16 December 2010

Winter Squash and Apple Panzanella

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.

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

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.

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.