Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Blender Bearnaise Sauce

Blender Bearnaise Sauce

adapted from Food Network

Makes about 1 cup

1 stick butter
2 Tbsp. white wine vinegar
1 large egg yolk
1/2 tsp. dried tarragon
1/2 shallot, minced
Kosher salt and white pepper

1. In a small saucepan over low heat, melt the butter until bubbling hot; Add the tarragon and allow it to hydrate for a minute. 
2. In a blender or small food processor, add the vinegar and egg yolk and blend for several seconds. 
3. Slowly add the butter to the yolk mixture to prevent the yolk from scrambling.
4. Add the  shallot and continue to blend. 
5. Adjust seasoning to taste with salt and pepper.
6. Spoon over your food or serve it on the side.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Fall Harvest Pasta Salad

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
3. Roast sweet potatoes for 7 min to start.
4. Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
5. Set the potatoes and Brussel sprouts aside to cool.
6. In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
7. In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
8. Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
9. Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Teriyaki Turkey Burgers with Asian Slaw

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

1. Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
2. Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
3. Divide the ground turkey in half; Form eah into a patty.
4. If time allows, refrigerate on a plate in the refrigerator for about an hour.
5. Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
6. Brush turkey burgers with some of the teriyaki sauce.
7. Preheat a grill or grill pan.
8. Cook about 2-3  minutes on each side  brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
9. Spread mayonnaise mixture inside buns; place turkey burgers in buns.
10. Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

1. Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
2. Combine the cornstarch and water in a small bowl to make a slurry.
3. Add the slurry to the mixture in the pot; Stir to combine.
4. Cook for an additional minute, stirring constantly while the mixture thickens.
5. Allow to cool before using or storing in the refrigerator.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Chicken Thighs with Spicy Pipérade Sauce

Chicken Thighs with Spicy Pipérade Sauce

adapted from Food & Wine

Pipérade is a Basque vegetable stew. Here it is pureed and used to braise chicken thighs.

Piment d'Espelette is a mildly spicy red chili pepper from the French Basque region, known for its fruity, slightly smoky flavor and fragrant aroma, offering warmth without overwhelming heat (around 4,000 Scoville units). If you do not have Piment d'Espelette you can substitute Aleppo pepper, cayenne or paprika. 

Be careful when processing hot liquids. Place a towel over the top of the blender for protection.

Makes 2 servings                                                                15 WW pts / serving

3 Tbsp. olive oil, divided

1 red, yellow or orange bell pepper, thinly sliced (about 1 cup)

1 1/2 garlic cloves, thinly sliced 

1/2 lb. plum tomatoes seeded and coarsely chopped

1/2 tsp. Kosher Salt, divided

2 bone-in, skin-on chicken thighs

1/8 tsp. freshly black pepper

1/4 tsp. piment d’Espelette

1 Tbsp. Truvia brown sugar blend™

1/4 cup sherry vinegar

1. In a skillet, cook the bell peppers, onion, and garlic in 2 Tbsp. oil, stirring occasionally, until softened and lightly browned, about 8 minutes. 
2. Add tomatoes; cook, stirring occasionally, until softened and liquid has evaporated, about 8 minutes. 
3. Transfer mixture to a blender and process until smooth, about 1 minute; Set aside.
4. Rinse and dry the same skillet.
5. Pat chicken dry using paper towels; Sprinkle evenly with black pepper and remaining 1/2 tsp. salt. 
6. Heat the remaining 1 Tbsp. of oil in the skillet; Place chicken, skin side down, over medium-high.
7. Cook, turning once, until fat is rendered and chicken skin is golden brown and crisp, about 12 minutes,
8. Transfer chicken, skin side up, to a plate and keep warm.
9. Return the vegetable puree to the skillet add the sherry vinegar, brown sugar blend, piment d’Espelette, and remaining 1/4 tsp. salt. 
10. Return the chicken to the skillet, skin side up and cooking covered until the chicken is cooked through, about 12 minutes o until an instant read thermometer reads 165F.
11. While the chicken is cooking, preheat the broiler with the rack positioned 8 inches from the heat source.
12. Uncover the skillet and broil the chicken until the skin crisps, about 2 minutes.
13. Spoon sauce onto the plate and put chicken on top so the skin remains crisp.

