Go Red Recipes
Asparagus Guacamole
1 pound fresh Asparagus, cooked
1/3 Cup Chopped Onion
1/3 Cup Chopped Tomatoes
1 Garlic Clove
2 Tablespoons fat free or light mayonaise
1 Tablespoon fresh lemon juice
1/2 Teaspoon salt substitute
1 Tablespoon minced parsley or cilantro
1/2 Teaspoon Chili Powder
Hot pepper sauce or Fresh Jalapeno to taste
Instrctions:
Place cooked Asparagus in blender or food processor. Add onion and garlic, process until smooth. In a bowl combine tomatoes, mayo, lemon juice, salt, cilantro or parsley, chili powder and hot stuff. Stir in asparagus mixture. Serve with fresh vegetables or Seeded Tortilla points.
Seeded Tortilla Points
Ingredients:
2 Tablespoons Flax Seeds
2 Tablespoons Sesame Seeds
2 Tablespoons Poppy Seeds
8- 10 inch flour Tortillas
2 egg whites, beaten with 2 tablespoons cold water and 1 teaspoon salt substitue.
Parchment Paper
Instructions:
Preheat oven to 400F
Combine Flax, sesame and poppy seeds. Using sissors, cut tortillas in half and then into wedges. (4 triangles per half) Place tortilla Triangles on a parchment paper-lined baking sheet in a single layer, brush with egg, water, salt mixture. Sprinkle with seeds. Bake in the upper or lower third of the oven, switching position to the opposite third halfway during baking. Bake until crisp and lightly browned about 10-15 minutes total. Transfer to cooling racks and cool.
Wild and Gathered All Seasons Salad with Spicy Pecans and Maple Vinaigrette
Serves 10-12
I call this an “all seasons” salad because I serve it all year long, I just change the fruits and cheese for the season and serve a different version of it. I still serve it with Maple dressing and spicy nuts because it’s those flavors that make the salad special.
Summer salad
1- ½ pounds baby mixed or micro greens
6-8 ounces Bleu Cheese - Gorgonzola works well
1 pint Fresh Blueberries (local is best)
Fall Salad
1- ½ pounds of baby mixed or micro greens
6-8 ounces Goat’s milk cheese, crumbled
2 Granny Smith Apples, thinly sliced
Winter Salad
1 – ½ pounds baby spinach or baby mixed greens
6-8 ounces Good Quality Parmsean cheese
1 cup dried cranberries or chopped dried figs
Spring Salad
1 ½ pounds baby mixed greens or micro greens
4 -6 ounces feta cheese, crumbled
1 quart fresh strawberries, sliced
Spicy Pecans
Ingredients:
3 cups pecan pieces
1 Tablespoon ground cinnamon
1 teaspoon ground white pepper
1/2 teaspoon salt
2 Tablespoons butter
1/2 teaspoon red cayenne pepper
1 teaspoon allspice
1/4 teaspoon ground ginger
2 teaspoons sugar
Roast pecans on a cookie sheet at 350F for 15 minutes. Stir about every 5 minutes. When they start to smell like toasted nuts, remove from oven and set aside. As nuts are roasting -Melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted, toss in the bowl with the seasonings and add the butter. Spread the mixture on a cookie sheet and let dry for about an hour. (can be stored for up to a week in a air tight container)
Maple Vinaigrette
Yields 2 1/2 cups
This dressing is similar to a 1-2-3 style of dressing.
Ingredients
1/3 cup apple cider vinegar
1/4 cup of onion, peeled and minced
2/3 cup of maple syrup
1 cup of canola oil
1 Tablespoon Brown mustard
Instructions: Place all ingredients in a food processor except oil and blend on high for 30 seconds. Drizzle in oil slowly.