Pomegranate Carrot Salad

This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of holiday meals.


You’ll Need
  • 4 medium carrots, shredded
  • 1/3 cup pomegranate seeds
  • 1 Tablespoon scallions, chopped
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Directions

  • Combine all ingredients in a mixing bowl, toss and serve.

 

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Orange Sweet Potatoes

Give this interesting combination a try. It might just be your crowd pleaser at the Thanksgiving feast.

You’ll Need

  • 6 medium sweet potatoes or yams (about 2 pounds) or substitute one 23 ounce can
  • 6 teaspoons brown sugar
  • 3 Tablespoons butter
  • 3 Tablespoons orange juice
  • ½ teaspoon salt
  • 1 Tablespoon grated orange peel (optional)


Directions

  • If you are not using canned sweet potatoes, you must first peel and boil the sweet potatoes until soft. Cut into 1/2-inch slices.
  • Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
  • Add sweet potatoes.
  • Stir gently until glazed and hot.

Basil Carrots

Try this dish! You may end up considering having it as a side dish
for one of your holiday meals.


You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

 

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Parmesan Polenta

Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular  dish! A great complement to something you throw on the grill..

You’ll Need

  • 9 ½ cups chicken broth
  • 2 cups yellow cornmeal
  • 1 cup grated Parmesan cheese
  • 3 Tablespoons butter
  • 1 teaspoon onion powder

Directions

  • Bring chicken broth to boil in heavy large saucepan.
  • Reduce heat to medium.
  • Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
  • Remove from heat.
  • Stir in Parmesan cheese, onion powder and butter.
  • Season polenta to taste with salt and pepper.

 

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Quinoa with Herbs


Talk about a nutrition powerhouse… Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!
You’ll Need
  • 1 cup quinoa
  • 14.5 ounces chicken stock
  • 3 tablespoons water
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Salt to taste

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Marinated Carrots

A fabulous side dish that is soooo easy to make!

You’ll Need

  • 1 pound carrots
  • ½ cup dry white wine
  • ½ cup water
  • 1 Tablespoon white vinegar
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 6 Tablespoons olive oil
  • 1 teaspoon mustard
  • Salt
  • Pepper

Directions

  • Peel the carrots, and cut them into thin rings.
  • Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
  • Bring to a boil and; add the carrots.
  • Boil for 8 minutes.
  • Pour the ingredients into a bowl and; stir in the mustard.
  • Season with salt and pepper to taste.
  • Leave to stand for at least 6 hours.
  • For the fullest flavor, let it stand for a couple of days.

 

 

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Black-Eyed Peas and Rice Salad

Let’s prevent cancers! Beans are a super food and this is one of the many bonuses they may offer our health.

You’ll Need

  • 1 1/2 cups cooked black-eyed peas
  • 3 cups hot cooked rice
  • 1 Tablespoon Dijon-style mustard
  • 1 teaspoon salt
  • Fresh ground pepper
  • 3 Tablespoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 1 large carrot, peeled and grated
  • ¼ cup minced parsley

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