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Recipes
Beet & Quinoa Salad With Walnuts & Goat Cheese
By shauna
In a sm. bowl, add the shallot, red wine vinegar, dijon, salt, pepper & maple syrup
- Walnut Dressing:
- 1 C. Cooked Quinoa
- 1 1/2 C. Beets, roasted, peeled & diced
- 4 C. Arugula
- Crumbled Goat Cheese
- Toasted Walnuts
- 1 Shallot, finely diced
- 1/4 C. Walnut Oil
- 2 Tbsp. Olive Oil
- 1 Tbsp. Red Wine Vinegar
- 1 tsp. Dijon Mustard
- 1 Tbsp. Maple Syrup
- Sea Salt & Freshly Ground Black Pepper
Spinach, Arugula & Strawberry Salad
By shauna
Combine the spinach, arugula & onion in a lg
- Dressing:
- 6 C. Baby Spinach
- 4 C. Baby Arugula
- 1/4 Sm. Sweet White Onion, thinly sliced
- 2 C. Hulled & Sliced Strawberries
- 1/4 C. Toasted, sliced almonds
- 6 Slices Prosciutto
- 1/2 tsp. Dijon Mustard
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. White Wine Vinegar
- 4 Tbsp. Extra-Virgin Olive Oil
- Salt & Freshly Ground Black Pepper To Taste
Oven-Roasted Home Fries
By shauna
Preheat oven to 350. On a lg
- 2 lbs. Red New Potatoes, scrubbed & cut into 3/4-in. chunks
- 1 Lg. Onion, chopped
- 1 Red or Green Bell Pepper, chopped
- 3/4 tsp. Dried Rosemary
- 2 Tbsp. Olive Oil
- Salt & Freshly Ground Black Pepper
Crab & Artichoke Linguine
By shauna
This is a dish we first tried in New York at this little restaurant Cara Mia
- Fresh-Roasted Marinara Sauce-See " Sauces & Dips "
- 1/2 C. Heavy Cream
- 1/2 C. Dry White Wine
- 1 14 oz. Can Artichoke Hearts, drained & rough chopped
- 1/2 Can ( 11 oz. ) Frozen Crab Meat, thawed & drained
- 1/2 lb. Dry Linguine
Beef Noodle Skillet
By shauna
Cook noodles in boiling, salted water till al dente ( approx
- 6 C. Broad Egg Noodles, uncooked
- 1 lb. Lean Ground Beef
- 1 C. Sliced Onions
- 1/2 C. Green Peppers, chopped
- 11/2 C. Fresh Mushrooms, chopped or 1 Can ( 284 ml ) Mushrooms, undrained
- 1 Can ( 284 ml ) Condensed Tomato Soup
- 1/2 C. ( 1/2 of 250-g tub ) Philadelphia Cream Cheese Spread
- 1 Tbsp. Worcestershire Sauce
- Flat-Leaf Italian Parsley, chopped for garnish
Blackberry Spinach Salad
By shauna
A fresh, colorful salad with wonderful flavors, it makes a beautiful addition to any meal
- 6 C. Fresh Baby Spinach
- 1 C. Fresh Blackberries
- 1 C. Cherry Tomatoes, halved
- 1 Green Onion, sliced
- 2 Tbsp. Chopped Walnuts, toasted
- 2 Tbsp. Olive Oil
- 1 Tbsp. Balsamic Vinegar
- 21/2 tsp. Honey
- 1 Garlic Clove, minced
- 1 tsp. Dijon Mustard
- 1/4 tsp. Salt & Freshly Ground Black Pepper
- 2/3 C. Crumbled Feta Cheese
Zucchini, Red Pepper, & Ricotta Salad
By shauna
In a lg. bowl, combine zucchini, sweet pepper, & ricotta salata; set aside
- 3 Med. Zucchini, halved crosswise & cut into very thin strips
- 1 Lg. Red Sweet Pepper, seeded & cut into thin strips
- 4 oz. Ricotta Salata Cheese, crumbled
- 1/3 C. Extra-Virgin Olive Oil
- 3 Tbsp. Red Wine Vinegar
- 1-2 Tbsp. Snipped Fresh Mint
- 1/2 tsp. Fine Sea Salt
- Coarsely Ground Black Pepper
Zucchini Saute
By shauna
Cook zucchini in hot oil in lg
- 2 Green Zucchini, sliced
- 2 Yellow Zucchini, sliced
- 2 Garlic Cloves, minced
- 1 Tbsp. Olive Oil
- 1/2 C. Part Skim Mozzarella Shredded Cheese
- 2 Tbsp. Fresh Basil, chopped
- 2 Tbsp. Finely Grated Parmesan Cheese
Polynesian Stir-Fry
By shauna
Drain pineapple, reserving juice; set aside
- 1 Can ( 8 oz. ) Unsweetened Pineapple Chunks
- 1 Tbsp. Cornstarch
- 2 Tbsp. Cold Water
- 1 Tbsp. Soy Sauce
- 2 Tbsp. Apricot Preserves
- 1 Pork Tenderloin ( 1 lb. ), thinly sliced
- 3 tsp. Canola Oil, divided
- 1 Med. Onion, halved & sliced
- 1 Sm. Green Pepper, cut into 1-in. pieces
- 1 Sm. Red Pepper, cut into 1-in. pieces
- 2 C. Hot Cooked Rice
- Chopped, Unsalted Peanuts, optional
Prosciutto & Mozzarella Panini
By shauna
Whisk the olive oil, vinegar, oregano, garlic, salt & pepper together in a small bowl to blend
- 1/4 C. Extra-Virgin Olive Oil
- 1 Tbsp. Balsamic Vinegar
- 2 tsp. Minced, fresh oregano or 1 tsp. dried
- 1 tsp. Minced Garlic
- 1/2 tsp. Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 8 Slices (1/2" thick) Ciabatta or other rustic Italian white bread
- 4 oz. Thinly Sliced Mozzarella Cheese
- 4 oz. Thinly Sliced Prosciutto
- 6 oz. Jarred Roasted Red Peppers, drained