Easy cranberry relish

3 cans whole berry cranberries
1 small can fruit cocktail, drained
1 small can crushed pineapple
1 small can mandarin oranges
2 tablespoons chopped nuts (walnuts, pecans, or almonds)

Mix all ingredients together. Chill and serve.

Watermelon Salad at EAT, Robert Irvine's Hilton Head restaurant

Ingredients

For the vinaigrette:

• 3 tablespoons champagne vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup grapeseed oil

For the salad:

• 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
• 1 small red onion, sliced thin
• 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
• 3 ounces feta cheese, cubed

Directions

Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.

Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.

Asian Soba Noodles

1 12 ounce package Soba noodles
Salt
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey
1 clove garlic, minced
1/4 inch piece of fresh ginger, minced
Strips of carrot and peeled cucumber

Cook Soba noodles according to package directions. Use at least one tablespoon salt in the boiling water.
Drain noodles. Cool
Mix peanut butter, soy sauce, honey, rice wine vinegar garlic and ginger until smooth.  Pour over Soba noodles just before serving.  Top with carrot and cucumber strips.

Broccoli Slaw

1 lb. broccoli slaw (Trader Joe's)
Small red onion, diced
1/2 cup craisins
1/2 cup sliced almonds
1/4 cup sunflower seeds

Dressing
1/4 Kraft lite salad dressing
2 or 3 tablespoons sugar
salt and pepper
3 tablespoons vinegar

Mix broccoli, onions, peppers,carrots, raisins and almonds together.  Mix dressing ingredients.  Toss and refrigerate.

Green Lentil Soup with Coconut Milk and Warm Spices

From the blog http://www.joanne-eatswellwithothers.com/
Serves 4, adapted from Molly Wizenberg's Orangette

Ingredients

• 1 tbsp butter
• 1 large yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 tsp thyme
• 1 1/2 tsp turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• pinch of nutmeg
• black pepper, to taste
• 6 cups vegetable broth
• 1 1/2 cups French green lentils
• 1 1/4 cups light coconut milk
• 1/4 tsp fine sea salt, plus more to taste

Ingredients

1. In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium. Add the thyme, turmeric, cardamom, cinnamon, cloves, nutmeg and a pinch of black pepper. Cook, stirring frequently, until the onion is slightly browned and very soft.
2. Add the stock and the lentils. Bring to a simmer and cook for 25-30 minutes or until lentils are tender.
3. Add the coconut milk to the soup. Stir well. Cook for about 15 minutes to blend the flavors. Taste and adjust the salt as necessary. Serve.

White Acre Pea Salad

1 pound fresh white acre peas (purchased at Hilton Head Farmer's Market at Honey Horn)http://www.farmersmarkethiltonheadisland.com/
water to cover
1 tablespoon salt
black pepper
1/2 can mandarin oranges
2 tablespoons juice from mandarin oranges
3 tablespoons finely chopped onion
3 tablespoons dried cranberries

Boil white acre peas with 1 tablespoon salt for 30 minutes.
Drain.  Place diced onions in bowl and put hot white acre peas on top.  Mix in mandarin oranges, dried cranberries, salt and pepper.  Add juice. Refrigerate. Bring back to room temperature before serving.

Pumpkin Sweet Potato-Coconut Soup

http://judyskitchen.blogspot.com/ Adapted from Bobby Flay

SPICY RELISH: 1-1/2 tsp. canola or olive oil 1-1/2 tsp. unsalted butter Pinch of red pepper flakes 1/4 of a medium sweet potato, peeled, diced Sea salt and black pepper to taste 2 Tbsp. freshly chopped parsley Heat oil and butter over medium heat in a small, heavy skillet (cast iron is perfect). Add red pepper flakes; heat for 10 seconds. Add diced sweet potato and sprinkle lightly with salt and pepper. Cover skillet. Cook, stirring occasionally, until softened, 15 minutes. Uncover. Increase heat to high and cook till potatoes are golden brown, 5 – 7 minutes. Transfer to a bowl; stir in the parsley. SOUP: 1-1/2 tsp. canola or olive oil 1/2 small onion, chopped 1” piece fresh ginger, peeled then grated (to yield 1 tsp. grated ginger) pinch red pepper flakes 1-1/2 cups low-sodium chicken broth 1/4 cup water 1 cup pumpkin (I used fresh roasted pumpkin, but canned is fine.) 3/4 of a medium sweet potato, peeled, chopped 3/4 cup lite coconut milk 1-1/2 tsp. honey pinch cinnamon 1/2 tsp. sea salt and 1/4 tsp. black pepper (taste and adjust, adding more if needed) In a 2- to 3-quart saucepan, heat oil over medium heat. Add onion and ginger; cook till soft, 5 minutes. Add red pepper flakes and cook 30 seconds. Add stock and water; bring to a boil. Add pumpkin and sweet potatoes; bring to a simmer. Cook till veggies are soft, 20-30 minutes. Cool 10 minutes. Puree with immersion blender (or transfer mixture to a blender and process until smooth then return to saucepan). Simmer over low heat. Whisk in coconut milk, honey and cinnamon. Cook until thickened and warmed through. Taste soup. Season as desired with additional salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Yield: 2 servings (Double ingredients to serve 4)

