Strawberry Nut Salad

They had huge packages of strawberries at Stop and Shop this week and it got me excited for the warmer weather. I love a nice crisp salad in the spring, and the strawberries in this are totally unexpected.

Ingredients:
1/2 cup sliced almonds
2 cups packed torn fresh spinach leaves
2 cups halved strawberries
3 tablespoons sugar
2 cups packed torn Boston lettuce
1/3 cup dressing of choice (something balsamic-based is a nice counterpoint to the strawberries, but I imagine even those Nasoya "ranch" style dressings would be good too.)

Instructions:
Toss almonds with sugar in a medium nonstick skillet on medium heat
for 6-8 minutes (until sugar becomes syrupy and evenly coats the almonds).
Remove from heat and spread into a single layer on greased baking sheet or sheet of wax paper. When cooled, break into small pieces. Toss spinach, lettuce, and strawberries in large bowl. Drizzle with dressing, toss lightly, then sprinkle almonds on top.

Sara's Super Scalloped Potatoes

Imagine my delighted surprise when I went home for Thanksgiving to find that my sister had come up with a vegan recipe for scalloped potatoes! I don't think I've had them in years, and this recipe was really delicious.

Ingredients:
1/4 cup margarine, melted
1 tablespoon salt
2 teaspoons pepper
6 tablespoons flour
6 medium potatoes, sliced
1 onion, chopped
2 cups soy milk
1/2 cup soy sour cream
optional: 1/2 cup shredded soy cheese (follow your heart brand...so good!)

Instructions:
Grease a heavy baking pan with Crisco. Stir the salt and pepper into the flour and whisk together with the melted margarine, soy sour cream and soy milk. Layer the potatoes and onions into the pan, then pour the mixture over them. Bake at 350 degrees F for 90 to 120 minutes. If you are adding the shredded soy cheese, sprinkle this on the top during the last 15 minutes of baking so it doesn't burn. So good!

Great Broccoli Rabe and Orzo side

I absolutely adore broccoli rabe (or rapini), though if not prepared well it can be somewhat bitter. I whip up this easy side dish at least a few times a month because I enjoy it so much. This recipe makes enough for two people, though I could happily eat the entire thing myself.

Ingredients:
One bunch broccoli rabe
1 vegetable bullion cube
several cloves of garlic, chopped
olive oil (1-2 tablespoons)
1/3 cup orzo
salt to taste

First, wilt the broccoli rabe in about 1/4 cup of water with some salt to taste. Cook until tender. While the broccoli rabe is wilting, bring a cup of water to boil, then add the bullion cube and stir. After the cube has dissolved add the 1/3 cup of orzo and cook as recommended.

In a large fry pan, sautee the garlic in the olive oil on medium heat. Add the broccoli rabe and the orzo (with the vegetable stock) and cook until the liquid has mostly evaporated. If desired, salt a little more to taste.

This is a great side; Broccoli rabe is so good for you--1/5 of a bunch has 50% of your vitamin C, 20% of your vitamin A, 15% of your calcium, and 6% of your iron for the day! Only 1/5 of the bunch! It also has some protein and fiber, almost no carbs, and is extremely low in calories. All in all a great food.