20 oz fresh tuna steaks,
3 Tbs white wine
3 Tbs olive oil
2 Tbs red wine vinegar
1/2 tsp chopped fresh rosemary
1/2 tsp ground black pepper
1/8 tsp salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes

1. Preheat grill to medium heat.

2. Place tuna in glass dish. For vinaigrette: Combine wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic; whisk well. Pour 2 tablespoons over fish; turning to coat. Marinate 30 minutes; turn once. Reserve remaining vinaigrette for salad dressing.

3. Spray grill rack with cooking spray, heat grill 1 minute. Place tuna on grill rack. Cover, cook 7 minutes, turning once. Discard marinade.

4. Place salad greens on 4 plates. Place tuna on greens; add cherry tomatoes. Stir remaining vinaigrette; drizzle over salads.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (15.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 383.05
Calories From Fat (42%) 159.92
% Daily Value
Total Fat 17.98g 28%
Saturated Fat 3.34g 17%
Cholesterol 56.53mg 19%
Sodium 1166.14mg 49%
Potassium 2442.5mg 70%
Total Carbohydrates 14.31g 5%
Fiber 6.77g 27%
Sugar 1.42g
Protein 40.66g 81%

Recipe Type: Salad

Source
Source: Recipe adapted from allrecipes.com

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A very traditional potato salad.

2 lbs russet potatoes
1 cup mayonnaise
4 tsp sweet pickle relish
4 tsp white sugar
2 tsp chopped white onion
2 tsp prepared mustard
1 tsp white wine vinegar
1 Tbs minced celery
1 tsp minced pimento
1/2 tsp shredded carrot
1/4 tsp dried parsley
1/4 tsp ground black pepper
salt to taste

1. Bring large pot of salted water to boiling. Add potatoes; cook 15 minutes or until tender. Drain, cool and chop.

2. In large bowl, combine potatoes, mayonnaise, relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well. Chill.

Servings: 7

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/7 of a recipe (6.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 377.48
Calories From Fat (63%) 237.78
% Daily Value
Total Fat 26.94g 41%
Saturated Fat 3.8g 19%
Cholesterol 0.39mg <1%
Sodium 563.95mg 23%
Potassium 730.12mg 21%
Total Carbohydrates 31.7g 11%
Fiber 3.15g 13%
Sugar 4.88g
Protein 3.61g 7%

Recipe Type: Salad

Source
Source: Recipe adapted from allrecipes.com

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The original version of this now ubiquitous condiment was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950s. The formula was subsequently purchased by the Clorox company, which uses the Hidden Valley name to this day, but “ranch” has become a generic term not just for a dressing but for a buttermilky flavor (as in ranch-flavored chips). Here’s a fresh homemade version.

1 clove garlic, peeled
2 pinches of kosher salt
3/4 cup buttermilk
2 Tbs fresh lime juice
1 Tbs minced fresh cilantro or parsley
1 Tbs snipped fresh chives
kosher salt to taste
black pepper to taste

1. Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid.

2. Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended. Taste and adjust the seasonings with salt and pepper. Use immediately or cover and refrigerate.

Servings: 4
Yield: 1 cup

Nutrition Facts
Serving size: 1/4 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 21.99
Calories From Fat (17%) 3.69
% Daily Value
Total Fat 0.43g <1%
Saturated Fat 0.25g 1%
Cholesterol 1.84mg <1%
Sodium 260.7mg 11%
Potassium 90.02mg 3%
Total Carbohydrates 3.2g 1%
Fiber 0.11g <1%
Sugar 2.35g
Protein 1.65g 3%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com

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1 cup lentils, rinsed
2 cups water
1/3 cup seasoned rice vinegar
2 Tbs peanut oil
2 Tbs soy sauce
1 Tbs fresh ginger, grated
1 Tbs sesame oil
1 clove garlic, minced
6 oz uncooked linguine
2 quart boiling water
3/4 cup green onions, chopped
1 cup water chestnuts, sliced
1 cup fresh or thawed frozen pea pods
1/4 cup Chinese parsley, chopped

1. Place lentils in a medium saucepan with the water; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes, or until lentils are barely tender. Drain, if necessary, and place in a medium bowl.

2. Combine vinegar, oil, soy sauce, ginger, sesame oil, and garlic. Pour over lentils. Cover and chill while preparing linguine.

