SON-Cookbook-2020

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KALE SALAD Submitted by: Karen Kesten INGREDIENTS Spicy Broccoli Sauté Ingredients • ¼ c. olive oil • 3 Tbsp. minced garlic • 1 tsp. red pepper flakes • 2 heads broccoli, cut into small florets • Salt and cracked black pepper • A splash of chicken stock Tahini Dressing Ingredients • ½ c. tahini paste • ½ c. olive oil • ½ c. apple cider vinegar • 3 - 4 cloves garlic • ¼ c. soy sauce • Add water (depending upon how thick you want the dressing) Salad Ingredients • 1 Kale chopped fine • Red quinoa • Diced onions (red or sweet) • Craisins • Avocado • Apple (peeled and chopped) • Chopped almonds • Sprouted grains & beans (can get pre-made mix from the grocery store) DIRECTIONS For the spicy broccoli sauté, in a large sauté pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve. Blend dressing ingredients together. Toss it with salad ingredients and broccoli to make a salad! 11
MANDARIN ORANGE SALAD Submitted by: Betsy Shaw Serves: 8 persons INGREDIENTS • ½ c sliced almonds • 3 Tbsp. sugar • ½ head iceberg lettuce & same amount romaine lettuce • 1 c. chopped celery • 2 whole green onions (scallions) • 1 11oz. can of mandarin oranges in natural juices Salad Dressing Ingredients • ½ tsp. salt • dash of pepper • ¼ c. vegetable oil • 1 Tbsp. parsley • 2 Tbsp. sugar • 2 Tbsp. vinegar • dash of Tobasco sauce DIRECTIONS Whisk together salad dressing ingredients well and chill. Combine almonds & sugar in sauce pan, heat & stir until almonds coated – cool in air tight container. Combine all ingredients and toss – enjoy! 12
Page 2 and 3: Appetizers TABLE OF CONTENTS STARTE
Page 4 and 5: Starters
Page 6 and 7: HUMMUS BI TAHINI Submitted by: Cath
Page 8 and 9: medium high heat, lightly sprinklin
Page 10 and 11: SCALLION PANCAKES Submitted by: Kri
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Page 16 and 17: AVGOLEMONO SOUP Submitted by: Kate
Page 18 and 19: SLOW-COOKER CHICKEN TORTILLA SOUP S
Page 20 and 21: DIRECTIONS In a food processor, ble
Page 22 and 23: ACORN SQUASH WITH EGG AND PARMESAN
Page 24 and 25: MOM’S BAKED MAC & CHEESE Submitte
Page 26 and 27: OPA’S TURKEY STUFFING Submitted b
Page 28 and 29: EASY STEAK AU POIVRE SAUCE Submitte
Page 30 and 31: SWEET POTATO CASSEROLE II Submitted
Page 32 and 33: Entrées
Page 34 and 35: BACON-WRAPPED TURKEY BREAST WITH WI
Page 36 and 37: Add chopped cilantro and serve imme
Page 38 and 39: CHORIZO & CORNBREAD DRESSING Submit
Page 40 and 41: DIRECTIONS Season chicken, both sid
Page 42 and 43: ROMANTIC CHICKEN WITH ARTICHOKES AN
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Page 46 and 47: Add the hominy to the pot and cook,
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Page 52 and 53: BUTTER CRUNCH TOFFEE BARS Submitted
Page 54 and 55: microwave-safe bowl at medium power
Page 56 and 57: LEMON ANGINETTI (ITALIAN DROP COOKI
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Page 60 and 61: ORANGE CRANBERRY WHITE CHOCOLATE CH
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PEANUT BUTTER BLOSSOMS Submitted by
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RASPBERRY ALMOND SHORTBREAD THUMBPR
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SOFT ITALIAN BISCOTTI Submitted by:
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BLUEBERRY CAKE Submitted by: Kate M
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CHOCOLATE CHIP CAKE Submitted by: M
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CINNAMON ROLLS Submitted by: Pam Je
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CREAMY BANANA PUDDING Submitted by:
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PEACH COBBLER Submitted by: Marie B
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THE BEST PUMPKIN LOAF EVER (GLUTEN
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WALNUT CRUNCH Submitted by: Laurie
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SON-Cookbook-2020

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