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Cheese Ice Cream
Nutty Brown Rice Salad

Highlighting garden fresh parsley, seasonal vegetables, heart healthy walnuts and whole grain brown rice, this salad is a perfect balance of taste and nutrition.
And because it stores well in the fridge, double the recipe for an easy-to-pack lunch, a last minute dinner, or for a snack throughout the day.
Ingredients:
- 1 1/2 cups brown basmati rice
- 3 1/2 cups water
- 1 cup carrots, chopped
- 1/2 cup cherry or grape tomatoes, sliced
- 1/2 cup zucchini or summer squash, chopped
- 1/2 cup green bell peppers, chopped
- 1/2 cup red bell peppers, chopped
- 1/2 cup snow peas, destemmed and chopped
- 2 1/2 cups parsley, chopped
- 1/2 cup walnut pieces, toasted
- 2 tablespoons white wine vinegar
- 1/2 tablespoon walnut oil
- salt and fresh ground pepper to taste
Directions:
- In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.
- Meanwhile, steam vegetables for 10 minutes separately.
- When rice and vegetables are finished, let rice cool to room temperature, then mix vegetables and rice together. Stir in parsley, walnuts, oil and vinegar, then season with salt and pepper to taste.
- Chill at least 2 hours before serving.(Optional)
Red Rice Salad
Ingredients:
- 1 cup white basmati rice, rinsed thoroughly (¼ cup veggie oil, ½ tsp salt and 1½ cups water for cooking).
- 1 cup red rice, rinsed thoroughly (¼ cup veggie oil, ½ tsp salt and 2½ cups water for cooking)
- 1 of yellow, green and orange bell pepper, sliced into ½ inch thick slices, 1-2 inch long
- 1 red onion, sliced into ½ inch thick slices, 1-2 inch long
- ½ cup cilantro, chopped 1/3 cup olive oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 garlic cloves, grated
- ¼ tsp cayanne pepper
- ½ tsp salt
- ½ tsp black pepper
Directions:
Heat veggie oil in a small pot, add white rice, salt and stir. Add water and stir. When boiling, cover pot immediately and cook on simmer heat for 15 minutes. Heat veggie oil in a small pot, add red rice, salt and stir. Add water and stir. When boiling, cover pot immediately and cook on low-simmer heat for 60 minutes. Add yellow, green and orange peppers into a large bowl. Add red onion, cilantro and set aside. Into a small bowl, add olive oil, lemon juice, dijon mustard, garlic, cayanne pepper, salt and black pepper. Whisk well. When white and red rice are cooked, transfer both into a large serving bowl. Add sauce into salad and mix well. Transfer salad onto rice, mix well and serve.
Note: Do not open lid while cooking rice
Italian Fried Steak with Roasted Pepper Pesto

Top crispy breaded steak with a sauce of blended roasted red peppers and Romano cheese for a fast and delicious meal.
- 1/2 cup seasoned fine dry bread crumbs
- 1/2 cup grated Romano or Parmesan cheese
- 1 egg
- 2 Tbsp. water
- 1-1/2 lb. beef cubed steak
- Olive oil
- 1 12-oz. jar roasted red sweet peppers, drained
- 2/3 cup fresh basil leaves.
1. In a shallow dish combine crumbs and half the cheese. In another shallow dish, beat together egg and water. Cut meat in 8 equal-size portions; lightly sprinkle with salt and pepper. Dip in egg mixture, then crumb mixture; press lightly to coat.
2. In a 12-inch skillet heat 1 tablespoon olive oil over medium-high heat. Working in two batches, cook steak, about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean.
3. Meanwhile, for sauce, in blender or processor combine drained peppers and remaining cheese. Process until nearly smooth. Finely chop 1/2 cup of the basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil. Makes 4 servings.
- Calories425
- Total Fat (g)21
- Saturated Fat (g)8,
- Monounsaturated Fat (g)9,
- Polyunsaturated Fat (g)1,
- Cholesterol (mg)130,
- Sodium (mg)645,
- Carbohydrate (g)15,
- Total Sugar (g)1,
- Fiber (g)2,
- Protein (g)43,
- Vitamin C (DV%)2.58,
- Calcium (DV%)19,
- Iron (DV%)28,
- Percent Daily Values are based on a 2,000 calorie diet
Herbed Salmon

- 1 lb. skinless salmon fillet, cut into 4 portions
- 1 lemon
- 1 Tbsp. snipped fresh dillweed
- 1 Tbsp. snipped fresh tarragon or lemon thyme
- 1 Tbsp. snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
- 1/2 tsp salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. butter, softened
- Lemon peel and fresh herbs (optional)
1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with a fork.
3. Transfer to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs. Makes 4 servings.
- Calories294
- Total Fat (g)21
- Saturated Fat (g)7,
- Monounsaturated Fat (g)6,
- Polyunsaturated Fat (g)5,
- Cholesterol (mg)78,
- Sodium (mg)401,
- Carbohydrate (g)3,
- Total Sugar (g)1,
- Fiber (g)1,
- Protein (g)24,
- Vitamin C (DV%)47,
- Calcium (DV%)3,
- Iron (DV%)4,
- Percent Daily Values are based on a 2,000 calorie diet
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