Ingredients for Fair Trade Organic Endive, Beet, and Red Onion Salad

1/2 pound Trimmed Organic Locally Produced Raw Beets

3 Heads Locally Grown Organic Belgian Endives

1 Organic Red onion

1 Tbsp Fair Trade Organic Dijon Mustard

1 Tbsp Organic Fair Trade Red Wine Vinegar

3 Tbsp Organic Fair Trade Grapeseed or Vegetable oil

4 Tbsp Finely Chopped Locally Grown Organic Parsley

Preparation of Fair Trade Organic Endive, Beet, and Red Onion Salad

Place the beets in a saucepan large enough cover with water that will boil for about 30 minutes or until the beets are tender. Add freshly ground sea salt while boiling. When the beets are tender drain and let them cool. After they have cooled remove the skins from the beets and slice them. Trim off the bottom of the endive heads and cut them into 1 1/2 inch strips. Shock these pieces by dropping them into cold water. Drain the endive and gently dry. Peel the red onion and slice into thin pieces. In a small bowl combine the mustard, vinegar, with freshly ground sea salt and freshly ground fair trade organic pepper Add the oil to this mixture blend well with a whisk. Put the beets, endive, onion

and parsley in a large salad bowl and add the oil and vinegar mixture. Toss all together, plate, and serve.

Related Links

How to Make Homemade Tzatziki With Organic Fair Trade or Local Ingredients

How to Make Homemade Italian Dressing Using Organic Fair Trade or Local Ingredients

Organic Fair Trade Orange Poppyseed Salad Dressing

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WFTO Fair Trade Organization Mark (Photo credit: Wikipedia)

Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Directions:

1.      Bring a pot of lightly salted water to a boil.

2.      Add macaroni, and cook for 8 to 10 minutes, until tender.

3.      Drain, and set aside to cool.

4.      In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.

5.      In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.

6.      Pour over the vegetables, and stir in macaroni until well blended.

7.      Cover and chill for at least 1 hour before serving.

Love or hate him, you can not deny the importance of vegetables as daily menu. Factor does not like vegetables, either cooked or raw, made many people avoid it.

In fact, as is known, vegetables as a source of fiber is important for health. One is maintaining the health of colon cancer. So, do not hesitate to eat them, simply by changing your cooking style.

Here are some tips from the Times of India so that you do not need to be lazy again every time you eat vegetables:

Add your favorite vegetables in the dish

You buff lasagna? Add spinach, broccoli, or carrots with zucchini slices into the batter lasagna. Vegetables are not going to intimidate hidden because of the delicious wrapped mozzarella and cheddar cheese. Or, macaroni sauteed with asparagus, mushrooms, bell peppers with olive oil. Sprinkle the surface with a generous grated cheese. Hmmm … the vegetables will be more yummy when eaten.

Create a colorful salad

Put all the vegetables you like into the salad bowl. There are many vegetables that are compatible with a variety of lettuce, like romaine lettuce, salad bowl, or lettuce. Combine the vegetables, like onions, radishes, grated carrot, cucumber, cauliflower, or canned beans. Flush with his dressing, thousand island or french dressing. Delicious!

“Slip” vegetables in comfort food

When hungry at midnight, mustard greens or bok choy tuck into a bowl of boiled noodles. Or, when making a sandwich, do not forget to add lettuce, tomatoes, cucumbers in a pile of burger meat.

Vegetable and fresh fruit

Combine oranges, strawberries with green mustard and blend until smooth. A glass of orange juice mustard ready to slide into my throat. Or, broccoli in a blender with the mango and sprinkled a little lime juice. Fresh!

