Farro & White Bean Salad

• 1 1/4 cups farro
• 2 - 15 oz. cans small white beans, rinsed and drained
• 1 1/2 cups parsley leaves
• 2 tbsp. capers
• 1 tbsp. chopped garlic
• 6 tbsp. olive oil
• 3 tbsp. lemon juice

Bring farro & 4 cups water to a boil.  Reduce to a simmer, cover and cook for 20 minutes.  Remove lid, add 1 1/2 tsp. salt and let simmer until farro is tender, 10 minutes.  Drain.

Meanwhile, put parsley, capers, garlic, olive oil and lemon juice in a food processor and process until everything is finely chopped and mixed well.

In a large bowl, gently combine the farro and beans.  Pour the dressing over it and mix well.

Refrigerate until you're ready to serve.

Enjoy!

Simple Macaroni Salad

• 1 - 13.25 oz. box Dreamfields Healthy Carb Living Elbows
• 1/2 red onion, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup parsley leaves, minced
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1/4 tsp. garlic powder
• Pinch cayenne pepper
• 1 cup Best Foods Low Fat mayonnaise
• Freshly ground black pepper

Bring a large pot of water to a boil.  Add 1 tbsp. salt and macaroni.  Bring  back to a boil and cook 8 minutes, until tender.  Drain in a colander and transfer to a large bowl.

Stir in onion, celery, parsley, lemon juice, mustard, garlic powder and cayenne, and let sit until flavors are absorbed, about 2 minutes.  Add mayonnaise and let sit 5 minutes.  Season with freshly ground black pepper.  Cover and refrigerate until ready to serve.

Enjoy!

Italian White Bean Tuna Salad

• 2 tbsp. fresh lemon juice
• 1 tbsp. peperoncini juice from the jar of peperoncinis
• 5 tbsp. olive oil
• salt & freshly ground black pepper
• 1 - 15 oz. can small white beans, drained and rinsed
• 1 - 5 oz. can wild albacore tuna packed in water, drained
• 4 large peperoncini, drained, seeded and minced
• 1/4 cup chopped red onion
• 1/2 cup parsley leaves, chopped

Whisk together lemon juice, peperoncini juice and olive oil.  Season with salt & pepper, to taste.

Combine the drained beans with 2 tbsp. of dressing; let marinade while you prep the other ingredients.

Add the tuna, parsely, onion and peperonicini into the beans and gently combine.  Add the rest of the dressing, season with salt & pepper, to taste.

Enjoy!

Poblano Tomatillo Shrimp Pasta

• 1 - 12 oz. package Green Chile Fettucine (or any fettucine)
• 3 tbsp. olive oil
• 4 poblano peppers, seeded and chopped
• 6 tsp. chopped garlic
• 1 lb. tomatillos, husked, rinsed and quartered
• 1 1/2 tsp. salt
• 3 tbsp. butter
• 2 lbs. shrimp, peeled and deveined

Bring a large pot of salted water to a boil. Add the pasta, return the water to a boil and cook 8 -10 minutes.  Drain and set aside - cover to keep warm.

Meanwhile, heat olive oil in a large skillet ove medium high heat.  Add the poblanos and 3 tsp. garlic and cook until the peppers start to soften, about 5 minutes.  Add the tomatillos and salt, reduce the heat to medium low, and cook, stirring occasionally until the tomatatillos begin to break down, 10 minutes.  Transfer the sauce to a blender, puree and set aside.

Melt the butter in the same skillet over medium high heat.  Add the shrimp, 3 tsp. garlic and season with freshly ground black pepper. Cook, stirring often, until the garlic becomes fragrant, 2 minutes. Add the poblano tomatillo sauce and simmer until shrimp are cooked through, 3-4 minutes.  Toss the fettucine with the shrimp mixture and serve.

Enjoy!

