Tuesday, January 17, 2017

Refreshing Apple-Veggie Salad

This refreshing sweet and savory apple-veggie salad is a tasty side dish year-round, and gives you options as to which vegetables you wish to add. Here's how I adapted a classic Broccoli Apple Salad to my liking.


1/4 cup Red Onion
1 large crisp Red Apple
1/2 cup fresh Pineapple Chunks
1/2 cup Craisins
4 stalks Celery, chopped
1/2 cup Walnuts (or Pecans), chopped

Other suggested options or additions: Broccoli, Carrots (sliced or slivered), Spinach, 
Pickled Beets, Strawberries, Mandarin Oranges or Orange segments (chopped),
Garbanzo Beans, Jicama... experiment with whatever you have on hand

Dressing Ingredients

1/2 cup Mayonaise 1/2 cup
1/2 cup Yogurt, plain or honey flavored for extra sweetness
2 Tablespoons, fresh squeezed Lemon
1 Tablespoon Sugar, more or less
1/4 teaspoon Salt
1 pinch Cayenne (or 1/8 teaspoon Black Pepper)


  1. Prepare, slice or chop first set of ingredients into a medium bowl.
  2. In a smaller bowl, mix the salad dressing ingredients together.
  3. Pour the salad dressing over the salad ingredients, mix and chill.
  4. Serve in small bowls or on a plate on a bed of lettuce or spinach.

Thursday, January 12, 2017

Anytime Asparagus Frittata

A quick and easy recipe to whip up for a savory, protein-rich meal for any occasion or time of day or night. I served this frittata tonight with a mixed lettuce salad with sliced tomato and pickled beets drizzled with a vinaigrette.


2 teaspoons Olive Oil
1 large Onion, thinly sliced
1 pound (bunch) of Asparagus with thick stems snapped off, then cut diagonally into 1" lengths
6 large Eggs, beaten
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded White Cheddar Cheese
1/3 shredded Parmesan Cheese
Herbs* and Paprika (optional)

*Cilantro, Italian Herb Blend, etc.


Preheat broiler.
Drizzle olive oil in to a deep 10"-12" ovenproof frying pan.

Over medium-high heat for about 3 minutes, sauté onion rings 
with salt until onion is soft, but not browned.

Reduce the heat to medium-low heat and add the asparagus, 
and cook covered until asparagus is just tender for about 7 minutes.

Pour in the egg mixture and cook for about 3 minutes, 
until the eggs are almost cooked but still a bit runny on top.

Sprinkle the cheeses and paprika over the egg mixture and 
broil for another 4 minutes, until the cheeses are melted 
and slightly browned on top.

Remove from the oven and slide the frittata onto a platter.

Cut into wedges and serve with a fresh salad or selection of fruits.