Ingredients
5 large potatoes, peeled and chopped
2 cloves garlic, minced
2/3 cup extra virgin olive oil
1/2 cup white wine vinegar
1/3 cup chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
Cover and refrigerate overnight.
Ingredients
1/2 cup slivered almonds
3 tablespoons white sugar
3/4 cup red wine vinegar
1/3 cup salad oil
1/3 cup white sugar
2 tablespoons yellow mustard
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 head romaine lettuce, torn into bite sized pieces
1 (6 ounce) bag baby spinach leaves
3/4 pound sliced mushrooms
3/4 pound shredded Swiss cheese
1 red onion, chopped
1 cup mandarin oranges
Directions
Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.
Ingredients
3 cups cubed honeydew
1/2 cup sugar
1/2 cup lime juice
1 tablespoon sweet white wine or water
2 teaspoons grated lime peel
2 drops green food coloring (optional)
Directions
In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended. Freeze in an ice cream freezer according to manufacturer’s directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.
Ingredients
1 (16 ounce) package Frozen white shoepeg corn
2 ears fresh corn, kernels cut from cob
1 cup dry white wine (such as Pinot Grigio)
2 cups water
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
1/2 cup chipotle salsa
3 tablespoons cornstarch
1/3 cup cool water
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated orange zest
garlic powder, or to taste
salt and cracked black pepper to taste
Directions
Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
