Grilled Asparagus, Pepper & Mushroom Salad
8 oz asparagus
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
Kale Chips
Ingredients:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions :
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Strawberry Spinach Salad
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Kale with Tomato, Garlic and Thyme
Martha Stewart had several great Kale recipes on her website. Here is one that can be served in many ways.
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Broiled Asparagus with Balsamic Glaze and Parmesan Shards
Ingredients:
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
Cucumber Salad
The Gluten Free Goddess blog
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6
has a delicious recipe for cucumbers:
The flavors mingle and intensify
overnight, so if you love a fresh "pickled" flavor make this recipe the night
before you wish to serve it; tossing it a couple of times as it chills to
distribute the dressing.
For the salad:
1 large
cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving
stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced
fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink
gorgeous, seeded and diced
For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1
tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or
more to taste
A tiny pinch of sea salt, or to taste (you can always add
more- don't add too much)
Fresh ground pepper, to taste
Instructions:
In a large non-reactive bowl combine
the cut and sliced cucumbers with the diced onion and tomato.
Whisk your
dressing ingredients in a glass measuring cup until frothy and pour all over the
cuke salad. Gently toss to coat. Cover and chill at least an hour before
serving.
Serves 6
Mediterranean Summer Salad
Ingredients
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
- 8 ounces orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic
- 1/4 cup toasted pine nuts
- 1/2 cup Greek olives such as kalamata, pitted and halved
- 4 ounces feta cheese, broken into large chunks
- 2 cups baby spinach leaves
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.