Basic Vinaigrette

Serves 4 (Makes ¼ cup)
Total Time: 15 Minutes

The vinaigrette will keep for three days in the refrigerator. Shake well before using. If you prefer, you can whisk the vinaigrette together in a bowl and skip the jar. This recipe makes enough to dress 8 cups of greens. 

• 1 tablespoon cider vinegar
• 1 teaspoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• ½ teaspoon regular or light mayonnaise
• ½ teaspoon Dijon mustard
• ¼ teaspoon table salt
• ¼ teaspoon pepper
  
  

Combine vinegar and shallot in small jar; let sit for 5 minutes. Add oil, honey, mayonnaise, mustard, salt, and pepper to jar. Affix lid and shake vigorously until emulsified, about 30 seconds. 

Cinnamon-Quinoa Breakfast Bowl

Makes: 4 servings

Active time: 10 minutes

Total time: 20 minutes

1 1/2 cups unsweetened almond milk

1 cup quinoa

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon, plus more for sprinkling

1/4 teaspoon salt

2 medium bananas, sliced

1/4 cup almond butter

1/4 cup sliced almonds, toasted

1. Combine almond milk, quinoa, brown sugar, cinnamon and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the quinoa is tender, 10 to 15 minutes.

2. Divide the quinoa among 4 bowls; top each evenly with banana slices, almond butter and sliced almonds. Sprinkle each with a little cinnamon, if desired.

Recipe nutrition per serving: 382 calories, total fat: 16 g, saturated fat: 2 g, cholesterol: 0 mg, carbohydrates: 53 g, fiber: 7 g, total sugars: 16 g, protein: 12 g, sodium: 256 mg, potassium: 689 mg, phosphorus: 327 mg, iron: 3 mg, folate: 102 mcg, calcium: 297 mg, vitamin A: 185 IU

Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

Winter Sangria

 

WINTER SANGRIA 2 (750-ml) bottles of Dry red wine 1 cup Cranberries (thawed if frozen) 1 cup Orange liqueur 1/2 cup Aperol 2 oranges, thinly sliced and quartered 2 apples, cut into 1-inch pieces   In a large pitcher or punch bowl, combine the wine, cranberries, orange liqueur, Aperol, oranges, and apples. Refrigerate the sangria for 2 to 6 hours before serving.