Cauliflower With Cumin and Yogurt

Adapted from Cook This Now by Melissa Clark. Copyright © 2011. Published by Hyperion. Available wherever books are sold.

Ingredients

serves 2, active time 10 minutes, total time 30 minutes

• 1 large head cauliflower, cut into bite-size florets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon kosher salt, plus additional
• 1/2 teaspoon freshly ground black pepper
• Plain yogurt, for serving
• Chopped fresh mint leaves, for serving
• Pomegranate seeds, for serving

Procedures

1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.

Chinese Chicken Salad

Adapted from The Sunset Cookbook. Copyright  2010. Published by Oxmoor House.

Ingredients:
* 2 tablespoons unseasoned rice vinegar
* 2 tablespoons light brown sugar
* 1 1/2 tablespoons soy sauce
* 1 tablespoon chili sauce
* 1 1/2 teaspoons grated fresh ginger
* 1/4 cup canola or grapeseed oil
* Salt
* 1/2 pound asparagus, bottoms trimmed and cut diagonally into 1-inch pieces
* 2 navel oranges or 1 can (11 ounces) mandarin orange slices, drained
* Chinese noodles
* 6 cups finely shredded cabbage
* 2 cups cubed cooked chicken
* 1 large firm-ripe avocado, pitted, peeled, and cubed
* 4 green onions, trimmed and sliced diagonally
* 2 tablespoons sesame seeds, toasted

Procedures:
1. In a bowl, whisk together vinegar, brown sugar, soy sauce, chili sauce, and ginger. Slowly drizzle in oil, whisking constantly. Season with salt. Set dressing aside.
2. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
3. Cut off and discard ends from oranges. Following curve of fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut rounds into quarters. Set aside. Or use canned mandarin oranges.
4. In a large serving bowl, toss cabbage, chicken, and asparagus with dressing. Top with avocado, orange slices, and Chinese noodles, then garnish with green onions and sesame seeds.

Toast sesame seeds in a nonstick frying pan over medium heat, shaking often, until golden brown, 5 to 7 minutes.

Lentil salad

1 16 oz. package french lentils
1 large red pepper, either from a jar of peppers with vinegar or saute a pepper
1 small onion, finely diced
3 carrots, diced and oven-roasted (roast carrots on an oiled baking pan at 375 until browned and soft)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Boil lentils according to package directions.
Drain. Immediately place lentils over onion and pepper in a serving bowl.
Combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
Pour over lentils. Mix in diced oven roasted carrots
Let marinate for at least 6 hours in the refrigerator before serving.

Roasted Eggplant, Char Siu Style

From The NY Times Food and Drink Magazine
Mark Bittman

2 lbs. eggplant, sliced
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons oyster sauce
1/2 teaspoon five spice powder

Combine all ingredients except eggplant.  Toss eggplant with mixture and marinate at least 1 hour. Roast at 400 degrees, turning occasionally, until tender, about 30  minutes.

Oven Roasted Beet salad

6 beets (can be assorted colors)
1/4 cup cubed feta cheese
2 teaspoons lemon juice
2 teaspoons honey
salt/pepper to taste

Heat oven to 350 degrees. Wrap beets in aluminum foil and place on a baking sheet. Bake beets for 2 hours.  Cool and dice.
Place beets in a small dish and gently stir in feta cheese.
Dress with honey, lemon, salt and pepper.

Baked Pattypan Squash

6-8 green or yellow pattypan squash
Parmesan cheese
Salt
Pepper
1-2 tablespoons Olive Oil

Cut pattypan squash in half.  Salt and pepper to taste. 
Coat baking pan with olive oil.
Put squash, cut side down on pan.  Slide around to coat with olive oil.
Once coated, place squash on pan with cut side up.  Place grated Parmesan cheese on top of each half squash.
Bake in a 350 degree oven until tops are browned.