8 ounce fresh angel hair pasta 1 small red onion, finely chopped (about 1 cup) 8 medium asparagus, cut in 1/2-inch slcies 1/2 cup frozen baby peas 1 cup vegetable broth (or veggie chicken broth) 12 cherry tomatoes, halved 1/2 cup crumbled feta 1 tablespoon olive oil 1/4 cup chopped basil leaves 1/4 chopped parsley… Continue reading Angel Hair with Asparagus and Cherry Tomatoes
Month: August 2006
Easter Ricotta Cake
1 quart whole milk 3/4 cup arborio rice 1 teaspoon ground cinnamon 1/2 teaspoon coarse salt 1 vanilla bean, split lengthwise 1 1/4 cups granulated sugar unsalted butter, for pan all-purpose flour, for pan 3 lbs fresh ricotta cheese, drained 3 hours, perferrably over night, through cheesecloth 3 large eggs, plus 3 large egg yolks,… Continue reading Easter Ricotta Cake
Ital Red Pepper Tomato Sauce
1 table spoon olive oil 1 sliced yellow onion 1 small habanero pepper, sliced 2 cans salt free tomato sauce 1 red bell pepper, roasted and sliced 1 yellow bell pepper, roasted and sliced Warm olive oil in small saucepan. Saute onion and habanero until onion is translucent. Combine onion mixture, tomatoes, and bell peppers… Continue reading Ital Red Pepper Tomato Sauce
Vinaigrette: Raspberry Vinaigrette
? cup grapeseed oil ? cup raspberry juice ? cup raspberry vinegar 2-3 tablespoons fresh lemon juice 1 tablespoon honey Combine all ingredients in food processor until well mixed.from 50 Best Salad Dressings.
Vinaigrette: Fig Vinaigrette
? cup chopped dried figs 1/3 cup canola oil ? cup cider vinegar 2 tablespoons white vinegar 2 tablespoon fresh lemon juice 2 tablespoons fresh honey Combine all ingredients in shaker and chill for at least 1 hour. Flavors will intensify over time. Serve with leaf lettuce tossed with cheese and sugared nuts. from 50… Continue reading Vinaigrette: Fig Vinaigrette
Vinaigrette: Shallot Vinaigrette
1/3 cup canola oil ? cup red wine vinegar 1 tablespoon minced shallot 1 tablespoon lemon juice ? teaspoon Worcestershire sauce ? teaspoon dried mustard ? teaspoon ground pepper ? teaspoon salt ? teaspoon granulated garlic Combine all ingredients in shaker. from 50 Best Salad Dressings.
Vinaigrette: Roasted Onion Vinaigrette
1 medium sized red onion ? cup olive oil, plus more for drizzling ? cup balsamic vinegar, plus more for drizzling 1 tablespoon lemon juice 1 teaspoon brown sugar ? teaspoon freshly ground pepper 1/8 teaspoon salt 1-2 tablespoons water, optional Heat oven to 400. Place onion on a large sheet of aluminum foil and… Continue reading Vinaigrette: Roasted Onion Vinaigrette
Vinaigrette: Herb-Scallion Vinaigrette
? cup olive oil 2 tablespoons red wine vinegar 2 tablespoons distilled vinegar 1 heaping tablespoon finely chopped green onions ? teaspoon dried oregano ? teaspoon dried thyme ? teaspoon dried basil ? teaspoon dried parsley 1/8 teaspoon salt freshly ground pepper to taste. Combine all ingredients in shaker. from 50 Best Salad Dressings.
Sugared Nuts
2 cups pecans or walnuts 1 egg white, slightly beaten, or 2 tablespoon butter, melted 2 tablespoons brown sugar dash of cinnamon Heat broiler. In a small bowl, toss nuts with egg white or butter. Add brown sugar and cinnamon and toss well. Transfer coated nuts to baking sheet and broil until bubbly, about 2… Continue reading Sugared Nuts
Vinaigrette: Cinnamon Spice Vinaigrette
? cup canola oil 6 tablespoons red wine vinegar 2 tablespoons honey ? teaspoon ground allspice ? teaspoon cinnamon ? teaspoon pepper ? teaspoon salt Combine all ingredients in shaker and blend well. Serve with leaf lettuce tossed with nuts, sugared nuts, and cheeses such as Brie, chevre, blue, or Gorgonzola. from 50 Best Salad… Continue reading Vinaigrette: Cinnamon Spice Vinaigrette
Vinaigrette: Balsamic Apple Vinaigrette (fat free)
1/3 cup balsamic vinegar 1/3 cup chopped, peeled apple 1 clove garlic, crushed ? tablespoons Dijon mustard ? tablespoons honey ? teaspoon ground pepper 1/8 teaspoon salt Combine all ingredients in food processor until almost smooth.from 50 Best Salad Dressings.
