Hawaiian Chick'n

Have you ever noticed looking in older cookbooks how a recipe will be called Mexican, or Chinese, or any ethnic or exotic cuisine, but the recipe falls really short of authentic? This is probably one of those as far as names go, but Betty Crocker would be proud. Despite the name, it's really quite tasty. I think you'll like it.

Hawaiian Chick'n

Vegan chick'n (I like gardein for this), cut in chunks
1/2 c. orange juice
1/4 c. barbecue sauce
1 can pineapple chunks, drained

Add everything to a skillet, mix well, and bring to a boil. Reduce to simmer and cover. Watch the sauce. Mine evaporated, so double the sauce, or add a little of the pineapple juice if you need to. Let simmer about 5 minutes or until chick'n is cooked thru, and serve over rice. It's really good, but I would make sure about sufficient sauce next time.

Chick'n in Champagne

Two things lately I've been kind of on a kick about - reading about life in France and trying different wines. I've become a little obsessed now with finding recipes that cook with wine, and combine two of my interests. This is the result!

Chick'n in Champagne

Vegan chick'n breasts (I used Gardein Chick'n Scallopini)
Herbs, such as chervil, tarragon, or thyme
One shallot, chopped
1 c. champagne (I had some Brut on hand, so that's what I used)

Place the chick'n in a shallow baking pan. Salt and pepper, then pour the champagne over them. Sprinkle on the shallot, trying to get it as even as possible. Bake at 350 for about 20 minutes. Serve with brown rice. Enjoy!

Shepherd's Pie

There are soooo many recipes out there for Shepherd's Pie. I've tried a few. I knew this one would be a hit when my husband walked through the door and asked what smelled so good? He had two servings. He's kind of a picky eater, so this was truly a testament to how good it is.

Shepherd's Pie

2 zucchini, peeled and sliced lengthwise into thin slices
Mashed potatoes
Vegan grounds (I used a combination of Gardein and Beyond Meat)
One onion, cut into bite sized pieces
3 or more garlic cloves, minced fine
1 T. fennel seeds
1 t. thyme
1 t. savory
1 t. sage
1 heaping t. paprika
3 T. soy sauce
1# spinach, stems removed

Lay the zucchini out on a cookie sheet and brush with olive oil. Season with salt and pepper. Flip them over and repeat. Bake at 350 for 20 minutes.

While the zucchini is baking, saute the spinach until wilted. In another pan, saute the onion until softened. Add the vegan grounds, the seasonings, the soy sauce, and the garlic. Heat through.

Lay the zucchini side by side in a casserole dish. Spread the cooked spinach on top. Now spread the vegan grounds mixture on top of the spinach. Lastly, spread the mashed potatoes over the top of the grounds. Bake at 350 for 40 minutes.

It may not look pretty, but oh my was this delicious! I barely had enough left over for my lunch the next day! Definitely a keeper!

Mediterranean Chick'n

2014 was very much a roller coaster year for me. Other than the fact that my daughter got married, I am not sorry to see the year end. I know, I know, how many times do you see someone say that, or how they are glad the day, month, etc. has ended. Depressing. But I am looking forward to this new year, and hoping for many great and wonderful things to happen! I am starting it off by returning to my blog and posting that which I very much enjoy - cooking!

I posted a picture of this on Facebook months ago, and had several people ask for the recipe. So, here you are!

Mediterranean Chick'n

1/2 lb. fresh mushrooms, sliced
2 green onions, sliced
2 T. olive oil
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 c. white wine
1/2 c. pitted black olives
1 t. granulated garlic
1 t. dried basil
1 t. dried oregano
1 t. salt
1 t. pepper
One package gardein chick'n scallopini

In a bowl, combine mushrooms, green onions, oil, garlic, sauce and paste. Add wine, olives and spices. Place chick,n in a casserole dish. Cover with sauce. Bake 50 minutes at 375 degrees, uncovered. Serve. Enjoy!

This really was delicious!

Crockpot Pepper Steak

Any time my husband and I either visit a Chinese restaurant or order takeout, I can pretty much bet money he will order pepper steak. A creature of habit, my hubby.

The other day while out shopping with my daughter, I came upon the gardein sizzling szechuan beefless strips and had to buy them. I knew exactly what I was going to make with them.

