Fourth of July Fruit Salad

A summer is upon us, this salad is nice and refreshing for our Nation's birthday.

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Mango-Asian Pear Salad

With Mango season in full swing, this mango salad is the perfect way to start using some of our local produce.  It is crisp and clean and great for the summer!

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Spring Pea Soup

Ingredients:

3 Tablespoons *Organic Butter infused Olive Oil

1 medium chopped onion 2 cups vegetable broth

4 cups of peas (fresh or frozen) hand full of fresh flat leaf parsley hand full of fresh mint leaves salt & pepper to taste

chopped fresh chives to garnish

In a heavy pot over medium heat cook onion in olive oil just until soft. Add vegetable broth and bring to a boil. Reduce heat and add peas and simmer till tender. Pour into blender and add parsley, mint, salt & pepper and puree till smooth. Add more broth if too thick.

Notes: Peas are fairly low in calories, contains almost every vitamin & mineral your body needs, high in fiber & protein. Peas also have a low glycemic index. Protein increases the levels of certain hormones that reduces appetite. Protein works with fiber to slow digestion. Fiber also feeds good bacteria important for gut health.

Parsley is known to detoxifies the body helps to ease strain on the kidneys. Mint helps with digestion.

RECIPE COURTESY OF SABRINA NAJARIAN

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Cranberry-apple-walnut chutney

A sparkling accompaniment to any holiday feast, this festive chutney replaces the familiar cranberry sauce on your holiday table. Add more apple and celery and it becomes a salad the next day.

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Tomato-tofu relish

A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!    

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Middle Eastern Hummus (Greece, Turkey, Israel, Palestine, Egypt)

This classic Middle-Eastern pureed chickpea (garbanzo) appetizer is typically served with pita, falafel, or raw vegetables, but it works well as a dip or spread on almost anything

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Edamame Hummus (Asian adaptation)

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

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CHIMICHURRI (Argentina)

This South American classic is the ideal condiment for almost any savory dish, especially black beans, beef, chicken, fish, tofu, whole grains, and baked potatoes (including sweet potatoes).

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Kale-Chard Salad

A delicious source of calcium and folic acid, this beautiful salad is a great way to happily introduce kale and chard to your friends and family. “Massaging" the dressing into the kale and chard tenderizes the greens and brings out their brilliant color. You will be amazed at how much this salad shrinks after the dressing is added! This salad takes some effort, so you may want to enlist help with the de-leafing and massaging, (Kids think this is fun!) This salad keeps for five days in the refrigerator.

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Confetti Salad

This hearty, festive salad is a feast for the eyes and the palate. Always use fresh-squeezed lime juice! (The bottled stuff will ruin this.) Ingredient amounts and proportions can be adjusted to your personal taste. This is a great make-ahead salad for potlucks and picnics.

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