Cubed bread
Winter squash, cubed
Olive oil
Rosemary
Sage
Salt
Apple, chopped and coated in lemon juice
Fresh parsley leaves
Sunflower seeds, toasted
Dried figs, soaked in water for 8 hours
Garlic
White balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese
Toss the bread and squash with the olive oil, rosemary, sage, and salt. Roast in a 425 degree oven until the bread is crisp on the outside and starting to brown and the squash is cooked through.
Process the figs, garlic, olive oil, balsamic, salt and pepper, and some of the fig soaking water to thin in a food processor to make a vinaigrette.
Toss the vinaigrette with all other ingredients and top with grated Parmesan cheese.
16 December 2010
19 July 2010
Aunt Becky's Stewed Tomatoes and Okra
Saute chopped onion and garlic until soft but not melting. Add chopped okra and chopped fresh or canned whole tomatoes. Season and serve over rice.
18 May 2010
Euro Pane Bakery Egg Salad Sandwich
medium-soft boiled eggs quartered or roughly chopped
small bit of mayo
lemon juice
salt
pepper chives
thick-sliced sourdough bread
small bit of mayo
lemon juice
salt
pepper chives
thick-sliced sourdough bread
19 April 2010
Strawberry Fig Salad with Almond Butter Balsamic Dressing
Leafy greens
Strawberries, quartered
Figs, sliced thinly
Dressing:
Almond butter
Balsamic Vinegar
Lemon juice
Salt
Black Pepper
Combine greens, berries and figs in a bowl.
Combine all dressing ingredients and mix well. Top salad with dressing.
Strawberries, quartered
Figs, sliced thinly
Dressing:
Almond butter
Balsamic Vinegar
Lemon juice
Salt
Black Pepper
Combine greens, berries and figs in a bowl.
Combine all dressing ingredients and mix well. Top salad with dressing.
22 January 2010
Brussels Sprouts Winter Salad
Ingredients:
pepitas
Brussels sprouts
butter
salt and pepper
raisins
Dressing:
shallot
salt and pepper
poppy seeds
apricot jam/preserves
apple cider vinegar
olive oil
Toast the pepitas in a dry skillet and then remove and set aside.
Assemble the dressing by combining all ingredients and mixing well.
Slice each sprout in half length-wise and then slice thinly into shreds. Melt some butter in a skillet. Add sprouts, salt and pepper to skillet and saute on medium heat until they turn a brilliant green, are coated in butter, and have just begun to soften. Remove to a bowl and add pepitas and raisins. Add enough dressing and mix to coat lightly.
pepitas
Brussels sprouts
butter
salt and pepper
raisins
Dressing:
shallot
salt and pepper
poppy seeds
apricot jam/preserves
apple cider vinegar
olive oil
Toast the pepitas in a dry skillet and then remove and set aside.
Assemble the dressing by combining all ingredients and mixing well.
Slice each sprout in half length-wise and then slice thinly into shreds. Melt some butter in a skillet. Add sprouts, salt and pepper to skillet and saute on medium heat until they turn a brilliant green, are coated in butter, and have just begun to soften. Remove to a bowl and add pepitas and raisins. Add enough dressing and mix to coat lightly.
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