1/4 cup toasted sesame seeds 1/2 cup toasted slivered or sliced almonds Break up noodles and fry in a bit of Canola oil until golden. Add the flavoring from the pouches and mix with the sugar, sesame seed oil, rice vinegar, soy and sesame seeds. In a big bowl toss warm (not hot) or room temperature dressing with greens.
Sprinkle with fried noodles and almonds. Julie says she serves it with grilled chicken strips for a main dish salad. For Michelle Williams, who wants a healthier popsicle for her kids.
"I want to give them something that tastes good but is good for them," she said. From my book "The Official Snack Guide." These are great post-game snacks.
1/2 cup frozen pink or regular lemonade concentrate, thawed Blend everything together and pour into popsicle molds or four, 6 oz paper cups. If making in cups, when partially frozen, insert popsicle sticks. If you're going to serve these right from the cooler for the kids at the game, skip the popsicle sticks and pack plastic spoons.
Substitute orange juice for the lemonade Pinch flowers off of onion stems so that the energy can go into the onion. Continue to pinch flower heads from annual and perennial herbs for a longer harvest. Put the pinchings in a bowl in the kitchen and use them to top salads, add to omelets, marinades, etc.
Louise Arnett would love to recreate the Spring Wheat restaurant's vegetarian chili and sprout sandwich. "Spring Wheat was a restaurant which was on the old Skywalk downtown near Roy Rogers. The sandwich had a blue cheese spread instead of mayo and some delicate sliced cheese and sprouts, served on a healthy bun.
"The chili was fine textured with very small beans," she said. I make a nice blue cheese spread with 1 1/2 cups mayo and 3/4 cup blue cheese but only vaguely remember the restaurant and its delicious food. Rita Nader Heikenfeld is Macy's certified culinary professional and family herbalist, an educator and author.
E-mail her at life@communitypress.com with "Rita's kitchen" in the subject line.
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