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 fall time 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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Italian White Beans

Beans are great cancer fighters. Try this easy and tasty recipe. This recipe is an all around winner. Enjoy! 

You’ll Need

  • 2 cups cooked great northern beans
  • ½ cup chopped, drained, marinated sun-dried tomatoes
  • ¼ cup sliced ripe olives
  • 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed
  • Salt and pepper as needed

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Beans and Greens

 Known as poor man’s food in Italy, this meal is fit to serve a king!

You’ll Need

  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch red pepper flakes
  • 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
  • 1 ½ pounds of chopped kale
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Directions

  • In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
  • Add the beans including the liquid.
  • Add the chopped kale and simmer until they’re cooked but still firm.
  • Add salt and pepper to taste.
  • If you would like it to be a bit more like a soup you can add some additional water.
  • Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
  • Serve with a nice piece of bread. Enjoy!

 

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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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Marinated Mushrooms

This wonderful recipe, works as a delightful appetizer for potlucks, picnics or simply when enjoying a summertime dinner.

You’ll Need:

  • 1 pounds fresh mushrooms
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 green onions with tops, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper


Directions:

  • Cut mushrooms into 1/8-inch slices.
  • Mix mushroom slices and lemon juice in large bowl (glass or plastic).
  • Stir in oil, onions, 1/4 cup parsley, the garlic, salt, and pepper.
  • Toss; cover and refrigerate at least 3 hours, stirring occasionally.
  • Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
  • Sprinkle with paprika.
  • Garnish with parsley sprigs.

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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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Ginger Dressing

 

This is a perfect spring time salad topping and also a wonderful way to incorporate ginger, a super health food, into your diet. 
 
You’ll Need
  • 1 Tablespoon ginger, minced
  • 2 Tablespoons shallot, minced
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoons lime juice
  • 2 teaspoons soy sauce
  • ¼ cup olive oil
  • ½ teaspoon sesame oil
  • Black pepper to taste
Directions
  • Combine all ingredients and whisk to blend well.
  • Makes about 1/2 cup.
  • Store in refrigerator for a short period.
  • Serve with hearty salads, fish, beef, or vegetable chunks.

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