Ingredients

• 2 15-oz. cans chickpeas, drained and lightly rinsed
• 1/2 c. extra virgin olive oil
• 2 tsps. sea salt
• 1/4 cup fresh squeezed lemon juice
• 1 c. parsley or baby spinach leaves, washed, dried and minced finely

Directions

Put the drained chickpeas into a large mixing bowl.
Add the remaining ingredients into the mixing bowl with the chickpeas and stir well with a wooden spoon to combine.
Allow the flavors to marry by marinating in the refrigerator for at least an hour.
Remove from the refrigerator and stir well before serving.
Serve cold or at room temperature.
Makes 6 servings.

Ingredients

• 1 15 oz can black-eyed peas, drained, and well rinsed
• 1 T cider vinegar
• 1 cup diced fresh pineapple
• 2 roasted red bell peppers (from a jar, or otherwise)
• 1/3 cup celery, finely diced
• 1/4 small red onion, finely diced
• 1/4 cup cilantro, minced
• 1 jalapeno chili, seeded and finely diced
• 2 T country-style dijon mustard

Directions

Mix first 7 ingredients together in a bowl. Mix
mustard and vinegar together with a fork and add to
bowl. Season to taste with salt and pepper. Serve
cold.

Ingredients

• 4 bananas
• 8 lettuce leaves
• 1/4 cup mayonnaise type salad dressing
• 1 tsp. cinnamon
• 1/2 cup raisins

Directions

Split bananas. Arrange on a bed of lettuce leaves. Spread mayonnaise type salad dressing down centers of banana halves. Sprinkle with cinnamon and dot with raisins.

Ingredients

• 4 cups of your child’s favorite fruit - melons, apples, oranges, bananas, etc.
• 1-2 cups vanilla yogurt

Directions

Mix fruit together in a bowl, add yogurt. Cool in the refrigerator for at least one hour. Serve.

Ingredients

• banana
• 2 tablespoons fruit preserves
• 2 tablespoons cool whip
• lettuce and raisins

Directions

Spilt banana down the center and place on a bed of lettuce. Spread on fruit preserves and cool whip. Top with raisins.

Ingredients

• 3 cups potato chunks covered with water
• 1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
• 1 T canola oil
• 1/2 cup soy milk
• 2 tsp mixed spices
• 1/8 tsp garlic

Directions

Cook potatoes.
Add cooked carrots, broccoli, and greens. Mash all.

Mix in oil or miso, milk, garlic, and spices.

Mix in raw vegetables and optional pickle relish, lemon juice, mustard.

Correct seasonings.
Use as salad or as sandwich spread.

Ingredients :

· 1 lb. fresh spinach
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. sugar
· 2 tbsp. vinegar
· 1/4 cup walnuts

Cooking Procedures :

1. Wash spinach and remove large stems.
2. Blanch in boiling salted water for 2-3 minutes. Rinse under cold water immediately to stop cooking.
3. Squeeze out all water and arrange in a serving dish.
4. Combine all the remaining ingredients in blender.
5. Pour blend vinaigrette over spinach and toss.

Ingredients :

· 4 medium unpared potatoes
· 1-1/4 tsp. salt
· 1 cup sliced celery
· 1/4 cup minced onion
· 1/4 cup pickle relish
· 1/4 cup French dressing
· 3 hard-cooked eggs, sliced
· 1/2 cup mayonnaise or salad dressing

Cooking Procedures :

1. Boil potatoes. Use enough water to cover potatoes and 1 tsp. salt. Cover and cook 30 to 35 minutes or until skins start to break and fork inserts slips in easily.
2. Drain water and then cover potatoes with cold water and drain again. Cool slightly.
3. Place potatoes on cutting board and pull off skins (use a fork to hold potatoes, if you like). Slice potatoes or cut in cubes. Place in salad bowl.
4. Sprinkle in 1/4 tsp. salt and then add celery, onion, pickle relish, French dressing, and sliced eggs. Toss gently and chill thoroughly.
5. Just before serving, fold in mayonnaise (or salad dressing).
6. Serve in lettuce-lined bowl. Trim with more hard-cooked egg slices, if you like.

Helpful Tips
- To mince onions in a hurry, cut surface of onion in tiny squares and then cut across in thin slices.
- Toss salad gently so you won’t break the potato and egg slices.

Ingredients :

Fruit Mixture
· 1 can fruit cocktail, drained
· 2 cups shredded young coconut, drained (optional)
· 1 cup apple, diced (optional)
· 1 cup red sweet kaong, drained
· 1 cup sweet nata de coco, drained
· 1 can pineapple tidbits, drained
· 1 cup grated cheese

Dressing
· 1 can condensed milk
· 1 can Nestle thick cream
· 3 egg yolks, at room temperature
· 2 tbsp. unsalted butter

Cooking Procedures :

1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
2. Place in a large bowl. Set aside.
3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add the butter about halfway of cooking.
5. Stir occasionally until thickened. Remove from heat and let it cool completely.
6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
7. Chill before serving.

Ingredients

All ingredients must be fresh

2 cups mandarin quarters) white veins removed)

2 cups valencia orange quarters (or similar)

2 cups diced peaches

2 cups diced mangoes

2 cups diced strawberries

A sprinkle of sugar

Squeeze of 1/2 lemon

Method

Carefully toss all ingredients (except strawberries, juice and sugar)) together, presenting nicely in a large glass serving bowl. Place strawberries in a pattern on top, squeeze lemon over and sprinkle sugar on top to taste. Serve with creamy home made custard.