A very easy and tasty shrimp recipe. The addition of healthy spinach and olives makes this recipe even better….
Bulgar Wheat Salad
Created by: Chef Keith Snow
Ingredients:
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2 cups cooked coarse ground bulgar wheat ( available in health food stores)
1/2 cup extra virgin olive oil
1 cup diced cucumber
1 cup diced tomato
1/2 cup crumbled feta cheese
juice of 1 lemon
kosher salt & pepper to taste
Directions:
1. In a large bowl add cooked bulgar and the rest of the ingredients.
2. Mix well, season to taste with salt and pepper.
3. Serve warm or cold.
Chef’s Note: Bulgar wheat is most famous from a dish called Tabouli which is middle eastern in nature, Bulgar has much more fiber than brown rice and many b-vitamis and minerals. It is a great whole grain, very versatile.[/private]
Roasted Beet Salad With Feta Cheese
Created By: Chef Keith Snow
Description:
Chef Keith Snow creates a delicious vegetarian roasted beet salad with a homemade French Vinaigrette. Tasty organic green leaf lettuce tossed in our own vinaigrette plus the feta cheese make this a very sexy salad.
Ingredients:
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1 organic red beet, peeled and roasted with olive oil salt and pepper
2 tbs French vinaigrette (see video on how to make)
1 cup green leaf lettuce, washed and spun dry
1/2 ounce of Sheep’s Milk Feta Cheese (bought in liquid whey)
salt ans pepper to taste
Directions:
1. Toss greens in vinaigrette, place in bowl.
2. Cut up roasted beet and toss with 1 teaspoon of vinaigrette then place on top of greens.
3. Crumble feta cheese on top.
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Tuna Salad Appetizer
Created By: Keith Snow
Active Time:10 minutes
Total Time: 10 minutes
Description:
This simple tuna salad recipe is quick and easy to make. Tuna salad is an excellent source of protein for meals or appetizers.
Ingredients:
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2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces (or broccoli when asparagus is not in season)
1 can white tuna
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon rice wine vinegar
Directions:
1. Mix the romaine, tomato and asparagus.
2. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat.
3. Add the balsamic vinegar and toss again.
Chef’s Note: This dish contains about 3 portions of vegetables – a generous start on the daily recommendation of 5-7 vegetables [/private]