Yeild
6 servings
Ingredients
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Preparation
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting...
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Yeild
2 1/2 cups
Ingredients
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water, or as needed
salt and pepper to taste
Preparation
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally....
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Yields
12 side dish servings
Total time
1 hr 15 min
Ingredients
3 pound(s) green beans, trimmed and cut in half
4 large shallots
1 tablespoon(s) olive oil
1 1/2 cup(s) coarse fresh bread crumbs
1 teaspoon(s) fresh thyme leaves, chopped
Salt and pepper
3 cup(s) lowfat 1% milk
3 tablespoon(s) margarine or butter
1/4 cup(s) all-purpose flour
1/8 teaspoon(s) freshly ground nutmeg
1/2 cup(s) freshly grated Parmesan cheese
Preparation
Preheat oven to 350 degrees F.
Heat covered 8-quart saucepot of salted water to boiling...
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Yield
6 to 8 servings
Ingredients
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper
Preparation
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate...
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Yield:
6 servings (about 2-1/2 cup)
Ingredients:
18 Culinary Harvest Fingerling Potatoes
Tbsp. Olive Oil
1/4 tsp. Salt
1/8 tsp. Ground black pepper
1 Tbsp. Rosemary, fresh, chopped
Instructions:
Wash potatoes in cool water and pat dry. Cut potatoes into 1-1/2 inch pieces to ensure even cooking. The smaller potatoes will not need to be cut. Place potatoes in a single layer onto baking sheet. Coat potatoes with olive oil, salt, pepper and rosemary. Place potatoes into a pre-heated 425°F over and cook until golden brown and tender, about 30 minutes. Stir potatoes once during...
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