Monday, March 21, 2011
This dish was put together in a matter of minutes using the Ratty's spicy Tastes of the World Cajun chicken pasta, tater tots, corn salad, steamed peas, white beans from the salad bar, and mixed greens. The spicy pasta sauce provides a nice flavor contrast to the salty crunch tater tots and sweet corn and peas. As a cheesy Food Network host would say, "It's a flavor party in your mouth!"
Festive Cajun Chicken Pasta
1 serving of Tastes of the World Cajun Chicken Pasta (or any pasta with spicy sauce)
1/4 cup steamed green peas
1/4 cup corn salad
1 Tbsp white beans
4 tater tots, broken in half
mixed salad greens for garnish
1. Mix in with the pasta the peas, corn, beans, and tater tots.
2. Garnish with greens and enjoy!
Saturday, March 19, 2011
Thursday, March 17, 2011
Thank you, Adela, for letting me "kidnap" your jello to snap this photo! To anyone who has yet to experience the magical combination of green jello and Ratty soft serve, please give this lovely concoction a try the next time you're lucky enough to find green jello at the end of the bistro line.
Adela's Lucky Green Jello Sundae
1 serving of green jello
vanilla soft serve ice cream
Assemble, enjoy, and savor the luck of the jello.
Wednesday, March 16, 2011
Thanks to daylight savings, the Ratty was flooded with sunlight at dinnertime last Sunday and I couldn't resist pulling out my camera. In honor of the colorful-eating theme of National Nutrition Month, this "recipe" is really not a recipe at all but a modest tribute to the beautiful colors that veggies can add to one's plate.
Purple Green and Orange Pork Spareribs
Arrange steamed peas and mushrooms, cucumber, braised purple cabbage, baked sweet potatoes, and tangy pork spareribs on a plate and enjoy.
Sunday, March 13, 2011
March is National Nutrition Month! This year's theme is Eat Right with Color: http://www.eatright.org/nnm/.
In honor of the month, we've amped up the color spectrum on a typically tri-colored classic: caprese salad. Still infused with its lovely basil/mozz/tomato flavor combo, this new take on the traditional favorite is packed with even more antioxidants and those flu-fighting vitamins.
Fruity Caprese Salad
1/2 tangerine, peeled with segments sliced in half
2 basil olive oil infused mozzarella balls (from the Ratty's caprese salad)
3-4 cherry tomatoes (from caprese salad)
3-4 sliced peaches (salad bar)
2-3 roasted beets, sliced thinly
Toss everything together and enjoy! If there happens to be basil infused olive oil at the salad bar, feel free to drizzle it over the salad.
Wednesday, March 2, 2011
We love the Ratty's Rhode Island Chicken Salad because it has juicy grapes, crisp fresh apples, plump raisins, large chunks of chicken and creamy mayo. One way to stretch the flavor of chicken salad is to include steamed broccoli florets and sliced mushrooms, and to serve it with crisp lettuce and tomato slices.
Rhode Island Chicken Salad with Broccoli
a small handful of raw broccoli and mushrooms
1 serving of Rhode Island Chicken Salad
1 leaf of fresh lettuce
2 slices tomato
1. Place broccoli and mushrooms in a small bowl, cover with a plate, and steam on high power in the microwave for 1-2 minutes or until veggies are just cooked.
2. Carefully remove the plate and add the steamed veggies to the chicken salad, mixing to distribute evenly.
3. Serve with lettuce and tomato.