Apple Salsa Salad

• 1/4 cup lime juice
• 
  

1/4 cup lime juice
2 tsp. agave nectar
2 Tbs. olive oil
4 green onions, finely chopped (1/4 cup)
1 small jalapeño chile, seeded and finely minced
1 clove garlic, minced (1 tsp.)
2 red-skinned apples, julienned (2 cups)
1/4 cup coarsely chopped cilantro
2 cups mâche
1 cup crushed blue corn chips

DIRECTIONS

1. Whisk together lime juice and agave nectar in large salad bowl. Whisk in olive oil. Stir in green onions, jalapeño, and garlic. Fold in apples and cilantro, and season with salt and pepper, if desired. Let stand 10 minutes.

2. Fold mâche bouquets into apple mixture, making sure leaves are coated with lime juice mixture. Divide among serving plates, and top with crushed corn chips.

Serves: 8
Serving size: 1 cup
Calories: 98
Fat: 4g
Protein: 1g
Carbs: 15g

***** (out of 5-star rating)

I LOVE this salad. I made it for 2 different potlucks and got such good reviews and almost everyone asked me for the recipe. I found the mache lettuce at Trader Joes...and, yes, it does make a difference!!

Stanford Inn Enchilada

This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.

Chipotle Salsa
1 Tbs. olive oil
1 small yellow onion, diced (1 cup)
1 1/2 cloves garlic, minced (1 1/2 tsp.)
1 Tbs. dried oregano, chopped
2 tsp. ground chipotle chile powder
1 1/2 tsp. Sucanat natural cane sugar
1 tsp. ground black pepper
1 14.5-oz. can diced tomatoes

Salsa Cruda
1 1/2 lb. Roma tomatoes, diced (4 cups)
1 small red onion, diced (3/4 cup)
1/2 cup chopped cilantro
2 Tbs. lime juice
1 1/2 tsp. minced jalapeño chile

Enchiladas
2/3 cup quinoa
12 oz. fresh spinach leaves, rinsed
8 6-inch corn tortillas

DIRECTIONS

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

Serves: 4
Serving size: 2 enchiladas with 1/4 cup chipotle salsa and 1/4 cup salsa cruda.

**** WARNING!!!! *****

This recipe took me almost TWO HOURS to make!!! It was delicious, but very loooooooong. I would make it again but maybe starting on a Saturday afternoon instead of a weeknight!

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers

• 3 cups cubed fresh pineapple
• 1 medium red bell pepper, cubed (1 1/2 cups)
• 1 medium red onion, cut into thin wedges (1 1/2 cups)
• 1 Tbs. toasted sesame oil
• 1 Tbs. vegetable oil
• 1 Tbs. dark or light brown sugar
• 1 Tbs. sweetened coconut flakes, optional
• 1 Tbs. lime juice

DIRECTIONS

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Serves 6

Serving size: 1-cup

Calories: 108

Protein: <1g

Fat: 5g

Carbs: 17g

**** (out of 5-star rating)

Yum! All I have to say. I made this for my lunch and threw it over warmed brown rice to make it a complete meal.