Recipes by Dennis Weaver: Meal-in-One Salad; Vegetarian Top-of-the-Stove Special

Dennis Weaver's Meal-in-One Salad

For the Dressing:

3 tbsps. vegetable oil (soy, corn or olive oil)
1 tbsp. vinegar (tarragon or cider) or lemon juice
1/2 tsp. salt
Pinch freshly grand black pepper
"Spiked" herbs (available at http://spike-it-up.com) to taste (or favorite herbs: parsley, chives, tarragon, dill, basil, etc.)

For the Salad Bowl:

Choice of mixed greens: Iceberg lettuce, Bibb, romaine, spinach or Swiss chard
Watercress
1 clove cut garlic
Grated carrot
Sunflower (or pumpkin) seeds
Toasted almonds, slivered
Green bell pepper, cut in rings
Thin slices red onion
Raw Jerusalem artichokes
Ripe tomatoes, cut in chunks
Avocado peeled, cut in large pieces (squeeze lightly with lemon to prevent discoloration)
Assorted cheeses, cut in slivers or large dice (Cheddar, American Swiss or Jack)
Minced fresh parsley (for garnish)

1. Wash greens, drain well; dry thoroughly before refrigerating in sealed plastic bags.

2. Rub salad bowl lightly with garlic, discard. Assemble greens in bowl; toss lightly with grated carrots, seeds and almond slivers. Add all remaining ingredients except avocado, cheese and parsley.

3. Add vegetable oil, toss lightly. Add vinegar (or lemon juice), salt and pepper to taste and "spiked" herbs (available at http://spike-it-up.com) (or minced fresh herbs). Toss lightly. Garnish with avocado, cheese and parsley. Serve at once.

Thoughts: For flavorful variation, flavor dressing using mustard (dry or prepared), curry powder or paprika.

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com

Dennis Weaver's Vegetarian Top-of-the-Stove Special

1/3 cup butter
2 ribs of celery including leaves, chopped
2/3 cup sliced scallions (white part only) or (medium-sized onion, chopped)
1 large green pepper, cut in large dice
1 tsp. "spiked" herbs (available at http://spike-it-up.com) or your favorite herbs (parsley flakes, fines herbes, thyme, oregano, etc.)
Salt and freshly ground pepper to taste
2 cups aged Cheddar cheese, cut in large dice
4 cups cooked unpolished brown (or wild) rice
2 large peeled tomatoes, cut in eighths
About 2 tbsps. water

1. Melt butter in large cook-and-skillet (or Dutch oven); add celery, scallions (or onion), green pepper and seasonings. Toss with fork over low heat about 1 minute.

2. Add cheese and rice; mix well. Arrange tomatoes on top, add water, cover tightly. Cook over low heat only until cheese is partially melted and vegetables are crips and retain their color. Serve at once. Serves 4-5.

Thoughts: Polished brown rice has more body and flavor and is better for you. Dennis serves the skillet right at the table along with unleavened Armenian bread called Ak-Mak (http://www.akmakbakeries.com) and homemade organic applesauce (made with organically grown apples and slightly sweetened with raw brown sugar).

Note: "Spiked herbs" = Spike Magic! Seasonings = http://spike-it-up.com