Recipe for week 5 July 19, 2011
Green Bean Salad
2 1/2 cups extra-virgin olive oil
1 large egg
4 garlic cloves, roughly cut
1 teaspoon salt
1 Tablespoon heavy cream
1/2 pound green beans, ends trimmed;blanched and cooled
16 white button mushrooms, sliced
4 sprigs of mint, tron; plus for garnish
To make aioli: in a blender combine 1/2 Tbs. water, lemon juice, and salt. with blender running, gradually add remaining oil, blending until mixture emulsifies to mayonnaise.
In small bowl, whisk 1/4 cup aioli with heavy cream. Use remaining to top grilled fish or chicken. In medium bowl, toss beans, mushrooms, torn mint, and garlic cream. Divide among 4 plates and garnish with mint.
Recipe for week 4, July 12, 2011
Strawberry Spinach Salad
1/3 cup white wine vinegar
1 teaspoon salt
1/2 cup sugar
1 teaspoon dry mustard
1 1/2 Tablespoon fresh red onion, minced
1 cup vegetable oil
1 1/2 Tablespoons poppy seeds
Shake together in a jar with a lid and refrigerate for one week.
2 cups fresh strawberries, sliced
9 ounces fresh spinach
1 cup whole pecans
2 Tablespoons butter
Place butter in a skillet warmed on medium heat. Toast pecans in butter for a couple of minutes on medium heat. Be careful! Do not burn the nuts! Let the nuts cool a bit. When ready to serve toss spinach, strawberries and pecans together in a big bowl. Drizzle with some, not all, the dressing. The extra dressing keeps in the fridge for about a week.
Pear and walnut salad
1/2 cup olive oil
3 Tbs. walnut oil
1/4 cup balsamic vinegar
salt and pepper
8 to 10 cups spring mix lettuce
1/4 cup red onion, thinly sliced
1/2 cup crumbled gorgonzola or bleu cheese
2 slice pears
1/2 cup toasted walnuts
whisk or shake the first 2 ingredients together. Season with a little salt and pepper. Toss some of the dressing with the lettuce. You may not need all the dressing. Place lettuce on 4 to 6 plates or on one big platter. Top with onions, pears, nuts, and cheese. Extra dressing keeps in the fridge for a least a couple of weeks.
recipe for week 2 June 28,2011
1 white cake mix
4 cups thinly sliced rhubarb
1 cup sugar
1 pint heavy whipping cream
1. Mix white cake mix as directed and pour into cake pan
2. Sprinkle rhubarb over cake mix
3. Sprinkle sugar over rhubarb
4. Dump heavy whipping cream over all.
Bake at 350 degrees, for approximately 50 minutes. Top with whipped topping or serve with ice cream. Keep any left over cake refrigerated.
Recipe for week 1 June 21, 2011
Garden Salad with Balsamic Dressing and Herb Feta
For the dressing:
2 Tbs. balsamic vinegar
6 Tbs. extra virgin olive oil
juice from half of a lemon
a few sprigs of fresh mint, leaves picked and finely chopped
sea salt freshly ground pepper
For the salad:
1 head of lettuce tore into pieces
6 radishes sliced very thin
a few sprigs of salad blend, fresh mint, and chives and chives blossoms
1 or 2 spears of asparagus sliced to small bite size pieces
1 block of feta cheese
1. Put all dressing ingredients into small screw top jar with a tight-fitting lid, add in a pinch of salt and pepper. Shake well and set aside.
2. Wash all vegetables and herbs. Cut and prepare all vegetables and herbs, gently toss clean vegetables.
3. Put mint and chives in a bowl. Grate lemon zest over mint and chives. Place block of feta on top to coat with the herbs. Drizzle with a little olive oil. Sprinkle with a pinch of salt and pepper. Turn over the block of feta to coat the other side with herbs.
4. Serve. Quickly dress the salad with half the dressing and toss together. Crumble feta on top.
Makes 4 servings
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