Orange-Vanilla Vinaigrette Prep: 10 minutes
Chill: 30 minutes
Makes 11⁄3 cups or 20 (1-tablespoon) servings
- 1⁄3 cup white wine vinegar
- 1 tablespoon TONE’S Vanilla Extract
- 1 teaspoon honey
- 1 teaspoon grated orange zest
- 1⁄4 teaspoon TONE’S Ground Ginger
- Dash TONE’S Ground White Pepper
- Dash salt
- 1 cup MAZOLA Corn Oil
Combine all ingredients except oil. Gradually whisk in oil. Cover and chill for 30 minutes for flavors to blend. Store in the refrigerator up to 1 week. | Honey Ginger Salmon with Broccoli and Bow Ties Prep: 30 minutes
Marinate: 30 minutes
Serves 2
- 8 ounces fresh salmon fillets, skinned if desired
- 1⁄4 cup + 1 tablespoon MAZOLA Corn Oil, divided
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 11⁄2 teaspoons TONE’S Ground Ginger
- 1⁄2 teaspoon + 1⁄8 teaspoon TONE’S Garlic Powder 1⁄8 teaspoon TONE’S Cayenne Pepper
- 1 cup bow tie pasta
- 2 cups broccoli florets
- 1⁄2 teaspoon TONE’S Sweet Basil Leaves
- Salt and pepper, to taste
- Lemon wedges
1. Line baking pan with foil. Rinse fish; pat dry with paper towels and measure thickness. Place fish in a shallow dish. Combine 1⁄4 cup oil, honey, soy sauce, orange and lemon juice, ginger, 1⁄2 teaspoon garlic powder and cayenne; pour over fish. Cover and marinate at room temperature for 30 minutes. 2. Preheat oven to 450°F. Transfer fish to baking pan; discard marinade. Bake fish for 4 to 6 minutes per 1⁄2-inch thickness or until fish flakes easily with a fork. If desired, remove and discard skin. 3. Meanwhile, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. Drain; return to saucepan. Combine remaining oil, 1⁄8 teaspoon garlic powder and basil; toss into pasta mixture. Season to taste with salt and pepper. 4. Serve salmon with broccoli and pasta. Squeeze juice from lemon wedges over top. | Berry-Good Spiced Crepes Prep: 20 minutes
Serves: 2 (2 crepes each)
- 1⁄4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1⁄2 teaspoon TONE’S Ground Cinnamon
- 1⁄4 teaspoon TONE’S Ground Nutmeg
- 1⁄4 cup skim milk
- 1⁄4 cup egg substitute
- 1 tablespoon + 1 teaspoon MAZOLA Corn Oil, divided 2 tablespoons chocolate hazelnut spread
- 1 cup sliced fresh strawberries
- Additional chocolate hazelnut spread, optional Powdered sugar, optional
1. Sift flour, sugar, cinnamon and nutmeg. Combine milk, egg substitute and 1 tablespoon oil; add to flour mixture and combine well. 2. Heat an 11-inch nonstick skillet and 1⁄2 teaspoon oil over medium-high heat. Add 1⁄3 cup batter; turn and tilt skillet to coat bottom evenly with batter. Cook 1 minute or until top of crepe appears set. Flip crepe; cook 30 seconds or until light golden brown. Transfer to a plate and cover. Repeat with remaining oil and batter. 3. pread each crepe with 1 tablespoon hazelnut spread. Fold and fill as desired with strawberries. 4. If desired heat additional hazelnut spread and drizzle over crepes. If desired, sprinkle with powdered sugar. Serve immediately. |
