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4 ears of corn on the cob, husks removed and cleaned (white corn is my favorite)
2 limes (1 lime will be reserved for garnish and cut into 4 pieces or wedges)
1/2 stick of Earth Balance soy butter
1 TBL cilantro, finely chopped
salt for the finished corn *optional

In a large pot, lay in corn on the cob pieces, fill with water, and bring water to a boil. Once water starts to boil, boil for 5 minutes.

While corn is on the stove, make the cilantro lime butter. Place Earth Balance in a zip-lock baggie. Cut 1 lime in half, squeeze the juice into the butter zip-lock baggie and cut off some of the lime pulp after squeezing and add to the baggie. Toss cilantro into baggie and zip shut, except for a tiny corner to let the air out. Gently massage the baggie to combine the butter, lime and cilantro. Once combined, unzip, turn the baggie inside out to lay the mixture on a sheet of saran wrap plastic wrap (note, there will be lime juice that did not mix in with the butter, keep this together with the butter in the plastic wrap). Fold up the plastic wrap to enclose the butter and loose lime juice and roll into a small log. Stick in freezer until ready to use (less than 15 minutes).

Once the corn in done, place each piece on its own plate, spread with the cilantro lime butter and sprinkle with salt. Cut a slice of the butter and lay on top for garnish. Add a lime wedge to the plate for garnish and serve.

Tip: To get my corn water to come to a boil faster, I use some water from my hot water dispenser. If you have one, use half of the water from here so it comes to a boil quicker. You can place a lid on the pot until it starts to boil, but always leave ajar, slightly tilted off so the water does not boil over. Remove cover once boiling.

MN Party Store

2 TBL Vegenaise
1 tsp dijon mustard
1 TBL cilantro, chopped
1 1/2 TBL dried cranberries
1 TBL slivered almonds
1 TBL olive oil
1 box (6oz) Lightlife Smart Strips Chick’n Style Strips

In a small bowl, mix together Vegenaise and dijon. Add in cilantro, cranberries, and almonds.

Heat 1 TBL olive oil in skillet and stir-fry chick’n strips over medium heat for 3 minutes. Toss in bowl and mix to combine all ingredients. Serve on romaine heart leaves or a rustic bread.

Tip: Add in finely chopped celery for more crunch.

Macys.com

1 large tortilla (plain or flavored)
Tofutti Better Than Cream Cheese
Veganaise
1 slice cheese single (cheddar or American)
2-3 slices of Tofurky Oven Roasted deli turkey
¼ avocado sliced into thin layers
Slivers of Red Onion
Orange Bell Pepper sliced and diced to small squares
3-4 Small cherry tomatoes, sliced in half
Mixed greens or spring mix of lettuce

Spread a thin layer of Tofutti on tortilla. Spread a thin layer of Veganaise over Tofutti. Break cheese single in half and lay across long ends of tortilla. Lay in Tofurky slices and avocado. Layer on a small amount of the onion, bell pepper, tomatoes and mixed greens. Fold up the ends and roll up tortilla. Cut in half and enjoy.

Serves 1 or as a snack for 2

Macys.com

1 large tortilla or lavish bread (use flavored tortillas for more taste)
¼ cup hummus
Cucumber peeled and diced
Tomato chopped
Red cabbage shredded
Spinach leaves
Red onion diced
Avocado

Spread hummus on tortilla. Layer on a handful of each of the last 6 ingredients. Customize to your liking. Fold up the ends and roll up tortilla. Cut in half and enjoy.

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¾ cup Vegenaise
½ tsp curry powder
2 TBL lemon juice
¼ tsp salt
2 packages for Yves Meatless Lemon Herb Chicken Skewers, cook according to package and cut into smaller bite-size pieces
1/3 cup celery, diced
1/3 cup red onion, diced
¼ cup golden raisins
¼ cup roasted salted cashews, coarsely chopped
1 TBL cilantro leaves, minced
Bread of your choice (I like a rustic french bread)

In a large bowl, whisk together Vegenaise, curry powder, lemon juice and salt. Add prepared and cut Yves skewer pieces, celery, onions, raisins, cashews and cilantro. Stir until combined. You can serve immediately or refrigerate for 1 hour to chill. Just before serving, spread on bread and enjoy.  Serve open-face. Makes about 6 sandwiches.

I like to serve with a side of diced celery (small bite-size pieces). If your Whole Foods market does not carry Yves skewers, place a special order with the store. They can order for you. I have had to do this and it works out nicely. Just plan ahead. I also stock up when I find them and stick them in the freezer to keep until I am ready to use.

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1/4 cup white wine vinegar
2 TBL Dijon mustard (whole grain preferred)
2 TBL sugar
¼ tsp salt
1/2 small head napa cabbage (12 oz), cored and shredded (6 cups)
5 radishes, thinly sliced and cut into sticks
1/2 cup golden raisins
1 TBL fresh chives, thinly sliced
coarse salt and freshly ground pepper to taste

In a small bowl whisk together vinegar, mustard and sugar. In a medium to large bowl, toss in cabbage, radishes, golden raisins and chives. Add vinegar dressing over salad just before serving and toss lightly. Season with salt and pepper.

Tip: add in radish and toss just before serving.

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1/2 cup (1 stick) Earth Balance
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
2 chipotle chiles in adobo, seeds removed and finely chopped
6 ears of corn on the cob, cleaned but left in husks

In a small bowl, combine earth balance, garlic, salt and pepper, mashing together with a fork. Add chipotles and mix well. Use a rubber spatula to transfer the mixture to a 12 inch piece of plastic wrap. Roll mixture, in wrap, to form a log (about the size of 1 stick of earth balance. Chill in the refrigerator until ready to use.

Preheat gas grill on medium-high for about 10 minutes keeping lid closed. Place corn on grill and cook for 12 minutes, turning occasionally to brown the husks evenly. Serve immediately with chipotle butter on the side.

Tip: Instead of chipotle, try using freshly chopped herbs or squeezing a fresh lime wedge over your corn.

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1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

Health to Happiness

1/4 cup rice vinegar (use apple cider if you want more sweet flavor)
1 1/2 TBL sugar
1 TBL fresh ginger, finely grated
1/4 cup olive oil
sea salt and pepper to taste

In a small bowl, mix the vinegar, sugar and ginger until sugar dissolves. Whisk in the oil and season with sea salt and pepper to taste. Use on  a baby spinach salad, cabbage salad, or with grilled vegetables. Be sure to stir the dressing just before using as the ginger settles to the bottom.

White sugar gives this recipe a more vinegar taste.
Light Brown sugar gives this a more warm, rich, and less vinegar taste.

Apple iTunes

1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste

In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.

Diced heirloom tomatoes with freshly made basil vinaigrette is a great side dish to lasagna.