Salad with Herbed Blueberry Vinaigrette

My family did a major grilling marathon for me for Mother's Day. Everything was delicious, but I needed to add something green to kind of balance everything out. So I made this, and it was perfect!

Salad with Herbed Blueberry Vinaigrette

Mixed greens
One apple, cored and chopped
Sliced mushrooms

1 c. fresh or frozen blueberries (I used frozen, thawed)
1/2 c. white wine vinegar (or a little less to suit your taste)
1/4 t. salt
1/4 t. pepper
1 t. dried basil
1/3 c. olive oil

Add the blueberries, vinegar, salt and pepper to a blender or food processor and blend until the berries are pureed. Pour into a fine mesh strainer over a bowl and let drain. To this juice add the basil and olive oil. Shake well to blend well. Pour some over the salad ingredients Serve. Enjoy!

Chick'n in Champagne

My son visited France last year, and we talk about his trip often. I would love to go there someday, but other than all of the historic sites and museums, I want to sample their wine.,

Chick'n in Champagne

Vegan chick'n breasts (I used Gardein Chick'n Scallopini)
Herbs, such as chervil, tarragon, or thyme
One shallot, chopped
1 c. champagne (I had some Brut on hand, so that's what I used)

Place the chick'n in a shallow baking pan. Salt and pepper, then pour the champagne over them. Sprinkle on the shallot, trying to get it as even as possible. Bake at 350 for about 20 minutes. Serve with rice. Enjoy!

Rainbow Pasta Salad

When the weather warms up, I really like pasta salads. And they're really good to take on picnics.

Rainbow Pasta Salad

One package multicolored rotini, cooked according to package directions
One small bunch of broccoli florets, cut into bite sized pieces
One package vegan mozzarella cheese shreds
One can of sliced black olives, drained
One bottle of your favorite Italian dressing or herb vinaigrette

Mix all ingredients together, tossing to coat well. Refrigerate for at least one hour. Serve. Enjoy!

You can add vegan pepperoni if you can find some, or make your own. It would give it a nice Italian flavor!

Lemonade Chick'n

Seriously, this is the easiest recipe you will ever make. And man, is it good! So juicy and definitely lemony! Serve over rice or pasta to take advantage of all that sauce.

Lemonade Chick'n

One package vegan chicken (I used Gardein, but I think this would work well with tofu, as well)
Pepper
One can frozen lemonade concentrate, thawed
1 T. soy sauce

Mix the lemonade and the soy sauce. Place chick'n in a baking dish and sprinkle with pepper. Pour the sauce over the chick'n, making sure it's well covered. Bake at 400 for about 20 minutes. Serve. Enjoy!

Hawaiian Meatballs

I love meatballs, and I especially love the Gardein ones. Not only are they tasty, but convenient to use in almost any recipe for meatballs. This one was no exception.

Hawaiian Meatballs

One bag of Gardein meatballs
One can of pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. apple cider vinegar
1 T. soy sauce
One green bell pepper, chopped

Drain the liquid from the pineapple into a pot. Mix in the cornstarch until well blended. Add the sugar, vinegar, soy sauce, and green pepper. Bring to a boil, stirring constantly. Add the meatballs and pineapple, reduce heat, and let simmer until the meatballs are heated through. Stir frequently to prevent any sticking of the sauce. Serve over rice. Enjoy!

My youngest really liked this, which is unusual because he normally doesn't like his savory mixed with anything sweet.