Harrington Cookbook

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

Ingredients : For the Cauliflower : 1 head of cauliflower 2 Tbsp canola oil Freshly ground black pepper For the Black-Eyed Peas:  1 can black-eyed peas, drained and rinsed 1 Tbsp minced white onion 4 oz. jar chopped pimentos 1 Tbsp minced fresh parsley 2 Tbsp canola oil 3 Tbsp seasoned rice wine vinegar 1/2 tsp Dijon mustard 1/4 tsp black pepper Directions : For the cauliflower: Take the head of cauliflower and break into large chunk flowerets, or quarter the head. Slice the cauliflower into slices. Rub 1 Tbsp of canola oil over a half sheet pan. Lay out the sliced cauliflower in a single layer and drizzle remaining 1 Tbsp of oil over the top. Using a pepper grinder, twist several grinds over the top. Bake in a preheated 400 degree oven for 30 minutes. Let the cauliflower cool completely before adding to the salad. For the Black-eyed Peas: Place the drained and rinsed black-eyed peas in a large mixing bowl. Add in the onion, pimentos a...

For a large bowl: 5 lbs Red potatoes, scrubbed but w/ skin left on. Boil till tender. Dice to bite-size.  Add: Mayo (I sometimes use half Wasabi mayo) mustard sweet pickles, diced w/ some of the juice salt & pepper 5 hard-boiled eggs stalk finely diced celery

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

Chicken Souvlaki Ingredients: 3 Tbsp. lemon juice 1/2 tsp. dried oregano 2 tsp. olive oil 1/2 tsp. salt 4 cloves mashed garlic 1/2 lb. chicken breasts, cubed Chicken Souvalki Directions: 1. Marinade in plastic bag for 30 mins- 1 hour. 2. Thread onto skewers and barbeque Serves 2-3; change proportions to increase Tzatziki Sauce Ingredients: 1 Tbsp. lemon juice 1/2 tsp. salt 1 garlic clove 1/2 cup cucumber; peeled, seeded, shredded chopped mint leaves Tzatziki Sauce Directions: 1. Combine ingredients. Traditionally served with Greek Salad and warm bread flour tortilla.

4 Anchovy fillets or equivalent paste 3 garlic cloves, chopped 2 Tbsp olive oil 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1/2 tsp hot pepper sauce- Tabasco 1 1/2 cups mayo or plain yogurt 2 Tbsp + 1/4 cup freshly grated Parmesan cheese 2 Tbsp or more fresh lemon juice 3 hearts romaine, coarsely torn (about 12 cups) 2 cups croutons Blend anchovy, garlic, olive oil, Worcestershire sauce, mustard, hot pepper sauce in processor until smooth. Transfer to small bowl. Whisk in mayo, 2 Tbsp cheese, 2 Tbsp lemon juice. Season w/ salt and more lemon juice, if desired. Place romaine in large bowl. Add 3/4 cup dressing; toss to coat. Sprinkle w/ croutons, remaining 1/4 cup cheese, and pepper. Serve, passing remaining dressing separately.

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