Recipes

• Tomato with Parsley

  Process garlic, olive oil, vinegar, salt and Pepper in a food processor. Pour dressing Over parsley.

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  Roasted Carrots and Parsnips with Honey and Balsamic

  Preheat oven to 400. Coat a dish with olive oil. Peel and slice the carrots and parsnips into spears. Place in dish and drizzle with oil.

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  Watermelon & Feta Salad

  In a large bowl, whisk together the oil, balsamic, juice, salt and pepper. Add the onion and let sit for about 10 minutes.

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  Walnut-Cheese Spinach Salad

  In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp.

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  Terrific Tomato Salad

  Layer the tomatoes, onion and cucumber in a shallow dish, sprinkle the sugar, cilantro and pine nuts over the top, season with salt and pepper and splash the vinegar over the top.

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  New Potato and Green Bean Salad

  In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes.

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  Green Bean and Toasted Pecan Salad

  Heat 8″ skillet over medium high heat and dry roast pecans for 2-3 minutes or until fragrant and beginning to lightly brown, stirring frequently.

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  Cranberry Spinach Salad

  In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries.

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  Warm Walnut Vinaigrette Salad

  Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard.

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  Harvest Salad with Walnut Oil Vinaigrette

  In a large salad bowl combine all ingredients adding chicken last. Shake chilled vinaigrette and pour over salad.

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  Escarole Walnut/Apple Salad

  ½ c. walnuts (toasted 10-12 minutes at 350 degrees) 4 oz. Roquefort cheese Mix and toss well.

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  Arugula Salad with Manchego, Apples and Caramelized Walnuts

  Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl.

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  Arugula and Green Bean Salad with Walnut Dressing

  Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain.

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  Sesame Tossed Salad

  Combine first seven ingredients in a large bowl. Drizzle with oil and balsamic.

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  Greek Salad

  Blend oregano, lemon juice, vinegar and oil in a small bowl. Gently stir in cheese. Refrigerate 15 minutes or longer.

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  White Balsamic Honey Vinaigrette

  In a small bowl, whisk all ingredients except the olive oil. Add the olive oil in a slow steady stream, whisking until smooth..

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  Basic Vinaigrette

  Place all ingredients except olive oil in a small food processor. While running, pour the oil slowly through the top. Keep chilled.

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  Spring Chicken Salad

  Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until tender. Drain and cool.

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  Buffalo Chicken-Topped Potatoes

  Scrub and pierce potatoes. Bake at 375 for 1 hour. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

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  Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing

  In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add coked pasta, red peppers and basil and toss to combine.

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  Chunky Salsa

  Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato.

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  Grilled Lemon Chicken

  In a bowl, mix the lemon juice, olive oil, mustard, garlic pepper, salt and pepper. Set aside ¼ c. of the mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.

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  Chopped Salad

  In a small bowl, whisk together the vinegar, Meyer Lemon olive oil, shallots, lemon zest, salt and pepper. In a large bowl, combine the radicchio, carrots, escarole and endive. Toss with the dressing. Sprinkle with the blue cheese and serve immediately.

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  Baja Fish Tacos with Cabbage Slaw

  Put cabbage and spinach and bowl – mix dressing ingredients in separate bowl, mix and add to slaw. To assemble tacos: Place some of the grilled fish on each tortilla. Top with about 1/3 cup of slaw and roll up. Serve with lemon wedge and salsa if desired.

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  Well-Dressed Salmon – Rachel Ray

  On a cutting board, dice cucumber into ¼” pieces. Seed and dice tomatoes into ¼” pieces. Combine the cucumber, tomatoes and half the onions in a bowl and reserve. In a small bowl, whisk together mustard, sugar and vinegar and half the onions. Whisk in olive oil. Stir in dill and seasonings to taste. Season the salmon with seasonings. Heat a skillet with a drizzle of oil over medium heat. Place salmon in pan and cook until golden, flip and cook other side. Transfer salmon to plate and top with cu

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  Warm New Potato Salad with Chives

  In a large saucepan, cover potatoes with cold, salted water and bring to a boil. Lower heat and simmer about 15 minutes. In small bowl, mix remaining ingredients. When potatoes are cool, slice ¼” thick and toss with dressing.

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  Spinach Salad with Warm Bacon-Mustard Dressing

  Place spinach, eggs, mushrooms, 4 strips cooked bacon, cheese and almonds in large bowl. Heat 2 T. oil in skillet, stir in shallots and garlic, cook 2 minutes. Whisk in vinegar, mustard honey and remaining bacon, season with salt and pepper. Cook until hot, pour dressing over spinach and toss.

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