Wednesday, April 7, 2021

Balsamic Berry Quinoa Salad

 Here is another delicious, nutritious jar salad recipe from Shonna- the queen of jar salads.  She has made quite a name for herself in her neighborhood  and community with her jar salads.  

Balsamic Berry Quinoa Salad

BL: 3/4 cup cooked quinoa total.  Divide between 6 or 7 jars. After it's cooked, spread out on a cookie sheet to dry a bit, then cool it before putting it in jars.  It will be about 1/3 cup in each jar.  The rest of the recipe amounts will be for each jar.
2L:  1/4 cup quartered strawberries
3L:  1/4 cup blueberries
4L:  a couple of chunks of goat cheese crumbles or Feta crumbles
5L:  1/2 avocado, diced (I prefer to add this on the day I eat it.)
6L:  2 cups mixed greens, arugula or baby spinach
Toppings: 1/4 cup toasted sliced almonds (or chopped roasted almonds)

Balsamic Raspberry Vinaigrette
6 T. balsamic vinegar
3 T. extra virgin olive oil
2 minced garlic cloves
2 tsps. dijon mustard
2 T. raspberry jam
Salt and pepper, to taste

Add all the ingredients to a blender except the olive oil.  Blend briefly, then while it is mixing pour in the olive oil slowly, allowing it to emulsify.   

Sunday, April 4, 2021

Tuscan Salmon

 Shonna made this delicious salmon recipe and said it was out of this world good.  I can't wait to try it.

Tuscan Salmon
4  6oz. salmon fillets
kosher salt
Freshly ground black pepper
3 T. butter
3 cloves garlic, mashed or minced
1 1/2 cup halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
 1/4 cup Parmesan cheese
1/4 cup chopped parsley or basil
Lemon wedges

 Over medium-high heat, heat some olive oil  Meanwhile, season the salmon with salt and pepper.  When oil shimmers, add the salmon, skin-side up.  Cook until deeply golden.  It will take about 6 minutes.  Turn over and cook for about two more minutes.  Move the salmon to a plate.
Reduce the heat to medium and add the butter.  When melted, add the garlic and cook and stir for about a minute.  Add the tomatoes and season with salt and pepper.  When the tomatoes are beginning to burst, add the spinach and cook until the spinach is beginning to wilt.
Stir in the cream, parmesan, and herbs.  Bring to a simmer.  Turn to low and simmer until the sauce is reduced-  about three minutes.
Return the salmon to the skillet and simmer until the salmon is cooked through.  It should take about three more minutes.
Garnish with more herbs and served with lemon wedges.

Thursday, April 1, 2021

Four "P" Salad

Ready for another jar salad recipe?  Shonna says this is one of her two favorite of all her jar salad recipes.  She loves it and makes it every few weeks.

Four "P" Salad

BL:  1/2 cup chopped apples
1L:  1/3 cup chopped pear (you can put the pear in lemon water or apple juice first so that they don't brown)
2L: 1/3 cup pomegranate arils (fresh is good if available, but you can also use frozen- found in the freezer section)
3L:  2 cups greens (Green leaf and mixed greens)
4L:  2 TBSP feta crumbles
Toppings:  small handful each of pistachios and pepitas

Pomegranate Yogurt Dressing
1 5.3 oz container Greek yogurt (Chobani Pomegranate Greek yogurt)
3 Tablespoons Sweet Asian Chili sauce
2 Tablespoons pomegranate juice
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar (I like to add a bit more)
1 Tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Whisk ingredients in a bowl until incorporated.  Keep in an airtight container in the fridge until ready to serve.

Source:  I got the base of this recipe from  I tweaked it a bit to my taste.  The dressing has strange ingredients, but it is totally amazing! 

Monday, March 29, 2021

Sour Cream Cherry Pie

This delicious pie is similar to cherry cheesecake, but is less sweet and less dense.  As you can see, it almost overfills the store-bought graham cracker crust.  It is delicious!