Enjoy!

Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. Carefully pour into the pan; Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Rao's Famous Lemon Chicken

Rao's Famous Lemon Chicken

adapted from Rao's Cookbook: Over 100 Years of Italian Home Cooking©

Rao's Restaurant is a NYC institution where you can never get a reservation. The tables are all "owned" by regulars who come themselves, invite friends, or donate the table to charity auctions where just the reservation regularly sells for thousands. The restaurant is only open Monday thru Friday and has been fully booked every night since they received a 3 star review from The New York Times. There is Rao's Hollywood which is managed by the owner's son, where tables are available on Opentable.

Makes 2 servings                                                            15 WW pts / serving

2  bone in, skin on chicken thighs
1 Tbsp. chopped parsley
1/2 cup fresh lemon juice
1/4 cup olive oil
1 tsp. red wine vinegar
1/2 tsp. minced garlic
1/8 tsp. dried oregano
Kosher salt and freshly ground black pepper to taste

1. Preheat broiler for at least 15 minutes before using.
2. Make the lemon sauce by combining the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper; Set aside.   
3. Broil chicken thighs for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
4. Remove chicken from broiler and pour the lemon sauce over the chicken and toss to coat well.
5. Return to the chicken to the broiler and broil for 3 minutes; Turn each piece and broil for an additional minute.
6. Remove from broiler and portion each chicken into each of 2 plates.
7. Pour sauce into a saucepan; Add the parsley and cook over high heat for 1 minute. 
8. Pour an equal amount of sauce over each chicken.
9. Serve with lots of crusty bread to absorb the sauce.

Enjoy!  

Tiny Pasta and Rainbow Chard Salad

Tiny Pasta and Rainbow Chard Salad

adapted from Bon Appetit

 No rainbow chard, substitute Swiss chard, kale, spinach, beet greens, or collard greens.

Makes 2 servings                                                              16 WW pts. / serving

4 oz. ditalini or other small pasta
1/2 tsp. Kosher salt
1/2 bunch Rainbow chard
1/3 cup olive oil, divided
1/4 cup coarsely chopped raw pistachios
1 Tbsp. thinly sliced sage
1 garlic cloves, finely grated
2 Tbsp. + 2 tsp. sherry vinegar
1 Tbsp. coarsely chopped capers
1/4 tsp. red pepper flakes
Kosher salt & freshly ground pepper
1 1/2 oz. reduced fat feta, crumbled

1. Bring a pot of water to boiling; Add the pasta and cook until al dente, about 7 minutes.
2. Drain, reserving some of the pasta water
3. Meanwhile, remove ribs and stems from chard; Slice very thinly and set aside.
4. Coarsely chop chard leaves; set aside. 
5. Heat the  4 tsp. olive oil in a skillet over medium-high heat.
6. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. 
7. Add  the remaining olive oil and the pistachios to the pan cook, stirring often, until nuts are golden brown, about 1 minute.
8. Add the sage; cook, stirring, until crisp, about 30 seconds. 
9. Remove the pan from heat, add reserved chard leaves, and stir until wilted and combined.
10. Add the garlic, vinegar, capers, red pepper flakes, and 1/2 tsp. salt; Toss to combine. 
11. Allow the salad to come to room temperature or refrigerate until cold.
12. Sprinkle with feta cheese and toss to combine.
13. Season to taste with Kosher salt and freshly ground black pepperpriot to serving.

Enjoy!

Crispy Pork Belly Bao Buns with Pickled Cucumbers

Crispy Pork Belly Bao Buns with Pickled Cucumbers

adapted from Bon Appetit

The pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.

Bao buns are available in Asian grocers. No bao buns? No problem! Serve in lettuce cups.

