Arugula Salad

This was an "on the fly" recipe we came up with as a last minute demo when our planned demo items were shorted!

It's a lesson in making due with what you have - and knowing that it's gonna be great!

The basic was Arugula, Shredded Mediterranean Blend Cheese, and Walnuts. We made a dressing of:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp Cranberry Chutney
  • Salt & Pepper

That's it. Whisk together and mix all together.

Add more Chutney, if desired, change the vinegar or oil. Use a different nut. Change the greens. Change the cheese. It's easy!

by Tim Dineen

Artichoke Fritatta

This makes a delightful brunch item, or a side dish with meat, chicken or fish. Even works well paired up with a nice salad.

  • 1 8 oz. can Artichoke Hearts, drained & chopped
  • 4 Eggs (or egg substitute)
  • 1 Cup Shredded Mexican Blend Cheese
  • 1 Cup Grated Parmesan Cheese (reserve 1/2 cup)
  • 12 Vinta Crackers (crushed into crumbs)
  • 1 Medium Onion (diced)
  • Salt & Pepper to taste

Place all but 1/2 cup Parmesan Cheese into a bowl and mix well (or use food processor). Pour into 8x8 greased pan. Sprinkle top with remaining Parmesan Cheese. Bake 45 minutes in 350 degree oven. Top should be golden brown when done. Cut into squares. Serve hot or cold.

by Tim Dineen

Artichoke Pasta Salad

  • 1 bag Multi-Grain with Flax Pasta
  • 1 1 jar Artichoke Antipasto
  • 1 container Roasted Red Tomatoes
  • 1 carton Crumbled Feta with Herbs
  • 1/2 bag Petite Peas

Cook pasta according to package instructions. Drain and rinse with cold water to chill.

Mix cooked and chilled pasta with artichoke antipasto, tomatoes, feta, and peas. Check for seasoning and add salt and/or pepper, if desired.

You can add any number of additional ingredients, including chopped parsley and fresh herbs, nuts, chopped or sliced olives, roasted peppers… anything your heart desires—or you have in your ‘fridge!

by Tim Dineen

Apple Crisp with Ice Cream

  • 2- Bottles Spiced apples
  • 1- Package Just the Clusters Pecan Granola
  • 1/2- Stick of unsalted butter.
  • 1- Tub Double Rainbow Vanilla Ice cream.

Sprinkle half of the bag of granola on the bottom of an oven safe baking dish. Dot the granola with a couple of tablespoons of butter. Dump both bottles of Spiced apples on the granola and spread out. Top with the remainder of the granola, dot with butter.

Bake at 350 for about 20 min. or until warmed through.

Serve warm with a rounded scoop of ice cream on top. Enjoy!

by Tim Dineen

Apple Cranberry Crisp

This is a great recipe for making with the kids. It's fun, quick, easy, and REALLY tasty!

For the filling:

  • 3 cups cubed Granny Smith Apples (other apples may be used, but add a bit of lemon juice for tartness, if desired)
  • 2 cups fresh Cranberries
  • 1/2 cup Sugar

For the topping:

  • 1/3 cup Walnut Meal
  • 1 cup Rolled Oats
  • 1/2 cup Brown Sugar
  • 1/4 cup melted Butter

Preheat oven to 350°. Spray or butter an 8x8 pan. Mix first three ingredients and spread evenly in pan.

Mix walnut meal, oats, and sugar. Add melted butter and mix well. Sprinkle topping on top of fruit and press down a bit to fully cover pan.

Bake at 350° for about 30-40 minutes - until hot, bubbly, and nicely browned.

Serve warm or at room temperature.

GREAT with Vanilla (or Pumpkin!!) Ice Cream!

by Tim Dineen

Angela's Spanish Rice

In a large pot - big enough for 6 - 8 chicken pieces - (Use breasts (quartered if large), thighs, legs (your choice)

BROWN chicken pieces in pre-heated olive oil - -Brown on all sides and remove to a baking dish - set aside- (*until you bake in 400° oven for approximately 1/2 hour, or until done.) (The rice can wait successfully but you don't want the chicken to overcook. *Bake chicken 30 minutes prior to serving.

When last of chicken pieces are almost finished browning -

ADD 1 sliced pepper - stir for few minutes until almost tender - then ADD 1 sliced onion - cook until transparent It's important to keep stirring. If the collected brown on bottom of pot burns, it will all taste burned!

