over medium heat. Add turkey, stirring occasionally to brown the meat

Stir in the rest of the ingredients except for the beans and olives. Bring to a simmer, cover and cook for 20-25 minutes.

Add the beans and olives and continue to cook, uncovered, for another 15 minutes or so. You can add more stock if you want it to be saucier.

Creamy Mediterranean Roasted Vegetable Soup

5 tomatoes

medium, halved

1 (3 cups) Butternut squash

medium, cut into chunks

1 yellow onion

halved

3 carrots

1 head garlic

cut to expose clove tops

¼ cup olive oil

salt

pepper

1 Tab Olive oil

1 tsp sumac

1 tsp fresh thyme leaves

4 cups vegetable stock

or water

1 Tab olive oil

1 tsp thyme

1 tsp sumac

or paprika

Step 1

Preheat oven to 375 F.

Step 2

Spread the vegetables on a baking sheet, drizzle with the olive oil and season. Roast in the oven for 20-25 minutes.

Step 3

Heat olive oil, thyme, and sumac in a large stockpot. Add roasted vegetables and stock or water. Squeeze in the roasted garlic cloves.

Step 4

Blend on high speed until soup reaches your desired consistency. Serve.

Taco Salad in a Jar

1 cup salsa or Catalina salad dressing
2 cups lettuce – cleaned and cut
1 cup tomatoes – cleaned and quartered
1 cup black Beans – drained and rinsed
1 cup corn
1 pound Taco Meat (ground beef, turkey, chicken) 
1 cup shredded cheese
Tortilla Strips or Corn Chips
4 large Mason Jars (16 ounce) – wide mouth jars work best


First, cook the taco meat; estimate 1 pound of meat for 4 servings.
Next, cut lettuce and tomatoes
Drain beans
Evenly divide ingredients among the mason jars or containers you will use. Layer ingredients from bottom to top- salsa or dressing on the bottom, then meat, tomatoes, corn salsa, beans, cheese, lettuce, and lastly, tortilla chips
Add lid to jar
Store in refrigerator until serving

Notes for Optional Ingredients:
If desired, add a few sprigs of cilantro with the lettuces or a lime to squeeze over the salad at the very top.
If you like sour cream in your taco salad, layer it below the cheese.

Asian Chopped Salad in a Jar

 

• ▢For Salad:
• ▢1 ½ cups shelled edamame
• ▢1 medium red bell pepper, thinly sliced then cut into 1-inch pieces
• ▢1 medium yellow bell pepper, thinly sliced then cut into 1-inch pieces
• ▢1 cup thinly sliced snow peas
• ▢1 cup shredded carrots
• ▢4 scallions, chopped
• ▢4 cups shredded purple cabbage, about 1/2 small head
• ▢4 cups chopped Romaine lettuce, about 1 small head
• 
  
• ▢For Sesame Soy Dressing:
• ▢2 tablespoons soy sauce or Gluten-free Tamari
• ▢2 tablespoons lemon juice, from 1 lemon
• ▢2 teaspoons honey
• ▢1 teaspoon grated ginger
• ▢1 garlic clove, crushed
• ▢2 1/2 tablespoons canola, light olive or grapeseed oil
• ▢1/2 tablespoon sesame oil
• ▢1 teaspoon sesame seeds

• In a small mason jar combine the dressing ingredients and shake well.
• Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars.
• Divide the edamame and place over the dressing.
• Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover.
• Refrigerate until ready to eat.
• Just before eating, shake well to toss then pour onto a plate.