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Low Carb Blue Cheese Vinaigrette Recipe

January 3rd, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2garlic cloves
  2. 1/4lb high qualityblue cheese, crumbled
  3. 3ounceswhite wineor garlic-flavored red wine vinegar
  4. 6ounces high qualityolive oil
  5. 1/2teaspoonkosher salt
  6. 1/4teaspoonfresh ground black pepper (optional)
  7. 2teaspoonsDijon mustard

DIRECTIONS

  1. Into a small bowl, crush garlic with a garlic press (you can also use crushed garlic for this — the taste will be milder, this is what we prefer).
  2. Add vinegar, salt and pepper.
  3. Whisk in olive oil.
  4. Add mustard and stir in blue cheese. Refrigerate 2 hours to let flavors blend.

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Potato and Green Bean Salad With Balsamic Vinaigrette Recipe

December 21st, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Potato and Green Bean Salad With Balsamic Vinaigrette Recipe

INGREDIENTS

  1. 2lbssmall red potatoes(cooked until tender)
  2. 1lb smallgreen beans, rinsed and stems trimmed(cooked until firm-tender)
  3. 1mediumsweet onion, coarsly chopped
  4. 1/4cupfresh basil leaves
  5. BALSAMIC VINAIGRETTE

  6. 1/4cupbalsamic vinegar
  7. 2 cloves choppedgarlic
  8. 2tablespoonsfresh lemon juice
  9. 1dashworcestershire sauce
  10. 1/2cupolive oil
  11. 2tablespoonsDijon mustard
  12. salt and pepper

DIRECTIONS

  1. In a large bowl, combine the potatoes, green beans, onion and basil.
  2. Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
  3. Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
  4. Season with salt and pepper to taste.
  5. Serve chilled or room temperature.

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Tea Vinaigrette Recipe

December 16th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2teaspoonstea leaves, of choice or1 (2g)tea bags
  2. 1/3cupwhite wine vinegar
  3. 1-2tablespoonhoney
  4. 1teaspoonfresh thyme, chopped
  5. 1teaspoonshallots, minced(or scallions)
  6. sea salt
  7. fresh ground pepper(to taste)
  8. 1cupsunflower oil(or canola or olive oil)

DIRECTIONS

  1. Place tea leaves, if using, in a tea ball. Place tea ball or bag and vinegar in a small saucepan and bring to a boil over high heat. Lower heat and simmer, covered, 1 minute. Remove pan from heat and set aside, allowing tea to steep in the vinegar until cooled. Remove the tea ball or tea bag and gently squeeze the bag or leaves to extract as much vinegar as possible into the pot.
  2. Transfer vinegar to a medium glass or stainless steel bowl. Add honey, thyme, shallots, and salt and pepper to taste; whisk until blended and smooth. Continuing to whisk, gradually add oil in a slow, steady stream until blended. The mixture will not emulsify. Transfer to a jar, cover tightly, and revrigerate for at least 4 hours. Store covered in refrigerator for up to 2 weeks. Shake well before serving. Makes about 1 1/3 cups.

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Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette Recipe

December 15th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (12 ounce)packagefarfalle pasta(butterfly)
  2. 1/2tablespoonsalt
  3. 6-8cupswater
  4. 1bunch slenderasparagus, washed and cooked al dente
  5. Lemon pistachio vinaigrette

  6. 2/3cupextra virgin olive oil
  7. 1/4fresh lemon juice
  8. 1/2cuppistachio nuts, unshelled
  9. 2ouncessmoked salmon, cut into strips
  10. salt and pepper
  11. 1tablespoonfresh parsley, chopped for garnish

DIRECTIONS

  1. Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
  2. Prepare the vinaigrette.
  3. When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  4. Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  5. Cut the salmon into strips and put them in the bowl with the pasta.
  6. Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  7. Top with chopped parsley and refrigerate for several hours.
  8. Remove and let it come to room temperature and serve.

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Rotini and Smoked Salmon Salad With Tomato Basil Vinaigrette Recipe

December 14th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 6-8ounces tricolorrotini pasta
  2. 4ouncessmoked salmon, crumbled
  3. 1/2cupkalamata olives, pitted and chopped
  4. 2teaspoonscapers, drained
  5. 1/2red bell pepper, finely diced
  6. 1/2cup oil-packedartichoke hearts, drained and chopped
  7. 1/2cupfrozen baby peas, thawed
  8. 1/2cupfrozen corn kernels, thawed
  9. 4tablespoonsunsalted sunflower seeds, toasted
  10. Dressing

  11. 3tablespoonsrice wine vinegar
  12. 1/4cup oil-packed sun driedtomatoes, drained and finely chopped
  13. salt
  14. pepper
  15. 1/2cupextra-virgin olive oil
  16. 1/4cup finely choppedfresh basil

DIRECTIONS

  1. Cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
  2. To make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
  3. Gradually whisk in the olive oil until an emulsion forms.
  4. Add in basil and stir to mix.
  5. To make the salad: Transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
  6. Pour the vinaigrette over the mixture and toss gently to coat.
  7. Sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired–very good).
  8. Cover and refrigerate for up to 2 hours before serving.
  9. Serve chilled.

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