ADD 2 whole medium fresh tomatoes - cut up (you can substitute canned - whole or diced - with juice) Stir/scrape until all accumulated brown on pot bottom is collected (roux) If too thick, add some of water (below) to loosen all from bottom of pot

ADD 7 cups cold water

ADD 1/2 tsp. salt

ADD large pinch - or 2 - of Santini SAFFRON (1 use 1/2 of glass jar purchased at ) Bring to. a boil - stirring occasionally - for 4 -5 minutes

ADD 2 cups rice to the boillng water - let rice boil rapi<;ily the first 5 minutes then lower heat to just "simmer" - stirring occasionally. Continue cooking for 20 more minutes or until rice is tender. Discontinue stirring the last 12 minutes.

When done remove from burner and **let set.

**If the rice is going to 'wait' to be served, you may want to cover it to preserve heat. (Prior to serving this dish, laying slices of a hard boiled egg on top is a traditional embellishment in our family.)

by Tim Dineen

Three Bean Quinoa Chili

  • 1/2 carton Mirepoix (onion, celery, and carrot mix)
  • 2 tsp Garlic
  • 2 tsp Cumin
  • 1/2 tsp (more or less to taste) Red Chili Flakes
  • 1 can each Black, Pinto, and Kidney Beans, drained
  • 1 28oz can Diced Tomatoes (do not drain)
  • 1 carton Low Sodium Tomato and Roasted Red Pepper Soup
  • 1/2 box Quinoa

Sauté Mirepoix in a bit of oil until onion is soft. Add spices and sauté until fragrant.

Add soup, drained beans, and diced tomatoes and heat through. When hot, add Quinoa and cook until Quinoa is tender—about 10 minutes.

Serve with your favorite crackers, with cheese, sour cream, or yogurt on top.

For a zestier chili, try adding other peppers or chili powders you may have at home!

by Tim Dineen

17 Bean Soup

  • 1 bag 17 Bean Soup Mix
  • 1 can Organic Diced Tomatoes
  • 2 ctns Chicken Broth
  • 1 ctn Mirepoix
  • 1 pkg Kielbasa, sliced or diced
  • Salt, Pepper, 21 Seasoning Salute, to taste, if desired

Soak beans overnight or follow quick-soak instructions on bean package.

Drain beans and place in pot with 1 qt chicken broth. Simmer about 1 1/2 hours. Meanwhile, in another pot, sauté mirepoix and kielbasa until lightly browned. Add 1 qt chicken broth to mirepoix/kielbasa pan and scrape up any browned bits. Add to beans and continue cooking until beans are done—about 45 more minutes.

Check for seasoning and add S&P or 21 Seasoning Salute, if desired.

by Tim Dineen

15 Minute Lentil Soup

  • 1 tbsp Olive Oil
  • 1 tsp Crushed Garlic
  • 1 container Mirepoix
  • 1 pkg Steamed lentils
  • 1 can Diced Tomatoes
  • 1 qt Chicken Broth
  • 1 pkg Andouille Sausage, optional
  • 21 Seasoning Salute to taste

In large pot sauté mirepoix in olive oil until it begins to soften—about 3 minutes. Add garlic and andouille sausage, if using, and continue cooking a few minutes.

Add tomatoes with juice, chicken broth, and lentils. Bring to a boil, cover, reduce heat, and simmer about 10 minutes or until vegetables are tender.

Add 21 Seasoning Salute to taste.

by Tim Dineen

10 Minute* Keep Your New Year Resolution Casserole

*if you use frozen rice

  • 1 red bell pepper, cut in strips
  • 1/2 bunch scallions, sliced
  • 1 pgk organic chicken tenders
  • 1 pkg frozen spinach
  • 1 jar Thai Curry Sauce (Red, Yellow, or Green)
  • Cooked brown rice

Slice pepper and scallions. Cut chicken tenders to desired serving size (quartered is good!)

Heat 1 tsp oil in large skillet and add chicken, scallions, and peppers. Sauté on high heat until chicken is cooked through. Add spinach and Thai curry sauce of your choice and heat through.

Serve over brown rice.

by Tim Dineen

Apple Butter Salad Dressing

  • 3/4 cup Grapeseed oil (or other light, neutral oil)
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Apple Butter
  • Salt and Pepper to taste.

Whisk dressing ingredients together, adding salt and pepper to taste.

by Tim Dineen

A Hum(mus) Dinger of a Soup

  • 1 ctn Creamy Vegetable Medley Bisque
  • 1 8oz container Hummus
  • 1/2 bag Soycatash

Just mix, heat, and eat!

Top with Pita Chips or your favorite topping for extra added crunch!

by Tim Dineen