Service Auction Results

Thanks to all who attended the Fall Service Festival tonight! It was a great success and we appreciate all of the generous donations for our care packages, as well as the creative services donated for the auction.

Here is a list of services donated at the service auction and the winning bidders for each item. If you donated a service, please contact the winning bidder to schedule your service as soon as you can. Thanks!

Heather Jones donated: 2 hours babysitting for Christmas Shopping
winning bidder was: Jessica Walters

Heather Jones donated:Chocolate Mousse Pie delivered on Thanksgiving
winning bidder was: Robin Lamb

Heather Jones donated: Oil Change
Winning bidder was: Lori Crawford

Tina Weinzierl donated: Banana Bread
Winning Bidder was: Danielle Duke (redeemed)

Ashley Pasko donated: Magic Bars
Winning Bidder was: Cherene Whitmer (redeemed)

Lynnea Innis donated: 4 Loaves Whole Wheat Bread
Winning Bidder was: Bev Larson

Sarah Harrold donated: Hair Cut
Winning Bidder was: Pam Bolmer

Sarah Harrold donated: 2 hours babysitting for Christmas shopping
Winning bidder was: Sister Warner

Cherene Whitmer donated: Machine quilt your quilt top
Winning Bidder was: Lyndee Duke

Cherene Whitmer donated: Machine quilt your quilt top
Winning Bidder was: Sarah Harrold

Rosa Wheat donated: Mow the lawn
Winning Bidder was: Tiffany Tibbets

Becky Whipple donated: Embroider names on your Christmas Stockings
Winning Bidder was: Jessica Walters

Julie Phillips donated: Chocolate waffle cookies
Winning Bidder was: Jan Littlefield (redeemed)

Pam Bolmer donated: Crosstitch Christmas ornaments
Winning Bidder was: Becky Whipple (redeemed)

Robin Lamb dontated: Chocolate chip banana bread muffins
Winning Bidder was: Theresa Kimbrough

Colleen Mace donated: Pedicure
Winning Bidder was: Becky Whipple

Jan Littlefield donated: Will wrap a dozen Christmas gifts
Winning Bidder was: Tina Weinzierl

Megan Thornton donated: Hot Fudge Banana Splits
Winning Bidder was: Colleen Mace

Lyndee Duke donated: Egg Nog Cake
Winning Bidder was: Julie Phillips

Danielle Duke donated: Chinese Dinner
Winning Bidder was: Kristal Coles

Kristal Coles donated: Custom Art Piece
Winning Bidder was: Megan Thornton

Bev Larson donated: Crocheted baby blanket
Winning Bidder was: Rese Moore

Spring Jeffery donated: FHE Treats for a month
Winning Bidder was: Lori Crawford

Jessica Walters donated: Mary Kay Makeup
Winning Bidder was: Lynnea Innis

Theresa Kimbrough donated: Homemade Icecream
Winning Bidder was: Spring Jeffery

Lori Crawford donated: Cake
Winning Bidder was: Julie Phillips

Julie Phillips donated: a Family Dinner
Winning Bidder was: Colleen Mace

Bow Class Taught by Jennifer Grant

The bow making class is on Thursday, October 23 at 6:30pm at the Stake Center. If you plan to attend this class, please select which bow you would like to make and purchase the items specified below the picture of that bow. If you have any questions about the materials please call Jennifer Grant 357-0010.

*Each bow will either need a clip or a cut of stretch elastic for a baby headband.

*Each person will need to purchase covered wire. Fray check is optional.

*If you have scissors and a glue gun, please bring them with you.

I suggest you purchase your materials at Ribbons and Lace (SW corner of Lindsay and Main). They have a HUGE selection of ribbon and they will be able to help you better choose ribbon and materials that will work for your bows. Some ribbon is not well suited for hair bows. They know me there and they will be able to give you good information and ideas for bows. However, this is only a suggestion! There are many patterns, styles and colors of ribbon. You can even bring in your clothing with you to match up with the ribbon.

