In the Kitchen With Denise Roe

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Denise Roe, a Mansfield resident, and originally appeared in the MansfieldNOW May 2016 issue.

Salad 

  • 1/3 head romaine lettuce
  • 1/3 head escarole or butter lettuce
  • 1/2 bag baby spinach
  • 1/4 cup cauliflower pieces
  • 2 radishes, sliced
  • 1 cup grape tomatoes, halved
  • 1/3 cucumber, sliced
  • 1/4 red onion, sliced
  • 1/3 can whole black olives
  • 1/4 apple, sliced
  • 1 avocado, deseeded and diced
  • 1/4 cup dried cranberries
  • 1/2 cup walnuts
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 to 1/2 cup blue cheese crumbles
  • 1/2 Tbsp. flax seed
  • 1/2 Tbsp. chia seed
  • 8 oz. grilled chicken, diced
  1. Wash and dry vegetables. Tear lettuce into bite-size chunks.
  2. Grind flax and chia seed in a coffee grinder.
  3. Combine any combination of these ingredients into a large salad bowl and toss well with your favorite salad dressing.

 

Salad Dressing #1

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 lemon, juiced
  • 1 tsp. Bragg’s Apple Cider Vinegar
  • 1/2 tsp. Bragg’s Liquid Amino Acid
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 tsp. fresh ginger, grated
  • 1/4 tsp. real salt 
  • 1/4 tsp. black pepper
  • 1 tsp. Spike or Mrs. Dash (with garlic)
  1. Add all ingredients to a glass container; mix. Store on the counter, not in the refrigerator. Will last 2 to 3 weeks. Shake before each use.

 

Salad Dressing #2 

  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 clove garlic
  • 1/2 lemon, juiced
  • 1/4 cup chopped combination of fresh parsley and basil
  • 1/4 tsp. real salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. chili flakes
  • 1/4 tsp. monk fruit sugar (or 1/2 tsp. fresh honey) 
  1.  Puree all ingredients in a food processor. Store in the refrigerator up to 4 days.

 

Guacamole 

  • 3 Hass avocados, ripened
  • 1 handful grape tomatoes
  • 3-4 Tbsp. onion, chopped
  • 1 large clove garlic
  • 1/3 cup fresh cilantro
  • 1/3 sweet onion
  • 1/3 jalapeño
  • 1/3 red pepper
  • 2/3 lemon, juiced
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. chili powder
  • 1/4 tsp. real salt
  • 1/4 tsp. black pepper
  1. Combine all ingredients in a food processor. Pulse until as chunky as you like.
  2. Add a scoop to your plate with meals of all kinds, including breakfast. Goes nicely with blue corn chips, too!

 

Salsa

  • 2 containers grape tomatoes
  • 1/2 sweet onion
  • 1 jalapeño
  • 4 cloves garlic
  • 1 bunch fresh cilantro
  • 1 lemon, juiced
  • 1 small red pepper
  • 1/4 tsp. real salt
  • 1/4 tsp. black pepper
  1. Puree all ingredients in a food processor, pulsing until chunky.

 

Turkey Burgers
Serves 4.

  • 1 slice multi-grain bread
  • 1 egg
  • 1 16-oz. pkg. ground turkey, not extra-lean
  • 1/2 carrot, grated
  • 1/3 onion, grated
  • 1/3 red pepper, grated
  • 1 small tomato, grated
  • 1 finger fresh ginger, grated
  • 1/2 jalapeño, grated
  • 1 Tbsp. Spike or Old Bay Seasoning
  • 2-3 dashes Worcestershire sauce 
  • 2 dashes Tabasco
  • 1/4 tsp. real salt
  • 1/4 tsp. black pepper
  • 1/2 cup coconut oil
  • 4 slices cheese (optional)
  • 1 cup guacamole (optional)
  • 1 cup yogurt (optional)
  • 1 cup salsa (optional)
  1. Soak the bread in water. Squeeze water out, and then mash it with your hands.
  2. Mix the mashed bread and egg, with the next 12 ingredients, by hand. Shape into 1/2-inch-thick patties.
  3. Fry in coconut oil until brown on both sides, and then turn heat down. Continue heating until the meat is fully cooked.
  4. Can melt cheese on your burger, too, as a healthy fat.
  5. Garnish with guacamole, yogurt or salsa.