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Salmon and Potatoes With Lemon Vinaigrette Recipe

October 26th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1-1 1/2lb cut upbaby red potatoes, cut in half, and then half again
  2. 4salmon steaksor halibut steaksor swordfish steaksor tuna steaks, all will work(1 inch thick)
  3. dressing

  4. 2tablespoonsolive oil
  5. 2teaspoons mincedgarlic
  6. 2tablespoons fresh squeezedlemon juice(or more)
  7. 1tablespoonwhite wine vinegar
  8. 1/4teaspoonsalt
  9. 1/8black pepper
  10. 2tablespoonsparsley
  11. 1teaspoonolive oil
  12. baby greens
  13. lemon wedges, to serve with
  14. carrots
  15. asparagus

DIRECTIONS

  1. roast the potatoes in the oven; spritz with olive oil, season with salt and pepper. i also roasted some baby carrots and asparagus with the potatoes. i roasted at 375* for about 20 minutes.
  2. i made two batches of the dressing. one to dip the fish in and let marinate 30 to 60 minutes.
  3. i grilled the fish. use your own judgement.
  4. take a package of baby salad greens, and divide on to seperate plates.
  5. for the dressing:.
  6. combine the 2 tbs. oil and the garlic in microwaveproof glass measuring cup. microwave on high 1 minute stir in remaining ingredients.make two seperate batches of this dressing. pour first batchover the fish, turn them, and let marinate 30 minutes to an hour. heat the other just before serving, and pour over salad, potatoes, and fish. enjoy.
  7. note: asparagus and carrots don’t take as long, so keep an eye on them.

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Cilantro Pesto Vinaigrette Recipe

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

INGREDIENTS

  1. 75gcilantro
  2. 1/2quartolive oil
  3. 95gparmesan cheese
  4. 100g shelledwalnuts
  5. 8ggarlic
  6. 5gchicken bouillon granules
  7. 13gsalt

DIRECTIONS

  1. Blend all ingredients together.

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Cauliflower With Tarragon Vinaigrette Recipe

October 11th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. boiling water
  2. salt
  3. 1smallhead cauliflower(washed and leaves removed)
  4. 2tablespoonstarragon vinegaror white wine vinegar
  5. 2teaspoonsolive oil
  6. 1teaspoonDijon mustard
  7. 1/2teaspoon mincedtarragon
  8. 1garlic clove, minced
  9. salt & freshly ground black pepper

DIRECTIONS

  1. In a pot large enough to hold whole cauliflower head, set steamer basket in about 2 inches of very lightly salted boiling water.
  2. Set head firmly upright in basket and cover pot.
  3. (If head protrudes, cover pot with foil instead of lid.)
  4. On high heat, steam cauliflower for 11 to 15 minutes, until tender, checking water level and adding more if necessary.
  5. Remove cauliflower from steamer and place in colander to drain.
  6. In small bowl, combine remaining ingredients.
  7. Drizzle mixture over cauliflower.
  8. Serve warm or cold.

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Grilled Asparagus W/peppercorn Vinaigrette Recipe

October 8th, 2014 by alice  Tags: , , | Print This Post Print This Post

Grilled Asparagus W/peppercorn Vinaigrette Recipe

INGREDIENTS

  1. 2tablespoonsred wine vinegar
  2. 4tablespoonsfresh lemon juice
  3. 6tablespoonsolive oil
  4. 3smallshallots, very thinly sliced
  5. 1/4cupflat leaf parsley, finely chopped
  6. 2tablespoonspink peppercorns, slightly crushed
  7. fresh ground pepper
  8. 1lbfresh asparagus
  9. 2tablespoonsolive oil

DIRECTIONS

  1. Whisk the vinegar, lemon juice and olive oil together. Add the shallots, chopped parsley and pink peppercorns. Season to taste with salt and pepper.
  2. Drizzle asparagus with olive oil and grill on a clean grill over medium heat for about 4 minutes, turning occasionally. Remove to a warm platter and drizzle with the vinaigrette.

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Asian Vinaigrette Salad Dressing Recipe

September 28th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3tablespoonsrice wine vinegar
  2. 1tablespoonsugar
  3. 3tablespoonssoy sauce, pref. low-sodium
  4. 1tablespoonginger, fresh grated
  5. 1/2teaspoongarlic, fresh minced
  6. 2tablespoonssesame oil
  7. 1/2cuppeanut oilor grapeseed oil
  8. 1tablespoonsesame seeds, lightly toasted
  9. 1tablespoonscallions, chopped(green onions)

DIRECTIONS

  1. Mix first 5 ingredients in a bowl or food processor.
  2. If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
  3. If using a food processor, leave it running while you drizzle in the oil.
  4. When dressing is well combined, add sesame seeds and scallions.
  5. Serve immediately or refrigerate and use within a week.

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