Memories and healthy recipes for your dinner table.
I am amazed that so many recipes have withstood the test of time. Take roasted chicken, green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans …
To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.
1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing
To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve
In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.
Makes 4 servings
My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor. I learned how to basically clean out the frige and turn odds and …
Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ. Source: …
I enjoy making my own croutons, because they have more flavor than the store-bought kind. It is also another way of using up day-old bread or the crust cut off of the kids sandwiches. I changed the original recipe up a bit mostly because I tend not to buy specialty items unless I have too. Since it was just us I swapped the french bread with whole wheat, X-ed the tomatoes (we did not have any) and dressing, substituted feta for the blue cheese and used olive oil instead of the spray.
Source: Woman’s Day
1 (12-oz) Sirloin steak, 1/2 to 3/4 inch thick
1/2 (1 pound) loaf French bread, split
Garlic oil spray
Salt and pepper
2 cups wedge ripe tomatoes
2 bags (6 oz) baby spinach trio (spinach, arugula and carrots)
1/2 cup bottled olive oil and vinegar dressing
1/2 cup sliced onion
1/2 crumbled blue cheese
Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread with garlic spray; sprinkle with salt and pepper. Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)
Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted. Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; toss to mix.
There is a little hole-in-the-wall cafe in Modesto California call The Brighter Side. It is only open for lunch and usually crowed but so worth the wait. Once I manged to find the entrance I opted for a chef salad with, my favorite splurge, blue …
1/2 head iceberg lettuce 2 ripe tomatoes, cut in eighths 1/2 cup Swiss cheese, cut in julienne strips 1/2 cup ham, cut in julienne strips (or turkey or shrimp) 1/4 cup green Spanish olives, pitted 2 teaspoons grated Romano cheese Salad Dressing Ingredients: 1/8 cup …
Source: GOOP
3 small cloves garlic, pushed through a press
2 1/2 teaspoons Dijon mustard
2 tablespoons real Vermont maple syrup
1/3 red wine vinegar
1 cup extra virgin olive oil
coarse sea salt
freshly ground black pepper
2 1/2 large heads of endive, washed, chopped
1 1/3 large head radicchio, washed, chopped
4 large handfuls arugula, washed
1 1/3 cup goat cheese
3/4 cup walnuts, broken into pieces
3/4 cup dried cranberries
In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing. Serves 12