Emerald Sauce Tracy Recipes

EMERALD SAUCE TRACY

EMERALD SAUCE TRACY image

Yield 30 guests

Number Of Ingredients 10

Ingredients

1/2 c yogurt
1/2 cup mayo
1/2 cup light sour cream
2 tbs Dijon mustard
1 tsp kosher or sea salt
3 - 4 grinds of pepper
1-2 green onions
Spinach
2 tbs of acid wash lemon orange balsamic, or red wine vinegar what ever you like
tarragon

Steps:

The Base for the sauce version is equal parts... ... Plain Yogurt you choose the level of fat desired. Mayonnaise & Light Sour Cream so for 30 guests you'll want about 1/2 cup of each item. chill before serving Then... two handfuls of clean baby or tender, very clean, spinach leaves Then an acid splash for this size recipe about 2 tablespoons.. Lemon juice, red wine vinegar or balsamic or what ever else appeals to you Grapefruit or Blood Orange Vinegar.. so many ideas!! 2 level Tbls. Dijon Mustard 1 tsp. Kosher or a Sea Salt Salt 3/4 grinds of fresh ground pepper 1 to 2 Green onions... cleaned and cut in quarter put in food processor and then add fresh herbs choose a certain flavor to incorporate or go with a melange that go together nicely For the salmon I would choose Italian flat leaf parsley, tarragon & basil .. big handfuls.. place the lid on top and process.. taste and adjust seasonings to suite your needs after a good 1 minute puree.

LENTIL LOAF

Lentil Loaf image

This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. -Tracy Fleming, Phoenix, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

3/4 cup brown lentils, rinsed
1 can (14-1/2 ounces) vegetable broth
1 tablespoon olive oil
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 large egg
1 large egg white
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

Steps:

Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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