Spinach Apple Salad with Honey Mustard Vinaigrette

Another spinach salad? Yes, sorry. I couldn’t help myself.

Homemade salad dressings are in my top favorite food items. They tend to be inexpensive, super fresh and the flavor options are unlimited. I also like that I can control the calories by what I add or leave out.

This particular honey mustard vinaigrette adaption from Vegetarian Times Fast and Easy is one of my favorites.

Honey Mustard Vinaigrette
1 shallot, minced (About 3 tablespoons)
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil.

Place all the ingredients together in a vinaigrette bottle and shake well to combine.

Spinach Apple Salad
Print Salad and Dressing Recipe
This recipe was written as a side salad for six, but serves about three as a main course. For a vegan version leave off the blue cheese and add extra sunflower seeds and apple slices.

16-ounce bag of baby spinach, rinsed and dried
1 large apple, thinly sliced
1/4 cup unsalted toasted sunflower seeds (bulk section)
1/2 cup crumbled blue cheese (Shredded Sharp Cheddar works too.)
Honey Mustard Vinaigrette, above

Divide spinach among 6 salad plates. Evenly divide the toppings and drizzle with dressing.

Servings 6. Per serving 149 cal; 4g prot; 11.5g total fat (2g sat. fat); 10g carb; 4mg chol; 309mg sodium; 4g fiber; 7g sugars.

Recipe adapted from "Vegetarian Times Fast and Easy". Photo by Laura Flowers.

Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing

Well we did it. We bought a condo in one of our favorite locations. However, it’s in bad enough shape we’re on our way north to perform condo demolition before we can even think about allowing real live humans in there.

I’ll take some before pictures and grab a macro shot of the furry mold growing on the walls. Doesn’t that make you hungry? No?

Well then, I better stop talking and let this flavor-packed salad do it for me.

Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing Print Full Recipe
For a vegan version, skip the eggs and Parmesan and add toasted walnuts.

1 recipe Red Pepper Dressing, below
12 baby red potatoes, halved
1 tablespoon roasted garlic olive oil (I used Annie's Naturals)
Salt & pepper
4 hard boiled eggs, sliced
10 cups baby spinach
4 tablespoons shaved Parmesan

1. Preheat oven to 400 degrees. Toss the halved potatoes with olive oil and season well with salt and pepper. Make on a foil lined baking sheet for 35 to 45 minutes, or until fork tender. Turn off the oven and let set for another 20 minutes to brown.

2. Divide the ingredients among 4 plates starting with the spinach. Top each salad with 2 tablespoons red pepper dressing and 1 tablespoon each of shaved Parmesan.

Servings Per Recipe: 4 


Amount Per Serving of Salad without Dressing: Calories 194.4 Total Fat 10.3 g Saturated Fat 3.0 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 5.0 g Cholesterol 215.6 mg Sodium 197.9 mg Potassium 402.7 mg Total Carbohydrate 17.2 g Dietary Fiber 2.8 g Sugars 1.0 g Protein 11.4 g


Roasted Red Pepper Dressing
White vinegar has a less stringent flavor than wine vinegars, making it possible to increase the vinegar and reduce the oil for a flavorful, but still balanced lower calorie dressing.

12 ounce jar sweet roasted red peppers, drained
1/2 cup white vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon dried thyme
Dash of cayenne pepper

Puree the ingredients together with a food processor or blender until smooth.

Makes about 16 two-tablespoon sized servings.

Amount Per Two Tablespoons of Dressing: Calories 33.7 Total Fat 3.4 g Saturated Fat 0.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.5 g Cholesterol 0.0 mg Sodium 209.4 mg Potassium 0.2 mg Total Carbohydrate 0.8 g Dietary Fiber 0.0 g Sugars 0.8 g Protein 0.0 g

Recipe and photograph by Laura Flowers.

Grilled Scallops with Lemon Chickpea Salad

What a great recipe from Health.com! It’s fast, beautiful, fresh and packed with some of my favorite ingredients. Don't have a grill at home? No worries. Searing scallops in a skillet works just as well.

