Additional Recipes For The Week

Broccoli with Cilantro and Garlic Sauce
Ingredients:
1 pound broccoli florets
1/3 cup cilantro or parsley, chopped
2 tablespoons virgin olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, minced
Directions:
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6 to 8 minutes, or until tender. Transfer broccoli to a serving bowl. 
Combine remaining ingredients in a small nonstick skillet over medium heat. Stir until hot. Pour sauce over 
broccoli and season with salt and pepper to taste.


Lime Dressed Fruit Salad
Ingredients:
1c Blueberries
2 med. Cantaloupe melons
2c Sliced strawberries
1/4c Water
1/4c Sugar
1/4 tsp Shredded lime peel
1/3c Lime juice
1/2 tsp Poppy seeds
Leftover apples and tangerines if you have them!
Directions:

For dressing, in a small saucepan combine sugar and water. Cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in lime peel, lime juice and poppy seed. Let cool.
Scoop out cantaloupes, making about 5 cups of melon balls. Arrange melon balls, strawberries and berries in a shallow container. Drizzle lime dressing over fruit. Cover and refrigerate for several hours before serving. Makes about 16 servings


Spring Potato-Radish Salad
Ingredients:

• 5 medium potatoes (about 1-1/2 pounds)
• 1 cup sliced radishes
• 2 hard-cooked eggs, chopped
• 3/4 cup mayonnaise
• 3 tablespoons minced fresh dill or 2 teaspoons dill weed
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Dash pepper
• Directions
• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
• Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.