Yellow Bow: 7/8 of a yard of 1-½” wide ribbon (for top layer)
*Double Layer 7/8 of a yard of 1-½” wide ribbon (for bottom layer)
¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Pink/Brown Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Pink Bow: 7/8 of a yard of 1-½” wide ribbon
*Single Layer ¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Green Bow: 2/3 of a yard of 7/8” wide ribbon
*Single Layer ¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

White Sheer Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 7/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Freezer Meals Recipes (Janea Waite)

American Enchiladas
(Waite Family Favorite)
1-pound ground beef
1 (28-ounce can) hominy (drained)
1 (28-ounce can) red enchilada sauce Fritos
Shredded Lettuce
Diced Tomatoes
Diced Onions
Sour Cream

Brown ground beef and drain fat. Bring enchilada sauce and hominy to a boil, and then add ground beef in. Cool. Place in freezer bag.
Thaw. Heat on stove or in microwave. Serve over Fritos and top with other ingredients as desired.
(I like onions cooked in with ground beef, but recipe does not call for them.)

Ravioli Casserole
(Karissa Moore- adapted for freezing)
1 (28-ounce jar) spaghetti sauce
1 (25-ounce package) frozen cheese ravioli
2 cups cottage cheese
4 cups shredded mozzarella cheese
¼ cup grated parmesan cheese

In a 9x13 un-greased baking pan layer half each of spaghetti sauce, ravioli, cottage cheese, mozzarella cheese. Repeat with layers of spaghetti sauce, ravioli, cottage cheese, parmesan cheese. Cover tightly and freeze.
Thaw. Bake in the oven covered 350 degrees 50 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered until cheese is melted and fork easily penetrates ravioli layers.
(I like to sprinkle my cottage cheese layer lightly with oregano and garlic salt.)

Freezer Meals Cooking Class

Here is some of the info from the last cooking class taught by Janea Waite:

Freezer Science 101
· Test for freezer worthiness: Did you like it after it has been frozen?
· Don’t freeze raw potatoes.
· Cooked potatoes will fall apart, consider substituting frozen or boxed dehydrated potatoes,

no need to thaw or cook.
· If freezing mashed potatoes make them very thick and test freeze a small portion.
· Fresh vegetables or cooked vegetable get soggy after freezing. Consider leaving vegetables
out and add when serving. Or use commercially frozen vegetables w/o cooking them first.
· Add toppings like bread crumbs, French fried onions and sometimes shredded cheese at the
time of baking, instead of before freezing.
· Cook pasta 2 MINUTES LESS THAN THE SHORTEST RECOMMENDED COOKING
TIME. COOK BY TIMER, NOT BY LOOK.
· Lasagna and manicotti do not need to be cooked before assembly.
· Instant rice does not freeze well.
· Deep fried foods loose crispness.
· Air is your enemy.
· Leave ¼ inch head room in plastic containers. If there is too much space left, press plastic
wrap onto the surface of the food then cover with lid.
· Foods packaged properly and in a freezer at the correct temperature will last 3-6 months.

Plan Your Attack
· 30 meals in a day (15 recipes) 2 slow cooker, 2 oven, 2 stove, 9 assemble
· 10 meals in a day (5 recipes) 1 slow cooker, 1 oven, 1 stove top, 1 assemble
· Cook extra on a night you cook, and freeze the rest.
· Use items on sale to drive your choices for freezer meals.
· Choose a category of recipes such as spaghetti sauce, chicken, beef, meatballs, ribs etc.
· Cook with a friend.
· Get the family involved.
· Packaging options: plastic freezer containers, resealable freezer bags, and disposable aluminum pans. Consider purpose and space. (Only purchase plastic containers that are labeled freezer, microwave and dishwasher safe.) Choose the size that fits the food.

Tips and Tricks
· dinnerisready.com
· Freeze what your family will eat, not recipe size.
· Have each recipe on a card to follow you around the kitchen
· Do as much as possible before cooking day (shopping, pre-cook chicken, chop onions, grate cheese etc.)
· Gather your essential equipment (see list on “30 Meals” handout).
· Prepare a list of what you have frozen, with date.
· Label each meal with name, cooking instructions, date and servings right on the package before food is in it.
· Make your shopping list by category.
· Think single servings for lunches or to bless others.
· Food that is not cooled will over work your freezer motor.
· Freeze in single layers when possible.
· Thaw meals in the refrigerator. Take them out the day before.
· Some meals can be thawed and cooked in the microwave.
· Force thawing pasta dishes will cause them to fall apart.
· You can cook some meals from frozen state, add about 50% to the cooking time.
· Frozen Meal Shower?
· Sign up for frozen meal compassionate service.

Baked Shells with Butternut Squash- Freezer Meal (Ashley Pasko)

4 T Olive Oil
2 large onions, halved and thinly sliced
salt & pepper
2 tsp chopped fresh rosemary
1 head of roasted garlic w/ cloves squeezed out and mashed
1 lb small pasta shells
1 pkg (12oz) frozen winter squash puree, thawed (I just baked a butternut squash until tender and then mashed with a little water to make my puree)
1 cup grated parmesan cheese
3 slices crusty baguette, cut into 1/4 inch cubes


Heat 3 T oil in large skillet over medium-low heat. Add onions and season with salt and pepper. Cover and cook until onions are soft and release their liquid (15 min). Uncover and raise heat to medium. Cook, stirring, until onions are browned, 20-25 minutes. Stir in 1 tsp rosemary and all of the roasted garlic.


Meanwhile, cook pasta in large pot of boiling salted water for 2 minutes less than the shortest cooking time on the package directions. Drain and reserve 1 1/2 cups cooking water. Return the pasta to the pot.


Stir the squash and reserved pasta water into the onions. Simmer 2 minutes. Toss the squash mixture and 1/2 c parmesan with the pasta in the pot. Transfer to a foil baking dish. Cover with plastic wrap, then foil. Label foil with contents of dish.


Combine the bread cubes with remaining parmesan, rosemary and oil. Season with S&P. Place in a quart sized freezer ziplock bag. Seal and label. Tape the bag to the foil baking dish with your pasta in it. Freeze pasta and breadcrumb mixture.


To serve: completely thaw pasta dish in the fridge. Remove plastic wrap and foil. Sprinkle pasta with breadcrumb mixture. Bake at 400 degrees until golden brown and heated through. It took mine about 45 minutes b/c the pasta was cold from being in the fridge. Place foil sheet loosely over top of pasta if the breadcrumbs start to brown too much before the pasta is hot and cooked through. If you don't freeze this dish and decide to bake it right away after assembling it, you will only need to bake it for about 15-20 minutes.

Freezer Meals

Here is a link to the freezer meals website that Kristal Coles mentioned at our last cooking class:

30 Day Gourmet

And here are her phenomenally organized and efficient grocery shopping lists and menu planner. You can click on the picture to enlarge it. If you need me to email the file to you just let me know.

Lisa Brown emailed me the large file of Weight Watchers Crock Pot recipes. I can't figure out how to upload it, so if you would like it please email me at: ashleypasko@yahoo.com

Pineapple Avocado Salad (Ashley Pasko)

A lot like the one at Tia Rosas Restaurant

Chopped Romaine lettuce
Thinly sliced red onion
Sliced fresh pineapple
Sliced avocado

Poppyseed Dressing
In blender combine:
½ c sugar
1 tsp salt
1 tsp dry mustard
½ tsp onion powder
1/3 cup cider vinegar
1 Tbsp lemon juice
1 c canola oil
Blend well then pour into salad dressing jar. Stir in:
1 ½ Tbsp poppyseeds

This salad needs to be eaten right away after the dressing is poured on. It gets soggy quick. So serve the dressing on the side.

Paradise Cake (Lyndee Duke)

11.5 oz can mandarin oranges with juice
4 eggs
1/2 c vegetable oil
1 pkg yellow cake mix w/ pudding in it
20 oz can crushed pineapple with juice
3 oz pkg vanilla pudding, instant
8 oz carton cool whip, thawed

Preheat oven to 350. Grease a 9x13 cake pan. Combine mandarin oranges with juice, with eggs and oil in a mixing bowl. Stir in cake mix and beat again until well mixed. Pour into greased baking pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire rack.
Drain Pineapple, reserving all but 1/4 of juice. Make topping by mixing crushed pineapple and reserved juice, vanilla pudding and whipped topping. Spread onto cooled cake in pan. refridgerate until ready to serve.

Frog Eye Salad (Colleen Mace)

To 3 qts boiling water add:
2 tsp salt
1 T oil
16 oz acini de pepe pasta
Cook 8-10 minutes then drain and rinse in cold water. Add to the following custard mix. Stir and store overnight in refridgerator.
1 c sugar
1/2 tsp salt
2 eggs, beaten
2 T flour
2 c pineapple juice
1 T lemon juice
combine sugar, flour & salt. Add juice & eggs. Cook over med heat until thick. Add lemon juice.
Next day add:
3 cans mandarin oranges
2 cans pineapple chunks (20 oz)
2 cartons cool whip (8oz each)
1 c mini marshmallows
1 c coconut

Frozen Fruit Salad (Heather Jones)

1 can pears
1 can peaches
1 can pineapple
3 bananas
1 frozen package of strawberries in juice

Strain fruit without pressing down on them and pour into a bowl. Use potato masher to mash to a chunky consistency. Stir fruit together so juices mix and then freeze overnight. Enjoy!

Way Easy Fruit Dip (Sarah Harrold)

Large tub Cool Whip Lite
Large tub non-chunky flavored yogurt

Combine a little at a time until it gets to your preferred taste. Serve with fruit.

Fruit Dip (Sarah Harrold)

1 pkg cream cheese, 8oz
1/3 c sugar
1/3 c brown sugar
1 tsp vanilla
1/2 c pecans, toasted

Beat cream cheese, sugar and brown sugar together until smooth. Add in vanilla, then pecans. Chill and serve with any type of fruit.

Colorful Bean Salad (Ann Cohee)

2 T extra virgin olive oil
1 1/2 T red wine vinegar
1/2 tsp oregano
2 T chopped red onion
2 c choppe celery
2 cans great northern beans, well rinsed
1 large red bell pepper, chopped
Salt and Pepper to taste

Mix all together and serve.

Corn Casserole

1 can Corn (or 16 oz frozen corn)
2 eggs
1/2 c milk
4 slices toast
8 oz cubed cheese

Beat eggs, cube toast, add all ingredients together. Bake at 350 for 30-45 minutes.

Chocolate Chip Banana Bread (Ashley Pasko)

I made this for Playgroup on Wednesday and had several requests for the recipe. The banana bread is Lyndee Duke's amazing recipe. I just added chocolate chips b/c even the best things are better with chocolate... :)

1/2 c oil
1 1/4 c sugar
2 eggs
2 mashed bananas
1 1/2 c flour
1/4 c sour cream
1 tsp baking soda
1/4 tsp salt

Mix all ingredients togther in order. Put in oiled bread pan and bake at 350 for 45 minutes. Makes 1 loaf.

Caprese Salad with Apricots (Kristy Anson)

sliced tomatoes (smaller tomatoes will match the size of the apricots better)
apricots, pits removed and cut into slices
slices of fresh mozzarella
basil leaves, washed and dried
extra virgin olive oil
best quality balsamic vinegar
salt and fresh ground black pepper to taste

Slice tomatoes about 1/2 inch thick and arrange on serving platter. Place a slice of apricot on top of each tomato, cut side up. Put a slice of fresh mozzarella on top of the apricots, with a couple of fresh basil leaves on top of the mozzarella. Drizzle olive oil and balsamic vinegar over, season with salt and fresh ground black pepper, and serve.

Strawberries Romanoff (Kristy Anson)

1 pound fresh strawberries
1/2 cup sour cream
1 T Splenda Brown Sugar Blend, or 2 T brown sugar (or to taste, depending on how sweet you like it)
Be sure to buy the reddest and ripest strawberries you can find for best flavor. Wash strawberries and cut off stems. Cut each strawberry into fourths. Mix sour cream and brown sugar and spoon over strawberries, or stir to coat strawberries. (You may want to experiment with the ratio of sour cream to brown sugar. I prefer a little less sugar and more sour cream in my version.)

Red and Green Fruit Salad (Kristy Anson)

6 oz. raspberries
2 kiwi, peeled and cut in 1/2 inch pieces
1 cup green grapes, cut in half lengthwise
6 oz vanilla yogurt

Combine ingredients, being careful not to over mix, although some breaking apart of the raspberries will improve the flavor. Chill if desired. This will keep in the refrigerator for a day or two. Other fruits you can use include blueberries, blackberries, plums, or red grapes.

Grilled Tomatoes Two Ways (Kristy Anson)

Grilled Parmesan Tomatoes
Two medium ripe tomatoes
One clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil, or 1-teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs, or one slice bread, crumbled
1 tablespoon freshly grated Parmesan cheese

Cut the tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with nonstick spray. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6-inches from the heat source until hot, about five minutes. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about two minutes. Serve immediately.

Basic Grilled Tomatoes
Six medium-size firm tomatoes
Coarse salt and freshly ground black pepper
1-1/2 tablespoon red-wine vinegar
3-1/2 tablespoons extra-virgin olive oil
One clove garlic, minced
One small shallot, minced
1 tablespoon chopped fresh flat-leaf parsley; more whole leaves for garnish

Prepare the grill by having the grill grate four to five-inches from the flame and heating the coals until medium hot. Remove the green stem from the tomatoes but don't core or cut into them at all. Cut each tomato in half horizontally, and then gently loosen the seed with your fingers. Sprinkle the cut side well with salt. Set them cut side down on a wire rack and let drain for 30 minutes. In a bowl, whisk together the vinegar, 3-tablespoons. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper. Then lightly oil the drained tomatoes with the remaining 1/2-tablespoon olive oil.
Arrange tomatoes cut side down on the grill grate and cook until the skins begin to blister and soften, about six to ten minutes. Transfer to a platter. Just before serving, add parsley to the vinaigrette and drizzle over the cooked tomatoes. Garnish with parsley

Grilled Chicken Sanpete Kabobs (Kristy Anson)

6-8 boneless, skinless chicken breasts
Marinade:1 can diet ginger ale or diet lemon lime soda
1/4 cup sesame oil
1/4 cup horseradish
1/3 cup soy sauce
1 T garlic powder
1 T ginger puree or grated fresh ginger (do not substitute dried ginger)
coarse ground black pepper to taste

Cut chicken into kabob size chunks or strips and put in zip loc bag. Combine marinade ingredients, pour over chicken and marinate 6-10 hours in refrigerator. When ready to cook, thread chicken on to skewers, pressing the chicken pieces together so they do not "spin" on the skewers. Preheat grill to medium hot. Grill, turning frequently until chicken is slightly browned and firm but not hard to the touch, about 20 minutes. Serve with Black Bean and Corn Salad.

Black Bean and Corn Salad (Kristy Anson)

* 1/3 cup fresh lime juice
* 1/2 cup olive oil
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/8 teaspoon ground cayenne pepper
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 1/2 cups frozen corn kernels
* 1 avocado - peeled, pitted and diced
* 1 red bell pepper, chopped
* 2 tomatoes, chopped
* 6 green onions, thinly sliced
* 1/2 cup chopped fresh cilantro (optional)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Grilled Asparagus with Parmesan (Kristy Anson)

1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese

Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.

Grilled Salmon with Maple Syrup Glaze (Kristy Anson)

4 salmon filets (6 oz. size)
2 tsp. paprika or smoked paprika
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. brown sugar
1 tsp. salt
2 tsp. maple syrup

Preheat grill to medium high. Brush grill with olive oil or spray with nonstick spray. Combine paprika, chili powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture, then sprinkle with salt. Put maple syrup into small bowl and have pastry brush ready. Grill salmon on first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Serve with grilled asparagus with parmesan.

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa (Kristy Anson)

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chili powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill. Serve hot, with Mango Salsa with Red Bell Pepper.

Mango Salsa with Red Bell Pepper
1 mango, diced small
1/2 large red bell pepper, diced small
1/4 cup diced red onion, diced small
2-3 T finely chopped cilantro
2 T fresh lime juice
2 T extra-virgin olive oil
1 tsp. ground cumin (or less if you don't like cumin that much)
1/2 tsp. green Tabasco sauce or your favorite hot sauce (more or less to taste)
pinch of salt

Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, wisk together, and mix into salsa. Add chopped cilantro and stir until combined.

Arugula and Gorgonzola Salad with Balsamic Vinegar (Kristy Anson)

3 ounces baby arugula (about 3 handfuls)
1/4 cup crumbled gorgonzola (or less, to taste)
1 -2 T extra virgin olive oil, or enough to coat arugula
1 T best quality balsamic vinegar (or less, to taste)
salt/fresh ground black pepper

Place arugula in a large bowl (a plastic bowl big enough to toss it in, not the bowl you are serving it in.) Drizzle over a small amount of extra virgin olive oil and toss arugula well, until pieces are well coated with olive oil. (I start with a small amount of olive oil, toss, and then add more if it doesn't seem to coat all the lettuce.) Drizzle small amount of balsamic vinegar over arugula and toss again. (Again, I start with a small amount, then taste the salad and add more if it needs it.) Season salad with salt and freshly ground black pepper. Arrange salad on two serving plates and sprinkle gorgonzola over.

Grilled Chicken with Balsamic Vinegar (Kristy Anson)

6-8 boneless, skinless chicken breasts
Marinade:
2/3 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
1 T dried parsley
1 T dried shallots (or 2 T minced fresh shallots)
1 tsp. dried thyme
1/2 tsp. coarse ground black pepper
1 T Spike seasoning
1 tsp. garlic powder
Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. I like to make small slits crosswise along each chicken breast to help the marinade penetrate.Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.Preheat gas or charcoal grill to medium-high. Grill chicken on top side first, rotating a quarter turn after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) Serve with Arugula and Gorgonzola Salad with Balsamic Vinegar.