Crockpot Pepper Steak

One package beefless strips
1/4 c. soy sauce
One onion, chopped
3 cloves garlic, chopped
1 t. sugar
1/2 t. salt
1/2 t. black pepper
1/4 t. ground ginger
One can diced tomatoes, drained
2 green bell peppers, cut into strips
1/2 c. water
1 T. cornstarch

Place all ingredients, except water and cornstarch, into the crockpot. Cook on low for 5 hours. Remove the lid, combine the water and cornstarch to make a paste, and stir into the liquid in the crockpot. Heat through. Serve over rice. Enjoy!

We Got the Beet Soup

Once again I am excited to be participating in the Virtual Vegan Potluck! This year you will find many recipes that feature beets as an ingredient. I hope you sample my offering!

We Got the Beet Soup

One package gardein beefless tips
4 c. vegetable broth
2 cans (or 4 fresh, precooked) cut beets, drained and rinsed
Potatoes, diced (depending on size, I used 5)
2 stalks celery, diced
One onion, chopped
1/4 c. vegan sour cream
2 T. flour
1 T. dill

In a large pot, add the beets, potatoes, celery and onion to the vegetable broth and bring to a boil. Cover and reduce the heat to simmer, and let simmer for 30 minutes. Check for potato softness. Add the sour cream, flour, dill and beefless tips, stirring to blend well and bring to a boil. Reduce heat to a slow boil and heat through. Serve. Enjoy!

This goes very well with slices of buttered bread. I cup up the beets before eating the soup, and added a sprinkle of salt and pepper.

To visit the soups before and after mine, go here:

 

 

 

Lemon Chick'n with Olives

Lemon Chick'n with Olives

One package Gardein Chick'n Scallopini
2 cloves garlic, minced
Half can of medium black olives, sliced in half
1/2 of a lemon

Saute the garlic in olive oil. Add the scallopini and sprinkle with salt and pepper. Pour in 1/4 c. water, bring to a boil, cover and reduce heat to simmer. Let cook about 15 minutes. Remove lid and add the sliced olives. Zest the lemon half over the scallopini, then squeeze the juice over them. Serve. Enjoy!

Garlicky Chick'n Breasts and Cauliflower Salad

My daughter hit the quarter century mark this past weekend. How did this happen? Just yesterday she was dancing around this house in flouncy dresses and shoes that clicked when she walked on uncarpeted surfaces. Wasn't that yesterday? In my mommy memory it was.

Ever the adventurer, my once little ballerina all grown up likes to celebrate her birthday anywhere but the usual. This year it was at a park, where we could grill our mains and bring sides to share. It was a gorgeous day! Perfect for being outside. Her fiancé made a seitan brisket the night before that turned out beautifully. They even found a delicious vegan cake from a local baker. Hubby made his popular potato salad that our daughter requested. I made Garlicky Chick'n Breasts in foil with vegetables and Cauliflower Salad. We also had vegan grilled sausage.

Garlicky Chick'n Breasts

Heavy duty aluminum foil 
Carrots, sliced thin
One onion, sliced thin  
1 T. basil  
Vegan mayonnaise  
6   garlic cloves, minced  
1/8 teaspoon pepper  
Two packages Gardein Chick'n Scallopini  

Tear off 8 squares of heavy duty foil and lay one on top of the other. In the middle of each square add some of the carrots and onion. Top with a still frozen piece of the chick'n scallopini. Mix together the mayonnaise (about 2 T.) with the basil, garlic and pepper. Slather a spoonful on the scallopini and fold the foil over the vegetables and scallopini, sealed to prevent dripping but loose enough to allow steaming. Place the packets over hot coals, flipping once, until heated through. Check one to ascertain doneness. Serve. Enjoy!

Cauliflower Salad

One package chopped frozen cauliflower (you can use a fresh head, just steam first)
6 cloves garlic, minced
1/2 of an onion, sliced
1/2 t. oregano
2 T. white wine vinegar (mine ran out, so I substituted balsamic vinegar)
One large avocado, cubed
One can small black olives
2 pepperoncini peppers, chopped

Cook cauliflower according to package directions, or steam if using fresh. Saute in olive oil the onion, garlic and oregano. Place the cooked cauliflower in a large bowl and pour the sautéed vegetables over it. Add remaining ingredients and stir to mix well. Cover and chill. Serve. Enjoy!

I think it would have been prettier with just the white wine vinegar, but the taste was still delicious!

My son gifted my daughter with his cleverness. Money folded into shirts. I have to share!

