Sausage Quiche *

16 oz breakfast pork sausage, cooked, drained and crumbled
4 green onions, sliced
1 cup shredded cheddar cheese
4 eggs
2 cups half and half or milk
1 cup bisquick

Preheat oven to 400.  Place cooked sausage in a lightly greased 2 quart casserole dish.  Top with onions and cheese.  Beat eggs, milk and baking mix until well blended.  Pour over cheese.  Bake 45-50 minutes or until knife inserted in center comes out clean.  Cool 5 minutes before serving.

Orange Date Bread *

1 egg
2 Tbsp butter, softened
1 cup sugar
2 large oranges, zested and juiced
1/3 cup boiling water
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup dates, pitted and chopped
1/2 cup chopped walnuts

Preheat oven to 350.  Grease and flour a loaf pan.  Beat egg lightly, then beat in butter and sugar until smooth.  Stir in 1 Tbsp orange zest, 2/3 cup orange juice (if the oranges don't make 2/3 cup then add water to the juice to equal 2/3 cup), the boiling water, and vanilla.  Stir together flour, baking powder, soda, and salt in another bowl.  Stir in dates and walnuts.  Add flour mixture to egg mixture; stir to moisten.  Spoon into prepared loaf pan.  Bake until a toothpick inserted near the center comes out clean, about 1 hour.  Cool in pan 10 minutes.  Transfer bread to a wire rack to cool completely.

Makes 12 slices.

Orange Gorgonzola Salad with Citrus Vinaigrette *

1/3 cup walnut halves
8 oz mixed salad greens
2 large oranges, peeled, sectioned and cut into pieces
1/4 cup thinly sliced red onion
1/4 cup crumbled Gorgonzola cheese
1/3 cup freshly squeezed orange juice
2 Tbsp sugar
2 Tbsp EVOO
2 Tbsp vegetable oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/8 tsp freshly ground black pepper
1/8 tsp dried oregano

Toast walnuts in a skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes.  Toss together walnuts, salad greens, orange pieces, red onion, and cheese in a large bowl.

For dressing:  Add orange juice and remaining ingredients to bowl and whisk together until thoroughly mixed.  Drizzle dressing over greens.

Serves 4 as a side dish or 2 as a main dish

Warm Crispy Carrot Salad *

1 1/2 pounds baby carrots
1/2 cup dry roasted almonds
2 cloves garlic, minced
1/4 cup EVOO
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 Tbsp balsamic vinegar
1 tsp honey
4 oz feta cheese crumbles
1/2 cup dried cranberries
2 cups arugula

Preheat oven to 400.  Mix together carrots, almonds, and garlic in a shallow baking pan.  Drizzle with oil, then sprinkle with salt and pepper.  Spread evenly in the pan.  Cook for 10 minutes or just until carrots are warm but still slightly crisp.  Remove from oven and cool to room temperature.  Transfer carrots to a large mixing bowl.  Drizzle with vinegar and honey; toss to coat.  Add cheese and cranberries; toss again to combine.  Stir in arugula.

Serves 4

Stir Fried Sesame Chicken and Vegetables with Rice *

1 1/2 cups vegetable broth
3/4 cup brown rice
1 Tbsp butter
1 Tbsp sesame seeds
2 Tbsp olive oil
1/2 pound frozen snow peas, thawed and halved
2 cups sliced mushrooms
1 large red bell pepper, cut into 1 inch strips
1 large yellow onion, sliced
2 tsp minced fresh ginger
2 cloves garlic, minced
6 oz cooked cubed chicken
3 Tbsp soy sauce
1 Tbsp sesame oil

Preheat oven to 350.  Stir together broth, rice and butter in a saucepan.  Cover and bring to a boil over high heat.  Reduce heat to low and simmer, covered, until all liquid is absorbed, about 15 minutes.  Bake sesame seeds on a baking sheet until golden brown, about 5 minutes.  Meanwhile, heat oil in wok until very hot.  Add peas, mushrooms, bell pepper, onion, ginger, and garlic; stir fry until crisp tender, about 8 minutes.  Stir in chicken and heat through.  Stir in soy sauce; cook 30 seconds.  Remove from heat.  Stir in sesame oil and toasted sesame seeds.  Serve over rice.

Serves 4