Spring 2011 Recipe Share

Broccoli Salad

• 3 cups fresh broccoli florets, lightly steamed

• 1 cup cherry tomatoes, halved

• 1/2 Bermuda onion, thinly sliced

• 1 tsp. chopped fresh basil

• Kelp dressing (see next recipe)

Directions: Combine broccoli, tomatoes, onion, and basil in salad bowl. Add kelp dressing as desired and toss to blend. Serve immediately.


Kelp Dressing


• 2 cups olive oil

• Juice of 1 lemon

• 1/2 tsp. powdered kelp

• Vegetable salt, to taste

Directions: Combine all ingredients in covered jar and shake well.


Cottage Cheese/Cucumber Salad


• 1 cup mung bean sprouts

• 4 radishes, thinly sliced

• 1/4 small cucumber, thinly sliced

• 2 green onions, thinly sliced

• 1/2 cup cottage cheese

• 1/2 cup yogurt


Directions: Combine all ingredients and blend well. Chill before serving.


Navy Bean Soup


• 1 bag (16 oz.) dried navy beans, sorted, rinsed

• 8 cups water

• 1/2 cup chili sauce

• 1/2 tsp. dried marjoram leaves

• 2 medium carrots, chopped (1 cup)

● 1 medium stalk celery, chopped (1/2 cup)

● 14 oz. vegetable broth

● 2 Tbsp. chopped fresh parsley


Directions: In 8-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring occasionally, until beans are tender. Stir in parsley. Cook 2-3 minutes.


Olive and Herb Deviled Eggs


• 8 Eggs

• 1/3 cup mayonnaise or salad dressing

• 2 Tbsp. finely chopped parsley

• 2 Tbsp. finely chopped fresh marjoram leaves

• 2 Tbsp. finely chopped fresh chives

● 1/2 tsp. garlic-pepper blend

● 1/2 cup chopped ripe olives

● 8 pitted ripe olives

● Fresh parsley or marjoram sprigs or leaves, if desired

Directions: In a 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled. Gently remove shells from eggs. Cut each egg in half lengthwise. Stir mayonnaise, chopped herbs, garlic-pepper blend and chopped olives into mashed yolks. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprigs or leaves if desired.


Fresh Fruit with Ginger Dip


• 1 cup sour cream

• 1/4 cup apricot preserves

• 2 Tbsp. finely chopped crystallized ginger

• 1 Tbsp. chopped fresh cilantro

• 24 fresh strawberries

• 24 cantaloupe balls (1 inch)

• 24 honeydew balls (1 inch)

Directions: In small bowl, mix sour cream, preserves and ginger until well blended. Stir in cilantro. Place in small serving bowl. Serve dip with platter with arranged strawberries and melon balls.

Hibiscus Cooler


• 8 tea bags containing hibiscus flowers

• 4 cups boiling water

• 1 quart chilled pineapple juice

● 1 quart chilled sparkling water

● 1 to 2 cups orange juice (optional)

● 1 sliced lime, lemon or orange, for garnish



Directions:  Steep the tea bags in the boiling water for 30 minutes. (remove from heat) Remove and discard the tea bags. Refrigerate about 4 hours or overnight. Combine the tea with pineapple juice, sparkling water and orange juice. Stir. Add more or less juice or water to taste. Garnish with lime, lemon or orange slices. Variation: Add a cinnamon stick to the tea as it brews.





• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.