Cooking Time: 25 min
Makes: 4 servings
Orange Vinaigrette:2 cups (500 mL) fresh squeezed orange juice1/4 cup (50 mL) CRISCO® Canola Oil2 tbsp (30 mL) rice wine vinegar1 tbsp (15 mL) cider vinegar1 tbsp (15 mL) fresh grated orange peel salt and pepperVegetables:1/4 cup (50 mL) CRISCO® Canola Oil salt and pepper4 (4) whole Portobello mushrooms, stems removed4 (4) thin yellow summer squash, cut lengthwise about 1/2-inch thick salad greens2 (2) bunches scallions toasted sesame seeds
Orange Vinaigrette1. Bring orange juice to a boil in a saucepan over medium-high heat and reduce to about 1/2 cup (125 mL). Remove from the heat and whisk in the oil, rice wine vinegar, cider vinegar and orange peel. Add salt and pepper to taste.Vegetables2. Brush the vegetables with the oil and season with salt and pepper. Grill over a medium-hot fire.Salad Greens3. To serve, place salad greens on 4 plates. Arrange grilled vegetables on top of the greens and drizzle with the orange vinaigrette. Sprinkle with sesame seeds. Enjoy.
Prep Time: Cooking Time: 40 min Makes: 8 servings
Rating:
A comfort food dish, also suitable for a vegetarian menu.
Prep Time: 20 minutes Cooking Time: Pasta and sauce (prepared simultaneously) – 15 minutes, baking – 25 minutes Makes: 4 to 5 servings
Prep Time: 15 minutes Cooking Time: Cooking Time - 8 Minutes Makes: 6 servings
A breadcrumb topping puts a twist on this traditional pot pie filling. Frozen vegetables can be used, especially when fresh vegetables are out of season.
Prep Time: Cooking Time: Makes: 4 servings
You'll need Adobe® Reader to view recipes.
Not a member? To bookmark and comment on recipes
Enter email address:
