Recipes

~ AVOCADO & TOMATO SALAD ~

*This recipe is included in 'The Little Book Of Great Ideas For Using Mona's Mixes'*

If you like spicy foods (like I do), you can add a few sliced Jalapeno or Banana Peppers to this salad. Use whatever you like for the Mixed Greens. Something with Radicchio and Curly Endive is very pretty.

Serves 4

3 Tbs. Olive Oil OR Vegetable Oil
1 Tbs. White Vinegar
1/2 tsp. Salt
1/4 tsp. fresh ground Black Pepper
3 drops Red Pepper Sauce
2 medium Avocados, peeled and cubed
6 slices Bacon, cooked crisp & crumbled
2 medium Tomatoes, cut in 1/2 inch wedges
1 small Onion, sliced thinly & separated into rings
2 c. Mixed Greens

Mix oil, vinegar, salt, pepper and red pepper sauce in small bowl. Pour over avocado cubes, stir in bacon, tomato wedges and onion rings. Cover and refrigerate until well chilled. Distribute mixed greens on four salad plates. Spoon chilled avocado mixture over each bed of greens. Serve immediately.

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~ GREEK SALAD ~

*This recipe is included in 'The Little Book Of Great Ideas For Using Mona's Mixes'*

Serves 4 - 6

2 green bell peppers, seeded & chopped
1 cucumber, peeled, seeded & chopped
3 medium tomatoes, chopped
2 celery stalks, trimmed & chopped
1 medium red onion, diced
2/3 c. Kalamata olives, pitted
1/4 lb. feta cheese, cut into 1/2" cubes
1/2 tsp. sea salt
freshly ground black pepper
3 Tbs. GF vinegar
1/4 olive oil
1/2 tsp. dried oregano
1 Tbs. fresh basil, minced

Cut all vegetables into chunky, 1" pieces and mix together in a large bowl.

In a small bowl, whisk together: salt, pepper (to taste), vinegar, oil, oregano and basil. Add feta cheese and olives to vegetables. Pour dressing over top and stir to coat. Cover and refrigerate.

Let sit at room temperature for about 30 minutes before serving.

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~ MARINATED RAW VEGETABLES WITH HERBS ~

*This recipe is included in 'The Little Book Of Great Ideas For Using Mona's Mixes'*

This dish is not only beautiful and a taste sensation, but so good for you. Great to pack for a school or picnic lunch.

Serves 6 - 8

THE VEGETABLES

1 large Fennel Bulb, cut into 2 inch strips
1 each Red & Green Bell Pepper, cut into 2 inch strips
5 Celery Stalks, cut into large chunks
2 Carrots, cut into julienne strips
3 c. Mushrooms, cut into thick slices
2 Shallots, sliced thinly
3 Tbs. Capers
1/3 c. Black Olives, pitted

THE MARINADE

1/2 c. Olive Oil
1/4 c. red wine vinegar or lemon juice
2 cloves garlic, peeled, minced
1 tsp. Dijon Mustard
1/4 c. each fresh chopped: Rosemary, Oregano, Basil
1/4 tsp. Pepper, fresh ground

Mix all of the ingredients in the 'vegetable section', together in a large, flat glass dish.

To make the marinade, combine all of the ingredients in the 'marinade section', reserving a quarter of the chopped herbs for a garnish. Pour marinade over vegetables, making sure they are evenly covered. Cover dish and refrigerate at least 12 hours.

Just before serving, sprinkle with reserved chopped herbs.

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~ BUTTERNUT SQUASH SOUP ~

*This recipe is included in 'The Little Book Of Great Ideas For Using Mona's Mixes'*

1 - 3lb. Butternut Squash, peeled, seeded and cut into 1 inch cubes (5-6 cups)
3 Tbs. Olive Oil
3 tsp. Kosher Salt
Pinch of freshly ground Black Pepper
1Tbs. Butter
1 lg. Onion, diced
1 Tbs. Brown Sugar
2 tsp. fresh Ginger, minced (or 1 t. powdered ginger)
1 Tbs. Garlic, minced
.5 Cinnamon Stick
5 c. canned Low Salt Chicken Broth

Preheat oven to 400F. In a large bowl toss the squash with 2 Tbs. olive oil, 2 tsp. of the salt, and pepper. Place the squash on a rimmed baking sheet and roast in the oven for 15 min. Turn the cubes over and continue roasting for 15 min. more or until they are caramelized; set aside.

In a large stockpot, heat the butter and remaining oil over medium heat. Add the onion, stirring occasionally until translucent and tender, about 10 min. Add the squash, broth and the remaining salt and bring to a boil. Lower heat and simmer 30 min. Remove from heat and let cool down. Using a blender or food processor, blend the soup in batches until smooth.
Suggested toppings: Toasted walnuts and sprinkle with bleu cheese
Parmesan cheese

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~ THREE COLOR PEPPER SALAD ~

*This recipe is included in 'The Little Book Of Great Ideas For Using Mona's Mixes'*

This beautiful salad also makes a fantastic side dish with fish or chicken.

Serves 8

1/3 c. Olive Oil OR Vegetable Oil
2 Cloves Garlic, finely chopped
1 small Red Onion, chopped
2 each of Red, Yellow & Green Bell Peppers, seeded & cut into 1/2 inch strips
6 Roma Tomatoes, chopped OR 1 can whole Tomatoes, drained
1/2 tsp. Salt
1/2 tsp. fresh ground Black Pepper

Heat oil in a large skillet over medium - high heat. Cook garlic and onion in oil, stirring frequently until tender; reduce heat to med - low. Stir in peppers. Cook uncovered about 5 minutes, stirring frequently.

Stir in tomatoes, salt & pepper. Continue to cook about 5 minutes, until peppers are tender - crisp.

Serve warm or chilled.