This is great for summer lunches - cold, refreshing, delicious and healthy!
Garden Vegetable Base
1 medium head of broccoli (cut into small pieces)
2 or 3 green onions (chopped)
1 green bell pepper (diced thinly)
1 red or yellow bell pepper (diced thinly)
2 stalks celery (chopped)
3 large carrots (peeled and shredded)
3 cooked or baked chicken breasts (either shredded or cut into bite sized pieces) (sometimes I use leftover baked chicken from the night before or sometimes to save time I buy chicken breasts that have already been baked)
1 bunch of cilantro (washed and chopped)
1/4 teaspoon ground hot chile pepper or cayenne (again - I prefer spicy food so I will add more than 1/2 teaspoon - but only add according to your taste)
NOTE: Many times I will substitue tender young zucchini or yellow squash for the celery or I will add whatever is in season from the garden at that time.
Prepare everything as directed above. In a large stainless steel or glass bowl - Stir all ingredients together by hand using a wooden spoon. Split "vegetable base" into 3 equal parts. Use 1/3 of vegetable base for recipe below.
Note to Vegetarians: Simply omit the chicken breasts
|"Garden Vegetable Base" before dividing into thirds|
Garden Fresh Pasta Salad
1/3 Vegetable Base
1 English Cucumber (peeled and cubed)
1 package Penne Pasta - cooked, drained and cooled (I like to use the low-carb pasta but vegetable pasta is also good)
1/2 to 3/4 cup mayonnaise
Cut the cucumber and cook the pasta (as explained in ingredient list). Mix 1/3 of the vegetable base, the cut cucumber, the pasta (cooked, drained and cooled) and the mayonnaise by hand with a wooden spoon.
(Again, this recipe can be made ahead of time and stored in the refridgerator)
Part 1: Veggie Cream Cheese Swirls