Recipes 6/26 & 6/27

By admin|June 25, 2013|Information

Strawberry Salad w/ Poppy Seed Dressing

1/4 C sugar

1/3 C slivered almonds

4 C lettuce

1 small onion, halved and thinly sliced

2 C halved fresh strawberries


1/4 C mayonnaise 

2 Tbls sugar

1 Tbls sour cream

1 Tbls milk

2-1/4 tsp cider vinegar

1-1/2 tsp poppy seeds

In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated.

Spread on foil to cool; break into small pieces.

In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.


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)

I hate Radishes unless Roasted

As many radishes as you want to use

Olive oil

Sea salt

Preheat oven to 375˚F. Wash the radishes and trim off the tops. (Don’t throw the tops away, they can be used in a different recipe.) Quarter the radishes and lightly coat them with olive oil. Sprinkle a little sea salt on them and place them on a rimmed cookie sheet. Bake in the preheated oven for 25-30 minutes, stirring every ten minutes. Serve hot.

Note: For easy clean up place a sheet of tin foil on the baking sheet.

(From: Kate Rowe)

Bistro Salad w/ Warm Goat Cheese

Cooking spray

1/2 C toasted hazelnuts (skinned, if you like)

1/4-lb. log fresh goat cheese

1 Tbls sherry vinegar

3 Tbls hazelnut oil

Kosher salt and freshly ground black pepper

4 generous loose handfuls of small lettuce leaves, washed and thoroughly dried

Heat the oven to 400°F and lightly coat a baking sheet with cooking spray. Roughly chop half of the hazelnuts and finely chop the other half. Slice the goat cheese into four equal portions (if the slices crumble a bit, simply pat the cheese back together into a sort of patty). Press the finely chopped hazelnuts into the cheese rounds to coat them on all sides. Set the rounds on the baking sheet and bake until heated, about 6 to 8 minutes.

Meanwhile, make the dressing. In a small bowl, whisk the vinegar, oil, a big pinch of salt, and a few grinds of pepper. Taste and adjust the seasonings. When the cheese is ready, toss the lettuce with the dressing in a large bowl until the leaves are evenly coated. Mound the lettuce on individual plates, top with a round of warm goat cheese, and scatter the nuts all over.


Snow Pea, Scallion, & Radish Salad

2 C (about 8-oz) snow peas, trimmed and rinsed

3 scallions (green and white portions), thinly sliced

4 radishes, trimmed and cut into julienne slices (about 1/2 C)

1/4 C seasoned rice wine vinegar

1 Tbls walnut oil

Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.

In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

(From: The Food Network: Ellie Krieger)

Radish & Arugula Crostini w/ Brie

16 (1/2-in-thick) slices diagonally cut French bread baguette

Cooking spray

1 1/2 C sliced radishes

1 Tbls extra-virgin olive oil

1 Tbls fresh lemon juice

1/4 tsp freshly ground black pepper

1/8 tsp salt

4 oz Brie cheese (about 1/2 cup)

2 C baby arugula leaves

Preheat oven to 400°.

Arrange bread slices on a baking sheet; coat with cooking spray. Bake at 400 for 5 minutes or until golden brown and toasted; cool.

Combine radishes and next 4 ingredients (through salt) in a medium bowl, and toss to coat.

Spread each bread slice with about 2 teaspoons cheese; top with a single layer of arugula and a layer of radish slices.

(From: Adam Hickman, Cooking Light, April 2013)

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