3 large navel oranges, peeled and segmented 1 red onion, thinly sliced 1 clove garlic, minced 1/3 cup cured black olives (75 ml) ¼ cup chopped fresh mint (60 ml) ¼ cup Pure by Christine Cushing Extra Virgin Olive Oil (60 ml) 1 tbsp sherry vinegar (15 ml) Freshly cracked black pepper to taste Combine
Read More¼ cup Renée’s Gourmet Balsamic Vinaigrette ½ cup red potatoes, diced, with skin ¼ cup eggplant wedges 1 cup baby greens or spinach 3 tbsp Goat cheese, crumbled 8 yellow grape tomatoes, halved 16 red seedless grapes, halved ¼ cup red peppers, diced ¼ cup red onion, sliced 1 tbsp olive oil 1 tsp fresh
Read More1 can sliced black olives* 1 can sliced green olives* 1 bunch chopped green onions 1 large ripe tomato (chopped) 1/2 cup Garlic Expression’s Salad Dressing 1 tbsp Italian seasoning (optional) 4 oz Feta cheese * Drain olives well. In mixing bowl, add olives, onions and tomatoes. Pour on Garlic Expressions. Marinate at least 1-hour
Read More2 pounds boneless and skinless chicken breasts 1/3 cup fresh lemon juice 1-1/2 teaspoons dried oregano 3/4 cup Niçoise or other imported small black olives 3/4 cup Silver Palate Raspberry Sun Splash 6 large ribs celery, cut into wide slices 3 firm ripe tomatoes, cut into wedges 1/2 pound green beans, trimmed and cooked until
Read More3 cups cooked Lundberg Short Grain Brown Rice 2 cups drained pineapple chunks, reserve liquid 2 cups sliced celery 2 cups cooked chicken, cut in bite-sized pieces ¾ cup mayonnaise Salt and pepper, to taste Combine rice, pineapple, celery and chicken. Blend 1/2 cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss
Read More20 asparagus spears 4 (6-ounce) salmon fillets 1/2 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 pound baby salad greens 1 cup kalamata olives, sliced in half 2 oranges, peeled and segmented 1 small red onion, thinly sliced Preheat grill. Place a medium pot of water on the stove to boil. While the
Read MoreSalad: 6 chicken breast, boneless and skinless, (about 1 ¾ lb) Cooking spray ½ tsp salt 3 cups iceberg lettuce, bite-size pieces 3 cups romaine lettuce, bite-size pieces ½ cup crumbled Gorgonzola cheese ½ cup dried cranberries 6 tbsp slivered almonds, toasted Poppy Seed Dressing: ¾ cup mayonnaise or salad dressing 1/3 cup sugar 2
Read More1/2 cup Renée’s Gourmet Mighty Caesar Dressing & Dip 2 large heads of Romaine lettuce, outer leaves removed 1/4 cup sundried tomatoes, slivered 2 grilled chicken breasts, cooled and cut into strips 1 cup croutons 1/2 cup fresh parmesan cheese shavings Wash and dry romaine; cut up into bite-sized pieces and place in a bowl.
Read More1 cucumber 8-10 tomatoes ½ white onion chopped dill 1 tbsp salt 1 tbsp black pepper ¼ cup sugar 1 cup white vinegar ½ cup oil, added slowly Mix well all ingredients together. Let sit for 10 minutes in the fridge, so that the flavors meld.
Read MoreMarinated and grilled, this garlic Caesar baked chicken, served on a bed of crisp Romaine lettuce with croutons and shaved parmesan. 1 bottle (270 ml) Renée’s Roasted Garlic Caesar Wellness Dressing 2 x 6 oz boneless skinless chicken breasts 3 heads of Romaine lettuce 1 cup croutons ½ cup fresh shaved parmesan cheese 1 sprig
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