Recipes

Teriyaki Pasta Salad May 14, 2015 17:22

Dressing:

1/2 Cup Grapeseed Oil

1/2 Cup Teriyakin Sauce

1/4 Cup Rice Vinegar

1/4 Cup Reserved Mandarin Orange Liquid

4 Tbsp Sugar

1/2 tsp Salt

1/2 tsp Pepper

In a blender, combine dressing ingredients and blend until well combined.

Salad:

16 oz Bow Tie Pasta, cooked and drained

1 Bag Fresh Spinach, 10 oz

1/2 Cup Dried Pineapple

1/2 Cup Dried Cranberries

2 (11 oz) Cans Mandarin Oranges, Liquid Reserved for Dressing

1/3 C Shredded Coconut

1 (8 oz) Can Water Chestnuts, drained and slivered

1/2 C Fresh Parsley

4 Green Onions, thinly sliced

1/4 Cup Sesame Seeds, toasted

2/3 Cup Honey Roasted Peanuts

Combine salad ingredients in a large bowl and toss with dressing before serving.


Asian Spaghetti April 30, 2015 16:31

1 lb Whole Wheat Pasta, cooked

I Cup Fresh Sliced Mushrooms

1 Cup Fresh Snow Peas

3/4 Cup Shredded Carrots

4 Green Onions, Chopped

2 Tbsp Grapeseed Oil

1 Garlic Clove, Minced

1/4 Cup Soy Sauce

1 tsp Sugar

1/4 tsp Cayenne Pepper

2 Tbsp Sesame Seeds, Toasted

 

Cook pasta according to directions.  Ina a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender.  Add garlic; cook 1 minute longer.  In a small bowl, combine the soye sauce, sugar and cayenne.  Drain pasta.  Add pasta and soy sauce mixture to skillet and toss to coat.  Heat through.  Sprinkle with sesame seeds.