3. In a large saucepan, cook the linguine in boiling water until it reaches the desired tenderness. Drain well, and rinse with cold water. Stir linguine into the lentils along with the remaining ingredients. Chill several hours before serving to blend flavors.

Recipe Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (28.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 334.29
Calories From Fat (27%) 89.99
% Daily Value
Total Fat 11.12g 17%
Saturated Fat 1.77g 9%
Cholesterol 0mg 0%
Sodium 369.29mg 15%
Potassium 556.11mg 16%
Total Carbohydrates 55.25g 18%
Fiber 7.41g 30%
Sugar 3.88g
Protein 12.05g 24%

Source
Source: USA Dry Pea and Lentil Council
Web Page: www.pea-lentil.com

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INGREDIENTS

1 can (15 oz.) chickpeas

1 can (15 oz.) pinto beans

1 can (15 oz.) black beans

1 tomato

4 oz. cheddar cheese

1/2 cup ranch salad dressing

1/4 tsp. black pepper

Boston leaves

1/2 cup garlic croutons

DIRECTIONS

In large colander mix chickpeas, pinto beans and black beans; rinse and drain. Place in large bowl.

Cut tomato in half crosswise. Squeeze each tomato half to remove seeds; discard seeds. Chop tomato.

Slice cheddar cheese into small cubes. Add cheese cubes, tomato and ranch salad dressing to bean mixture; toss. Stir in black pepper. Cover; refrigerate 15 minutes.

On individual plates arrange lettuce leaves; top with bean mixture; sprinkle with croutons.

Serves 4

Total Time: 00:20

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INGREDIENTS

1 package (10 oz.) frozen raspberries, thawed

2 packages (3 oz.) raspberry flavored gelatin

2 cups boiling water

1 pint vanilla ice cream

1 can (6 oz.) frozen lemonade concentrate, thawed

DIRECTIONS

Drain raspberries, reserving 1/4 cup.

In large heat proof bowl dissolve gelatin in boiling water.

Add ice cream a spoonful at a time; mix until ice cream is melted. Stir in lemonade concentrate and reserved raspberry juice.

Fold in raspberries. Spoon into 8 individual gealtin molds. Freeze, covered for 2 hours our until set.

Serves 8

Total Time: 02:20

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INGREDIENTS

1 cup boiling water

1 package (3 oz.) orange gelatin

1/4 tsp. ground ginger

1/8 tsp. salt

1 bottle (7 oz.) ginger ale

3/4 cup orange sections, halved

3/4 cup grapefruit sections, halved

DIRECTIONS

In medium heat proof bowl mix water, gelatin mix, ginger and salt until gelatin is dissolved. Stir in ginger ale.

In medium bowl place 1 cup gelatin mixture, reserving remaining gelatin mixture. Place bowl in larger bowl, partially filled with ice water. Stir until thickened. Beat with electric mixer on medium speed until volume doubles.

Spoon gelatin mixture into 8×8 inch dish. Chill until set but not firm.

Chill reserved gelatin mixture until thickened. Fold in oranges and grapefruit. Spoon over set gelatin. Chill for 4 hours or until firm.

Serves 6

Total Time: 04:35

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INGREDIENTS

2 medium potatoes, scrubbed

1 cup carrots, sliced

1/4 cup celery, sliced

5 black olives, chopped

1/4 cup plain yogurt

1/4 cup mayonnaise

1 1/2 tsp. dried chives

1 tsp. Worcestershire sauce

1 tsp. lemon juice

1/4 tsp. salt

1/8 tsp. dried dill

1/8 tsp. dry mustard

1/8 tsp. black pepper

DIRECTIONS

In medium saucepan cover potatoes with water. Cook for 25 minutes over medium high heat until tender; drain. Peel and slice.

In small saucepan combine carrots and small amount of water. Bring to a simmer. Cook for 5 minutes or until tender. Rinse; drain.

In large bowl mix potatoes, carrots, celery and black olives; mix well.

In small bowl mix yogurt, mayonnaise, chives, Worcestershire sauce, lemon juice, salt, dill, mustard and black pepper; mix well. Add to potato mixture; mix gently. Chill, covered for 2 hours.

Serves 4

Total Time: 02:45

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