Recipe: Healthy menu suggestions (7 recipes)

Lisa, Here are some recipe ideas to get you started. You can find lots more by searching for food that you consider healthy - that's how I found these - and scanning thru the recipes to see which ones appeal to you.

I would also serve some nice multi-grain bread or rolls from a bakery.

Spinach-Strawberry-Walnut Salad
Green Beans with Walnut Gremolata
Brown Rice with Pine Nuts
Brown Rice and Vegetable Medley
Moroccan-Style Carrots
Carrots Provencal
Broccoli-Orzo Salad

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SPINACH-STRAWBERRY-WALNUT SALAD

1 (10 oz) pkg fresh spinach
1 qt fresh strawberries
walnut pieces, as many as you like

Wash & trim spinach, spread it over bottom of 9 x 13 dish. Cut strawberries lengthwise & spread over spinach. Sprinkle walnuts over berries.

1/4 to 1/2 cup honey
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onion
1/4 teaspoon worcestershire auce
1/4 teaspoon paprika

Mix above ingredients until frothy. While blender is still running, add:

1/2 cup vegetable oil
1/4 cup cider vinegar

Blend well. Pour over berries & spinach, chill and serve.

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GREEN BEANS WITH WALNUT GREMOLATA

3/4 lb green beans, trimmed
1 1/2 tablespoons olive oil
2 tablespoons chopped walnuts
1 clove garlic, minced
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/4 teaspoon freshly grated lemon, zest of
salt & freshly ground black pepper

Cook beans in boiling salted water until crispy tender, drain. In the meantime, heat oil in a large skillet, add walnuts, cook and stir over medium heat until golden. Add garlic and cook for 1 minute. Add beans, remaining ingredients and cook until heated through.

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BROWN RICE WITH PINE NUTS
Source: Jo Anne Merrill
Servings: 4

1 1/2 cups long-grain brown rice
3 cups water
1 onion, chopped
2 tablespoons corn oil
1 tablespoon ground cumin
black pepper to taste
1 tablespoon fresh parsley, minced
1/4 cup pine nuts

Soak brown rice in water at least 2 hours, or overnight.

Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saute until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts.

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BROWN RICE AND VEGETABLE MEDLEY

2 tsp olive oil
1/2 cup chopped scallions
1 garlic clove, minced
1/2 cup each, sliced mushrooms and zucchini
1/2 cup diced red pepper
1 cup cooked brown rice
1 tbsp soy sauce
pepper to taste

Heat oil over medium heat, add scallions & garlic and saut till softened, add mushrooms, zucchini & red pepper and saut about 5 minutes. Add rice, soy & pepper to combine.

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MOROCCAN-STYLE CARROTS
From Bon Appetit

1/2lb. carrots, cut diagonally into 1/4 inch slice
1 small garlic clove, minced
1 1/2 T. olive oil
1/4 tsp. ground cumin
1/8 tsp. ground cinnamon
1/2 tsp. sugar
a pinch of cayenne
2 tsp. fresh lemon juice, or to taste

Steam carrots until just tender. In a skillet cook the garlic in the olive oil over moderatly low heat, stirring for one minute, or until fragrant. Add cumin, cinnamon, sugar, cayenne and the carrots. Cook the mixture stirring for 1 minute or until the carrots are well coated with the mixture. Stir in lemon juice and salt & pepper to taste. Enjoy!

Serves 2. Can easily be doubled

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CARROTS PROVENCAL
Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France

2 TBSP extra virgin olive oil
2 pounds carrots, peeled and sliced diagionally
1 head plump, fresh garlic, cloves peeled and halved
Sea salt to taste (or use kosher or other salt)
About 30 good quality black olives, pitted and halved

Heat olil over moderately hight heat in a large skillet. Add the carrots, stir to coat with oil, and lower the heat to moderate. Cover and braise for 20 minutes stirring regularly.

Add garlic, season with salt, and stir. Reduce heat to low and continue cooking until the carrots are almost caramelized and the garlic is soft and tender, about 15 minutes more.

Sprinkle with the olives, stir, and taste for seasoning. Sever hot or at room temperature.

Servces 8 to 10

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BROCCOLI-ORZO SALAD

DRESSING:
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. balsamic vinegar
1 medium garlic clove pressed or 1 tsp. garlic powder
Freshly ground pepper
1/4 cup fresh basil or 2 tsp. dried basil

SALAD:
3 cups steamed broccoli florets
8 oz. orzo, cooked al dente and drained
2 green onions, minced
1/4 cup minced fresh parsley
2 large tomatoes, peeled and chopped
1/4 cup chopped black olives

In a small bowl, measure dressing ingredients and combine. In a larger bowl, combine broccoli, orzo, tomatoes, green onions, parsley and olives. Add dressing and add more seasonings to your taste. Refrigerate.