Showing posts with label edible. Show all posts
Showing posts with label edible. Show all posts
10.19.2011
9.28.2011
9.14.2011
9.07.2011
8.24.2011
7.27.2011
7.26.2011
Tasty Tuesday
Hello! Is it hot in your neck of the woods? If so, I am sure a simple summer salad is just what you need for dinner! Enjoy today's recipe - it is very delicious!
Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad
Serves 4
Ingredients:
* 4 Tbsp pine nuts
* 4 peaches, each pitted & sliced into 4 wedges
* 2 Tbsp olive oil
* 1/4 tsp salt
* 1/2 tsp granulated sugar
* 1/2 lb Parmigiano-Reggiano wedge, cut in 12 wedges
* 12 slices prosciutto, sliced very thin
* Fresh black pepper
* 2 Tbsp olive oil
* Balsamic vinegar for garnish
* 32 Arugula leaves
Directions:
1.) Preheat oven to 375 degrees.
2.) Preheat grill to medium-high.
3.) Toast pine-nuts 3-4 min on baking sheet in oven. Let cool; turn off oven.
4.) Toss peach slices with olive oil; season with salt and sugar.
5.) Grill on medium-high, until peaches are char-marked.
6.) Chill peaches.
7.) Arrange salad on four chilled plates.
(3 cheese wedges, 3 prosciutto slices, 1 Tbsp. pine nuts, 4 peach wedges & 8 arugula leaves on each plate)
8.) Season with fresh black pepper.
9.) Drizzle extra-virgin olive oil and drop balsamic on plate for decoration.
Have a great day and remember: Go Ahead & Indulge!
(FYI: Christmas in July is still going on in my shop!)
Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad
Serves 4
Ingredients:
* 4 Tbsp pine nuts
* 4 peaches, each pitted & sliced into 4 wedges
* 2 Tbsp olive oil
* 1/4 tsp salt
* 1/2 tsp granulated sugar
* 1/2 lb Parmigiano-Reggiano wedge, cut in 12 wedges
* 12 slices prosciutto, sliced very thin
* Fresh black pepper
* 2 Tbsp olive oil
* Balsamic vinegar for garnish
* 32 Arugula leaves
Directions:
1.) Preheat oven to 375 degrees.
2.) Preheat grill to medium-high.
3.) Toast pine-nuts 3-4 min on baking sheet in oven. Let cool; turn off oven.
4.) Toss peach slices with olive oil; season with salt and sugar.
5.) Grill on medium-high, until peaches are char-marked.
6.) Chill peaches.
7.) Arrange salad on four chilled plates.
(3 cheese wedges, 3 prosciutto slices, 1 Tbsp. pine nuts, 4 peach wedges & 8 arugula leaves on each plate)
8.) Season with fresh black pepper.
9.) Drizzle extra-virgin olive oil and drop balsamic on plate for decoration.
Have a great day and remember: Go Ahead & Indulge!
(FYI: Christmas in July is still going on in my shop!)
6.22.2011
6.08.2011
5.11.2011
5.04.2011
4.27.2011
3.30.2011
3.16.2011
3.09.2011
3.02.2011
2.23.2011
2.16.2011
2.15.2011
Tasty Tuesday
“An onion can make people cry but there's never been a vegetable that can make people laugh.”
-Will Rogers
Hello! I hope you are doing well - the sun is shining here, so I am fabulous! Today's recipe is an easy side dish, that can also serve as a main dish - you decide. I am not a cauliflower fan, but I really like this, hopefully you will also. Enjoy!
“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein
Cauliflower and Spinach Gratin
Ingredients:
* 1 head cauliflower, broken into small florets
* 10 oz fresh spinach, stemmed (large stems only), rinsed
* Salt and pepper to taste
* 1 cup seasoned bread crumbs, divided
* 1/4 cup parmesean cheese, grated
* 1 jar (13 oz) alfredo sauce
* 1/2 cup mozzarella cheese, grated
* 1 Tbsp olive oil
* non-stick pan spray
Equipment Needed:
* 13x9x2 baking dish
* Large mixing bowl
* Small mixing bowl
Directions:
1.) Preheat oven to 350 degrees.
2.) Spray baking dish with non-stick spray and set aside.
3.) Add cauliflower and spinach to large mixing bowl.
4.) Season to taste with salt and pepper.
5.) Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella.
6.) Mix well and set aside.
7.) Topping: Combine 1/2 cup of bread crumbs, cheese & olive oil in small bowl.
8.) Add vegetable-cheese mixture to baking dish.
9.) Bake 40 min, uncovered, stirring halfway through.
10.) Remove from oven; sprinkle with topping.
11.) Return to oven; bake 15 min, until topping is light golden brown.
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis
Have a great day and remember: Go Ahead & Indulge!
-Will Rogers
Hello! I hope you are doing well - the sun is shining here, so I am fabulous! Today's recipe is an easy side dish, that can also serve as a main dish - you decide. I am not a cauliflower fan, but I really like this, hopefully you will also. Enjoy!
“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein
Cauliflower and Spinach Gratin
Ingredients:
* 1 head cauliflower, broken into small florets
* 10 oz fresh spinach, stemmed (large stems only), rinsed
* Salt and pepper to taste
* 1 cup seasoned bread crumbs, divided
* 1/4 cup parmesean cheese, grated
* 1 jar (13 oz) alfredo sauce
* 1/2 cup mozzarella cheese, grated
* 1 Tbsp olive oil
* non-stick pan spray
Equipment Needed:
* 13x9x2 baking dish
* Large mixing bowl
* Small mixing bowl
Directions:
1.) Preheat oven to 350 degrees.
2.) Spray baking dish with non-stick spray and set aside.
3.) Add cauliflower and spinach to large mixing bowl.
4.) Season to taste with salt and pepper.
5.) Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella.
6.) Mix well and set aside.
7.) Topping: Combine 1/2 cup of bread crumbs, cheese & olive oil in small bowl.
8.) Add vegetable-cheese mixture to baking dish.
9.) Bake 40 min, uncovered, stirring halfway through.
10.) Remove from oven; sprinkle with topping.
11.) Return to oven; bake 15 min, until topping is light golden brown.
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis
Have a great day and remember: Go Ahead & Indulge!
2.09.2011
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