salt and pepper

Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

Print Recipe
 Asparagus and Sugar Snap Pea Salad
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Instructions
  1. Sauté veggies in olive oil for 3­4 minutes until heated through but still crisp. Add  salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
  2. Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon  vinaigrette over vegetables and salad greens. Serve immediately.
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Tuna Salad

Tuna Salad

By

    Stephanie Kinturi
Print Recipe
 Tuna Salad
Cuisine Seafood
Servings
people
Ingredients
Cuisine Seafood
Servings
people
Ingredients
Instructions
  1. Place hardboiled eggs into a medium size bowl and mash with a potato masher  until texture is crumbly.
  2. Add diced celery and dill relish.
  3. Drain water out of tuna making sure to squeeze out as much as possible. Empty  into bowl with other ingredients. Break up the tuna into small pieces with a fork.
  4. Add remaining ingredients and stir well.
Recipe Notes

Serving suggestion:  Serve inside a whole wheat pita, tortilla or on top of a whole wheat
English muffin and melt cheddar cheese over for a great tuna melt.

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Sun­Dried Tomato Veggie Wrap

Sun­Dried Tomato Veggie Wrap

By Stephanie Kinturi

Print Recipe
 Sun­Dried Tomato Veggie Wrap
Servings
person
Ingredients
Servings
person
Ingredients
Instructions
  1. Combine the softened cream cheese, green onion, walnuts, garlic, salt and pepper.
  2. Spread down the center of your tortilla
  3. Arrange the cheese, spinach and roasted red peppers on top.
  4. Roll up, slice in half on the diagonal and serve. 
Recipe Notes

This wrap can be made hours ahead and refrigerated until ready to eat.

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Roasted Red Pepper Soup 

Roasted Red Pepper Soup 

By Stephanie Kinturi

Print Recipe
 Roasted Red Pepper Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and  sauté for 5 minutes or until translucent. Discard the rosemary.
  2. Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
  3. Stir in the tomato paste. Soup will thicken.
  4. Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and  season with salt and pepper to taste.
  5. Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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Meatball Pizza

Meatball Pizza

By
Stephanie Kinturi

Print Recipe
 Meatball Pizza
Cuisine Italian
Servings
people
Ingredients
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Slice the ciabatta loaf in half horizontally. With your fingers, dig out a trough in the center. Make sure to leave enough bread on the  bottom and edges that your filling will not make the bread soggy
  2. With a pastry brush, evenly coat the ciabatta with olive oil. (This will allow the  bread to brown and get crispy so that the marinara sauce will not make it soggy.) · Bake the bread for 10­15 minutes
  3. While the bread is cooking, sauté the minced garlic in ½ Tbsp olive oil for 2­3  minutes. Add the crushed tomatoes, salt, pepper, and herbs. Stir to combine
  4. Add your frozen meatballs to the sauce. Cover and cook over medium heat until  the meatballs are heated through.
  5. Pour the meatball mixture evenly into the two ciabatta “pizza” crusts. Top each  with 1 cup of the shredded mozzarella. Return to the oven until the cheese is melted and bubbly.
  6. Slice and eat it hot.
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Cucumber Salad with Dill Cream Sauce

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

Print Recipe
 Cucumber Salad with Dill Cream Sauce
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a  saucer or other weight on cucumbers to weigh down
  2. Cover and let stand for at least 2 hours. Pour off juices which accumulate.
  3. Add red onions and toss.
  4. Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.
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Cream of Broccoli Soup 

Cream of Broccoli Soup 

By
Stephanie Kinturi

Print Recipe
 Cream of Broccoli Soup 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large soup pot over medium high heat
  2. Sauté the onions in the butter until tender. Add the flour and whisk until  incorporated (mixture will be lumpy). Gradually whisk in the chicken broth and  stir until free of lumps.
  3. Add the broccoli and simmer for 20 minutes until thickened.
  4. Transfer soup to a blender and puree until creamy and most of the chunks a  broken down. (Be careful as soup is hot. Hold a dishtowel on top of the lid to  prevent burns from steam.)
  5. Add the sour cream and season with salt and pepper. Stir to combine.
  6. Serve with a sandwich or slice of whole grain toast.
Recipe Notes

*This soup freezes well for up to 3 months.

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Tortilla Chorizo Hash 

Tortilla Chorizo Hash 

By
Stephanie Kinturi

Print Recipe
 Tortilla Chorizo Hash 
Cuisine Mexican
Prep Time 20 min
Servings
people
Ingredients
Cuisine Mexican
Prep Time 20 min
Servings
people
Ingredients
Instructions
  1. Using a knife, remove sausages from their casings and chop into small pieces. (The sausages I use are already fully cooked. If you are unable to find this variety, sauté the sausage until browned, drain off excess grease and then follow  instructions below.)
  2. Preheat a large skillet over medium heat. Add vegetable oil, potatoes, onions, peppers, chorizo and seasonings. Stir until evening coated with oil.
  3. Cover skillet and let cook for 10 minutes. Toss and cook on other side for an  additional 5 minutes. Remove from heat.
  4. While hash is cooking, warm 4 tortillas by wrapping in wax paper and  microwaving for 20 seconds. Serve alongside hash with sour cream and salsa as a  topping.
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Black Bean and Corn Salsa

by Stephanie Kinturi

Print Recipe
 Black Bean and Corn Salsa
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Instructions
  1. Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
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