Vinaigrette: Honey-Mustard Basil (fat free)
5 tablespoons balsamic vinegar 2 tablespoons fresh basil 2 tablespoons honey 1-2 tablespoons Dijon mustard 1 tablespoon white vinegar 1 tablespoon water ? teaspoon garlic salt freshly ground pepper to taste Combine in shaker until well-mixed. from 50 Best Salad Dressings.
Vinaigrette: Red Pepper Parsley Vinaigrette
? cup minced red bell pepper ? cup canola oil ? cup seasoned rice vinegar 2 tablespoon minced fresh parsley 1 teaspoon Dijon mustard salt and pepper to taste Combine all ingredients in shaker. Serve with lettuce or mesclun topped with additional bell peppers, peas or snow peas, corn, sprouts, and pine nuts.
Vinaigrette: Cilantro Tomato Vinaigrette
1 ? cups diced fresh tomatoes ? cup canola oil ? cup cilantro leaves, chopped ? cup white wine vinegar ? teaspoon granulated garlic ? teaspoon ground pepper ? teaspoon chili powder juice from 1 lime salt to taste Process all ingredients in food processor. Serve with southwestern style salads topped with black beans and… Continue reading Vinaigrette: Cilantro Tomato Vinaigrette
Vinaigrette: Pesto Vinaigrette
? cup prepared pesto ? cup white wine vinegar 1-2 tablespoons lemon juice pepper to taste Combine all ingredients in shaker and shake until well mixed. Serve with salad, or toss with tomatoes and fresh mozzarella as an appetizer, or toss with cooked pasta, halved cherry tomatoes, and fresh mozzarella as a pasta salad. from… Continue reading Vinaigrette: Pesto Vinaigrette
Vinaigrette: Basil-Parmesan Vinaigrette
?-1/3 cup chopped fresh basil ? -3/4 cup olive oil 1/3-1/2 cup finely grated parmesan 2 tablespoons balsamic vinegar 2 tablespoons white wine vinegar 1 small clove garlic, minced ? teaspoon freshly ground pepper 1/8 teaspoon salt Combine all ingredients in shaker and chill at least 2 hours. from 50 Best Salad Dressings.
Vinaigrette: Thyme-Honey Vinaigrette
? cup canola oil ? cup cider vinegar ? cup lemon juice ? cup honey 1-1/2 teaspoons dried thyme salt and pepper to taste Combine all ingredients and shake until well mixed. Serve with butter lettuce tossed with red onion, warm goat cheese, and walnuts. from 50 Best Salad Dressings.
Salsa Verde
10 tomatillos, husks removed 2 serrano chiles finely chopped, including seeds 1 clove garlic, minced 1/4 cup chopped white onion 1/4 cup chopped cilantro water, to thin mixture salt and pepper to taste Place tomatillos in saucepan and cover with water. Simmer until tender, drain, and cool. Combine all ingredients. Place in food processor and… Continue reading Salsa Verde
Mango and Tangerine Salsa
1 mango, peeled and diced 2 tangerines, peeled, membranes removed, diced ? cup diced red bell pepper ? cup sliced green onions 1 jalapeno, seeded and finely chopped 2 teaspoons orange juice ? teaspoon ground coriander ? teaspoon salt Combine all ingredients. Cover and chill. Serve with grilled fish.from 50 Best Salsas.
Tangerine and Tomato Salsa
4 tangerines, peeled, membranes removed, diced 4 plum tomatoes, seeded and diced 1/3 cup diced red onion 1/3 cup red bell pepper ? cup poblano chile 1 tablespoon lime juice 1 tablespoon canola oil 1 teaspoon coriander ? teaspoon pepper ? teaspoon salt 2 tablespoon fresh cilantro Combine all ingredients. Cover and chill. Serve with… Continue reading Tangerine and Tomato Salsa