South Seas Chick'n

Seriously, I should just buy stock in Gardein. We love their stuff. And to make it worse, we found a local retail outlet that sells a bigger variety than the grocery store! It doesn't help I keep getting coupons. I mean, you HAVE to use coupons! We just like the versatility it gives us.

True, one should never too heavily rely on pre-made or packaged items. I know this. I believe this with all my being. But if ever you need to make dinner and have limited time, these can be a major help. That's my excuse that I'm sticking with for the moment.

South Seas Chick'n

1-1/2 c. vegetable broth
3 T. soy sauce
2 T. cornstarch
2 T. mango chutney or preserves
1 T. lime juice
Olive oil
Broccoli florets (as much or as little as you like)
One onion, sliced
2 cloves garlic, sliced
One package Gardein Chick'n Scallopini
Cooked rice

Mix the broth, soy sauce, cornstarch, mango and lime juice in a bowl and set aside. In a skillet, sauté the broccoli, onion and garlic in the olive oil until softened. Add the scallopini, cover, reduce heat and cook until scallopini is heated through. When the scallopini is fork tender, remove each piece and slice. Return to the skillet, add the broth mixture and stir to heat through and mix well. When the sauce is thickened, serve the scallopini, vegetables and sauce over rice. Enjoy!

Coconut Sesame Chick'n

My husband and my daughter-in-law are both huge fans of coconut. I can take or leave it, but sometimes it does add a nice flavor to dishes. This one is no exception.

Coconut Sesame Chick'n

Olive oil
1 T. sesame seeds
1 T. shredded coconut
One package Gardein Chick'n Scallopini
Salt and pepper to taste
Cooked whole green beans

Cook the sesame seeds and coconut in the olive oil until they just start to turn golden. Remove from pan. Add more oil and cook the scallopini until it begins to brown, then add the sesame seeds and coconut back into the pan, on top of the scallopini. Sprinkle with salt and pepper. Serve the scallopini over the green beans, and make sure to get a nice dollop of the sesame seeds and coconut on each serving. Enjoy!

Deviled Chick'n Cutlets

We've had such great success grilling the Gardein Chick'n Scallopini that I decided to see how well they'd cook in my regular oven. As was to be expected, they did not disappoint!

Deviled Chick'n Cutlets

One package Gardein Chick'n Scallopini
3 T. vegan mayonnaise
3 T. Dijon mustard
3 cloves garlic, minced
1/2 t. sage
1/2 t. hot pepper sauce
1/4 c. bread crumbs
1/4 t. salt

Spray a baking sheet with cooking oil. Lay the cutlets on this baking sheet. Mix together the mayonnaise, mustard, garlic, sage and hot pepper sauce. Brush liberally on one side of the cutlets. Mix together the bread crumbs and salt. Sprinkle liberally on top of coated cutlets. Now flip them all over and repeat with the mayonnaise mixture, topped with the breadcrumbs. Bake at 450 for 15 minutes. Serve. Enjoy!

Memorial Day Barbecue

My husband, who is a veteran, decided he wanted to grill on Memorial Day. Never one to argue with him when he announces his intention to cook, I nonetheless have to come up with something for him to grill for the vegans in the house. We've had so much great success with the Gardein Chick'n Scallopini that I immediately pulled some of those out of the freezer. I wanted something that didn't require much in the way of preparation, and this was the delicious result!

The Best Ever Grilled Chick'n

1/4 c. organic apple cider vinegar
3 T. coarse ground mustard
3 cloves garlic, minced
1 t. lime juice
1 t. lemon juice
1/2 c. brown sugar
1 1/2 t. salt 
Black pepper
6 T. olive oil
One package Gardein Chick'n Scallopini

Add everything to a gallon sized Ziploc baggie and seal. Turn the bag over and under until the scallopini is well coated, and place in the refrigerator overnight.
Grill over coals, making sure to turn the scallopini over to avoid burning and thorough cooking.
Serve. Enjoy!

These really, really were the best ever grilled chick'n we've had. So tasty and the flavor was incredible! My son, who normally eschews anything I make with brown sugar, claiming he does not like sweet in his savory dishes, loved these. Next time I am doubling the recipe.

Hubby wanted to grill corn and potatoes together, but I wanted something more to go along with everything. This squash dish hit the spot!

