(Recipe from thekitchn.com)
Spring Salad with Baby Greens, Herbs, Meyer Lemon, Almonds and Goat Cheese
About 6 cups of washed baby greens like arugula and baby spinach, torn into bite-sized pieces
About 1/2 cup of fresh herbs - lemon thyme, lemon verbena, Thai basil, and Italian parsley - chopped
1 Meyer lemon, zested
1/4 cup chopped fresh chives or spring garlic
1/4 cup chopped fresh scallions
1/2 cup sliced toasted almonds
4 ounces good goat cheese
2-3 chive blossoms
Toss the greens, chopped herbs, lemon zest, and chives and scallions with the almonds. Add the vinaigrette. Divide the salad among four salad plates. Pull the chives apart into small flowerets and scatter evenly over each salad. Top each salad with a lump of cheese and serve.
Meyer Lemon and Honey Vinaigrette
1 Meyer lemon, juiced
1/3 cup good olive oil
1 tablespoon honey, or to taste
Salt and pepper, to taste
Shake or whisk until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens and serve immediately.
Wednesday, June 15, 2011
Thursday, June 9, 2011
Wednesday, June 8, 2011
Great recipe for hot summer days!
(Recipe from KraftRecipes.com)
Total time: 6 hr 15 min
What You Need12 CHIPS AHOY! Cookies (can substitute with vanilla wafers)1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened1/2 cup sugar1 can (12 oz.) frozen berry juice concentrate, thawed1 cup crushed strawberries1 tub (8 oz.) COOL WHIP Whipped Topping, thawed2 cups whole strawberries, cut in half
Make ItARRANGE cookies in single layer on bottom of 9-inch springform pan. BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in juice concentrate. Stir in crushed berries. Whisk in COOL WHIP until well blended. Pour over cookies in pan. FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with berry halves.
Kraft Kitchens TipsSubstitutePrepare as directed with CHIPS AHOY! Reduced Fat Chocolate Chip Cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.SubstitutePrepare using your favorite flavor of frozen juice or drink concentrate, such as raspberry, lemonade, grape or pink lemonade.
Wednesday, June 1, 2011
- 1 cup mayonnaise
- 1 T. prepared yellow mustard
- 2 T. apple cider vinegar
- 2 T. sugar
- 1/4 tsp. celery seed
- 1 tsp. salt
- 1/4 tsp. pepper
- 6 medium potatoes - peeled, cooked, and diced
- 1/2 cup - chopped celery
- 1/2 cup chopped onion
- 3 hard boiled eggs - chopped
- 1/4 tsp. paprika
In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper. Set aside. In a large bowl, stir the diced potatoes, chopped celery , onion and hard boiled eggs together. Add the mayonnaise mixture to the vegetable mixture. Gently stir all the ingredients together. Refrigerate for at for least 1 hour before serving. Sprinkle with the paprika just before serving.