Picnic Red Potato Salad

1 3/4 pounds unpeeled baby red potatoes
2 eggs
1/4 cup Best Foods low fat mayonnaise
1 tbsp. Spicy brown mustard
1/2 cup chopped celery
1/2 cup chopped dill pickle
1/2 cup chopped red onion
1 tsp. Old Bay Seasoning

Put the potatoes in a large pot and cover with water.  Bring to a boil and simmer for 15 minutes, until potatoes are done - do not overcook!  Set aside to cool.

Meanwhile, put two eggs in a small saucepan, cover with water, add salt, and bring to a boil.  Simmer for 12 minutes.  Set aside to cool.

Cut the potatoes into small chunks and dice the eggs.  Combine all ingredients in a large bowl.  Let refrigerate until you're ready to eat.

Enjoy!

Farro Salad

• 1 1/2 cups farro
• 1 1/2 tsp. salt
• 4 cups water
• 1 - 12 oz. package fresh green beans, cut into 1 inch pieces (about 2 1/2 cups)
• 1 large red bell pepper, cut into small, thin strips
• 1 - 0.75 oz. package fresh chives, chopped (about 1/4 cup)
• 1/4 cup garlic flavored red wine vinegar
• 1/4 cup olive oil
• 1 tbsp. dijon mustard
• 1 tsp. freshly ground black pepper
• 1 - 3.5 oz. package crumbled fat free feta cheese

In a medium saucepan, combine 4 cups water with the farro.  Bring to a boil. Cover and simmer over medium-low heat for 20 minutes.  Remove the lid, add 1 1/2 teaspoons salt and simmer, uncovered, until the farro is tender, 10 minutes.  Do not over cook!  Drain well and transfer to a large bowl to cool.

Meanwhile, bring a medium pot of salted water to a boil.  Add the green beans, return to a boil and cook for 2 minutes.  Drain and set aside.

Once the farro has cooled, add the green beans, red pepper and chives.  Stir to combine.  In a 2-cup measuring cup, mix the vinegar, oil, mustard and pepper.  Pour the Vinaigrette over the farro salad.  Put into the refrigerator until your ready to serve.

Just before serving, add the feta cheese and stir to combine.  Enjoy!

This goes great with a barbecue -- shown here with a grilled veggie burger with all the fixings. Yum!

Poblano, Hearts of Palm, Cucumber, and Bell Pepper Salad

• 1 poblano pepper, minced
• 1 – 14 oz. can hearts of palm, drained and cut into coins
• 1 English cucumber, chopped
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 3 tbsp. white balsamic vinegar

• Salt & freshly ground black pepper
• 2 avocados, cut into chunks

In a large bowl, hearts of palm, cucumber, onion, bell pepper and poblano; mix well. Add vinegar, season with salt and pepper and mix. Put into the refrigerator until you are ready to serve. Once ready, add the avocado, carefully mix and serve. Enjoy this salad with your favorite protein. Yum!

Deviled Egg Coleslaw

• 2 hard boiled eggs, finely chopped
• 1/2 cup Best Foods Low Fat mayonnaise
• 3 tablespoons whole grain mustard
• 1/2 red onion, finely chopped
• 2 tsp. white vinegar
• 1 tsp. Cholula hot sauce
• 1/4 tsp. Old Bay seasoning
• 1 - 16 oz. bag three color coleslaw

Combine first 7 ingredients in a large bowl and mix well.  Add coleslaw and toss.  Cover and chill for at least one hour before serving.

Enjoy!!

Most Wonderful Salad

• 1- 14 oz. can artichoke hearts in water, drained and cut into pieces
• 1 - 14 oz. can hearts of palm, drained and cut into coins
• 1 English cucumber, chopped
• 1/2 red onion, chopped
• 1 Jalapeno pepper, minced
• 2 avocados, cut into chunks
• 3 tbsp. white balsamic vinegar
• salt and freshly ground black pepper, to taste

In a large bowl, combine artichokes, hearts of palm, cucumber, onion, and jalapeno; mix well.  Add vinegar and season with salt and pepper and mix.  Put into the refrigerator until you are ready to serve.  Once ready, add the avocado, carefully mix and serve.