Salad:
Mixed greens 1 bag
1 apple diced
1 cup grapes halved
1/2 cup feta
candied pecans (recipe to follow)
Layer to look pretty or whatever you want to do.
Dressing:
Juice from 1 lemon
6 T oil
1/4 c sugar
pinch of Salt and pepper
Blend until emulsified.
CANDIED PECANS (from Charity)
beat 2 egg whites, 1T water, 2t vanilla until stiff
add 1c white sugar, 1c brown sugar, 2 1/2t salt, 1 1/2 t cinnamon, 2lb pecans
Stir to coat, Spread on 2 cookie sheets bake at 200, for 1 hour stir every 10 min.
LEMON RICE SOUP
1 1/4 c yellow onion blended
9c water
1T chives
1T parsley
1-3 T poultry seasoning (taste for pepper- some have way too much)
1t sugar
3T nutritional yeast
1/3 c lemon juice
2/3 t mint extract
1 1/2 T sherry
2/3 c rinsed Basmatti rice
Simmer about 45 min season with salt and pepper to taste.
Tomato Soup- From Cari
3 cups canned peeled whole tomatoes
3 carrots, chopped
1 lg. onion, chopped
1 T. basil
1/4 cup olive oil
4 1/2 cups water
5 tsp. vegetable base or bouillon
(replace water and bouillon for canned broth)
3/4 qt. heavy cream
1 T. salt
1/2 T. pepper
In a large stock pot, saute the olive oil, carrots and onions at medium heat for 15 minutes. Add the basil, salt pepper and tomatoes and bring to a simmer. Add the broth or water and bouillon, bring to a boil and then simmer 45 minutes. Puree the soup using a hand blender (or a blender in a few batches). Add the heavy cream.