Grilled Zucchini and Yellow Squash

3 zucchinis
3 yellow squashes
Olive oil
Salt
2 T. lemon juice
2 t. thyme
2 clove garlic, minced
Vegan butter
2 t. agave nectar

Slice the zucchinis and squashes into half moons. Divide into several foil squares and pour 1 T. olive oil and sprinkle salt over each group and seal up in the foil. I think I got about 10 packets. Grill the packets, keeping a watchful eye that they don't burn. Mix up the remaining ingredients in a bowl. While the vegetables are grilling and you are keeping a close eye on them, periodically pull back the foil and brush on the sauce. Use all the sauce, it is just that good. Serve with a sprinkling of vegan parmesan.

Chick'n Salad with Mango Salsa

The weather is starting to warm up here, after a few fits and starts. Of course, I am totally okay with the weather staying cool as long as possible, what with our ridiculous heat in the summer. But right now, I can open up the windows and sleep comfortably without either the heater or the ac running, so this is my favorite time of year. If only it could stay this beautiful year round!

Chick'n Salad with Mango Salsa

1/4 c. soy sauce
1 T. cornstarch
1 T. sesame oil
1 T. lemon juice
1 T. grated ginger
One package Gardein Chick'n Scallopini
2 mangoes, cut into small chunks
2 green onions, diced
One serrano pepper, seeded and diced
1 c. cilantro, chopped
3 T. lime juice
1/4 t. salt
5 t. olive oil
1 T. lemon juice
Lettuce

Mix the soy sauce and cornstarch together and stir until the cornstarch is dissolved. Add the sesame oil, lemon juice and ginger. Slice the chick'n into strips and add to the soy sauce mixture, stirring to coat well. Set aside and let marinate for about 30 minutes.

Mix the mangoes, green onions, serrano pepper, cilantro, lime juice and salt in a separate container. Set aside and let marinate for about 30 minutes.

Shred the lettuce into a large bowl. Add the olive oil and lemon juice, sprinkle on some salt and pepper. Stir well to coat.

After the chick'n has marinated, dump it and the marinade contents into a frying pan and heat over medium until heated through.

To serve: Place some of the lettuce on individual serving plates. Top with some of the chick'n, then some of the mango salsa. Enjoy!

Vegan Corned Beef and Cabbage

On March 17, according to the  History Channel, everyone wants to be Irish. For those of us with Irish ancestry, it's an everyday thing!

I know corned beef isn't an Irish thing, it's really an American thing, but it is something we look forward to every year. When you are vegan, and Irish!, you look for ways to indulge cruelty-free, and it can be a challenge. I try out a different recipe every year to find one that everyone says, "This. This is it!" I came pretty close this year.

My daughter is a huge fan of the Meet the Shannons website. So when I found their recipe for Corned Beef-less Tips and Cabbage, I knew I had to try it. And it was delicious! It is made with Gardein Beefless Tips. The only complaint I have, and I'm not entirely sure how to fix that, is the pickling spices. They are an absolute must in duplicating the corned beef flavor, but they aren't fun to eat. Too often I found myself stopping chewing to pull out a little hard spice bit. I'm wondering if I could grind them up first, if that would work as well? It is definitely worth trying.

At any rate, this has been the best thus far and definitely a keeper.

Brown Sugar Baked Chick'n

While my son loves my cooking, there is one thing we never agree on: brown sugar. I love it in dishes, he does not. From time to time he indulges me and I sneak in a dish or two, despite the inevitable complaining I will hear.

And he eats it. Nay, he devours it.

"I really don't like it when you add brown sugar to dishes, Mom," nom nom nom, "I would rather you not, you know," nom nom nom, "Otherwise this dish would be perfect," nom nom nom.

Leftovers? Never.

Brown Sugar Baked Chick'n

One package Gardein Chick'n Scallopini

4 cloves garlic, minced

Olive oil

4 T. brown sugar

Saute the garlic in olive oil until tender and fragrant. Remove from heat and stir in the brown sugar until it melts. Place the chick'n in a baking dish and spread the brown sugar/garlic mixture on top of it. Sprinkle with salt and pepper. Bake at 350 for 15-30 minutes. Serve. Enjoy!

Chick'n and Bean Stew

My daughter posts a link to my Facebook and asked me to make the dish shown there. How could I refuse? So between the two of us, we gathered up the ingredients and doubled it, and it was wonderful!

The original recipe can be found here. This is my very slightly modified version.

