Pretzels

Ingredients:
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
4 cups flour
1 egg, beaten
Salt (optional)


Directions:
1.
Preheat oven to 425º F.
2.
In a medium sized bowl, combine water, sugar and salt then sprinkle yeast on surface of water. Let stand for 10 minutes to activate yeast.
3.
Stir in flour and mix well with a wooden spoon.
4.
Place dough on a floured surface and knead until smooth. To knead dough, flatten it with your hands, fold the dough into quarters and then flatten again. Do this for about five minutes. Flour your hands and the work surface to keep the dough from sticking.
5.
Roll the dough into 12" lengths, about 1/2" thick. Form the dough strips into different shapes: the "usual pretzel shape," numbers, letters, etc. Place on a lightly oiled baking sheet. Brush with egg or water then sprinkle lightly with salt (optional).
6.
Bake at 425º F. for 15 minutes or until golden brown

Italian Mushrooms

• 1 lb. fresh mushrooms
• 1 (10 oz.) can tomato juice (unsalted)
• 1 c. tomato puree (unsalted)
• 2 tbsp. herb vinegar
• 1 tsp. dehydrated onion flakes
• 1/8 tsp. garlic powder
• ½ tsp. dried salad herbs
• 1/8 tsp. oregano
• ¼ tsp. tarragon
• 2 tbsp. frozen unsweetened apple juice concentrate

Wash mushrooms; remove stems. Set aside in large mixing bowl. Mix rest of ingredients well. Add mushrooms to marinate overnight, stirring occasionally. Serve with toothpicks.

BBQ Shrimp

• 1 lb. medium cooked shrimp
• 6 oz. tomato puree (unsalted)
• 4 oz. tomato or V-8 juice (unsalted)
• ¼ tsp. dry mustard
• 1/8 tsp. garlic powder
• 2 tbsp. rice vinegar
• 3 tbsp. rum
• 1 tbsp. grated onion

Clean shrimp and set aside. Mix all ingredients in a small saucepan. Simmer 10 minutes. Refrigerate until chilled. Serve shrimp on toothpicks.

Chopped Veggie Salad with Watermelon and Feta Cheese

• 1 pound Campari or plum tomatoes, diced, drained
• 1 1/2 cups diced seeded watermelon
• 1 large green bell pepper, seeded, cut into 1/3-inch cubes
• 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
• 1/2 cup very thinly sliced radishes
• 3 tablespoons olive oil, divided
• 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
• 2 green onions, chopped, divided
• 1/4 cup thinly sliced fresh mint leaves, divided
• 1/2 cup plain Greek-style yogurt*
• 1 teaspoon dried oregano

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain

Quick Omega-3 Granola

• 4 tablespoons walnut oil, divided
• 3/4 cup (packed) dark brown sugar
• 1/4 cup egg whites
• 1/2 teaspoon (scant) coarse kosher salt
• 3 cups organic old-fashioned oats
• 1 cup walnut halves, broken in half
• 1/2 cup flaxseed meal*
• 1 cup pitted dates, coarsely chopped or torn into pieces
• 1/4 cup honey

Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, egg whites, and salt in large bowl. Add oats, walnuts, and flaxseed; toss well.

Spread mixture evenly on prepared sheet. Bake 15 minutes. Using metal spatula, stir granola. Bake 15 minutes longer. Stir again. Sprinkle dates over; drizzle with honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. DO AHEAD: Can be made 1 week ahead. Keep chilled in airtight container.

* Ground flaxseeds; available at natural foods stores.