Surprise Pairing And A New Version Of Standby Favorite

SOMETIMES unexpected combinations transform into  fantastic pairings.

For a refreshing beet and grapefruit SURPRISE, 

Roasted Beet Salad with Grapefruit and Chive Vinaigrette

delivers TASTE, texture and punch.

 Ingredients

  • 1  large Egg (For Vinaigrette)

  • 1/4  cup White wine vinegar (For Vinaigrette)

  • 1/2  cup Chopped chives (For Vinaigrette)

  • 1/4  cup Flaxseed Oil (For Vinaigrette)

  • 1/2  cup Canola Oil

  • 1  pinch Salt (For Vinaigrette)

  • 1  pound Beets, trimmed (For Salad)

  • 1/4  cup Olive Oil (For Salad)

  • 4  cups Organic Mixed Greens (For Salad)

  • 2  large Grapefruits, segmented (For Salad)

  • 1  head Fennel, shaved or sliced thinly (For Salad)

  • 1  pinch Salt and Pepper (For Salad)

Instructions

To make the vinaigrette, put the egg, vinegar, and chives in a food processor and blend until well mixed. Combine the oils, and then slowly add them to the food processor. Blend until the mixture begins to emulsify and turn pale green. If the mixture gets too thick, add up to 1/4 cup of water. Season with salt to taste and set aside.

To make the salad, preheat the oven to 400ÅãF. Lightly toss the beets in the olive oil and salt to taste and place on a baking sheet. Cover with foil and bake for 1 hour, or until tender. Let cool and then peel and cut the beets into a large dice.

On a large plate, arrange the mixed greens, beets, grapefruit segments, and fennel. Finish with the chive vinaigrette and season with salt and pepper to taste. Serve immediately.

 Grilled Romaine Salad with Blue Cheese-Bacon Vinaigrette

 I LOVE the Blue Cheese Bacon Vinaigrette …. AND the presentation, 

including grilled romaine, takes it OVER the top.

…….a new and tastier version of spinach salad with bacon vinaigrette.

This recipe from Tracey’s culinary Adventures is easy (my favorite requirement) and delicious.

3 tablespoons extra-virgin olive oil
3/4 cup diced red onion
1/2 pound bacon, cut into 1/4-inch pieces
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese (I used goat cheese instead)

Preheat grill to medium-high (you could also use an indoor grill pan). 

In a large skillet set over medium heat, cook the bacon until crispy.  Transfer to a paper towel-lined plate with a slotted spoon.  Pour off all but 1 tablespoon of the fat.  Add the onion and cook until softened, stirring occasionally.  Remove to the plate along with the bacon.  Add the balsamic vinegar  and 1 tablespoon of the olive oil to the skillet and cook to reduce slightly, about 2-3 minutes.  Remove the pan from the heat.

Brush the lettuce with the remaining 2 tablespoons of olive oil.  Grill cut-side down for about 2 minutes, or until grill marks are visible or the lettuce is slightly charred.

Place the lettuce cut-side up on a large plate (or platter).  Drizzle with the reduced balsamic vinegar then sprinkle with the cheese, bacon and onion, and garnish with freshly cracked black pepper.

 

 

*More recipes available in the category: food

Let’s Hear It For Lettuce Wraps

Clearly certain things give me joy for no apparent reason but this recipe for Wanna-be  P.F. Changs Lettuce Wraps is delish and the ‘joy factor’ is simple. It’s an easy button recipe especially if you are short on time. The key? If your ingredients are already on hand, let the chopping begin.  oh…and sip a little wine.

Wanna-be PF Chang’s Lettuce Wraps Recipe

Serves 4

Ingredients for pouring sauce:

  • 1/4 cup sugar
  • 1/2 cup warm water
  • 2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 teaspoon hot water
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced

Ingredients for stir-fry sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sesame oil
  • 2 boneless skinless chicken breasts, cubed to 1/2″  (I used pre-baked chicken)
  • 1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
  • 1/2 cup mushrooms, minced to the size of corn kernals
  • 1/2 onion, chopped fine
  • 3 cloves garlic, minced fine
  • 6 large leaves of iceberg lettuce or nappa cabbage (I used Living Butter Lettuce..so crunchy & flavorful. Found at Safeway)

To make the pouring sauce:

  1. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
  2. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

  1. Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:

  1. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
  2. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
  3. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Pear, Pecan, Bleu Cheese & Watercress Salad

There’s SOMETHING ABOUT being politically incorrect that I find secretly appealing. While I’m busy supporting organic farmers, adding compost to my GARDEN and fawning over  trees (which I truly do), I also support the notion that there is often TOO MUCH government regulation in our lives and that trees are a renewable resource. The key is BALANCE .

 

Speaking of balance, this Pear, Pecan, Blue Cheese and Watercress Salad Recipe 

from The Novice Chef is gorgeous and amazingly delicious!

 Beautifully balanced flavors.