Roasted Vegetable and Goat Cheese Salad

Ingredients:
1 large package (10 oz.) organic greens
1 package artichoke hearts, drained/defrosted
1 large red pepper
1 large zucchini
1/2 c. kalamata olives
5 goat cheese medallions
2 Tbsp balsamic vinegar
1/4 c., plus 1 Tbsp, extra virgin olive oil
1 clove garlic
1 tsp fresh chives
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp fresh parsley
1 tsp salt, divided
1 tsp pepper, divided

Directions:
-Preheat oven to 400 degrees.
-Cut zucchini into 1/4 inch by 4 inch slices.
-Cut red pepper into 1/2 inch spears.
-In medium bowl, place zucchini, red pepper, artichokes, 1 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground pepper and toss lightly to combine.
-Place mixture onto lined baking sheet(s) and place in oven.
-Roast until zucchini is soft and artichokes have begun to brown around the edges, about 25 minutes.
-Meanwhile, pit kalamata olives and discard pits.
-In large serving bowl, add salad greens and scatter olives.
-Place goat cheese medallions on lined baking sheet.
-Remove vegetables from oven and using tongs, scatter on top of salad greens
-Place goat cheese in oven and bake until slightly browned and starting to bubble, about 10 minutes.
-Meanwhile, in bowl of mini processor or blender, combine vinegar, garlic, chives, oregano, chives, parsley and remaining salt and pepper.
-Turn processor on high and while running, slowly drizzle remaining olive oil into mixture to emulsify.
-Once fully combined, turn processor off, drizzle desired amount of dressing over salad greens (serving remaining on the side with the meal).
-Remove goat cheese medallions from the oven and with large spatula, place on top of salad.
-Serve immediately.

Asian Chicken and Slaw

Servings: 4

Ingredients

* 1-1/4 pounds ground chicken
* 3 cloves garlic, minced
* 2 green onions (including some green), finely chopped
* 1 tablespoon grated fresh ginger
* 1 can (8 ounces) water chestnuts, drained and chopped
* 2 tablespoons dark Asian sesame oil
* 3 tablespoons soy sauce
* 1 tablespoon hoisin sauce
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 package (16 ounces) shredded coleslaw mix
* 1/4 cup beef broth

Directions

1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat

Source: Family Circle's "All-time Favorite Recipes"

Muy Bien - that's all I can say!
Today was tamale making 101 and I was truly clueless as to
how labor intensive and time consuming these yummies are!
We all need to show tamale makers some love!

However, it is safe to assume the majority of us there
today dined on spinach and pork tamales this evening.
In my house they received rave reviews to be sure!

Muchas Gracias to Julie for patiently instructing us
and to Christine for hosting us!

Looking forward to Paula's next month!