SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

SANDRA’S HEARTY N' HEALTHY MOOSE GARDEN STEW

An incredible stew and oh so comforting on
this slightly chilly autumn day
in Juneau, Alaska...

Servings: (6)

Prep:  10 Mins. |
Stew: 2 Hrs. 15 Mins.

Posted by Sandra 

INGREDIENTS

***Meat and spices:

2 tablespoons olive oil
1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
1  organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire

***Veggies:

1 (15 oz. can) diced fire-roasted tomatoes, with juices
2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, peeled and chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)

***More Veggies, and Slurry:

4 crimini mushrooms, thickly sliced
1 unpeeled zucchini, quartered lengthwise and chopped
2 tablespoons cornstarch
4 tablespoons sherry

METHOD

Heat a 6 qt.-saucepot with olive oil over medium-high heat.  Add the moose meat and cook until browned, stirring often.  Add the minced garlic and cook for 30 seconds.  Add the remaining meat/spice ingredients, and bring to boil.  Cover, and reduce to low and let simmer for 1 hr. and 30 minutes. 

Add the first set of veggies to the saucepot, and bring to boil.  Cover, reduce heat to low, and cook for 20 minutes.

Add the additional set of veggies to pot.  Whisk the cornstarch and sherry together in a small bowl until smooth, then slowly add to stew while stirring, and bring to boil.  Cover, reduce heat to low, and cook for a 10 final minutes.  Remove from heat, toss bay leaf, and serve. – Enjoy!

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Tip:  I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).

SANDRA’S OVEN-BAKED GARDEN FRITTATA with SMOKY PEPPER BACON

I made this with ingredients 
from my refrigerator today ~
What a treat this turned out to be...

Servings: (6)
Prep: 15 Mins. |
Bake 40 Mins. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

2 strips smoked pepper bacon, cut into ½” strips ¼ onion, chopped
4 button mushrooms, sliced
¼ orange bell pepper, chopped
1 garlic clove, minced
1 teaspoon dried sweet basil
¼ teaspoon oregano
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground pepper
1 cup fresh baby spinach leaves, roughly chopped
5 eggs
1-1/2 cups whole milk
½ cup medium cheddar cheese, shredded

Optional, for serving:
-- 1 roma tomato, cut into 6 wedges
-- 1 orange cut into 6 wedges

METHOD

Preheat oven to 350 degrees. Prepare a 10” round (or 9”x9” square) baking dish by spraying it with butter spray.

Heat medium non-stick skillet over medium-high heat, and brown the bacon until crispy; reserving drippings in skillet. Remove bacon pieces to a small paper towel lined plate to drain, and set aside.

Add the onion, button mushrooms, bell pepper, garlic, basil, oregano, red pepper flakes, and fresh ground pepper to the reserved drippings in skillet, and saute until onions are translucent. Remove from heat, and add fresh chopped spinach; tossing to combine.

In a medium bowl, whisk the eggs. Add the milk, and whisk to combine. Add the skillet ingredients, and browned bacon to the bowl; mixing with a spoon to combine. Pour the mixture into the prepared baking dish, and bake for 30 minutes (it will puff up during the baking process ;) Remove from oven and sprinkle top with cheddar cheese, and return back to oven and bake for an additional 10 minutes.

Fresh out of the oven

Remove from oven, and let set for 10 minutes. Cut Garden Frittata into 6 wedges, and serve with wedges of fresh tomatoes and oranges. – Enjoy!


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Tip: This Garden Frittata is excellent 
served hot, or at room temperature.

SANDRA’S ‘ANYTIME’ GARDEN OMELET

Oh what cheesy goodness!


This photo is featured 
@ http://lacucinaitaliana.org/paccheri-pesto-gamberi

Servings: (2)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons butter, divided
2 green onions, finely chopped, divided
2 tablespoons red bell peppers, finely chopped
1 roma tomato, finely diced, divided
5 eggs
1 tablespoon milk
Pinch of garlic powder
Finely ground sea salt and freshly ground pepper, to taste
3 to 4 tablespoons medium shredded cheddar cheese

METHOD

Melt one tablespoon butter in a small skillet over medium heat. Place half of the onion, all the bell pepper, and half the tomatoes in small skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are tender. Remove from heat.

While the vegetables are cooking, whisk the eggs in a small bowl with the milk, garlic powder, sea salt and ground pepper, to taste.

Melt the remaining 1 tablespoon butter in a large non-stick skillet low heat. Add the egg mixture and cook for a couple of minutes, just until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges by swirling the skillet. Continue cooking for 2 to 3 minutes or until the center of the omelet starts set.

Sprinkle the cheese over half side of omelet and spoon the cooked vegetables on top of the cheese section. Using a spatula gently loosen underneath of the omelet, and then fold one edge of omelet over the vegetables. Cover with tin foil and let the omelet cook for another two minutes, until the cheese melts and the omelet is fully set. Slide the omelet out of the skillet onto a cutting board; slice in half and serve on two serving plates by sprinkling remaining uncooked tomatoes and green onions on top as a garnish. – Enjoy!


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Tip: This omelet is wonderful with your favorite salsa, or hot sauce, basically it's great served any time of day.