In This Issue

More Recipes

August 2008

More Meals

Make Ahead Meal

Chicken Nicoise Salad

Inspiration for this salad came from left over ingredients we had after making the Perfect Picnic Family Meal.
Serves 6

You'll Need

Honey-Mustard Dressing (from bean salad)
Cooked chicken pieces (from kebobs)
10 small new potatoes, cooked and quartered
6 hard boiled eggs, peeled and quartered
2 cups green/yellow beans, steamed (from bean salad)
3 ripe field tomatoes, cut into wedges (from tomato salad)
1 head or bunch of lettuce, torn
(optional)
½ cup kalamata olives
1 small red onion, sliced thinly

Prep and Cook

Combine chicken, potatoes, beans, and tomatoes in large bowl, drizzle with vinagrette and toss gently to coat.
Place lettuce in the middle of a large plate or platter. Empty the tossed salad on top of the lettuce and add egg wedges, and optional ingredients on top for presentation.

Frozen Blueberry Smoothie

Makes 2 large smoothies

You'll Need

1 cup milk
½ cup frozen wild blueberries
1 ripe banana
1 tablespoon flaxseed oil

Prep and Cook

Pour milk, banana, berries and flaxseed oil in blender (in that order) and mix for one to two minutes until consistency is right.
Pour into glasses and enjoy all year long.

Good to know: Wild blueberries can be frozen the same way strawberries are this time of year. It’s best to lay them flat on a tray and freeze them before storing in a plastic bag or container for future use.