This recipe makes four very small portions or two normal sized entrees.

Grilled Scallops with Lemon Chickpea Salad
Print Recipe
"The power duo of scallops and chickpeas provides fiber, vitamin B12, and omega-3 fatty acids, which are great for brain and heart health."

15.5 ounce can garbanzo beans
1 clove garlic, minced
1 stalk celery
1/3 cup chopped fresh leaf parsley (Or 1 teaspoon dried.)
3 tablespoons fresh squeezed lemon juice, divided
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1/2 pound sea scallops, rinsed and patted dry. (More is better of course.)
4 cups baby spinach
Salt and pepper

1. Preheat the grill to high. Pull beards off of scallops if they’re still attached. Set aside.

2. In medium-sized bowl combine chickpeas, garlic, celery, parsley, 2 tablespoons lemon juice, and 1 tablespoon olive oil.

3. In another medium-sized bowl combine 2 teaspoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper and toss in scallops to coat.

4. Divide spinach onto four plates and evenly spoon chickpea mixture over the top.

5. Grill scallops for 2 to 3 minutes per side, until firm to the touch but not rubbery. Evenly divide among salads and serve immediately.

4 Servings (I ate two servings myself. This recipe really doesn't feed four as a meal so keep that in mind if cooking for more than two people.)

Amount Per Serving: Calories 113.6 Total Fat 3.1 g Saturated Fat 0.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 1.8 g Cholesterol 18.7 mg Sodium 201.1 mg Potassium 463.7 mg Total Carbohydrate 10.0 g Dietary Fiber 2.1 g Sugars 0.4 g Protein 11.9 g

Recipe from Health.com. Photograph by Laura Flowers.

Chili Boat Salads

My dietitian tells me salads are healthy. So if I stick a childhood junk food favorite on top of a bunch of greens that definitely qualifies.

Ok, I’m not cool enough to have a dietitian, but if one saw my version of a chili boat I’d like to think they’d approve anyway.

I used a spicy bison and pork chili, but choose your favorite. A can of chili works as well.

Chili Boat Salads
Printer Version
With all these toppings you’ll find there’s no need for salad dressing. For a vegetarian version use a homemade meatless chili or a canned product like Amy’s Organic Spicy Chili.

Lettuce of choice, lots
Warm Chili, preferably the spicy type
Onion, thinly sliced
Sliced black olives
Cheddar cheese, a small handful
Fritos, a small handful

Layer a dinner plate with lettuce, a good sized portion of chili, sliced onion to taste, black olives, cheddar cheese and Fritos.

By Laura Flowers.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan

With raw garlic vinaigrette this is not a first date salad. I have breath that could slay a vampire, so if you make this beauty purchase some breath mints.

I’m switching gears to lighter meals in preparation for hot summer months. Or what I hope turn into hot summer months. We woke up to snow and the backyard lawn-swamp is fit for the ducks my neighbor said were roaming around.

I dream of sunny days.

For the past few rainy springs I’ve pulled out Andrea Chesman’s The New Vegetarian Grill for fresh ideas. This variation on her tasty Asparagus Salad doesn’t disappoint and someday I might even be able to make it without rain pouring down my back.

Grilled Asparagus and Red Pepper Salad with Shaved Parmesan
Salad & Dressing Printer Version
For a vegan version, leave off the Parmesan and make your own croutons with olive oil, salt and a sprinkle of granulated garlic.

1 recipe salad dressing, below
1 red bell pepper
1 pound asparagus
6 to 8 cups mixed salad greens of choice
Croutons, store-bought or homemade
Shaved Parmesan
Salt and pepper

1. Make the salad dressing. Refrigerate until ready to use.

2. Meanwhile, heat the grill to hot. Grill the bell pepper until it’s well blacked. Place it in a paper bag and close the top. Steam for 5 to 10 minutes until the skin is easily removed. Skin the bell pepper. Strain pepper juice into the salad dressing. Remove the steam and seeds and slice into small strips.

