Cranberry - Jalapeno Cream Cheese Dip -- Melissa Mills

INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Roasted Vegetables -- Shirley Morris

Roasted Vegetables

Recipe from Better Homes and Gardens

• 1 lb. carrots, peeled and cut in 2-inch pieces
• 1 lb. sweet potatoes, peeled and cut in chunks
• 1 large red onion, peeled, halved, and cut in 1-inch wedges
• 1 lb. red or russet potatoes, cut in cubes
• 6 cloves garlic, minced
• 1 16-oz. can chick peas (garbanzos), rinsed and drained
• 2 to 3 Tbsp. vegetable oil or olive oil
• 1 tsp. dried rosemary, crushed
• 1 tsp. packed brown sugar or granulated sugar
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

1. Position an oven rack in center of oven. Preheat oven to 425 degrees F.

2. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.

3. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

4. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

Chicken and Couscous Salad -- Misha Bradford

Chicken and Couscous Salad

(Cooking Light, MAY 2004)

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

Salad:

1 1/4 cups fat-free, less-sodium chicken broth

1 c uncooked couscous

1 1/2 cups cubed cooked chicken (about 6 ounces) (using rotisserie or leftover chicken makes this recipe super fast & easy)

1/2 cup thinly sliced green onions

1/2 cup diced radishes (about 3-4 large)

1/2 cup chopped seeded peeled cucumber

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons pine nuts, toasted

Dressing:

1/4 cup white wine vinegar

1 1/2 tablespoons extravirgin olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, minced

Preparation

To prepare salad, bring broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, pine nuts and dressing; toss gently to combine.

Lemon Fusilli with Arugula Recipe - Holly Christensen

1 Tbl olive oil

1 Tbl minced garlic

2 c heavy cream

2 lemons --- 3 lemons if you want to garnish with lemon

1 lb. dried fusilli

1/2 lb baby arugula

1/2 cup grated Parmesan

1 pint cherry tomatoes (halved)
cooked, cut up chicken (optional)

Heat oil, garlic for 1 min, then add cream, zest and juice of 2 lemons, 2 tsp salt, 1 tsp pepper. Bring to a boil, lower temp, and simmer for 15-20 mins, or until it starts to thicken.

Boil noodles to al dente. Drain and return to pot. Add cream sauce, and cook for 3 mins. Pour pasta into large bowl and add arugula, Parmesan and tomatoes. Cut last lemon into thin slices and add some to pasta as garnish. Toss and season to taste. Serve hot.

Amber's Note:  So I made this tonight for dinner because I have been craving it since I tried it at Holly's house.  I decided to add about 1 lb. of cooked cut up chicken to make it a main course instead of a side.  This recipe makes a lot!  My kids weren't really crazy over it, so mainly just Tyson and I ate it.  I ate way more than I should because it is awesome!  Just what I love to eat in the summer.  If Noodles had this on their menu, I would order it every time.  I have enough for at least four more good size servings left over lunches.  

Spinach Side Dish - Tammy Anderson

Spinach (I ate this a lot growing up. We all loved it and still do)

8 oz spinach

1 onion, cut up

1/3 c water

1/2 tsp salt

Put cut up onion in bottom of large pan and pour the water on top. Add spinach and salt. Cook on high and when it boils turn to med low. When spinach is "wilted" let pan cool down a bit and then "pulse" it in blender. Put aside. In same pot melt 1/2 cube of butter. Add 3 Tbsp flour and boil that quickly (it will make a roux) then add 1 c half and half, 1 Tbsp sugar and a little nutmeg. Add spinach mixture to it and it should be thick and creamy. Serve on top of potatoes. (We always had an egg on the side with it too. My brothers ate it because my Mom told them that's what Popeye eats and gets his muscles).