1. Clean the Celery Stalks

ANTS ON A LOG INGREDIENTS: Celery stalks Peanut butter Raisins

DIRECTIONS: 1. Clean the celery stalks 2. Spread on peanut butter 3. Place the raisins on the peanut butter 4. Eat Quest 5 Flowers, 4, 3 Journey Beet Salad INGREDIENTS: 3 tablespoons olive oil 2 pinches salt 1 pinch pepper 1 clove garlic, minced ½ of a medium orange, juiced 1 (15-ounce) can sliced beets, or 3-4 medium beets cooked until tender and then sliced

DIRECTIONS: 1. Mix olive oil, salt, pepper, garlic, and the juice of the orange in a small bowl. 2. Pour over beets. 3. Makes 3 – 4 servings. Senior Sow What? Journey

Easy Peach and Mint Salad

YOU WILL NEED: 4 fresh peaches, cubed ½ cup fresh mint ½ teaspoon cinnamon ½ tablespoon brown sugar

DIRECTIONS: Combine all ingredients in a bowl. Chill the salad in the refrigerator for at least 30 minutes and then serve. Senior Sow What? Journey

1 Grinch Kabobs INGREDIENTS: Green Olives or Green Grapes Banana Miniature marshmallow Strawberry (about as big around as the banana) Toothpicks

DIRECTIONS: 1. Wash strawberries and cut off leaves so top is flat. 2. Wash grapes if you are using grapes. Olives come washed. 3. Peel and slice bananas into uniform pieces. 4. Assemble onto a toothpick in this order: 1. Marshmallow 2. Strawberry 3. Banana slice 4. Olive or grape

Denise O’Brien’s Kohlrabi Slaw

INGREDIENTS: 1 large kohlrabi, peeled and grated ½ apple, peeled and grated 1 carrot, peeled and grated ½ sweet yellow or red onion, thinly sliced Handful of parsley; leaves only Juice of half a lime 3 or 4 shakes of sherry wine vinegar (place thumb over bottle opening and shake) 2 tablespoons mayonnaise or enough to bind ingredients Sea salt and fresh pepper to taste

DIRECTIONS: 1. Combine everything in a large bowl. 2. Mix well. 3. Chill 30 minutes to allow the flavors to blend before serving.

Judith Redmond’s September Salad INGREDIENTS: 3 organic Asian pears 1 ½ cup walnuts, in approximately /4-inch pieces

2 ½ tablespoon Balsamic vinegar 1 /8 teaspoon sea salt Several grinds of fresh black pepper 1 Scant /8 cup olive oil 2 /3 cups baby arugula leaves, loosely packed

DIRECTIONS: 1. Roast the walnuts 5 minutes or more (until golden) in a 350⁰ oven (spread in a layer on a baking sheet) or toss in a small cast-iron pan on medium heat on the stove. 2. Make the vinaigrette by mixing the vinegar with salt and pepper, then thoroughly whisk in the olive oil. 3. Quarter and core the pears. 4. Rinse the arugula in a bowl of cold water, drain, dry. 5. When everything else is ready, slice the pears thinly, add them to the arugula, then, toss both with the vinaigrette and mix in the walnuts. 6. Ideally, serve immediately, but it’s still great after sitting a while. Senior Sow What? Journey

Stir-Fried Swiss Chard INGREDIENTS: 4 – 6 servings 1 teaspoon toasted sesame oil 1 onion, chopped Green peppers or other add-in vegetables, also chopped (optional) 3 bunches Swiss chard (or other greens of your choice), washed, dried, and cut width-wise across the leaf, down to the stem (If you’re feeling adventurous, add in the stems.) ½ cup of water Sprinkle of salt Onion or garlic powder, or 2 cloves of chopped garlic (optional)

DIRECTIONS: 1. Pour the oil in skillet and turn heat to medium. 2. Add onions and cook until clear. 3. Add peppers or other optional vegetables and cook a few minutes. 4. Add Swiss chard and stir until it is coated with the oil. 5. Cook until slightly tender. 6. Add the water and any other seasoning you like, such as onion powder, fresh garlic, or garlic powder. 7. Cover skillet, lower the heat, and simmer for 15-20 minutes, stirring and tasting occasionally until the greens reach the texture you prefer – crunchy to tender. Senior Sow What? Journey

WALKING SALAD 1 INGREDIENTS: Oranges 3 Peppermint sticks that can double as straws if ends are bit off

DIRECTIONS 1. DO NOT PEEL ORANGES 2. But do smash oranges on table, pushing them around so they get juicy inside their peeling. 3. Bite off both ends of your peppermint stick. 4. Poke a hole in the orange peel 5. Stick in the peppermint stick and suck up the juice 6. Then you can eat the orange normally, if you like, and the peppermint stick, too.

WALKING SALAD 2 INGREDIENTS: Carrot sticks – washed and shredded or cut into thin sticks Celery stalks, cut into thin sticks Green onions, roots cut off Raisins Chopped nuts or just pieces of – any kind unless someone is allergic to them Cheese sticks, any kind or Sliced cheese, any kind Ziploc™ bags (one per person – snack size may work best) or aluminum foil if you are trying to go green

DIRECTIONS 1. Spread out the aluminum foil (one piece per person) or have the Ziploc™ bags open and ready to load. 2. Wash, drain, then shred the carrots or slice them into thin strips. 3. Wash, drain, then slice the celery into bite size pieces or thin strips. 4. Wash, drain, then cut off the roots of the green onions. 5. Slice/pull cheese into strips. 6. Place different vegetable(s), cheese stick items, nuts, and raisins in the center of the aluminum foil or into the Ziploc™ bags. 7. If you are using aluminum foil, fold each end/side of the foil over toward the middle, making it into its own pouch. 8. If you are using Ziploc™ bags, seal – squeezing to let out the air. 9. Pack for later use on your hike.

Walking Salad for One INGREDIENTS: 1 apple 2 tablespoons cottage cheese 5 or 6 raisins 2 or 3 nuts, chopped 1 teaspoon mayonnaise

4 DIRECTIONS: 1. Cut the top off the apple. 2. Core the apple almost all the way through, leaving the bottom skin intact. 3. Scoop out the pulp and chop it up with cheese, raisins, and nuts. 4. Mix with mayonnaise. 5. Stuff the mixture in the apple shell and put on the top. Junior Get Moving Journey