Mixed Green Salad With Dandelions



1 bunch dandelions, rinsed and drained

1 bunch arugula, rinsed and drained

1/2 onion, thinly sliced

1/4 cup toasted pine nuts

6-8 cut cherry or grape tomatoes


1/4 cup olive oil

2 tablespoons vinegar

1 teaspoon lemon juice

1 teaspoon Dijon mustard

salt & pepper to taste

In a large bowl, put in dandelions, arugula, onion,tomatoes and pine nuts.  Set aside.  In a small bowl mix dressing ingredients and pour over salad greens.  Toss until well coated and serve. 




Artisan Lettuce Chopped Italian Salad


 1 package Tanimura & Antle Artisan Lettuce 

1 package fresh mozzarella cheese (8 oz.)

 1 cup diced salami 

 1/2 cup diced ham

 1 can garbanzo beans, drained and rinsed

 1 jar artichoke hearts, drained and  rinsed

 1 medium tomato, diced 

1 Sweet Italian Red Onion, diced

 1 bell pepper, diced 

5 leaves basil, julienned

 ¼ cup fresh parsley, chopped

 ¼ Freshly grated parmesan cheese 

¼ cup Italian Dressing  

 Dressing Recipe

 ¼ cup plus 2 tablespoons red wine vinegar 

2 garlic cloves, chopped 

¼ teaspoon Dijon mustard 

½ teaspoon salt

 ½ teaspoon Italian seasoning

 Pinch ground black pepper

 ¾ teaspoon sugar 

¼ cup plus 2 tablespoons olive oil

Dressing Instructions 

 1.In a medium bowl or dressing bottle, add all ingredients through sugar, and whisk to combine; 

2. Slowly add olive oil, pouring evenly and whisking until vinaigrette is combined

Salad Instructions

1. Wash and chop Artisan Lettuce, place in a large bowl

2. Add all ingredients 

3. Top with dressing and toss

4. Sprinkle with parmesan cheese and toss lightly again

5. Serve immediately, and ENJOY




  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Appetizer
  • Cuisine: Latin American

Tostones are the naturally gluten-free Latin-American version of french fries. They’re ridiculously easy to make, and even more addicting than their fried potato counterpart.


  • 3 large green plantains
  • 2/3 cup oil (approximately)
  • Salt


  1. Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the Tostones.
  2. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains.
  3. Cut the plantains into pieces, about 1″ thick.
  4. Fill a large skillet about a third of the way with oil. Heat over medium-high for a few minutes to warm up the oil.
  5. Take one plantain chunk and carefully place it in the oil. If the oil surrounding the plantain begins to bubble a bit, the oil is hot enough. If not, let it heat up for another minute or so, and try again.
  6. When the oil is ready, add your plantains to the skillet. Fry them for about 2 minutes on each side, or just long enough to soften them and turn them a light golden color. Remove the fried plantains from the oil and place them on a paper towel to absorb some of the oil.
  7. Using a tostonera, mallet, or the bottom of a soup can, flatten each fried plantain piece. I do this by placing one piece at a time on a cutting board and smashing it with the bottom of a big can. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart.
  8. Return to now-smashed plantain pieces to the hot oil and fry again. Turn them occasionally, until both sides are a deep golden color. You’ll likely have to work in batches. Don’t overcrowd your pan (ever, no matter what you’re cooking), or it won’t turn out as good as it could have, or it might not turn out at all!
  9. Remove the Tostones from the pan of oil, and place them on a paper towel again to absorb some of the oil. Sprinkle generously with salt and serve.


12 Servings / Prep. Time 40 Min / Bake Time 25 Min./



  • 1 package white cake mix (regular size)
  • 1 can (16 ounces) vanilla frosting
  • 1-3/4 cups sweetened shredded coconut, divided
  • 2 drops red food coloring
  • 2 drops green food coloring
  • Assorted jelly beans
  • 1 stick black licorice, cut lengthwise into 1/8-inch strips


Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see template at bottom of page) Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo).Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake.Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes. Yield: 12 servings.Originally published as Peter Rabbit Cake



 1 box (18 1/4-ounce) 

1 cup(s) (or more, if batter appears dry) milk·

 3 cup(s) fluffy white frosting·
Assorted food coloring·
6 large marshmallows·

 Pink decorating sugar or pink icing·

 Blue icing for eyes·

 Chocolate licorice for whiskers 


  1. Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed. 
  2. Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors ).Frost your cupcakes.
  3. Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonal
  4. To  form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each of white frosting mounds. 
  5. Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.



Easy Corned Beef and Cabbage

  • 3 hrs 30 mins
  • Prep: 15 mins,
  • Cook: 3 hrs 15 mins
  • Yield: 6 to 8 servings

What You'll Need

  • 1 (3 1/2- to 5-pound) corned beef brisket
  • 2 teaspoons kosher salt (or to taste)
  • 1/2 tablespoon coarsely ground black pepper
  • 1 bay leaf
  • Optional: spice packet from the corned beef package
  • 2 pounds red potatoes (cut in half)
  • 4 carrots (peeled, cut into chunks)
  • 1 onion (large dice)
  • 3 ribs celery (large dice)
  • 1 -2 heads of fresh cabbage

How to Make It

  1. Place the corned beef, 1 teaspoon of the salt, pepper, bay leaf, and contents of the optional spice packet into a large pot along with three quarts of cold water.
  2. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
  3. Add the remaining salt if needed, potatoes, carrots, onions, and celery. Simmer covered for 30 minutes.
  4. Add the cabbage wedges and cook for another 30 minutes or until the potatoes and vegetables are tender.
  5. Remove from the pot and let rest for 10 minutes, loosely covered with aluminum foil. Remove the bay leaf and discard.
  6. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Accompany with dark bread and mustard on the side.


