Recipes
June 30, 2008	Volume 2

Stir-Fried Kale and Broccoli Florets

INGREDIENTS

7 1/8 cup extra virgin olive oil

7 7 cloves garlic, sliced

7 1 chile pepper, chopped (optional)

7 1 head fresh broccoli, chopped

7 1 bunch kale, stems removed and chopped

7 1/4 cup sun-dried tomatoes, cut in thin strips

7 juice of 2 limes

7 salt

DIRECTIONS

1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Lemon Cilantro Chicken

INGREDIENTS

• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 3 large potatoes, peeled and sliced
• 1 bunch fresh cilantro, chopped
• 1 cup lemon juice
• 2 teaspoons lemon pepper
• 2 tablespoons olive oil

DIRECTIONS

1. Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
2. Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
3. Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.

Strawberry Onion Salad

INGREDIENTS

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons red wine vinegar
• 1/3 cup white sugar
• 1/4 cup milk
• 2 tablespoons poppy seeds
• 1 pint fresh strawberries, sliced
• 1 head red romaine lettuce, rinsed and torn
• 1 red onion, thinly sliced

DIRECTIONS

1. In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
2. Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

Stir Fry

2 cloves garlic

1 Vidalia Onion

2 Zucchini

2 Yellow Squash

Bok Choi

Directions

Heat frying pan , cover pan with olive oil, add onion, garlic and let cook down, then add zucchini, squash, and bok choi and salt/pepper to taste until tender

Optional: cook meat with onions for added flavor