Recipes 6/13 & 6/14

By admin|June 18, 2012|Information

Romaine Salad

2 hearts romaine, chopped

1/4 C whole leaves of fresh herbs, in any combination: parsley, basil, sage -whatever you have on hand

1/4 pint grape tomatoes, halved

1 Tbls balsamic vinegar, a couple of splashes

3 Tbls extra-virgin olive oil, eyeball it

Salt and pepper

Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

(From The Food Network: Rachael Ray)

Arugula, Mozzarella, Tomato on Focaccia

3 large vine-ripened tomatoes, cut into 1/4 inch-thick slices

1 red onion, sliced thin

3 tbls red-wine vinegar

Freshly ground black pepper

3 C arugula, chopped coarse

Focaccia bread, halved horizontally (enough for 4 sandwiches)

1/2 lb mozzarella, sliced thin (fresh is best)

1 Tbsp mayonnaise (optional)

In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.
Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.


Sweet & Sour Bok Choy

3 Tbls salad oil

1 head bok choy, washed, trimmed, & cut into 1″ pieces

1/4 C packed brown sugar

1/2 tsp minced fresh ginger root

1 Tbls cornstarch

1 sliced sweet onion

1 Tbls soy sauce

1/4 C red wine vinegar

Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened.


Crunchy Bok Choy Slaw

1/4 C rice vinegar

1 Tbls toasted sesame oil

2 tsp sugar

2 tsp Dijon mustard

1/4 tsp salt

6 C very thinly sliced bok choy, (about 1-lb head, trimmed)

2 medium carrots, shredded

2 scallions, thinly sliced

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves.

Add bok choy, carrots and scallions; toss to coat with the dressing.


Scallion & Egg Pancakes

2 Tbls honey

1 Tbls white wine or cider vinegar,

1 tsp sesame oil

1/4 C tamari dark soy sauce

1/8 C water, eyeball it

1 Tbls light oil, plus some to drizzle

4 scallions cut into 1-inch lengths

2 eggs plus 2 egg yolks, beaten


4 large plain flour tortillas

Mix honey with vinegar, sesame oil, and soy sauce, then stir in water and transfer to a small serving dish.

Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

(From: The Food Network: Rachael Ray)

Cornucopia Salad

1/4 C sliced almonds

1 Tbls white sugar

1 head red leaf lettuce, torn

3 green onions, chopped

1 Granny Smith apple, cored and chopped

1 avocado – peeled, pitted, and chopped

1/2 C dried cranberries

1/4 C crumbled blue cheese


2 Tbls red wine vinegar

2 tsp white sugar

salt and pepper to taste

1/4 C vegetable oil

Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.

In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds. Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.


Grilled Scallions

1 bunch scallions, root ends trimmed

2 Tbls olive oil

1/4 tsp kosher salt

Freshly ground black pepper

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

(From: The Food Network)

Grilled Chicken w/ Arugula Pesto

1/4 C sliced or slivered almonds or shelled pistachios

1 C packed fresh arugula leaves

1/2 C packed fresh basil leaves

1/2 lemon, juiced

1 clove garlic, grated or minced

Salt and freshly ground black pepper

1/3 C extra-virgin olive oil

4 small pieces boneless, skinless chicken breast (tenders removed)

Heat a grill pan to high. Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine. With the processor on, stream in the extra-virgin olive oil to form thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side. Serve on a ciabatta roll or over noodles.

(From: The Food Network: Rachael Ray)

Share this Post: