Weather Forecast


Recipes from Women's Expo

Sue’s Favorite Arugula Salad



¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons fresh lemon juice

1 teaspoon dried oregano

¼ teaspoon salt

Put all of the ingredients in a jar with a tight-fitting lid. Place the top on the jar and shake the vinaigrette vigorously to blend. Set aside.


Baby arugula, washed

Thin slices of red onion

Chia seeds

Avocado, cubed

Sunflower seeds

Toss salad ingredients in a large glass bowl. Drizzle with vinaigrette. Toss. Serve immediately.

Tip from the cook

Always give dried herbs a pinch as you drop them into your mixing bowl or cooking pot. This will release the flavorful oils in the dried herb.

Find chia seeds in the natural/health food section of your grocery store and at any health food store.

Mushroom Walnut Pâté


2 cups walnuts

2 tablespoons olive oil, divided

1 medium sized yellow onion, chopped

3 chubby cloves garlic, minced

15 cremini or shiitake mushrooms, sliced

2 teaspoons dried thyme

2 teaspoons dried sage

2 tablespoons nutritional yeast flakes or Parmesan cheese

3 tablespoons tamari soy sauce, divided

2 tablespoons balsamic vinegar

½ teaspoon freshly ground black pepper

Preheat oven to 250 degrees. Spread walnuts on a single layer on a baking sheet. Toast walnuts in preheated oven for about 10 to 15 minutes, until fragrant. Remove from oven and set aside.

Heat 1 tablespoon oil in a large-size sauté pan over medium heat. Add onion and sauté until onion becomes translucent, about 5 minutes. Add garlic and sauté another minute. Add mushrooms, along with remaining 1 tablespoon olive oil and cover. Reduce heat and cook for 5 minutes longer, stirring occasionally. Uncover pan and allow the mushroom mixture to cook for 10 minutes longer.

Add thyme, sage, nutritional yeast, 2 tablespoons tamari and vinegar and stir to combine. Cook for 1 minute. Turn off heat. Transfer mushroom mixture and toasted walnuts to a food processor, adding freshly ground pepper and remaining 1 tablespoon tamari, if needed. Pulse until mixture becomes a creamy pate.

Taste and add more seasoning, if necessary.

Serve at room temperature with crackers, bread or crostini. *See crostini below.

Makes 1½ cups.


Preheat oven to 400 degrees. Slice baguette(s) into ½-inch thick slices. Lightly brush each side with olive oil. Place on baking sheet. Bake in preheated oven for 10 minutes. Turn slices and bake for a few more minutes, just until edges begin to turn brown. Remove from oven.

Tip from the cook:

Parmesan cheese can be used in place of nutritional yeast.