Millet Vegetable Salad

Ingredients:

1 c millet

2 c water

1 tbsp grapeseed oil

1 medium onion, halved & thinly sliced

2 zucchini, quartered & sliced

1 red bell pepper, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

1 minced garlic clove

½ tbsp fresh grated ginger

½ tbsp fresh grated turmeric

1 tbsp fresh thyme leaves

2 tbsp fresh parsley

½ c pumpkin seeds

Salt and Pepper to taste

1 sprig parsley for garnish

Directions:

In a medium pan, place millet and water with a pinch of salt. Bring to a boil on high, then reduce heat to medium-low and simmer covered for 15 minutes. Remove from heat and leave covered for 10 minutes. Fluff with a fork and set aside to cool.

In a large skillet, heat grapeseed oil. Add onion, zucchini and pepper. Sauté on medium to medium-high heat until zucchini begins to soften, approximately 6-8 minutes. Meanwhile, in a large bowl, place olive oil, apple cider vinegar, garlic, ginger, turmeric, thyme and parsley. Whisk to combine.

Add millet to the bowl with the whisked dressing. Mix and fold to coat the millet with dressing. Add sautéed vegetables and pumpkin seeds. Mix to incorporate. Season with salt and pepper to taste. Top with parsley sprig for garnish. Serve at room temperature. Will keep in refrigerator for several days.

Ambrosia

This is a recipe that was given to me from a lady that I worked with about 15 years ago.

Prep. Time: 15 minutes
Chill: At least 1 hour
Serves: 6

8 oz. cream cheese, softened
2 cups heavy cream
1/2 cup sweetened condensed milk, or to taste
1 large can fruit cocktail, drained well

Mix cream cheese, heavy cream, and sweetened condensed milk.  Add fruit cocktail; chill for at least 1 hour.

My Variations*:
For a healthy alternative, use 2 cups vanilla or any flavored yogurt in place of cream cheese, heavy cream, and sweetened condensed milk
Add 1/2 cup flaked coconut
Add 1 cup mini marshmallows
Add 1 apple, cubed
Add 1 banana, sliced
Add 1 can chunk pineapple, drained
Add 1 cup fresh grapes
Add 1 small can mandarin oranges, drained

*If you add a lot of extra ingredients, increase the amount of cream cheese, heavy cream, and condensed milk (or yogurt)

Wilted Spinach Salad

Prep. Time: 15 minutes
Serves: 1

1 Tbsp butter or olive oil
1/2 onion, sliced
1/4 cup pine nuts
5 cups fresh baby spinach leaves
1/4 cup Craisins
1/4 cup crumbled queso fresco or feta cheese

Melt butter in a wok over medium heat.  Add onion and saute until translucent.  Add pine nuts and saute for 2 minutes, stirring frequently.  Turn off heat and immediately add spinach leaves, tossing constantly until slightly wilted.  Pour immediately onto plate and top with Craisins and cheese.

This is really tasty with caramelized onions.  To caramelize onion, melt butter over medium-low heat and add sliced onion.  Cook, stirring occasionally for about 20 minutes or until golden.  I caramelized 2 onions and froze what I didn't need.  Then when I was ready to use them, I just tossed them in a heated pan to defrost.

I made this for my mom - she has an intolerance to dairy and nuts, so I made it with olive oil, onion, spinach and Craisins and she said it was very good!