101 Recipes from God's Garden - Healthy Recipes to Live By by Sandra Vanhoy

By Sandra Vanhoy

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Table of Contents

Chapter 1: vintage PANINI
Three-cheese & tomato
Summer vegetable & basil
Turkey & bacon club
Turkey burger patty melt
Pimiento cheese
Pulled beef & slaw
Shrimp po'boy
Turkey, brie & apple
Grilled bird, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast pork & horseradish
Crab melt
Italian Cheesesteak
Croque monsieur
Roast turkey & cranberry
Grilled eggplant & tapenade

Chapter 2: smooth PANINI
Roast beef, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Jalapeño popper
Zucchini, feta & tapenade
Chicken saltimbocca
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Buffalo chicken
Caribbean chicken
Tuna nicoise
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted red meat, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Chorizo torta
Manchego & quince

Additional resources for 101 Recipes from God's Garden - Healthy Recipes to Live By

Sample text

Cover, let rise in warm place until doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. Quinoa Breakfast Cereal Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until water is absorbed. Sweeten with honey to taste. 57 Pita Bread Sandwich Cut pita in half and spread with Guacamole, Sunflower-Almond Spread, or Chickpea Veggie Dip.

Place oats and almonds in food processor or blender and process until a fine meal. In mixing bowl, combine dry ingredients, then add honey and water mixture. Stir together until slightly moistened. Drop by spoonfuls onto a nonstick baking sheet. Bake for 15 to 20 minutes at 400 degrees. Make about 12 biscuits. Filling: 2 pints sliced strawberries Topping: 1/2 c chopped almonds 1 T maple syrup 2 c water 8 large strawberries 1 frozen banana Place all ingredients in blender and blend until creamy.

Bake for 40 minutes.

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