2-3 romaine hearts, shredded
1-2 apples, chopped
1 pkg bacon, cooked and chopped
1 pkg walnuts
1 pkg feta cheese
Dressing:
1 C sugar
1 tsp salt
1 tsp dry mustard
1/2 C red wine vinegar
1/2 small red onion
1/2 C olive oil
1 tsp poppy seeds
Combine sugar, salt, mustard, vinegar and red onion in a blender and blend until smooth. Slowly add in oil while blender is running. Stir in poppy seeds.
Tuesday, May 14, 2013
balsamic roasted carrots
1 small bag baby carrots
1/4 C extra virgin olive oil, divided
1 T balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 450. In a roasting pan, combine the carrots, 2 T olive oil, vinegar, salt and pepper. Toss to coat. Roast for 20 - 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with the remaining oil.
1/4 C extra virgin olive oil, divided
1 T balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 450. In a roasting pan, combine the carrots, 2 T olive oil, vinegar, salt and pepper. Toss to coat. Roast for 20 - 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with the remaining oil.
tomato, mozzarella and basil bruschetta
1 (32 oz) can whole tomatoes, drained
1 C fresh basil leaves, washed and spun dry
4 T extra-virgin olive oil
6 cloves garlic, peeled (divided)
kosher salt and freshly ground pepper
2 large baguettes, sliced 1-inch thick
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Preheat oven to 375.
In the bowl of a food processor, add drained tomatoes, basil, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one T of the tomato mixture on each piece.
1 C fresh basil leaves, washed and spun dry
4 T extra-virgin olive oil
6 cloves garlic, peeled (divided)
kosher salt and freshly ground pepper
2 large baguettes, sliced 1-inch thick
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Preheat oven to 375.
In the bowl of a food processor, add drained tomatoes, basil, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one T of the tomato mixture on each piece.
Grilled Tilapia with Strawberry Salsa
For the salsa:
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste
Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl. Add the lime juice and lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
For the tilapia:
1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets
Whisk together all ingredients minus tilapia and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinade in the fridge for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork - about 3-4 minutes per side depending on thickness. Serve the tilapia topped with strawberry salsa.
7-8 strawberries, diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional)
2 T lime juice
1 T lemon juice
salt and pepper to taste
Combine the strawberries, red bell pepper, red onion, cilantro and jalapeno pepper in a bowl. Add the lime juice and lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
For the tilapia:
1/3 C extra-virgin olive oil
1 T lemon juice
1 T minced fresh parsley
1 clove garlic, minced
1 tsp dried basil
1 tsp ground black pepper
1/2 tsp salt
2 (6oz) tilapia fillets
Whisk together all ingredients minus tilapia and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinade in the fridge for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork - about 3-4 minutes per side depending on thickness. Serve the tilapia topped with strawberry salsa.
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