pea salad

Double Pea & Feta Salad

  • 1 lb. sugar snap peas
  • 1 bag frozen green peas
  • ¼ c. thinly sliced red onion
  • ¼ c. mint leaves
  • 2½ tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • ¾ c. mild feta cheese (or cotija cheese)
  • ¼ c. toasted pine nuts (optional)
  1. Bring a large saucepan of lightly salted water to a boil; add sugar snap peas and green peas. When water returns to a boil, cook 1½ to 2 minutes, until sugar snaps are crisp-tender. Drain in a colander; refresh under cold running water. Drain peas well (blot with a paper towel).
  2. Place peas in a large serving bowl with remaining ingredients except feta and pine nuts; toss until coated. Gently stir in feta and pine nuts, if using.



Black Bean, Pepper & Corn Salad

1 (15 oz.) can Black Beans (Rinsed & Drained)
2-3 Ears of Grilled Corn or canned corn
3/4 cup Red Onion, Chopped
1/2 Cup Tomato, Diced
1/2 Cup Sweet Red Peppers
2 Jalapeno’s, Seeded & Finely Chopped
1/4 cup Fresh Cilantro
1. In a large bowl, combine salad ingredients
2. Dressing (optional) In a small bowl whisk together dressing ingredients (1/3 cup olive oil, 2 TBSP. fresh lime juice and 1 1/2 tsp. ground cumin)
3. Pour over the bean mixture and toss until all ingredients are coated
4. If desired, add lime zest.



bread pudding

Paula Deen's Best Bread Pudding

For the sauce:


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Cheese Broccoli Mac & Cheese

1 Package Whole Wheat Macaroni or Pasta
1 1/2 cups Butternut Squash (Cut Into Small Cubes, Boiled & Pureed)
1 cup Low-Fat Milk
1 tbsp. Olive Oil
3 tbsp. Non-Fat Greek Yogurt
1 cup Cheddar (Shredded)
1/2 cup Pepper Jack Cheese (Shredded)
1/4 tsp. Black Pepper
2 cups Broccoli Florets (Cooked)
1/4 cup Parmesan (Shredded)
1. Cook the pasta according to the instructions on the packet, when the pasta is almost cooked, add the broccoli florets and cook for 5 minutes, don’t cook any longer or the broccoli will become mushy.
2. Preheat the oven to 400 degrees F
3. Put butternut squash puree in a large pan over a medium-high heat. Add the milk, olive oil, and yogurt and continue to stir until incorporated.
4. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time.  When all of the cheese has melted and the sauce begins to thicken, stir in the salt and pepper
5. Start to add the cooked macaroni a small amount at a time until all of the pasta is used.
6. Once all of the pasta is covered with the cheese sauce carefully mix in the cooked broccoli.