Makes 3 servings

1 12-ounce piece skin-on pork belly
Kosher salt, freshly ground pepper
1 Tbsp.Truvia brown sugar blend™, divided

4 chiles de árbol
2 star anise pods
2 Tbsp. soy sauce
1/2 Persian or kirby cucumbers, thinly sliced
1 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
1/4 cup rice wine vinegar
3 Tbsp. gochujang (Korean red pepper paste)
3 Tbsp.white miso
6 Bao buns
1/4 bunch mint
1/4 cup kimchi

1. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. 
2. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar; Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
3. Preheat oven to 400°. 
4. Unwrap pork and place in the smallest baking dish you have available. 
5. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water. 
6. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
7. Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. 
8. Mix gochujang and miso in another small bowl.
9. Steam the bao buns for 10 minutes.
10. Transfer pork to a cutting board; let rest 10 minutes. 
11. Pour off pan juices into a measuring glass. Skim fat from surface.
12. Slice pork into ½" slices, transfer to a platter, and pour pan juices over. 
13. Meanwhile steam the bao buns for 10 minutes or until heated through; Cut  open the bao bun but not completely through.
14. Serve the pork in the bao buns with the cucumber salad, mint, kimchi , and gochujang-miso mixture for topping.

Enjoy!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Salad with Gorgonzola, Bacon and Concord Grapes

Salad with Gorgonzola, Bacon and Concord Grapes

adapted from Food & Wine

Bacon, gorgonzola cheese, toasted hazelnuts and grapes gives you a combination smoky, savory, nutty an sweet with a slightly sour from the lemon vinaigrette.

Makes 2 servings                       8 WW pts / salad + 2 WW pts / Tbsp. of dressing

2 slices of bacon
2 Tbsp. hazelnuts
Kosher salt and freshly ground black pepper
2 Tbsp. sherry vinegar
2 Tbsp. minced shallots
1 Tbsp. fresh lemon juice
1/2 tsp. sugar substitute
2 Tbsp. olive oil

2 Tbsp. water
3 cups torn romaine lettuce or your preferred greens
1/4 cup seedless grapes, halved
2 oz. Gorgonzola cheese, crumbled

1. Preheat the oven to 325°. 
2. Place the hazelnuts in a small baking dish; Place in the oven and bake for 12 minutes.
3. If the hazelnuts have their skins on, transfer to a kitchen towel and rub until the skins are removed; Season the nuts with salt and pepper.
4. Place a rack on a foil-lined rimmed baking sheet; Put the bacon on the rack and bake for about 17 minutes, until browned but still chewy or to taste. 
5. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
6. In a small bowl, whisk the sherry vinegar with the minced shallots, lemon juice, sugar substitute and olive oil until incorporated; Season to taste with salt and pepper. 
7. Divide the lettuce between 2 plates;  Layer the lettuce leaves with the bacon pieces, chopped hazelnuts, grapes and Gorgonzola dolce. 
8. Serve passing the vinaigrette at the table.

Enjoy!

Basic Potato Salad

Basic Potato Salad

adapted from Martha Stewart.com

Sometimes the best way to cook is to just keep it simple. You can not get much more simple than this recipe.

Makes 3 servings                                                                 2 WW pts / serving

3/4 lb. yellow potatoes, scrubbed and cut into ¾-inch cubes
4 tsp, sherry or white wine vinegar
1 scallion, white part minced, green part thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup reduced fat mayonnaise

1. Set a steamer basket in a large pot with a lid and add enough water to come just below basket; Bring to a boil.
2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. 
3. Steam the potatoes, until tender, about 15 minutes.
4. Meanwhile, in a medium bowl, combine mayonnaise vinegar, scallion whites, and salt and pepper to taste.
5. Add the potatoes to the vinegar mixture and toss gently to combine.
6. Cool to room temperature, about 1 hour or chill until ready to serve.
7. Garnish with scallion greens before serving.

Enjoy!

Pork Dumpling Baked Tomatoes

Pork Dumpling Baked Tomatoes

adapted from Bon Appetit

The tomatoes are stuffed with a gingery pork mixture that tastes similar to the filling in potstickers or gyoza. Don't skip the chili crisp mixture. It makes the dish.

If you have a grapefruit spoon, one with a serrated edge, makes it much easier to scoop out the tomatoes.

Chili crisp is a condiment made from fried chili peppers and other aromatics infused in oil, often with added crunchy bits such as  fried garlic or shallotsand is known for its combination of heat, umami, and satisfying crunch. I have tried a couple of different brands and prefer the Fly By Jin brand™.