3. Snap off the woody ends of the asparagus. Coat with a little dressing and grill until done to taste. Slice asparagus into thirds.

4. Wash, dry and place the greens on 2 to 3 plates. Top with red pepper slices, asparagus, croutons and a sprinkle of salt and pepper. Using a vegetable peeler, slice off strips of Parmesan onto the salad. Shake dressing and drizzle over the salads. Serve immediately.

Makes 2 to 3 dinner salads.

Garlic Basil Salad Dressing & Marinade
Make this first and set it aside while you prep the salad. And once you’re done grilling, steaming and skinning the bell pepper, slice the top open and add the juice to this vinaigrette.

3 garlic cloves, minced
1/4 cup finely chopped fresh basil
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
1/2 cup extra virgin olive oil
Juice of grilled red bell pepper, optional

Add all the ingredients together in a salad dressing bottle. Close and shake well to combine. If you don’t have a bottle, whisk the ingredients together in a small bowl drizzling the olive oil in last.

Refrigerate until ready to use.

Recipe adapted from Andrea Chesman’s book "The New Vegetarian Grill". Picture by Laura Flowers.

Red N Green Apple Salad

Searching this morning for an easy fruit salad recipe, an apple granola photograph popped into my head I’d shot awhile back for Yum Food and Fun for Kids’ winter issue.

The recipe comes from Menu Mom Christine Steendahl. I can only take credit for the picture and styling.

Red 'n' Green Apple Salad
Printer Version
2 large Red Delicious apples, coarsely chopped
1 large Granny Smith apple, coarsely chopped
1 cup miniature marshmallows
1 cup lemon yogurt
1 1/2 cups granola

Mix ingredients together and serve.

Serves 6. Prep time: 5 minutes.

Recipe by Menu Mom Christine Steendahl for Yum Food and Fun for Kids magazine. Winter issue 2010. Picture by Laura Flowers.

Golden Chickpea and Artichoke Salad

Things I like about this recipe: It’s fast, healthy, nutty, cheap, tastes awesome, and makes a great lunch.

Things I don’t like about this recipe: It’s gone. All gone.

Now, I am sad.

Golden Chickpea and Artichoke Salad
From Lauren Ulm’s book Vegan Yum Yum. This recipe makes enough for only one person as a main dish, but it’s a cinch to double or triple. As a side it serves about three.

1 tablespoon olive oil
1 (15 ounce) can chick peas, drained and rinsed well
5 to 7 artichoke hearts, drained and sliced lengthwise (canned or frozen both work fine. I like to rinse the canned ones.)
¼ cup sliced almonds, toasted if desired
1 teaspoon lemon juice (I used more to taste)
¼ teaspoon salt
2 tablespoons fresh chopped parsley (I used 1 teaspoon dried)

1. Heat oil in a seasoned wok or cast-iron skillet. Add the chickpeas and cook on medium-high for 10 minutes, stirring only occasionally to prevent burning, until the chickpeas are golden brown all over. When done, put them in a large mixing bowl and set aside.

2. Add more oil to the pan and cook the sliced artichoke hearts until browned. Add them to the bowl of chickpeas.

3. Toast the almonds in a dry skillet (if desired) and then grind them in a food processor. Add the almonds to the artichokes and chickpeas. Season the salad with lemon juice and salt and stir in the chopped parsley. Serve warm or at room temperature, adjust the seasoning if needed.

Visit Lauren Ulm’s beautiful blog Vegan Yum Yum. Recipe from Lauren's book Vegan Yum Yum. Picture by Laura Flowers.

My Favorite Mustard Potato Salad

It was a beautiful Idaho day and we headed outside this evening to grill thick hand pressed bison burgers and then scooped this marvelous potato salad on top. We also had potato salad on the side, snuck bites of it out of the bowl, and should have stopped eating long before we did.

