Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, low-sodium chicken broth
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsps sugar
• 2 Tbsps extravigin ilive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Green Bean Salad with Walnut

Serve 8 Prep: 10 mins Cook: 10 mins
Ingredients:

• 2 lbs green bean, stem ends removed


• 1/3 cup diced red onion


• 1/3 cup chopped flat leaf parsley


• 1/3 cup diced roasted red pepper


• 1 tsp minced garlic


• 1 1/2 Tbsp red wine vinegar


• 1 1/2 Tbsp Dijon mustard


• 3 Tbsp extra virgin olive oil


• a handful walnut, toasted and chopped

Direction:

1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.


2. Remove to a bowl filled with ice water to stop the cooking.


3. Drain and dry with paper towels then place in a serving bowl


4. Mix the sauce ( vinegar, mustard, olive oil)


5. Toss with remaining ingredients. Season, to taste, with salt and pepper.


6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

• 2 lbs petites carrots, tops removed but with a little green left attached


• 2 Tbsp butter


• 3 Tbsp brown sugar or honey


• 1/2 tsp white wine vinegar


• 1 Tbsp lemon Juice


• 2 clove garlic, smashed


• 1 Tbsp, fresh thyme


• a pinch of cayenne pepper


• a pinch of salt


• a pinch or chopped fresh parsley

Directions:

1. Bring a pot of well-salted water to a boil.


2. Set up a bowl of ice water


3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.


4. When cook, dry carrots with pepper towel.


5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.


6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.


7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.


8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

• 2 cup Orzo pasta
• 4 cups spinach, thinly sliced
• 1/2 red onion, diced
• 1 small cucumber, seeded and diced
• 2 green onion, white part, diced
• 1 tsp. minced garlic
• 5 radishes, cut in half, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tsp chicken flavour bouillon mix
• Freshly ground pepper
• a pinch of salt

Directions:

1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Curried Chicken sandwiches

Serve 6 Prep 20 mins

Ingredients:

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 red onions, chopped
• 1/4 cup chopped almonds
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 6 slices bread
• 6 lettuce Leaves
• Heart shaped cutter

Directions:

1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
3. Cover and refrigerate until ready to serve.
4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

http://www.grouprecipes.com/104803/curried-chicken-sandwiches.html

Banh-Mi Style Chicken Sandwiches

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam


Ingredients:

• 4 8" soft baguettes, split


• 1/4 cup light mayonnaise


• 2 Tbsl sriracha (Thai hot sauce)


• 2 cooked chicken breast, sliced


• 1/4 cup sweet red chili sauce


• 1 to 2 jalapenos, seeded, thinly sliced


• 2/3 English cucumber, diagnoly sliced


• a handful Mint and cilantro leaves, sliced


• 2 cups shredded lettuce


• 1/2 cup shredded carrots


• 1 Tbsp seasoned rice vinegar

Directions:

1. Toss Chicken with sweet red chili sauce, set a side


2. Toss the lettuce and carrots with the vinegar, set a side


3. Mix the fresh herbs and jalapeno, set a side


4. Spread both side of the bread with mayonnaise and sriracha


5. Arrange chicken over the bottom halves


6. Add the mixture of herbs and jalapeno & cucumber


7. Add the mixture if lettuce & carrots


8. Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Garlic Dill Roasted Potatoes

Serve 4 Prep 10 mins Cook 2 hrs

Ingredients:

• 8 baby red-skinned new potatoes (1" Minimum)
• 2 teaspoon finely minced garlic
• 1 tablespoon extra-virgin olive oil or 3 table spoon butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 2 teaspoons dried dill weed

Directions:

1. Preheat oven to 400 degree.
2. Scrub the potatoes well and prick each 3 or 4 times with a fork.
3. Place in a single layer on a shallow reasting pan and bake 1 hr to 1 hr 30 min until the potatoes is done.
4. Cut each potato in half. If some of them is still too big? cut the halves in half again.
5. Toss potatoes with remaining ingredients in a large bowl. Be careful not to toss the potatoes too much or they may start to fall apart, and you don't want mashed potatoes.
6. Let rest for 30 min before serving.