BeSides The Meat (OUTSPOKEN Diva's Favorite Recipes)

I am Very Proud of that title.

Lemon-Marinated Vegetables 

Ingredients

• 1/3 cup olive oil or cooking oil 
• 1/3 cup fresh lemon juice
• 2 tablespoons snipped fresh basil
• 1 clove of garlic, minced
• 1 tablespoon Dijon-style mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound fresh green beans, trimmed
• 12 ounces baby carrots with tops, peeled and trimmed
• 2 red and/or yellow sweet peppers
• 1/2 pound mushrooms
• 1 cup cherry tomatoes

Directions

1. For the vinaigrette, combine oil, lemon juice, basil, garlic, mustard, salt, and pepper in a screw-top jar. Cover and shake well. Set aside.
2. Cook green beans, covered, in a small amount of boiling water in a large saucepan for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water.
3. Cut shapes out of the sweet peppers, using a star-shaped cutter. Place the green beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
4. Seal the bag, and refrigerate for 4 to 24 hours, turning the bag occasionally to distribute vinaigrette.
5. To serve, bring to room temperature. Drain vegetables; arrange on a platter.

The Family's Potato Salad (Yes, My Family Recipe)

Ingredients

• 3 or 4 mid-sized Russet potatoes, peeled and cut into 1-inch chunks
• 3 Tbsp. finely chopped dill pickles 
• 1/2 cup chopped white or yellow onion
• 2 stalks of celery, chopped
• 1 or 2 chopped scallions or green onions, including the greens
• 1-2 hard-boiled eggs, chopped 
• 1 medium carrot, shredded
• 1/2 red bell pepper, raw or roasted, chopped
• 1 (3.25 ounce) can sliced black olives
• 1 (7-oz.) jar pimiento-stuffed olives, drained and chopped
• 1/4 cup mayonnaise (or sandwich spread)
• 1/2 cup yellow mustard

Directions

1. Place peeled, cut potatoes in a large pot. Cover with an inch of water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.
2. Put potatoes into a large bowl. Smash the potatoes. Add the finely chopped pickles themselves. Add onions, celery, scallions, hard-boiled eggs, carrots, and red bell pepper.
3. In a separate small bowl, mix mayonnaise with mustard. Mix in the dressing with the potato mixture.

Garden Pasta Salad 

Ingredients:

• 3 cups rotini 
• 1/3 cup ranch dressing
• 1/4 cup Italian dressing
• 1 Tbsp Italian Seasoning, salt-free
• 1 cup cherry or grape tomatoes, halved
• 1 cup diced yellow or red bell pepper, (1 small)
• 1 cup grated carrots, (2-4 carrots)
• 1 cup baby spinach
• 1/2 cup chopped scallions, (4 scallions)
• 1/2 cup chopped pitted Kalamata olives

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk dressings and seasoning in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, spinach, scallions, and olives; toss to coat well.
3. Cover and refrigerate for up to 1 day.

A Simple Fruit Salad

Ingredients: 

• 2 cups fresh strawberries, sliced
• 2 cups green grapes, halved
• 1 small cantaloupe, cut into chunks
• 2 firm bananas, sliced
• 1/3 cup fresh orange juice (100% orange juice)

Directions:

1. In a large bowl, combine the fruit.
2. Pour the juice over the fruit and toss to coat.
3. Cover and refrigerate for 4 hours and then stir just before serving.

Hope these help! Have Fun!

As Always Talking to You in Adult Terms