Apr 27 2011

strawberry spinach salad with chocolate balsamic reduction

Chocolate is just not for desserts!
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Oct 21 2010

roasted pumpkin salad with arugula and chevre

Ingredients:

2 pumpkins (or acorn squash)
olive oil
salt
pepper

For the vinaigrette:

1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh oregano
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper
bunch baby arugula
8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute)

Method:

1. Preheat the oven to 400F.

2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

Serves 4

This recipe was provided by Sasha Martin from her Global Table, Argentinean adventure.

Sasha Martin is cooking her way around the world, one country at a time — 195 countries in 195 weeks. She calls this virtual travel from her blog, Global Table Adventure, which she is doing from Tulsa, Oklahoma with her daughter Ava, and picky husband, Keith, in tow. The idea is that the entire family will try a meal from every country in the world in less than four years (in Ava’s case, this will be before her fifth birthday).

Each week Sasha tackles a new country and shares information about the country’s culture and food. She also shares recipes, photos, videos, and meal reviews.

Sasha was inspired by her travels, having lived in Europe for six years and visited 11 countries before her 18th birthday. She earned her B.A. at Wesleyan University (Middletown, CT) where she wrote an honors thesis entitled “The History of Artisan Bread Baking in France.” After college, Sasha attended the Culinary Institute of America for a year in Hyde Park, New York where she was Editor of La Papillote. In 2005, her CIA internship brought her to Bama Pie’s R&D kitchens in Tulsa, Oklahoma. Today, aside from cooking food around the world and raising her daughter, Sasha is a freelance writer and food columnist at Oklahoma Magazine.

Sasha can also be found on Twitter@globaltable.


Oct 6 2010

7 layer salad

Salad Ingredients
1 head of lettuce, chopped
6 hard boiled eggs, chopped
1 head of cauliflower, chopped
1 bunch of scallions, chopped
1 lb. of bacon, cooked and crumbled
1 (16 oz.) bag of frozen peas (do not thaw)

Dressing Ingredients
2 cups real mayonnaise
¼ to ½ cup sugar
¼ cup shredded sharp cheese

In a very large bowl combine all of the salad ingredients listed above.

To make the dressing: combine the mayo, sugar and cheese in a small bowl.

Add the dressing to the salad ingredients and stir to ensure even coating. Refrigerate until ready to serve. Best if left to sit in the refrigerator for at least an hour before serving.


Sep 28 2010

woozy watermelon










1 watermelon
1 cup of gin
1 jalapeno pepper, minced
1 cup Feta cheese, cubed
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons of olive oil
½ of a red onion, chopped


Cut a watermelon into bit sized pieces. Place the watermelon and gin into a baggie. Refrigerate for a couple of hours to macerate. When ready to serve, drain the liquid from the baggie and add the remaining ingredients and mix well.





Lynn Lees is originally from the Manchester area in the NW of England. She has been this side of the pond for 16 years. She grew up eating home grown veggies from her Dad’s garden. She enjoys decorative painting and reading.