I realize you probably already have a favorite potato salad recipe, as most families do, but this one I put all my favorite potato salad ingredients in. It’s perfectly spiced and so creamy with olive oil, mayonnaise and pickle juice. I thought I’d offer it to you just in case you had room for another one on your table.



Creamy Mustard Potato Salad
6 medium-large Russet potatoes
4 hard boiled eggs, chopped
1 small onion, chopped fine
1 Kosher Deli-style dill pickle, chopped fine
2 teaspoons salt
½ teaspoon onion powder
½ teaspoon dry dill leaf
¼ heaping teaspoon paprika
¼ teaspoon dry mustard
1/8 teaspoon celery seed, rubbed between palms
Freshly cracked pepper, to taste
½ cup mayonnaise
¼ cup extra light olive oil (Not extra virgin)
1 ½ tablespoons prepared yellow mustard
2 to 3 tablespoons dill pickle juice from the jar

Peel, dice, and boil potatoes in unsalted water until tender, but not so soft they fall apart. When done, place in a cold water bath, until cool, then strain well. Mix all dry spices and liquid ingredients together in a small bowl.

Add potatoes, onion, egg, and pickles to a large bowl, and gently stir in the seasoning mixture until well mixed. Chill at least an hour before serving.

Recipe and photograph by Laura Flowers.

Chopped Spinach Salad with Mulberries, Roasted Beets, Goat Cheese, & Walnuts

Walking along a trail, in a park that runs along the Columba River, I found mulberries. At least I think that’s what they were. I ate a bunch before asking an elderly couple, and their Lhasa Apso passing by, if they knew what I was eating. The dog didn’t talk much, but the couple said the berries were quite edible. I had to agree. They were sweet and unlike any berry I'd had before. (I know what you're thinking, don't eat the unidentified berries you dummy! Trust me though, I've eaten much worse.)

Along this park are many mulberry trees, plum trees, apple trees, and fortresses of blackberry bushes. It makes me wonder why we don’t plant fruit trees in our parks anymore. I can just imagine what it was like fifty or more years ago walking along the river, knowing you could stop for a snack of fresh fruit anytime you wanted. What a remarkable legacy to leave behind.

Jesse and I picked a napkin full of mulberries to make this salad before heading home. I look forward to going back when the plums are ready.

Ingredients
Small beets
Fresh Spinach
Walnuts
Mulberries
Fig flavored goat cheese or plain goat cheese
½ cup Pompeian Pomegranate Infused Balsamic Vinegar
½ cup extra virgin olive oil, plus a little more for beets
Salt & freshly cracked pepper

Instructions
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.

2. Cut off the beet stocks and roots and scrub well under water to clean. Pat dry and rub the beats with olive oil and sprinkle with salt. Place on the baking sheet and cook for 50-60 minutes until easily pierced with a knife. Cool, peel, and slice beets.

3. Toast the walnuts in a bowl in 30 second increments on high until toasted and fragrant. Chop into large pieces.

4. Chop spinach or use baby spinach and arrange on individual plates. Top with sliced beets, some crumbled goat cheese, walnuts, and mulberries.

5. Shake together vinegar and oil. Drizzle a little over salads. Then sprinkle salad with salt and freshly cracked pepper. Serve immediately.

By Laura Flowers

Zucchini Carpaccio with Almonds

This recipe comes from “My Italian Garden”, by Viana La Place. I’ve made it my goal to photograph her recipes as often as time allows. They are simple, beautiful, and quite underrepresented in her book. How can one understand the beauty of raw zucchini without a photograph? I also find her instructions interesting, she even instructs the reader on the preferred shape and color of the platter. La Place really emphasizes that food is part of a beautiful life. I couldn’t agree more.

This dish is simplicity in beautiful Italian form. It may not be for everyone, as many of us are not used to raw zucchini. I found it wonderfully clean tasting, just slightly rich from the olive oil, and salty from the Parmigiano-Reggiano cheese. The almonds add texture and another dimension to this summer salad.

You’ll need a mandolin or wide vegetable peeler to make this one.

