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Cauliflower and Zucchini Salad
1 lg. head cauliflower
2 cloves garlic, minced
4 Tbsp. olive oil
4 Tbsp. apple cider vinegar
1. Steam the cauliflower until tender, 5–10 minutes. Move the cauliflower to
a cutting board to cool, and then cut into bite size pieces.
2. In a large bowl, whisk together the garlic, olive oil, vinegar, lemon juice
and red pepper flakes.
3. Add the cauliflower and zucchini and toss well. Salt to taste, and refrigerate
until ready to serve.
Serves 4–6
Cheeseburger Casserole
1½ lbs. lean ground beef
1 lg. onion, chopped
1 can (28 oz.) diced tomatoes, undrained
2½ cups water
1 box (12 oz.) macaroni
1. Brown the ground beef and most of the onion (hold back a handful) in a
large skillet or Dutch oven over medium/high heat.
2. When the meat is cooked through, add the tomatoes, water and
macaroni. Bring to a boil, then reduce heat and cook for about 15 minutes,
or until noodles are soft.
3. Stir in the ketchup, mustard, salt, pickles, remaining onion, and cheese.
Serve hot.
Serves 6–8
8
RECIPES
3 Tbsp. lemon juice
½ tsp. red pepper flakes
1 med zucchini, julienned
salt
1 cup ketchup
1 Tbsp. prepared mustard
2 tsp. salt
1 cup dill pickles, chopped
3 cups cheddar cheese, grated
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