Spinach Salad Recipe with Bacon and Feta (Kristy Anson)

Two large handfuls fresh spinach, washed and dried
1 strip pre-cooked bacon, cut in thin crosswise strips (or Canadian bacon crisped in olive oil)
1 T extra virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. garlic puree or crushed fresh garlic
1 T crumbled Feta cheese

Put spinach into large bowl, big enough to toss salad in. Combine olive oil, balsamic vinegar, and garlic puree in small bowl and whisk together.Heat small 8-inch frying pan, add bacon and cook 2-3 minutes, until bacon crisps and bacon fat bubbles up on top of bacon. Remove pan from heat and blot bacon with paper towel to remove fat.Put pan back on heat, add oil-vinegar-garlic combination and heat until just starting to bubble, then pour immediately over spinach and toss.

Grilled Salmon, Avocado & Mango Salsa (Kristy Anson)

For mango salsa:
1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste

For salmon:
2 Lb salmon steaks (or 4 salmon fillets with skin, 6-8 oz each)
Salt and pepper
2 tsp olive or canola oil, plus more for brushing the grill
1/4 cup duck sauce (or sweet and sour sauce)
1/4 cup teriyaki sauce (or Japanese soy sauce)
1 inch ginger root, peeled and finely grated
1 tsp sesame seed oil

For avocados:
2 avocados, halved lengthwise and pitted (don’t peel)
2 tsp lime juice
2 tsp olive or canola oil
Salt and pepper

Grilling salmon and avocado:The basic idea here is to brown salmon on the grill without the teriyaki glaze to make it “non-stick”, and then continue grilling it until it’s done, brushing it with teriyaki glaze and turning every couple of minutes. Keep the grill covered during the whole cooking time, except for when flipping and glazing. The estimated cooking time for fillets is 6-8 minutes per inch of thickness and for steaks -- 8-10 minutes.Preheat the grill to high. Dry salmon well on paper towels, season lightly with salt and pepper and rub with 2 tsp oil (go easy on the salt since teriyaki sauce is salty). In a small bowl combine, duck sauce, teriyaki sauce, ginger, and sesame seed oil. Mix well. Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill. Immediately place salmon steaks on the grill (if using fillets start grilling on the skin side). Cover the grill and cook for 3 minutes. Dislodge salmon from the grill using a fork, and then flip using tongs. Brush the grilled side with teriyaki sauce mixture.

Place avocados on the grill cut side down. After 2 minutes, turn avocados a quarter turn to create diagonal grill marks. Watch them carefully, as soon as they brown remove them off the grill and set aside. Flip salmon and brush with more teriyaki sauce. Cook 2 more minutes. At this point the avocados should be browned. Brush salmon with more teriyaki sauce and flip again. After 1 more minute, test salmon for doneness by inserting a knife near the bone. If it slides in easily and you can gently pull the flesh from the bone, salmon is done. Salmon is best when slightly undercooked, so feel free to take it off the heat when it’s still translucent in the center and you encounter a bit of resistance when sliding a knife near the bone. In a small bowl, mix 2 tsp lime juice and 2 tsp oil and season generously with salt and pepper. Brush this mixture onto the cut sides of avocado. Stuff each avocado half with mango salsa and serve with salmon.

For Salsa combine all ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.

Strawberry Spinach Salad (Ashley Pasko)

10 oz bag fresh baby spinach
1 c slivered almonds
1/2 cup sugar
1 pt strawberries, sliced
1/4 c red onion, thinly sliced
Place almonds and sugar in a saucepan over medium heat until sugar melts and turns amber. Shake pan occassionally to keep nuts from burning. Pour nuts onto foil lined baking sheet and let cool. (Or you can skip this part and just buy almonds that are already candied)
Combine spinach, candied almonds, strawberries and red onion. Serve with poppyseed dressing.

Poppyseed dressing
1/2 c sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp onion powder
1/3-1/2 cup red wine or champagne vinegar
1Tbsp lemon juice
1 c canola oil
1/4 cup raspberries or strawberries
Blend all in blender. Then add:
1 1/2 Tbsp poppyseeds

I make this for baby showers all the time and it is my most requested recipe. It's great with crumbled goat cheese too.