Harrington Cookbook

Important:This makes a large bowl full (feeds up to 20 for a side dish), but you can cut it down as needed. Salad: Ingredients 24 oz. uncooked pasta (I use penne) 2-3 C. cooked, diced chicken (seasoned as you like) Half of a large English cucumber, seeds removed and chopped into bite sizes 1/2 C. sun-dried tomatoes packed in oil (drained), roughly chopped 1/3 C. kalamata olives, chopped 1/3 C. jarred, roasted red peppers, chopped 1 C. artichoke hearts in oil, drained and chopped roughly 3/4 C. Shredded parmesan cheese Directions: 1. Cook pasta in boiling water until it is al dente. Drain and rinse under cold water. Place in a large bowl. 2. Meanwhile, add the remaining ingredients to the pasta bowl. Stir to combine. Dressing : Ingredients: 1 1/2 C. white wine vinegar 2 tsp. garlic powder 1 tsp. oregano pinch of sugar generous dash of salt and pepper 3/4 c. olive oil Directions: 1. Combine vinegar, garlic, oregano, sugar, salt and pepper. 2. Whisk together to dissolve salt and sugar. Wh...

2/3 cup safflower oil 1/3 cup red wine vinegar 1 Tbsp packed brown sugar 1 tsp Dijon mustard 1/2 tsp minced garlic salt and freshly ground black pepper Combine ingredients; shake well and chill, then shake well again directly before serving.

equal parts tomatoes and cucumbers feta onions calamala olives parsley thin sliced romain equal parts olive oil and olive juice oregano salt pepper lemon juice

1 cup water 1 cup apple juice 1/2 tsp. cinnamon 1 cup quinoa, well rinsed and drained 2 large red apples, diced 1 cup chopped celery 1/2 cup dried cranberries (such as Craisins) 1/2 cup chopped walnuts 1 cup non-fat vanilla yogurt Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour. Add apples, celery, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately.

2 cups quinoa (prepare & cool) 1 small diced red onion 1/2 - 1 cup dried cranberry 1 1/2 Tbsp lemon grass 1 Tbsp lemon juice 2 - 3 Tbsp honey 1/8 cup dried cilantro or more if fresh 1/8 cup dried mint or more if fresh chopped celery or diced apple try toasted walnuts or pinons next time

2 1/2 to 3 cups cooked black beans (if canned, drain and rinse) 2 scallions, thinly sliced diagonally 1 cup peeled and diced seedless cucumber, 1/4 inch dice 1 cup seeded and diced ripe plum tomatoes, 1/4 inch dice 1 cup thinly sliced celery, halved lengthwise 6 Tablespoons extra virgin olive oil 4 Tablespoons fresh lemon juice 4 Tablespoons finely slivered basil 2 Teaspoons finely grated orange zest salt and freshly ground black pepper, to taste Combine all ingredients in a bowl; toss gently. Let rest, covered, at room temperature for at least 1 hour before serving.

2 apples 2 pears 1/2 cup figs 2 persimmons or plums 1/2 cup toasted walnuts 2 cups spinach Maple Dressing 1/8 cup plain yogurt 1/8 cup maple syrup 1 Tbsp brown sugar 1 1/2 tsp white vinegar 1/4 cup canola oil

Mixed greens Red cabbage - small amount carrot slivers pecans toasted walnuts toasted sunflower seeds strawberries fresh pineapple feta cheese figs grilled, sliced chicken breast Dress with champagne dressing - triangular shaped brand is good