Home-Made Granola
(From Marilyn Plumb)

  Recipe of the Month

We have a large family so you may want to cut this down to suit your family's needs (be warned you just might need to pretend you have a big family and make a large batch because this will go quickly). This is a real family favorite and it's healthy!

• Melt cube of butter in large, deep baking pan
• Add raw oats according to how much you want to make
• Put into oven and bake at 350 degrees

While that's baking:
• cut up raw nuts: pecans, almonds, walnuts, cashews (yes raw) are my favorites. • Sprinkle on top of oats and allow to get warm (not brown as this affects the nutrition of them)

You can get real creative and add anything your family likes; we like shredded coconut.  When nuts are warmed, mix into oats and add coconut.  When the oats are very lightly toasted remove pan from oven.

Add: raisins, dates, dried cranberries or any other dried fruit you like but do not put back into the oven as this will unnecessarily dry out the fruit.

While still warm I like to sweeten with Real Maple Syrup & Honey so it's soft enough to mix evenly.  I also add a fair amount of vanilla, some salt and you can also add cinnamon

There is a variety of ways to serve:
• Eat raw as a snack
• My favorite is to make a fresh fruit salad to eat it with adding either yogurt or milk
• The granola is delicious added to warm oatmeal.  Eat as a traditional cereal.

This makes a great gift to give.  I have been asked on several occasions if I would make it for others to buy.

Store in airtight containers. For longer keeping refrigerate.

Warm Chicken and Asparagus Salad
(From Chris Litton)
Springtime means fresh asparagus and this salad is a great way to use it!
Serves 6 (or four hungry people!)

• 12 Baby red potatoes, cut in half
• 6 boneless, skinless half chicken breasts
• ½ tsp. freshly ground black pepper
• ½ tsp. salt
• ¼ cup white wine

• 1 T. minced fresh basil
• 1 T. minced fresh parsley
• 1 bunch fresh asparagus
• 4-6 radishes, sliced
• 2 cups mixed, organic greens

Lemon Dill Vinaigrette:

• 1 large shallot, minced

• 2 cloves garlic, minced

• 2 T. freshly squeezed lemon juice

• 3 T. balsamic vinegar

• 3 T. rice vinegar

• ¼ cup olive oil

• 2 T. White wine

• 2 T.  fresh dill (or 1 T. dry)

• ¼ tsp. salt

Steam potatoes until tender.  Drain and transfer to large bowl.

Put chicken into a baking dish, season with salt and pepper, and add the wine, basil and parsley.  Bake for 30 minutes. Slice each breast into six slices.

Meanwhile, cut 2 inches off the bottom of each asparagus stalk and blanch in a pot of boiling water just until crisp-tender.  Cool and cut on the diagonal into 2 inch pieces. 

Whisk together dressing ingredients.

Arrange mixed greens on large plate and top with asparagus, chicken and radishes.  Mix ½ of dressing with potatoes and mix until coated.  Place potato halves on greens and drizzle with dressing. 

Waldorf Pasta Salad (serves 6)
(From Nancy Cross)
This light colorful salad is like eating a fruit salad with Pasta. Top with grilled chicken or salmon for a hearty salad.

• 8 oz. of bow tie pasta
• 1 cup nonfat plain yogurt
• ¼ cup frozen orange juice concentrate
• 1 (11oz.) can Mandarin Orange slices, drained (or fresh oranges or mandarins when available)

• 1 cup seedless red grapes, halved
• 1 green apple, cored and chopped
• 1 cup chopped celery
 

1. Prepare the pasta according to package directions; set aside.
2. In a small bowl, blend the yogurt with the orange juice.
3. In a large bowl, combine the pasta, mandarin orange slices, grapes, apple, and celery.
4. Stir in the yogurt mixture; toss well.
5. Cover and refrigerate until chilled.