Chick'n and Bean Stew

One package gardein chick'n scallopini
Olive oil
3 garlic cloves, minced
Two cans diced tomatoes
4 c. vegetable broth 
4 cans cannellini beans, rinsed and drained
1 t. black pepper
One bunch arugula

Fry the scallopini in oil until lightly browned. Set aside. In a Dutch oven, saute the garlic until softened. Add tomatoes, broth, beans and black pepper. Bring to a boil. Add arugula, reduce to simmer and let cook about 20 minutes. Cut scallopini into bite sized pieces, add the the soup, and serve. Enjoy!

This was very good! Even my non-vegan daughter-in-law asked about the chick'n, wondering if was vegan because she couldn't tell the difference!

Herbed Lemon Chick'n

Finally I have been able to get back to cooking! I wear the wrist/hand brace only at night now, and my injured foot allows me to move about more. Ugh, how I hate injuries! My husband is threatening to buy me steel toed tennis shoes. He's joking, of course, but I am seriously considering making that purchase.

Herbed Lemon Chick'n

2 packages Gardein Chick'n Scallopini (yes, I'm addicted - I love this stuff!)
Olive oil
One onion, chopped
3 cloves garlic, chopped
1 c. broth (I used one Edward and Sons Not-Chick'n bouillon cube in one cup of water)
1 T. dried parsley
1/4 c. lemon juice
1 t. dried oregano
1/2 t. dried basil
2 T. flour
2 T. water
One can sliced black olives

In a pressure cooker, saute the onion and garlic in olive oil. Add the scallopini and brown slightly. Add broth, parsley, lemon juice, oregano and basil. Cover and cook at pressure for 8 minutes. Allow pressure to drop on its own. Once pressure has dropped, remove scallopini and put pressure cooker back on a burner on high. Add flour, water and olives, stirring and boiling until sauce is thickened. Serve the sauce over the scallopini. It also is good over rice.

I also made a couple of sides to go along with it.

Wine Sauteed Mushrooms

One package sliced mushrooms
3 garlic cloves, chopped
Vegan butter
1/4 c. dry red wine

Saute the mushrooms and garlic in the butter. Add the wine and simmer until most of the liquid has evaporated.

Lime Cucumbers

1/2 t. grated lime rind
1 T. freshly squeezed lime juice
2 T. olive oil
1/4 t. salt
1/4 t. pepper
One large cucumber, peeled and sliced

Whisk together everything except the cucumbers. Pour this dressing over the sliced cucumbers and stir gently to coat well.

It was some darned good eating!

Spinach Salad with Garbanzos and Scallopini

Spinach Salad with Garbanzos and Scallopini

One package Gardein Chick'n Scallopini
Olive oil
3 T. lemon juice
2 T. olive oil
1/2 t. dried oregano leaves
1/8 t. sea salt
One can chickpeas, drained and rinsed
One can black olives, drained and halved
1/2 c. grape tomatoes, halved
3 c. spinach
1/4 t. fresh ground black pepper
1/4 t. fine sea salt
1/4 c. sliced fresh basil

Fry the scallopini for 2-3 minutes on each side in olive oil until caramelized and hot through. Let cool slightly and cut into 1/2” strips. In a small mixing bowl, whisk together lemon juice, olive oil, dried oregano leaves and fine sea salt. Pour this over the chickpeas, olives, and spinach. Add salt and pepper and fresh basil and scallopini and mix gently, but well.

The original recipe is at the Gardein site, but I changed it up to suit the tastes of my family.

Grilled Fruit, Anyone?

Father's Day was around the corner and hubby informs me he wants everyone home and he wants to grill. That's why I love this man - he's so easy to please!

Like always, he asks me what I'd like him to make. Choices, choices! My original plan was to make a mixed grill. That might have worked out if the soyrizo I bought couldn't be sliced, but only crumbled! Oh, well, quick change of plans!

I had some Gardein Chick'n Scallopini (this was before I made my very yummy Macadamia Chick'n with Mango Salsa) and hubby volunteered to make his version of potato salad. Of course I had to throw in a different cole slaw recipe to go along with it, but I also decided to try something new. Grilled fruit. I am very happy to report how well everything turned out!

With the scallopini, we kept it very simple. Brushed the scallopini with a mixture of olive oil, salt and pepper. It was so good we had to rush out to the store to buy additional packages before the coals got cold!

