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Another meal with a marinade you’ve seen before.


Mojito Marinated Chicken

Yukon Gold Potato Salad

Grilled broccoli, onions and mushrooms

Berry Cherry Bowl

Homemade Whole Wheat Bread (I bought from a friend who grinds the wheat!)

Raspberry Lemonade


Mojito Marinade (or salad dressing) quart freezer bag or container

¼ C chopped garlic

½ C chopped onion

2 C orange juice

½ C lime juice

½ C olive oil

2 T fresh oregano or 2 t dried

1 T fresh cilantro

4 t kosher salt

1 T black pepper

2 t cumin

Mix garlic, onions in a bowl.

Mix oregano, cilantro, salt, pepper and cumin in separate bowl.

Heat olive oil in large sauce pan.

Slide contents garlic bowl into hot oil.

When it begins to cook add 2 cups of juice.

Simmer 5 minutes, adding more juice as it gets dry.

Add contents of spice bowl and stir.

Take off heat.

Pour it all into a blender or food processor and pulse 3 times.

Continue to add juices with the mixture until all is well mixed.

Pour into another container to cool to room temperature. (a very large bowl)

Divide into recipes and place into quart size freezer bags or individual’s containers.


Marinade will keep in refrigerator for 2 weeks if used for salad dressing.

Freeze any you want to use for marinades.

This is great on chicken or vegetables.  Marinate 4 hours or overnight, then bake, grill or broil meat until done.

This Potato Salad is made with ingredients I had at home. There really is not a correct way to make Potato Salad. I usually put in celery so since I had radishes I put them in. Sometimes I put onions in it, but since I had radishes I vetoed the onions. The dressing was leftover from a different meal. I keep dill relish on hand, so I added that.

Completed Potato Salad with a few diced radishes on top.

Yukon Gold Potato Salad                             Makes a large bowl of Potato Salad

7 large Yukon Gold Potatoes

5 radishes, diced

4 hardboiled eggs, diced

¼ Cup dill relish

6 oz Creamy Garlic Dill Dressing (recipe follows)

Cook uniform size potatoes (sliced in half if large) in salted water with skins on for 20 minutes or until a fork goes into them easily.

When done, but not cooked until mushy, take them out of the boiling water. The skin will peal right off at that time. I am not concerned about any skin that is left on as it’s flavorful and full of nutrition.

I topped the salad with a sprinkle Rosemary Salt from NEW SEASONS MARKET


Creamy garlic dill dressing by Cheryl

1 cup mayonnaise or ¼ C mayo ¾ C olive oil

1/3 cup sour cream

3 tablespoons milk

1/4 C fresh parsley

3 cloves fresh garlic

1 tablespoon dill weed

2 t Worcestershire sauce

2T lemon juice

1 t salt

1/8 t pepper

Blend all ingredients except dill.

Whisk in dill.

Keep in refrigerator and use within 2 weeks.

How to dice a radish

Start by cutting the top and bottom off so you have a flat surface to stand the radish up on.

With a sharp knife, slice 1/8 inch widths from top to bottom being careful not to cut through the bottom.

Slice in the same way, but across the existing cuts to create little squares on top. This is also how you make a radish “flower”.

Turn radish on its side and begin sliced 1/8th inch slices to create the diced radish.

It is done and ready for your potato salad! The circular disk is your reward so pop it into your mouth and enjoy! Repeat with as many radishes as you want.

Grilled Vegetables

I cut the broccoli in bite sizes or larger, quartered the onion and mushrooms. I tossed them with 2 T Olive oil and a sprinkling of salt and pepper.

Berry Cherry Bowl

At this time of year all these fruits are fresh, so I piled them into a bowl after cleaning them for all to enjoy, no prep, no mess.

Raspberry Lemonade  Makes ½ Gallon

In a blender combine:

2 lemons, peeled and deseeded

¼ cup fresh raspberries

¼ C cane sugar

Water to blend with

Stevia to taste

Water to make 2 Quarts

Blend and serve over ice using a couple raspberries as garnish!