 Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
Ingredients • 1 small brown onion • 1/2 cup panko breadcrumbs (or normal) • 1 pound ground beef • 1 small zucchini • 1 small carrot • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano (or other herbs of choice) • 1/2 teaspoon each of salt and pepper • 2 teaspoons Worcestershire Sauce • 1-2 tablespoons oil • Ketchup Directions
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3 tablespoons olive oil 2 teaspoons white balsamic vinegar ½ teaspoon kosher salt 8 ounces grape tomatoes, halved 3 cups arugula 1 cup sliced red onion 2 pounds watermelon, cubed 4 ounces feta cheese, cut into 1/4-inch cubes Directions Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve. Ingredients
2 medium pears – peeled, halved or quartered, and cored 1 tablespoon lemon (or lime) juice 1 teaspoon vanilla Directions
Regular oven: Bake, uncovered, in pre-heated 375 degree oven for 30-35 minutes or until pears are tender. Spoon any liquid in the plate over pears. Serve warm or cold. Microwave oven: Cover pears with waxed paper. Micro-cook on 100% power (high) for 4-6 minutes or until pears are tender. Toppings You can add toppings of your choice to the warm or cold pears. Consider:
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2 medium sweet red peppers 2 medium sweet yellow peppers 1 jar (14 ounces) pizza sauce or pasta sauce, divided 1 pound uncooked bulk pork sausage 3/4 cup uncooked instant rice 1 small onion, chopped 1 small tomato, seeded and chopped 1/2 cup crumbled blue cheese 1 large egg, lightly beaten 2 tablespoons chopped ripe olives 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 to 1/2 teaspoon crushed red pepper flakes, optional Crumbled blue cheese, optional Directions
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2 cups cherry tomatoes, halved 1 shallot 2 tablespoons chopped basil 2 tablespoons chopped mint 2 tablespoons chopped chives 1 medium zucchini 1 medium yellow squash ¼ cup white wine vinegar ¼ cup olive oil Salt and pepper to taste Directions
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NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. Three simple ingredients come together to make this easy Maple Greek Yogurt Sauce. It's the perfect creamy and sweet dip or sauce for all your favorite summer fruits and berries. Probably tasty with cinnamon apple chips too!
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1. Mix ingredients in a bowl. 2. Serve as a sauce or a dip 3. Add granola or nuts if you want a little crunch. Yield: 8 servings
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Yield 4 servings
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DIRECTIONS 1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly. 2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden. 3. Serve as is or garnish with a dollop of yogurt or sour cream. NOTE: These freeze very well so make a batch for enjoying in the fall or winter. 8 servings
IngredientsDRESSING: 1/4 cup raspberry vinegar 2 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/2 cup canola oil SALAD: 12 cups fresh baby spinach (about 10 ounces) 1 cup fresh blueberries 1 cup (4 ounces) crumbled blue cheese (or feta if your preference) 1/2 cup chopped pecans, toasted (or other nut or crunch factor) Directions Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing. Ingredients
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1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
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Directions Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use. NB: This dressing is versatile. It isn’t just the perfect addition to lettuce. It can be added to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes. It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups - different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup or molasses for the honey called for in the recipe. Ingredients
1 ¼ pounds ground meat 3 cloves garlic, minced 1 onion, diced 2 cups fresh diced tomatoes 1 cup shredded Cheddar cheese 1 ½ cups chicken broth 6 bell peppers Directions
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1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance. 2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside. 3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture. INGREDIENTS
3/4 pound rigatoni 4 cups baby arugula 15-ounce can cannellini beans 1 lemon (zest and juice) 2 tablespoons extra-virgin olive oil, divided 1 teaspoon salt 3/4 cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional) Fresh ground black pepper INSTRUCTIONS
Yield:2 1/2 cups
Ingredients 1 pound cooked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Optional: 3 tablespoons sweet pickle relish Directions Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks! Ingredients
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 MICROGREEN SALAD MAKES 4 SERVINGS
2. Add a dollop of Sunny Caesar Dressng (recipe below) 3. Sprinkle Amaranth and Broccoli micros to your preference SUNNY CAESAR DRESSING MAKES 3/4 CUP PREP TIME: 5 MINUTES
2. If you want the dressing a little thinner, gradually add water until the dressing reaches the consistency you like. 3. Keep it in an airtight container in the fridge for up to 5 days. Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
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