Ingredients
½ cup whole almonds
4 small, very firm zucchini, preferable just picked, ends trimmed
Extra virgin olive oil
Sea Salt
Parmigiano-Reggiano Cheese

PREHEAT the oven to 375 degrees.

SPREAD the almonds on a baking sheet and toast for approximately 10 minutes. Remove from the oven and let cool.

SELECT a large oval platter, preferably white. Use a mandolin or a wide vegetable peeler to make long shavings of zucchini. Spread the zucchini on the platter, drizzle with olive oil, and sprinkle lightly with salt.Working over the zucchini with a standard vegetable peeler, SHAVE enough Parmesan to lightly cover the zucchini.

Coarsely CHOP the almonds and distribute evenly over the cheese. Immediately before serving, embellish with an additional very light drizzling of olive oil.

Recipe by Viana La Place. Picture and write-up by Laura Flowers

Southern Cob Salad with Pimiento Cheese Dressing

I noticed a version of this salad in June’s BHG magazine. I love cob salad and variations on the theme are a happy sight. I’ve streamlined the recipe for weeknight preparation. I don’t like to spend a ton of time on salad prep, and prefer to quickly get to the eating part.

Pimiento Cheese Dressing
1 cup shredded sharp cheddar, (I used Tillamook Vintage White)
½ cup mayonnaise (Low calorie is fine)
½ cup milk
2 ounce jar diced pimientos
A few good shakes of Frank’s Red Hot Original Cayenne Pepper Sauce to taste
Salt & freshly cracked pepper to taste

In a small food processor puree the ingredients together for a minute until it starts to thicken. Pour into a serving container and set aside. The dressing can be made ahead and refrigerated until ready to use.

Salad
4 hard boiled eggs (Make ahead for faster preparation)
½ cup pecans
About 1 pound boneless breaded chicken tenders from the deli, KFC, or other fast food (Or cook and slice up a package of MorningStar Farms Chik'n Patties for a vegetarian version.)
2 prewashed packages of lettuce, any type you prefer
1 (15.8 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, cut into short strips
1 avocado, diced
1 recipe Pimiento Cheese Dressing
Salt & Fresh cracked pepper to taste
Paprika to taste

1. Cut the hard boiled eggs in half. Scoop out the yolks into a bowl, mash with a fork, and stir in just enough pimiento cheese dressing in to make creamy. Add salt, pepper, and paprika to taste. With a cookie scoop, scoop the mixture back into the eggs. Go sparingly so you don’t run out of yolk mix. Sprinkle with paprika and set aside.

2. Place the pecans on a plate and microwave in 30 second increments until toasted. About 1 to 1 ½ minutes.

3. Cut the chicken into slices. Warm in the microwave on medium heat for a short time if needed. Set aside.

4. Arrange the lettuce on the plates. Top with a little of each topping in small piles around the plate. Sprinkle with a small amount of salt and fresh cracked pepper to taste. Drizzle with the pimiento cheese dressing.

Recipe by Laura Flowers with inspiration from BHG magazine.

Caprese Pasta Salad with Lemon Vinaigrette

I hopped over to see what beautiful cakes Patricia over at ButterYum had been making recently, and was slightly confused when I saw a gorgeous pasta salad instead. I had to double check her pink background to make sure I was at the right place! I guess cake decorators need to eat more than just cake to survive.

Trying to get through a huge Costco sized bag of Meyer lemons, I made the lemon vinaigrette from Giada’s Family Dinners for the dressing. Patricia likes to use her favorite bottled balsamic vinaigrette, which sounds excellent as well.

Lemon Vinaigrette
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

Pasta
1 pound cappelletti (Hat shaped pasta)
1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste

Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.

Notes: I rewrote the recipe so the above picture could be copied, but this recipe idea belongs to Patricia from ButterYum. Visit her picture by picture instructions at http://butteryum.blogspot.com/2009/04/caprese-pasta-salad-basil-tomato.html

Lemon vinaigrette recipe belongs to Giada De Laurentiis. Picture and write-up by Laura Flowers.

