8 ounces fresh spinach
1/2 cup feta or goat cheese, crumbled
1/4 small red onion, thinly sliced
1/2 cup Craisins® Original Dried Cranberries
2 Tbsps. toasted sliced almonds, optional
1/2 cup bottled balsamic vinaigrette salad dressing
2 Tbsps. orange juice
1 tsp. orange zest, optional
Wash and clean spinach. Tear into bite size pieces and place in a serving bowl. Add half of the feta or goat cheese and onion; toss to combine.
Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with dried cranberries and almonds. Serve immediately.
Makes 4 servings.
Recipe from Ocean Spray Cranberries
Curried Apple & Sweet Potato Soup
2 large (1 pound) sweet potatoes
1 large (8 ounces) tart apple (such as Fuji, Honeycrisp or Gala)
1 Tbsp. olive oil
1 large onion, coarsely chopped (2 cups)
2 to 3 tsps. curry powder
1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 Cups)
1-3/4 cups unsweetened apple juice
3/4 tsp. salt
1 container (6 ounces) plain low-fat yogurt
3/4 cup croutons, optional
Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle.
Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer. Set aside until cool enough to handle.
Meanwhile, in large saucepan over medium heat, heat oil. Add onion and curry powder. Cook and stir until onion begins to brown, about 5 minutes. Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes. Transfer broth mixture to bowl of food processor; reserve saucepan.
Halve sweet potatoes and apple. Remove apple core, scoop potato and apple pulp from skin. Add to processor. Add salt; whirl until very smooth, gradually adding apple juice through processor feed tube. Transfer mixture to reserved saucepan. Bring to boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil). Serve topped with croutons, if desired.
Recipe from ncsweetpotatoes.com
Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon
1 package of angel hair pasta
2 Tbsps. olive oil
1 large shallot, diced
2 cups broccoli, cut into tiny pieces
3 large cloves garlic, chopped
½ cup white wine
1 Tbsp. butter
½ lemon, juiced
¼ to ½ cup reserved pasta water
Salt and pepper to taste
Put a large stock pot of water on the stove over high heat. Bring to a boil. Once it boils salt it generously.
While you are waiting for the water to boil start getting the rest of the dish together.
Add the olive oil to a large frying pan. Start to cook over medium heat. Add the shallots. Cook for about 5 minutes so they can soften.
Now add the broccoli and cook for about 4 to 5 minutes. Stir occasionally so it doesn't stick. If you need more olive oil add a little.
Now toss in the garlic and cook for another 2 minutes, stirring occasionally.
Add the white wine and let it cook until it is reduced by half. It should only take a few minutes.
Add your butter and lemon, stirring till the butter melts and the mixture is slightly saucy. Only takes a few moments.
Turn the heat down for a couple of minutes while you cook your angel hair noodles.
Once your pasta water is boiling well, and it's been salted, toss your angel hair pasta in the water. It only needs to cook for about 1 to 2 minutes. Check your package directions.
Now drain pasta (reserve a little bit, there's flavour in the pasta water) but do not rinse.
Bring the frying pan back up to a medium heat, add your pasta to the pan and start to toss it gently until it comes together. Add a little pasta water to the pan, it helps bring the dish together beautifully.
Add some salt and pepper to your own taste.
Recipe from the blog cravingsofalunatic.com