Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg. The Greenest Salad Recipe. Anytime I travel for an extended period of time, let's say longer than a couple of weeks, I end up craving certain foods from home.
The craving creeps up on me like a fungus - not bad at first, but in the end, formidable. This trip it was avocado, then leafy salads, eventually dovetailing into broccoli. The greenest of the green stuff. I stocked up on the lot when I arrived home, and the salad parade started shortly thereafter (hence today's recipe). But let me back up a bit. Those of you who have been readers for some time know there are few things I love (or assign more importance to) than serendipity.
The property includes the company headquarters, an organic farm, a commercial kitchen (where much of the food is prepped for the cafe), and residences. I suspect Anokhi Cafe is the only restaurant in Jaipur (all of Rajasthan?) The greens are gently harvested, washed in purified water, and served at the cafe in a range of beautiful salads. This is Babulal.
Today's recipe? Serves 4. Southern Cheese Grits Recipe. Southern Cheese Grits Recipe Recipe Tags Add tags to help organize recipes in your box. ( Add Tags ) Ingredients ( Edit ) 1/2 cup of grits, cooked according to directions on box 1/4 cup of milk 3/4 stick of butter (6 Tablespoons) 1 1/2 cups of grated medium cheddar cheese 2 garlic cloves minced 2 eggs 1/3 tsp salt 1/4 tsp pepper. Hummus Recipe. Recovered Lemon Asparagus Couscous Salad with Tomatoes Recipe - Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother's Day this ...
Details See full recipe at www.skinnytaste.com Tags Add tags to help organize recipes in your box. ( Add Tags ) Ingredients ( Edit ) 6 oz whole wheat pearl couscous3/4 lb thin asparagus spears, tough ends trimmed1 1/2 cups grape tomatoes, quartered1/4 cup red onion, minced1-1/2 lemons, juiced1 tbsp extra virgin olive oil2 tbsp fresh parsley, mincedKosher salt, to tastefresh cracked pepper, to taste Instructions Bring a large pot of salted...Chop it into small 1/2 inch...Add the chopped asparagus,...See full instructions on www.skinnytaste.com Notes ·Add Notes. Vegan: Brussels Sprout Fried Rice with Crispy Cauliflower. Cauliflower and brussels salad. Oh boy, so we already know what a pest I can be, right?
Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue.
When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! Roasted Brussels Sprouts with Caramelized Onions and Bacon. Kielbasa with Brussels Sprouts in Mustard Cream Sauce Recipe.
Jewel Roasted Vegetables. Preheat the oven to 375°F.
Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes. While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper. After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Blue Cheese Mashed Potatoes topped with Caramelized Onions and Mushrooms. Although the herb roasted turkey breast was the center piece of my Thanksgiving meal, this side dish was what I was looking forward to.
You just can't go wrong with creamy mashed potatoes and I had been dreaming about these mashed potatoes for a while now. I don't make mashed potatoes all that often because I tend to inhale them a little too quickly but this was a special occasion so it was alright. Adding cheese to mashed potatoes is a sure fire way to add a ton of flavour and this time I wanted to try using a creamy blue cheese to give them a nice tanginess. Blue cheese also goes well with sautéed mushrooms and sweet caramelized onions and the plan was to top those fluffy white cloud like mashed potatoes with them.
Green Beans in a Creamy Mushroom Sauce. Kolokythokeftedes (Zucchini and Feta Balls) When I went to Greece on vacation last year, at one of the restaurants we went to we decided to skip having a main course and we ordered a bunch of mezes or appetizers to share.
Among the appetizers were of course some of the classics including tzatziki (a Greek cucumber salad), melitzanosalata (a Greek roasted eggplant salad) and a few others. The one that really caught my attention however was the zucchini balls otherwise know as kolokythokeftedes. They were like meatballs only made with zucchini along with some herbs and feta. They were perfectly round, golden brown, slightly crispy on the outside and warm, soft, moist and tasty on the inside. The zucchini balls were so good and luckily I got to have a lot of them as many at the table passed on them when they heard that they were made with zucchini.