Tuesday, April 19, 2011

The Case of Orange Vanilla Vinaigrette

Can't help but look forward to this year's June fair. Although it's still chilly here in Black Currant Bay, when I gaze at this snapshot of the set-up of last year's event, I anticipate those carefree days. Salad Days.

Orange Vanilla Vinaigrette

2 tbsps lemon juice
1 tbsp orange juice
2 tbsps olive oil
2 tbsps honey
1 tbsp grated orange peel
1/4 tsp vanilla

Whisk or shake together all the ingredients. Serves 4.

Thursday, April 14, 2011

#34 The Case of Grilled Fig Salad

This salad tastes way too decadent not to be dessert and yet...it's leafy greens.

Grilled Fig Salad

10 oz (284-g-pack) mixed lettuce
1 cup pecans, toasted in the oven at 350ºF for 10 min.
12 figs (more or less, depending on size), stems removed
1 teaspoon olive oil
1 cup light ricotta

Toss together the mixed lettuce, Orange Vanilla Vinaigrette and pecans.
 
Plate.
 
Cut the figs in half lengthwise and grill them face down 30 seconds in a hot, non-stick pan brushed with the olive oil.
 
Arrange the figs on the salad. Dollop with teaspoons of ricotta.
 
Makes 4 meal-size salads.
 
Becki
 
PS Also good with a bunch of raw grapes cut in half lengthwise to replace the figs.

Friday, April 1, 2011

#33 The Case of Not Just for Breakfast Sandwich

In the sandwich above, a thick, juicy slice of tomato subs for ham. It's exactly like when the substitute teacher rocks in the classroom.

Not Just for Breakfast Sandwich

1 egg
1 teaspoon olive oil
1 English muffin
1 slice tomato
salt
pepper
1 slice old Cheddar

Fry the egg in the olive oil in a non-stick pan.

Toast the English muffin.

Lay the slice of tomato on one half of the toasted muffin, slide on the egg, salt and pepper to taste, top with the Cheddar, then the other half of the muffin.

Eat enthusiastically.

Serves 1.

Becki