Sour Cream Cherry Pie

2 cups sour cream
1 cup sugar
1/4 tsp salt
3 T. flour
3 eggs, beaten
1 tsp vanilla
1 can cherry (or other fruit) pie filling
1 9 inch graham cracker crust

Preheat the oven to 350.  In a large bowl, mix together the sour cream, sugar, salt, and flour.  In another bowl, beat the eggs and add the vanilla.  Pour that mixture into the sour cream mixture and beat well.  Pour into the graham cracker crust.  Bake for 40-45 minutes until firm.  Take out of the oven and pour the pie filling on immediately.  Cool for a few minutes, then put on the plastic lid and put in the fridge and cool for several hours before serving.  

Thursday, March 25, 2021

California Melts

This is a delicious, simple, healthy recipe for an open-faced sandwich.  Delicious served with a bowl of soup!  You won't even miss the meat.

 California Melt     This makes four open-faced sandwiches

4 slices whole wheat bread, toasted 
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese
 Mayonnaise, if desired

 Preheat the broiler.  Lay the four pieces of toast on a baking sheet.  Top each slice with 1/4 of the avocado, mushroom, almonds, and tomato.  Top with the cheese.  Put under the broiler until the cheese is well melted.  You can put mayonnaise on the bread first, if you would like.

Tuesday, March 23, 2021

Beet Superfood Salad

 Here is another delicious Jar Salad recipe.  Right now, this one and the Four "P" Salad (will post the recipe soon) are Shonna's favorites.  She says this one is so delicious and SO healthy.  She got it from a book called Inspiralized.  It is highly nutrient dense, truly full of superfoods, and gives your body an immunity boost and is a great one for those crazy, busy weeks when you need more energy.

Beet Superfood Salad

BL: 1/2 cup riced beets (peel, spiralize with blade C, then rice in the food processor OR, if you don't have a spiralizer, cut your beet into  1 inch chunks and then food process until it looks like rice)  You will need 3 medium sized beets to make 7 jar salads.
1L: 1/2 cup cooked quinoa (I cook 3/4 cup raw quinoa according to package directions, then divide it among the 7 jars)
2L:  1/4 cup cooked edamame beans (I buy a 12 oz. bag of frozen edamame, then cook them for the salads)
3L: 1/2 cup beet greens, washed, dried, and chopped (it helps to put them in a salad spinner to make them as dry as possible.)
4L: 1 1/2 cup spinach
5L: 1/2 cup arugula
Toppings:  small handful of almonds, 1/2 avocado, diced

Mint Dressing
3/4 cup apple cider vinegar
1/3 cup + 1 T lime juice
3 T chopped fresh mint (I keep a live mint plant in my kitchen)
1/3 cup honey
Salt and pepper to taste
Whisk ingredients and pour over salad right before eating it.

Source: Inspiralized cookbood by Ali Mafucci

Sunday, March 21, 2021

Chili Con Queso

A friend brought us some of this delicious, versatile dip.  I had to get the recipe.  It is absolutely delicious.  You can serve it warm with tortilla chips, or make nachos, mix it with eggs and serve in a tortilla for a sausage burrito (it tastes very much like a McDonalds sausage burrito,) or as a sauce over chicken.  It is delicious spooned over cauliflower.  Or you can just drink it!   Just kidding- sort of.  It is a Pioneer Woman recipe.

Chili Con Queso

1 lb. sausage, she uses hot, we prefer the sweet
1 onion, chopped
1- 2lb. block Velveeta, cut in large cubes
1 10 oz can diced tomatoes with green chilis
2 cans diced green chilis
1 jalepeno, diced- optional, or to taste

Cook the onion and broken up sausage together in a large skillet. Drain. When done, add the cheese.  When the cheese is melted, add the tomatoes, green chilis, and jalapeno.  Mix well.  There you have it!  It makes a big batch, but freezes well.  We like to freeze portions in small containers to be thawed and used as needed.