Tabouli Style Quinoa

Print Recipe Tabouli Style Quinoa Traditional tabouli is made with bulgar wheat, this recipe uses quinoa: a staple grain full of protein. Lightly tossed with lemon juice, tomatoes, cucumber, carrots and chive, this salad is wonderful as a stand alone dish – or as a healthy side. Try serving with a pita pocket Course Appetizer, … Read more

Greek Cucumber Salad

Print Recipe Greek Cucumber Salad Course Appetizer Servings Ingredients 1 2/3 lb. Cucumber 2 2/3 oz. Kalamata Olives (pitted) 2/3 pint Grape Tomatoes 1/4 lb. Red Onions (largely diced) 2 2/3 oz. Red Bell Peppers (largely diced) 2 2/3 oz. Yellow Bell Peppers (largely diced) 1 tsp. Italian (flat) Parsely (chopped) 1 1/3 tbsp. Ken’s … Read more

Black Bean and Corn Salad

Print Recipe Black Bean and Corn Salad Course Appetizer, Entree Servings Ingredients 1 1/4 cup black beans 1/2 cup corn kernels 1/4 cup chopped orange bell peppers 1/4 cup chopped red bell peppers 1/4 cup chopped green bell peppers 1/4 cup chopped red onions 1/4 tsp chopped garlic cloves 1 1/2 tbsp fresh scallions 1/3 … Read more

Asparagus Almondine

Print Recipe Asparagus Almondine Dave’s brings this famous recipe to you by combining asparagus with blended oil and then tossing them gently with seasoning and sliced toasted almonds. Course Appetizer Servings Ingredients 1 lb Asparagus 3 tbsp Roasted Red Pepper Strips 1 tsp Garlic chopped 1/2 cup Sliced Almonds 2 tsp Olive Oil Course Appetizer … Read more