Variations on this recipe are limited only to what the chef prefers, really. A small peeled and diced rutabaga or a few turnips can be added along with the vegetables for a more earthy flavor. Some sliced parsnips can be substituted for the potatoes or included along with them for a bit of variety.For a slightly different flavor, use sweet onions instead of standard yellow onions and add with the potatoes, carrots, and celery. Alternatively, try adding a few small peeled boiling onions.   


You can replace the lemon with fresh orange for a great orange cake.



1/2 pound (2 sticks) butter 

 3 cups all-purpose flour

 3 cups sugar

1 cup sour cream 

  • 1/2 teaspoon baking soda 
  • 6 eggs 
  • 1 teaspoon lemon extract 
  • Lemon rind of one lemon – grated
  • 3 tablespoons fresh lemon juice

Preheat oven to 325 degrees F.

Butter and flour a tube pan and set aside.

In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extract, lemon rind, lemon juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
· 1 ½ cups confection sugar·

 Fresh lemon juice· 

1 tablespoon lemon rind, grated

Mix together with a whisk until it has a thick liquid consistency. Drizzle over cake when it is still warm 


Pink Muscatel Pie



3 cups pink muscatel seedless grapes

¾ cup sugar

¼ cup water

1 tablespoon lemon juice

3 tablespoons cornstarch, dissolved in ¼ cup water

1 tablespoon butter

Pastry for a 9-inch double-crust pie


Preheat oven to 350 degrees.

In a medium-sized saucepan, bring the muscatel grapes, sugar, and water to a boil over high heat for 1 minute.

Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened.

Add the butter, pour the muscatel grape filling into the pie shell, and top with the remaining pie crust.

Carefully crimp the edges of the pie to seal and prick the top crust with a fork.

Bake for 50 minutes and enjoy.



10 servings

Crust Ingredients

· 1 3/4 cups vanilla wafer crumbs 

· 1/4 cup chopped walnuts

 · 1 teaspoons ground cinnamon

 · 1/2 cup butter or margarine, melted 

Filling Ingredients

· 3 eggs 

· 1/4 teaspoon salt 

· 1 pound cream cheese, at room temperature 

· 1 cup sugar

 · 1 teaspoon vanilla extract 

· 2 teaspoons orange extract

· 3 cups sour cream

 · satsuma segments cut into pieces

· whole satsuma segments for topping 


 Preheat the oven to 375°F. In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and cut orange segments.  Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours.    





6 red le rouge peppers

2 cups seasoned bread crumbs

1/2 cup chopped black olives

1/2 cup chopped green stuffed olives

2-3 plum tomatoes seeded and chopped

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 eggs

1/4 cup olive oil plus oil for frying 


Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.

Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides


My Son's Super Bowl Guacamole Dip


Peter Jr.’s Guacamole Dip

3 Avocadoes, peeled & mashed

Juice of 1 lime

½ - red onion, peeled & diced

2 teaspoons – fresh Cilantro, minced

1 Plum tomato, seeded & diced

Pinch of garlic powder

Salt & pepper to taste

Pinch of Cumin, (optional)

In a large bowl, add all of the above ingredients and mix together.  If you are not serving it right away, you can put into the refrigerator. 


Please Note:

To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.



Crispy, Soft, Sweet Fried Plantains

Crispy, soft, sweet fried plantains free of seed oil or additives. Easy, quick, delicious and satisfying! They are vegan and gluten free, grain free, dairy free, and loved by all. Course / Side dish for any meal  Prep Time 2 minutes / Cook Time 5 minutes /Total Time 7 minutes /Servings 3 side dish servings / Calories 150 


  • 1 large plantain yellow to mottled yellow-black (ripe)
  • 2 tbsp coconut oil or ghee (clarified butter) if you prefer
  • Pinch of sea salt or more, to taste


  1. Heat your coconut oil in a large non-stick skillet (or seasoned cast iron) over med heat
  2. Peel your plantain by cutting off the ends and then scoring the peel twice to make it easy to peel, peel should slip off easily this way
  3. Slice plantain so you get med-thick round slices
  4. Fry plantains in coconut oil, making sure they don't touch each other. When the bottoms are golden brown, flip to brown the other side.
  5. Lightly with the back of a fork or spatula, press down on each one to flatten just a bit. Adjust the heat to avoid burning the second side.
  6. Remove from pan and add the salt Eat right away! But maybe wait a sec so you don't burn your mouth like I do every time without fail!



Chocolate Covered Strawberries


Chocolate Covered Strawberries

8 ounces semi sweet chocolate chips

1 pound container fresh strawberries with stems

Line a sheet pan with parchment or waxed paper.

In a small bowl, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.

Holding a strawberry by the stem end, dip into the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining strawberries.

Optional: Immediately dip chocolate covered strawberries in either chopped nuts or coconut.

Refrigerate immediately until hardened.