Caribbean Cole Slaw

1/2 c. white vinegar
1/3 c. stevia
1/4 c. olive oil
1/4 c. orange juice
2 t. salt
2 t. pepper
One head of red cabbage, shredded
One head of green cabbage, shredded
5 navel oranges, peeled and cut in half
One bunch of cilantro, chopped

Throw it all together and stir well. Chill until ready to eat.

Yummy in the Tummy Fruit Kabobs

Wooden skewers, soaked for about an hour
1/2 c. apple jelly
1 T. lemon juice
1/4 t. ground cinnamon
Pineapple chunks (I bought mine fresh from the produce section)
One package strawberries
One nectarine, cut into chunks
8 kiwi, peeled and cut in half
One frozen pound cake, cut into chunks

Combine the jelly, lemon juice and cinnamon in a pot over low heat, stirring often until it is smooth and bubbly. Take the soaked skewers and thread on the fruit and pound cake. Grill the kabobs in a covered grill, turning often to avoid burning. Brush on the jelly sauce as they are cooking. When the kabobs are heated through, remove them from the grill and serve.

Everyone enjoyed the food, but they all oohed and aahed over the beautiful kabobs. Even my *I don't like cooked fruit* diners loved these kabobs.

Summer Solstice and the Living is Easy

I live in the South. Needless to say, our summers are HOT. Last year we had a terrible drought, and the temps were regularly in three digits. I'm so happy this year we've had a goodly amount of rain and only a few days of 100+ temps.

I've read about some wonderful solstice celebrations - all outdoors - and I think how I wish I could do that here. Now, if I had my own backyard pool, all bets would be off.  We'd be outside every day!

No matter. I've been eyeing these recipes for the first day of summer for a few months now. Fortunately, the day wasn't sweltering and I was able to talk the hubby into grilling. On a weeknight. Will wonders ever cease?

Macadamia Chick'n with Mango Salsa

1/2 c. soy sauce
2 garlic cloves, minced
1 T. brown sugar
1 T. olive oil
1 t. grated ginger
2 packages of Gardein Chick'n Scallopini, frozen
Mustard Sauce
Chopped macadamia nuts
Mango Salsa

Combine the soy sauce, garlic, brown sugar, olive oil and grated ginger in a ziplock gallon baggie. Add the Chick'n Scallopini. Move it all around to coat and put in the freezer. Periodically pull out the baggie and give it a wiggle to continue to coat. When the coals are ready - they should be about medium hot - grill the scallopini, turning, watching, and brushing with leftover marinade until they are done.

Mustard Sauce

1/2 c. Dijon mustard
2 T. brown sugar
2 T. pineapple juice
1/4 t. ground red pepper

Stir everything together, cover and chill.

Mango Salsa

2 mangoes, peeled and diced
One green pepper, diced
One jalapeno pepper, diced
3 T. cilantro, chopped
2 T. mint, chopped
One red onion, chopped
2 T. agave nectar
1 T. lime juice
1/4 t. ground red pepper
1/4 t. salt

Stir everything together, cover and chill.

To serve: Slather the Mustard Sauce on top of the scallopini. Sprinkle on some macadamias. Top with a spoonful of the Mango Salsa.

I tried the first scallopini with just the mustard sauce and the macadamias. I thought the sauce was a little too tangy for my tastes. On the second one I added the salsa atop, and it made quite a big difference. It softens the tang of the mustard while lending a slight sweetness. Much better, so I really recommend doing it that way.

Peanutty Pasta Salad

2 cucumbers, cut in half lengthwise, seeds removed, sliced in half moon shapes
1 c. soy sauce
1/2 c. coconut milk
1/2 c. rice wine vinegar
1/2 c. chunky peanut butter
4 garlic cloves, chopped
1 t. sesame oil
1/2 t. crushed red pepper
1/2 t. salt
One package angel hair pasta, cooked
3 carrots, peeled and shredded
6 green onions, sliced in diagonals
Dry roasted peanuts

Whisk all the saucy ingredients together, then pour over the pasta, cucumbers, carrots and onions. Mix together well, but gently. Chill. Serve with a spoonful of dry roasted peanuts on top.

Tropical Fruit Toss

2 navel oranges
One can pineapple chunks
One banana
One kiwi
1/2 c. red seedless grapes
Shredded coconut
Chopped macadamias

Peel and slice the oranges, banana and kiwi into bite sized pieces. Mix the fruit together in a bowl. Serve with a sprinkling of the coconut and macadamias.

Now, go enjoy your summer! Just keep cool!