Quinoa Salad
DIRECTIONS: 1. In a small saucepan bring water and salt to a boil. 2. Stir in quinoa, cover and lower the heat to simmer. Cook for 15 minutes. 3. Put quinoa… Read More »
Happy Face Pita
DIRECTIONS: 1. Evenly spread each of 4 pocketless pitas with hummus. 2. Form a cat face, with cucumber slices for eyes and cherry tomato halves for eyeballs; a gherkin for… Read More »
Gruyère, Leek & Potato Pie
Directions: Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool. Cook the leeks in a large knob of butter until really tender…. Read More »
Grilled Cheese & Tomato Sandwich
DIRECTIONS: 1. Sprinkle the cut sides of tomatoes with sugar and pepper. Broil on a baking sheet, cut-side up, for 8 minutes. 2. Butter one side of each slice of… Read More »
Greek Chicken Salad
DIRECTIONS: 1. Put chicken in a baking dish. Combine oregano with 1/4 cup of olive oil in a blender; process until smooth. Coat chicken with marinade, cover and chill… Read More »
Goat’s Cheese & Watercress Quiche
Directions: Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and… Read More »
Glazed Sweet Potatoes and Dried Plums with Ginger
Directions: Heat oven to 350°F. Cut each sweet potato into 4 wedges, lengthwise. Cut each wedge in half across. Place sweet potatoes and dried plums in lightly oiled… Read More »
Fruity Faces
DIRECTIONS: 1. Combine cream cheese with honey. 2. Spread on bread slices. 3. Design faces with assorted fruits: blueberries for eyes, mango for eyeballs, kiwi for the nose, and mango for… Read More »
Foolproof Slow Roast Chicken
Directions: Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken. Place the chicken… Read More »
Edamame & Summer Bean Salad
Directions: Trim the wax beans and cut crosswise into thirds. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the… Read More »
Double Banana Sandwiches
DIRECTIONS: 1. In a small bowl, stir ricotta cheese with honey. 2. Spread mixture on 6 slices of banana bread; top with banana slices. 3. Form into sandwiches; cut in half…. Read More »
Curried Vegetable Couscous
Directions: In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don’t puree. Set aside. In… Read More »
Curried Squash, Lentil & Coconut Soup
Directions: Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min… Read More »
Curried Mustard Greens and Garbanzo Beans with Sweet Potatoes
Directions: Steam peeled and sliced sweet potatoes for approximately 5–8 minutes. While steaming potatoes, slice onion and garlic. Heat 1 Tbsp broth in 12 inch skillet. Sautè onion… Read More »
Creole-style Black-eyed Peas
Directions: In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat… Read More »
Creamed Swiss Chard
Directions: In a large frying pan, heat the olive oil over medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic;… Read More »
Cream Cheese Daisies
DIRECTIONS: 1. Using a flower cookie cutter, make daisy shapes out of the bread. 2. Punch a small hole in half the shapes with a 1-inch cookie cutter. 3. On the… Read More »
Courgette, Pea & Pesto Soup
Directions: Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to… Read More »
Coconut-Crusted Lime Chicken
Directions: Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning…. Read More »
Classic Roast Chicken & Gravy
Directions: Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it. Scatter the vegetables over the base… Read More »
Classic Boston Baked Beans
Directions: In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over… Read More »
Chunky Spicy Egg Salad
DIRECTIONS: 1. Put the eggs in a large pot of salted cold water and bring to a boil. Boil 2 minutes, turn off the heat, and let the eggs… Read More »
Chipotle Egg Soufflés
DIRECTIONS 1. Spray coat 4 4 oz. ovenproof straight-sided ramekins. 2. Beat egg yolks with whisk until creamy, about 2 minutes. Add Mrs. Dash® Southwest Chipotle Seasoning Blend,… Read More »
Chinese-Style Asparagus
Directions: In a large saucepan, heat the water, sugar and soy sauce over high heat. Cook until boiling, and then add the asparagus. Reduce heat to low and… Read More »
Chili Turkey Salad
DIRECTIONS: 1. Combine the turkey, bell peppers, olives, scallions and 2 tablespoons of cilantro in a large bowl. 2. In a separate bowl, combine the mayonnaise, sour cream, 1 tablespoon… Read More »
Chicken Italiano
DIRECTIONS 1. Spray broiler pan with vegetable cooking spray. 2. Place chicken breasts on broiler. 3. Sprinkle each with 1/4 tsp (1.25mL) Mrs. Dash® Lemon Pepper. 4. Broil… Read More »
Chicken Enchiladas
DIRECTIONS 1. Cook chicken in a skillet sprayed with no-stick spray over medium- high heat for about 5 minutes. Add onion and green pepper and cook and stir… Read More »
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