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Ingredients List:

2 lb of baby carrots, scrubbed. (if you have less than 2lb adjust recipe accordingly)
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.

Directions:

In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

carrotrecipes.net

• 3/4 cup  mayonnaise
• 1/4 cup  white vinegar
• 2 Tbsp.  sugar
• 2 tsp.  celery seeds (optional
• 1/2 tsp.  salt or to taste
• 1/4 tsp.  ground black pepper
• 1 lb.  green cabbage, chopped or finely shredded (9 cups)
• 2 medium  carrots, finely shredded (1 cup)
• 1 cup  shredded kohlrabi, jicama or radishes*
• 1 cup  snipped Italian (flat-leaf) parsley

Method

1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

simplyrecipes.com

If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it’ll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe.

Ingredients
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (cilantro or dill is tasty too)
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste

Optional:
Few handfuls of canned kidney beans, drained and rinsed

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.

When I was creating the recipe, I used red Swiss chard for the initial batch, thinking the chopped stems would add nice bits of color. Instead I ended up with pink dip. It tasted great but looked like salmon spread, which might be confusing to eaters. If you’re making it for yourself, go ahead and use whatever color chard you like.

1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced (try young garlic or garlic scapes)
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

inmykitchengarden.blogspot.com

INGREDIENTS:

2 cups plain low-fat yogurt, drained
1 carton (16-ounce size) small-curd, low-fat cottage cheese
1/2 cup chopped fresh dill
1 tablespoon grated onion
salt and freshly ground black pepper, to taste

PREPARATION:

In a large bowl, combine yogurt, cottage cheese, dill, and onion. Season with salt (if using) and pepper. Cover and chill until ready to serve.

1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

www.mariquita.com/recipes/salad dressings.html

This website has some amazing salad dressing recipes!

ingredients

• 1 17.3-ounce package frozen puff pastry (2 sheets)
• 1 egg yolk
• 1 pound fresh asparagus, trimmed
• 8 eggs
• 1/2 cup milk, half-and-half, or light cream
• 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter
• 4 ounces havarti cheese with dill, shredded (1 cup)
• 1 4-ounce piece smoked salmon, broken into chunks, with skin and bones removed
• Fresh dill sprigs (optional)

directions

1. Thaw the pastry sheets at room temperature for 1 hour.
2. Preheat oven to 400 degree F. In a small bowl mix egg yolk with 1 teaspoon water; set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised rim; trim ends. Place pastries on 2 baking sheets. Prick the centers with a fork. Brush pastries with egg mixture. Bake, 1 sheet at a time, about 15 minutes or until puffed and golden brown. Cool on baking sheets on wire racks.
3. Meanwhile, in a large skillet bring 1 cup water and a dash salt to boiling. Add asparagus and cook, covered, for 1 minute. Drain. Rinse asparagus with cold water; drain well. Transfer the asparagus to a cutting board. Slice 3-inch pieces from the tips of asparagus; set aside. Cut remaining asparagus into 2-inch pieces.
4. In a large mixing bowl whisk the eggs, milk, snipped dill, salt, and pepper together until well combined. In the large skillet melt butter over medium heat. Add egg mixture to skillet. Cook over medium heat without stirring, until mixture begins to set on bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked but still glossy. Remove the scrambled egg mixture from heat; fold in 1/2 cup of the cheese.
5. Spoon egg mixture into baked pastry shells on baking sheets. Top with the 2-inch asparagus pieces, salmon, and remaining 1/2 cup cheese. Arrange asparagus tips over all. Return 1 baking sheet at a time to oven and bake 3 to 5 minutes or until cheese is melted and filling is heated through. Garnish with fresh dill sprigs. Makes 8 servings.

recipe source

BHG.com