Soups - Salads

Crock Pot Chicken Veggie Soup
Ingredients

2 medium carrots, peeled and chopped (1 cup)
2 stalks celery, chopped (1 cup)
3/4 cup uncooked wild rice, rinsed and drained
1 medium onion, chopped (1/2 cup)
2 small sprig fresh rosemary
3 bay leaves
3 teaspoons finely shredded lemon peel
1 teaspoon ground black pepper
3 chicken breast halves with bone (2 pounds total)
3 14-ounce cans organic chicken broth
1/2 cup snipped fresh parsley
Ground black pepper

Directions

1. In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

2. Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.

3. Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.

Brown Lentil and Vegetable Soup


35 min cook time & 10 min prep : SERVES 4

• 1 tablespoon olive oil
• 2 carrots, peeled, diced
• 2 zucchini, diced
• 2 stalks celery, diced
• 1 onion, finely chopped
• 1 (14 oz.) can organic diced tomatoes
• 4 cups vegetable stock
• 2 cups brown lentils, cooked
• 1/2 cup flat leaf parsley, chopped
• 1 lemon

1. Heat oil in a large saucepan over medium-high heat.

2. Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.

3. Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.

4. Simmer, partially covered, for 15 minutes or until vegetables are soft.

5. Add lentils to soup. Cook for 5 minutes or until heated through.

6. Sprinkle with parsley and squeeze lemon juice.

7. Season with freshly ground black pepper.


Lentil Soup


55 min
1 Lb lentils
2 Tablespoons butter
¼ Cup carrots, chopped
¼ Cup onions, chopped
¼ Cup celery, chopped
1 Can diced tomatoes
2 Quarts organic chicken broth
Salt, pepper, thyme, oregano ~ to taste

1 Saute onions, carrots, and celery in butter 6-7 minutes.
2 Add the remaining ingredients and cook over stove 30-45 minutes until tender


Mango Coconut Cucumber Salad


5 min 5 min prep: Makes 6 Servings

1 cucumber, peeled,seeded,diced
1 mango, peeled and diced
1-2 tablespoon lime juice
1-2 tablespoon lemon juice
1/2 teaspoon chili peppers, minced
1 small red pepper, minced
2 tablespoons dried shredded coconut
1 Mix everything in a bowl. Chill for 15-20 minutes before serving. Works very well with Brazilian, Thai or Indian dishes!

Fresh Spinach & Avocado Salad

20 min 10 min prep: Makes 2 Servings

1 large avocado
1 lime, juice of
8 ounces fresh baby spinach leaves
4 ounces cherry tomatoes
4 scallions, sliced
1/2 cucumber, cut into chunks
2 ounces radishes, sliced
herbs, sprigs to garnish
1. Cut the avocado in half, remove the pit, and strip off the skin. Cut the flesh into slices.

2. Transfer to a plate, drizzle with the lime juice and set aside. Wash and dry the spinach leaves. Put into mixing bowl.

3. Cut the larger cherry tomatoes in half and add all the tomatoes to the mixing bowl, with the scallions, cucumbers, and sliced radishes. Add your dressing in and toss.

Greek Salad

15 min 15 min prep: Makes 4 Servings

DRESSING
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon minced garlic
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
salt and pepper
SALAD
1 head romaine lettuce, torn into bite-size pieces
1 cucumber, peeled,seeded and sliced
1 small red onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
2 tomatoes, cut into thin wedges
10 fresh mint leaves, finely chopped
15-16 kalamata olives
4-5 mild pepperoncini peppers, whole
Sea salt
pepper



1. Whisk together the olive oil, oregano, garlic, wine vinegar, and lemon juice in a small bowl.
2. Season to taste with salt and pepper. Combine salad ingredients in a serving bowl. Toss with dressing; serve

Oliveau Salad Dressing

20 min 10 min prep: Makes 6 Servings

2 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 teaspoon celery salt
1 dash sea salt
1 dash freshly ground pepper
2 tablespoons balsamic vinegar
1 tablespoon wine vinegar
1/2 cup extra virgin olive oil
1. Place minced garlic, mustard, celery salt, S&P, vinegars of choice in bowl.
2. Very slowly whisk in olive oil until emulsified (thick and creamy). Place in glass container.
3. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.

Spicy Salad Dressing

2/3 cup olive oil
1/3 cup vinegar
3 tablespoons fresh squeezed lemon juice
freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon dry mustard
1 dash Tabasco sauce
1/2 teaspoon paprika
1 Packet stevia
1/4 teaspoon basil leaves, crushed
1/2 teaspoon leaf oregano, crushed
1/4 teaspoon thyme, crushed
2 serrano peppers, minced

1. Blend all ingredients thoroughly. Chill.
Lemon Mint Dressing

15 min 15 min prep: Makes 4 Servings

2 cloves garlic, minced
1/2 cup fresh lemon juice
freshly ground black pepper & Salt
1/2 cup olive oil
2 tablespoons finely chopped fresh mint
1. Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper.

2. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning.

Garlic & Red Wine Vinegar Salad Dressing

5 min 5 min prep
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 clove garlic (crushed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

1. Place all ingredients in jar you can shake. Seal with lid. Shake well. Pour over choice of greens.


Strawberry Spinach Salad


22 min 10 min prep: Makes 4 Servings

1 1/2 cups strawberries, hulled and quartered
1/2 cup cucumbers, sliced and cut in half
1/4 cup red onions, sliced into thin wedges
1 (6 ounce) package baby spinach

1.  Hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries; cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.