Roast the vegetables you

Feel free to cultivate vegetables to be grilled vegetables. Can be baked for granted, such as peppers, mushrooms, or zucchini. Brush the vegetables with olive oil first and bubuhi with salt and pepper. Then, serve with mayonnaise sauce cocolan.

www.gettoys.com

Do you want to put your guests in a better mood without outright telling them that is your goal, make your guests happier and have them have more fun and this will make for a better barbecue. What does the University of York in England say? They say to serve leafy greens such as a spinach salad or romaine lettuce as a dressing if you are serving burgers. The way this works is leafy greens have a lot of folate  and that helps raise your brain chemicals that increase good moods.

www.metabolismboostershq.com

Leafy greens aren’t the only food to serve that will make your guests happy and give you more energy for games. Serve up plenty of hamburgers and cheeseburgers, or even steak. Last Independence Day my sister served us filet mignon steak. (Hey, she’s the best sister alive!). It makes your dopamine and norepinephrine go up and these two chemicals  causes you to be in a better mood and increase your energy.

www.dailymail.co.uk

You know that as a host / hostess is not exactly who brings what is the attraction of a potlucks. However, you should set roughly which foods you need: Four times a fruit dessert, but no salad or cakes are far from ideal! Distribute cards so with slogans such as appetizer, soup, fish, meat, poultry, vegetables, salad or dessert to the potluck-guests.

You are invited as guest to a potluck event, you should prepare a dish that can be cooked in advance. Except for heating the kitchen of the hostess, you should not need to complete. Ideal foods are capable of being transported and also taste good still warm. The souffle you stand out better on another occasion – you choose salads, casseroles or dishes in general, the cook in one pot in their sauce, for example, chili or baked meats. As desserts are creams and pastries like brownies suitable as appetizers dips, chips and vegetable sticks.

By the way, you need not prepare your meal for 25 or even 50 people, if you are invited to a huge potluck party. The hostess will hopefully have a sufficient number of guests allocated to slip, so that after a great selection of food – is available on the buffet – just in smaller quantities. Anyone can then cost of everything.

Radish Patch (Photo credit: OakleyOriginals)

What is a radish, you say? A radish is an edible root vegetable belonging to the mustard family. The word is derived from the Latin word radi meaning root.

Although there is a distinct possibility that the radish originated in eastern Asia, varying forms of this vegetable have been cultivated for so many years that its origin is obscure. The Egyptians are known to have eaten radishes years before the pyramids were built, and the Greeks and Romans enjoyed them, too. These radishes, however, were much larger in size and were eaten in quantities like Americans eat corn and beans.

Various types of radishes are grown today – small and large; round and oblong; red, white, black, and purple. The small, round, red and the long, white icicle varieties are the most common at the supermarket. The large, white daikon or oriental radish, when available in the United States, is best known in its pickled form.

Radishes contribute taste pleasure with their peppery flavor and crisp texture, but their nutritional offering is limited. They are quite low in calories and they contain vitamin C and other vitamins and minerals.

Before using radishes, wash them and remove the tops and root ends. Leave them whole for a relish tray or garnish. Slice them for use in salads, sandwiches or vegetable dishes.

Although radishes are most often thought of as a relish food in this country, they are enjoyed in many different ways around the globe. In France, they are sliced, then buttered and salted. Mideastern cooks steam or boil the radish greens only. In Southeast Asia, one type of radish is highly valued for its fleshy seed pods, which are eaten raw or pickled. In China and Japan, the daikon is commonly prepared this way, also.

Why not try a radish if you haven’t already. Here is a simple, but delicious recipe using the radish as an ingredient.

Panama Radish Salad Recipe

Ingredients:

1 ½ cups sliced radishes
1 cup finely diced tomato
¼ cup thinly sliced onion rings
2 tablespoons salad oil
2 tablespoons lemon juice
2 teaspoons snipped parsley
½ teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon black pepper

Combine the radishes, the tomato, and the onion rings. In a screw-top jar, shake together the remaining ingredients. Pour over the radish mixture and toss. Chill one hour before serving.

You can also find some easy and delicious salad ideas at Make Your Salad A Super Salad or Delicious Easy Salads.

anchovy (Photo credit: Charles Haynes)

What is an anchovy, you say? An anchovy is a tiny saltwater fish of the herring family. Anchovies are usually four to six inches in length. When fresh, the anchovy is a green color and later it turns a dark greenish blue, and then almost black. The anchovy’s large mouth stretches almost to the gills. Anchovies are similar to the sardine and are used in much the same way.

