Category: Recipes

Servings: 8

“Baby spinach is topped with a colorful array of fruit in this easy salad.”

Ingredients

• 2 (10 ounce) bags baby spinach (I used a little more than half)
• 2 bananas, sliced
• 12 fresh strawberries, sliced
• 1 (10 ounce) can mandarin oranges, drained (I doubled this)
• 1/2 cup dried cranberries
• 1/2 cup pine nuts
• 1 cup poppy seed salad dressing (I used a bunch less than this)

Directions

1. Place spinach in a large bowl.
2. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top.
3. Toss with poppy seed dressing before serving.

Poppy Seed Salad Dressing

Servings: 14

Ingredients

• 1/2 cup sugar (recipe called for 3/4 but 1/2 was plenty)
• 1/3 cup cider vinegar
• 4 1/2 teaspoons grated onion
• 3 teaspoons ground mustard
• 1 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1 cup vegetable oil

Directions

1. In a small bowl, combine the first six ingredients.
2. Slowly add oil, while whisking briskly.
3. Cover and refrigerate until serving.

Ingredients

• 2 cups instant couscous
• 2 cups boiling water
• 1 teaspoon salt, plus more for seasoning
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 medium onion, thinly sliced
• 1 orange, peeled, segmented and diced
• 3 tablespoons finely chopped fresh mint leaves
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 head radicchio, shredded
• Freshly ground black pepper
• Toasted slivered almonds

Directions

1. Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes.
   Remove the cover and fluff with a fork.
2. Whisk together the orange juice, vinegar and olive oil in a small bowl.
   Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
3. Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste.
   Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings

Ingredients

• 3 tablespoons olive oil
• 1/2 pound sliced pancetta, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 lemon, juiced

Directions

1. Preheat oven to 425 degrees F.
2. Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp.
3. Remove the pancetta to a plate lined with paper towels.
4. Add the shallots to the pan and cook until soft.
5. Add the Brussels sprouts and potatoes and toss to combine.
6. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown.
7. Remove the vegetables from the oven and stir in the butter and lemon juice.
8. Transfer to a platter and top with the reserved pancetta.