Author Archives: sunrise-sixteen

Directions: Cook sugar snap peas in boiling salted water until crisp-tender, about 4 minutes. Drain and toss with tarragon, olive oil, and salt and pepper. Ingredients: 1 pound sugar snap peas 2 tablespoons chopped tarragon 1 tablespoon olive oil salt and pepper

Directions: Combine all ingredients in a small jar with tight lid. Shake well, then refrigerate for several hours. To serve, shake dressing well, pour over salad and toss lightly. Dressing will keep in refrigerator for months. Yield: 1 1/8 cups. Ingredients: 1 c salad oil 4 Tbsp wine vinegar 2 tsp sugar 1 tsp salt […]

Directions: Combine all ingredients, stirring until blended. Chill. Serve with tortilla chips. Ingredients: 3/4 c sweet onion, chopped 2 c pineapple, kiwi, or watermelon, diced 1 Tbsp jalapeno pepper, chopped 1/2 tsp salt 1 Tbsp lime juice

Directions: Preheat oven to 200°F. Coat 2 large baking sheets with cooking spray, and place squash in a single layer on sheets. Cover squash with cooking spray. Sprinkle salt and oregano on top. Roast for 1 hour and then rotate trays. Roast for 30-60 minutes more, until chips are crisp. Store in a resealable bag […]

Directions: Melt butter in a large pot on medium heat. Add cabbage, sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat cabbage evenly. Add vinegar. Reduce heat to medium-low; cover. Simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper. Ingredients: 1 2lb red cabbage, […]