Makes 2 servings                                                                2 WW pts. / serving

2 large beefsteak tomatoes
pinch of Kosher salt
1/2 large, beaten egg
1 1/2 tsp. grated ginger
1 garlic clove, finely grated
1/4 lb. lean ground pork
1/3 cup panko
1 tsp. olive oil
1 scallion, thinly sliced
1 1/2 Tbsp. soy sauce, divided
1 tsp. chili crisp
1 tsp. unseasoned rice vinegar
1/3 tsp. toasted sesame oil

1. Preheat  an oven to 400°. 
2. Using a serrated knife, slice tops off the tomatoes; Reserve tops. 
3. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; Discard fibrous cores, reserving the seedy pulp. 
4. Season inside of each tomato with kosher salt; Arrange in a small baking dish.
5. Combine the egg, ginger, garlic, ground pork, olive oil, scallions, 1/2 Tbsp, soy sauce, salt, and 2 Tbsp. + 2 tsp. tomato pulp in a large bowl. 
6. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over the filling.
7. Bake stuffed tomatoes in the preheated oven until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), about 45 minutes.
8. Meanwhile, mix the chili crisp, rice vinegar, 1 tsp. toasted sesame oil, and remaining 1 Tbsp. soy sauce in a small bowl. Set sauce aside.
9. Serve baked tomatoes drizzled with the chili crisp mixture.

Enjoy!

Hoisin Wings

Hoisin Wings

adapted from Food Network

Baking the wings makes them a little healthier than frying them. Putting them back into the oven after tossing them with the glaze makes them a little less sticky.

You can also make boneless wings by cutting up a boneless, skinless chicken breast. Cook it for about 15 minutes (only 3 WW pts / serving).

Makes 2 servings                                                                21 WW pts / serving

1 lb. split chicken wings 
1/4 cup plus 2 tablespoons soy sauce
2 tsp. sesame oil
Freshly ground pepper
1 Tbsp. toasted sesame seeds
1 tsp. finely grated fresh ginger
1/2 clove garlic, finely grated
1 1/2 Tbsp. hoisin sauce
1 1/2 Tbsp. sugar free orange marmalade
1 Tbsp. ketchup
2 tsp. rice vinegar
1 1/2 tsp. sriracha
1 scallions, thinly sliced

1. Combine the wings, 1/4 cup soy sauce and the sesame oil in a large bowl. 
2. Season generously with pepper and toss to coat; set aside to marinate at least 15 minutes.
3. Preheat a convention oven or air-frier to 400F; If using conventional oven preheat to 425F.
4. Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 2 Tbsp. soy sauce in a bowl until smooth; set aside.
5. Arrange the chicken wings on a baking sheet; Cook flipping halfway through, until golden and crisp, 16 to 20 minutes for convention or 3--45 minutes for conventional. 
6. Remove the wings, add them to the bowl with the glaze and toss to coat. 
7. Return the wings to the oven and cook until sticky and glazed, 4 to 6 minutes. 
8. Transfer to a serving platter and top with the toasted sesame seeds and scallions.

Enjoy!

Black Bean and Pepper Salad

Black Bean and Pepper Salad

adapted from Bon Appetit July 1998

A zesty salad that goes well with any Tex-Mex entree.

Makes 2 servings                                                            1 WW pts/ serving                                             

3 mini red, yellow or orange bell peppers, chopped

1/2 15- to 16-ounce can black beans, rinsed, well drained and rinsed
1/4 cup finely chopped onion
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

1/2 tsp. minced garlic
2 1/2 tsp. red wine vinegar
1 1/2 tsp. olive oil
1/2 tsp. grated orange zest
Kosher salt and freshly ground black pepper

1. In a bowl, combine the peppers, beans, onion, parsley, basil and garlic; Toss to combine.
2. Whisk together the vinegar, oil and orange peel; Pour over bean mixture and toss to combine.
3. Season to taste with salt and pepper. 
4. Serve chilled or let stand 30 minutes at room temperature before serving. 

Enjoy!