Spinach Salad ...p35

Amp up your meal tonight with a dark green spinach salad using this simple, tasty dressing.  One warning.  The dressing makes a lot....  I wasn't sure if I should use it all on my one simple bag of prewashed spinach leaves, or bottle the extra.  I chose to bottle the extra, feeling I drenched the leaves plenty with a good pour and could use this again on other salads.  If you don't want your salad soupy wet, I'd suggest you reduce the recipe by 2/3. 

Or eat it at Linda's and see how it's really done.

Hardy Appetit!

SPINACH TORTELLINI ...p76

I just love the versatility of tortellini.  You can add just about anything to it and it will taste great.  Here spinach, tomatoes and onions combine with cheese tortellini to make a great hot pasta entree.  The critic wasn't really wild about all the spinach, would have preferred it as a side dish.  Truth be told, if it looks like greens, I better leave it out, as she has a real distaste for collards, mustard, or anything akin to "greens."




Hardy Appetit!

Orange-Cauliflower Salad ...p32

I nicknamed this the OC Salad on my shopping list and wondered whatever happened to the program the OC.  Has it dropped off the map like the entire state of California is always threatened to do at some point?   

This colorful, citrus salad bursts with flavor and, while I hesitated to put "milk" on salad, I soon realized it was no different from Ranch, Creamy Caesar, and any milk-based dressing, thus I did as I was told.  Not only will this salad add fruit and greens to your meal, it will round out the visual appeal as well. 

And thanks, Debbie, for adding this to our book.  It would be wonderful to share more recipes from Aunt Lynn and "Punk" Tad....

Hardy Appetit!

Healthy Potato Skins ...p17

If you're thinking, "yuk, I don't want anything this healthy!", think again.  There are some indulgences in these:  cream cheese, bacon, buttermilk - that counteract the spinach.  But don't leave out the spinach!  Truly a delightful combination of ingredients, that complemented the Italian Chicken I served alongside. 

I was a tad confused as to whether this recipe intended for me to "twice-bake" the potato - that is, restuff the mixture into the potato and bake it again; but, I figured that was the intent by its name "Healthy Potato Skins," so that's what I did.  Let me know, Rach, if I'm wrong!

Hardy Appetit!