Salads and Soups

Zucchini Garden Chowder Thanks Ali
2 T butter
Melt in soup pot over medium heat.

2 medium zucchini (chopped)
1 medium onion (chopped)
2 T fresh parsley (chopped)
1 T fresh basil (chopped)
Add and saute until tender.

1/3 cup flour
3/4 tsp. salt
1/2 tsp. pepper
3 c. water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.

3 chicken or veggie bouillon cubes
1 tsp. lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes

2 c. tomatoes (chopped)
1 1/2 c. evaporated milk
2 c. corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.

2 c. cheddar cheese
1/4 c. Parmesan cheese
Just before serving add and stir until melted. Add pinch of sugar to taste and garnish with chopped fresh parsley.
(Simply in Season)

Squash and Basil Salad
3-4 medium summer squash (julienned)
2-3 T fresh basil (chopped)
3-4 T Parmesan cheese (freshly grated)
1-2 T minced garlic
Toss together.

1/4 c. red wine vinegar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sugar
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped green onions.
(Simply in Season)

Cole Slaw Plus Thanks Marcia

1 pkg. (3ounces) chicken ramen noodles
1 pkg. cole slaw 16 oz.
1 pkg. shredded red cabbage small, mostly for color
I also add some shredded carrots
2 cups sliced green onions (about 2 bunches)
1 1/2 cups broccoli florets-fresh
1 can (6ounces) ripe olives, drained and halved
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup olive oil

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.

In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.


Greek Salad Thanks Heth!
4 small tomatoes
1 cucumber, seeds removed
¼ red onion
½ green bell pepper
4 oz feta cheese
1/3 cup pitted kalamata olives
½ tsp basil
½ tsp oregano
2-3 tbls olive oil
¼ tsp course salt
¼ tsp pepper

Chop tomato and cucumber into chunks. Slice onion and pepper thinly. Gently toss vegetables in bowl; sprinkle feta, olives, basil, oregano, salt and pepper over the top. Drizzle olive oil over and serve.

Beach Bar Creamy Tomato Soup Thanks Debbie!

3 garlic cloves, finely chopped
1 large white onion, chopped
¼ c butter
1 T basil
1 T oregano
1T Italian seasoning
Sauté together, then add
2 8oz cream cheese, room temperature
2 cans tomato soup
1 qt. half and half
2 cans crushed tomatoes
Stir together simmer on low or transfer to a crock pot
Serve with mozzarella cheese and croutons

Chicken Salad Thanks Kirst!

4 cups cubed, sauteed chicken
1 c sliced celery
1 lb seedless green grapes
2 c pineapple chunks
1 c peanuts, macadamia or cashews

1 c. mayo
1/2 c sour cream
1/2 c sweet chutney (e.g. Cross & Blackwell)
1/2 tsp curry powder

Opt: sliced bananas

Toss just before serving. Serve on lettuce leaf and croissants.

Cole Slaw Thanks Georgia

1 head of cabbage (chopped)
2 c sugar
1 c vinegar
1/4 c water
1/4 t celery seed
dash salt, pepper, tobasco sauce

Mandarin Spinach Salad

½ cup sliced almonds
3 tbsp. sugar
1 package baby spinach
2 cup chocked celery
½ cup sliced red onion
1 can of mandarin oranges, drained
1 cup shredded rotisserie roasted chicken

½ t salt
¼ cup olive oil
1 tbsp. parsley
2 tbsp sugar
2 tbsp rice vinegar
3 dashes or so Tabasco sauce
Dash of pepper

In a small pan over medium heat cook almonds and sugar, stirring constantly until almonds are coated and sugar is totally dissolved. Watch carefully as they will burn easily. Mix dressing ingredients and pour over and toss with salad ingredients! Yum.

Quinoa and Black Bean Latin Salad Thanks Kirsty!
• 1 cup quinoa
• 2 teaspoons canola oil
• 1 cloves garlic, minced
• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 3/4 cup coarsely chopped fresh cilantro
• 1/2 cup chopped scallions
• 1 1/2 cups cooked black beans, rinsed, if canned1 1/2 tablespoons red-wine vinegar
• 1 1/2 cups cooked corn (cut from about 2 large ears)
• 3/4 cup finely chopped red bell pepper
• For dressing
• 4 tablespoons fresh lime juice, or to taste
• 1/4 teaspoon salt
• 1 teaspoons ground cumin, or to taste
• 1/4 cup olive oil
• Garnish
• pepitas, toasted or store bought roasted and salted
• avocado
Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Remove from heat and add dressing, let cool to room temp.
Add cilantro, scallions, corn, peppers, beans.
Garnish with diced avocado and pepitas.

Asian Chicken Cabbage Salad Thanks Heather!
(Serve this with rolls and watermelon for a light summer dinner – perfect for hot weather!)


½ head of Cabbage
1 package Top Roman
2 chicken breasts (lightly seasoned with salt and pepper)
2 tbs toasted sesame seeds
½ cup sliced almonds (lightly toasted)

¼ cup oil
3 tbs rice vinegar
2 tbs sugar
½ tsp salt
¼ tsp pepper
1 package top roman seasoning

Chop cabbage in ribbons, place in large bowl. Cook chicken breasts in light olive oil on stove over medium heat. Let chicken cool, chop and add to bowl of cabbage. Add package of crushed top roman noodles, sesame seeds and almonds to bowl. Toss all ingredients with dressing and serve.