Avocado On The Half Shell

The produce is making its way North and I’ve started pulling out all my favorite vegetable filled books. This recipe comes from My Italian Garden by Viana La Place. Her recipes are stunning, simple, and gorgeous. Well, at least they are when I picture them in my mind, as there are no photographs in her book! I’ll be taking many photographs as the summer moves along of her recipes, as they are delicious and fresh, as well as beautiful.

Serves 4

“Here, avocados are served cool, fragrant with herbs warmed in the hot summer sun. Serve on a sultry summer night accompanied by a chilled bottle of Italian white wine.”

2 large Hass avocados, ripe but firm (the flesh should be bright green with no blemishes or bruises), lightly chilled
1 small Meyer lemon
¼ cup extra virgin olive oil
Handful of fresh basil leaves, coarsely chopped
Handful of fresh mint leaves, coarsely chopped
Sea salt
¼ cup almonds, toasted and coarsely chopped
Sungold cherry tomato clusters or other small, sweet cherry tomatoes on the vine

Carefully CUT the avocados in half without removing the peel. Gently twist to separate the halves. Insert a sharp knife into the pit and pop it out. Immediately squeeze lemon juice over the exposed avocado flesh. If necessary, cut a small slice off the bottom of each avocado to stabilize it.

In a small bowl, COMBINE the olive oil, basil, and mint. Season with salt. Add fresh lemon juice to taste to the olive oil and herb mixture.

SPOON the herbal dressing into the cavities of the avocados. Distribute the almonds over the top and drape a small cluster of tomatoes on each avocado.

Recipe from My Italian Garden by Viana La Place. Picture by Laura Flowers.

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Panzanella Salad, Not Baseball.

I had a baguette sitting out on my kitchen counter for several days. The thing was rock hard, and it was either play baseball with it, or make panzanella salad. I chose the salad. It’s still too cold out for baseball.

Salad
1/3 of a red onion, thinly sliced
3 to 4 very ripe tomatoes, cut into bite sized chunks
2/3 cup marinated artichoke hearts, roughly chopped
2 to 3 handfuls of basil leaves, torn into pieces
3 red mini peppers, lightly grilled and cut into rings
3 yellow mini bell peppers, lightly grilled and cut into rings
1 (8 ounce) very stale baguette
Salt & fresh cracked pepper to taste

Dressing
2 tablespoon capers drained and rinsed
1 Tablespoon anchovy paste
1 to 2 cloves of garlic
½ cup good quality red wine vinegar
½ cup extra virgin olive oil
A handful of basil leaves

1. Break up the bread into large bite size chunks and place in a large bowl. Top with the rest of the salad ingredients, except salt & pepper.

2. In a small food processor add all the dressing ingredients. Process until smooth.

3. Drizzle the dressing over the salad and let set for 15 to 20 minutes. Add more olive oil or vinegar if the salad is too dry. Add salt and fresh cracked pepper to taste.

Notes: For faster prep, use roasted bell peppers from a jar instead of grilling your own.

Serves 4 to 5.

Recipe by Laura Flowers

Fingerling Potato Salad with Corned Beef & Artichokes

I adapted this excellent recipe from MountainKing the fingerling potato company. We just couldn't stop eating it, and it looks so pretty too!

Ingredients
1 LB Assorted Fingerling Potatoes, washed 1 Tablespoon rice vinegar
2 Tablespoons dill pickle relish
1 teaspoon dried dill
4 Ounces marinated artichoke hearts, chopped
3 Ounces corned beef, chopped
3 Tablespoons mayonnaise
1 Teaspoon Dijon mustard
Salt & Pepper to taste

Directions:

1. Cut fingerling potatoes into 1 inch slices and boil until soft, approximately 12 minutes. Drain and place in a large bowl.

2. While fingerling potatoes are hot, sprinkle with rice vinegar.

3. Meanwhile mix the remaining ingredients in a medium sized bowl. Toss in potatoes and mix gently. Serve hot or cold.

Serves 3 or 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes