Creative Cooking Ideas

What You Need:

3 carrots, thinly sliced

1 zucchini, thinly sliced

3 T scallions, sliced

1 T rice wine vinegar

2 tsp canola oil

2 tsp reduced sodium soy sauce

2 tsp ginger, minced

1/4 tsp salt

3 T toasted almonds

How to Make It:

Fill a medium sized saucepan 3/4 full of water.

Place over high heat and bring to a rapid boil.

Add the carrots and bring back to a rapid boil.

Cook carrots 45 seconds.

Drain and rinse under cold water.

Place the carrots, zucchini, and scallions in a large salad bowl.

In a separate bowl mix together the vinegar, canola, oil and soy sauce.

Blend in the ginger and salt being sure to blend well to incorporate the flavors.

Pour the mixture over the top of the vegetables and toss to coat.

Sprinkle the top with the toasted almonds.

**Another great addition to this salad is water chestnuts. An 8 oz can works great. Just drain and toss in with the vegetables before adding the dressing.

What You Need:

1 dozen hard boiled eggs, peeled, washed, and split in half

1/2 c mayonnaise

1 T mustard

1 tsp red hot sauce

1 (6 oz) container white crab meat

1/4 c red onion, finely chopped

How to Make It:

Remove the yolk from each egg half and place it in a blender.

Add half of the mayonnaise to the egg yolks.

Add the mustard and hot pepper sauce.

Blend until the mixture becomes smooth but has a slightly thick consistency. Place the mixture into a mixing bowl.

Add the remaining mayonnaise and stir well to incorporate.

Fold in the crab meat and onion. Be sure to mix well and completely cover the crab and onion.

Fill each egg white half with the crab mixture.

Refrigerate until ready to use.

Sprinkle with a little paprika before eating.

Use any filling you have left over as a dip for fresh vegetables.