The anchovy is a versatile food. Use it as an appetizer, a seasoning, or as a garnish. Anchovies are an ideal ingredient in appetizers. The sharp, tangy flavor whets the appetite for food and drink courses that are to follow. Fillets are popular to use in hors d’oeuvres and antipastos.

Anchovy boosts the flavor of many foods. Heighten the flavor of accompaniments by including a few anchovies. The anchovy is often used as a seasoning in soups and sauces. A an ingredient in salads, the anchovy lends flavor, texture, and color.

As a garnish, tiny anchovy fillets lend an accent of color and flavor to stuffed eggs and other side dishes.

Why not try this tiny little fish, the anchovy, in this easy to make, Italian-style salad, that can be made ahead of time for parties.

Anchovy Salad Recipe

Ingredients:

1 2-ounce can anchovy fillets, drained
2 large tomatoes, peeled and cut in thin wedges
2 medium green peppers, cut in narrow strips
12 pitted ripe olives
8 green onions, chopped
¼ cup olive or salad oil
2 tablespoons vinegar
Freshly ground black pepper
Shredded lettuce

Separate the anchovy fillets into a bowl and add the tomatoes, the green pepper, the olives, and the green onions. Combine the oil and the vinegar and drizzle over the anchovy mixture. Sprinkle the salad with pepper. Refrigerate the salad for about an hour. At serving time spoon this mixture over the shredded lettuce.

You can also find some easy and delicious salad ideas at Make Your Salad A Super Salad or Delicious Easy Salads.

Here is another simple and easy recipe using an anchovy paste as the main ingredient.

Anchovy Puff Recipe

Ingredients:

½ cup butter or margarine
1 3-ounce package cream cheese
1 cup flour
Anchovy paste

Combine the butter and the cream cheese and then blend in the flour. Chill the dough mixture thoroughly. Roll the dough thin and cut the dough with a 2 inch cookie cutter. Spread with the anchovy paste and fold over. Seal the edges with a fork. Bake at 400 degrees for 10 minutes. These may be made ahead of time and frozen before baking.

FILLING:

2 cups milk

1/2 cup sugar

Scald. Add 1/2 mixture gradually to 3 well beaten egg yolks, then return to saucepan and heat to boiling, stirring constantly.

ADD:

1/8 teaspoon salt

4 teaspoons gelatin which has been softened in 1/4 cup cold water

Cool till thick, but not set.

Add 1 tablespoon rum and meringue made from 3 egg whites and 3 tablespoons sugar. Fold into chilled mixture. Pile into pie shell. Chill. Top with:

FRUIT GLAZE:

2 cans tropical fruit salad, drained

1 tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon cloves

Cook till thick and clear. Cool. Add fruit. Glaze top of pie. Sprinkle with a little coconut. Serves 6. (1 tablespoon rum may be added to glaze, if desired).

This light salad dressing is just right for summer time or warmer climates.

Ingredients for Organic Fair Trade Orange Poppyseed Salad Dressing

2/3 cup Organic Safflower Oil

1/4 cup Organic Fair Trade Freshly Squeezed Lime Juice

2 Tbps Organic Fair Trade Freshly Squeezed Orange Juice

2 Tbps Organic Fair Trade Freshly Grated Orange Rind

2 Tbps Organic Locally Produced Honey

2 Tbps Organic Onion, minced

1 Tbps Organic Fair Trade Poppy Seeds

Freshly Ground Sea Salt to taste

Freshly Ground Organic Fair Trade Pepper to taste

How to Prepare Organic Fair Trade Orange Poppyseed Salad Dressing

Toast the organic fair trade poppy seeds in the oven at 350 degrees for 5 minutes. Combine all of the ingredients in a bowl and mix before transferring to a sterilized dressing bottle. Use within a month of its creation.

Related Links

Cashew Butter Celery Soup That May Affect You and The Rain Forest Positively

Only Slightly Fiery Vegetable Stew

Shiitake Mushroom and Wild Rice Cream Soup

Organic Fair Trade Black Bean and Orange Salad

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WFTO Fair Trade Organization Mark (Photo credit: Wikipedia)