Megans Cookin » salad

Caprese Quinoa Salad and a Visit From The Fairy Hobmother!

Megan — Thu, 08 Sep 2011 15:31:52 +0000

I love quinoa and it’s actually considered a super food. Thought of as a grain, quinoa is a relative of leafy green vegetables like spinach and Swiss chard. It’s a complete protein, meaning that it includes all nine essential amino acids. It’s a very good source of manganese as well as magnesium, iron, lysine and phosphorus. A great option for vegans worried about adequate protein, quinoa may also be of value to people with migraines, diabetes, and atherosclerosis (the build-up of plaque that narrows the vessels through which blood flows).

I also love a Caprese Salad. It’s like Summer on a plate. It’s healthy, tasty, and beautiful. A colorful salad of vine ripened tomatoes, soft mozzarella cheese, and fresh Summer basil. What’s not to love?

When I heard Megan, from What Megan’s Making, singing the praises of this Caprese Quinoa Salad, I knew I would be making it too. How could I resist?

Of course I loved this salad. It makes a great side dish and I ate the leftovers for lunch. It also made me feel good about what I was eating. Deliciously healthy!

On a fun note,

I was recently visited by The Fairy Hobmother . (The Fairy Hobmother is actually Ian from Appliances Online.) It was a wonderful surprise and he brought me a very nice gift. A $50 Amazon gift certificate!

He found me from when I visited Brenda’s Canadian Kitchen. She had made some awesome looking Sparkling Strawberry Lemonade that I was drooling over, and I left a comment.

And you could be visited next! Just close your eyes, click your heels, and say three times…

I’m just kidding.Just having a little fun with ya all!

Anyone who leaves a comment on this post has the chance of being visited by the Fairy Hobmother as well.

Good Luck!

And thank you again Ian! I have a few books on my want list as well as a nutmeg grinder! That gift certificate will come in handy!

And now for the Caprese Quinoa Salad Recipe!

Caprese Quinoa Salad

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 8

Ingredients

1 cup uncooked quinoa
1 basket of cherry tomatoes,
8 oz fresh mozzarella pearls
15 large basil leaves, cut into ribbons
1/2 teaspoon sea salt
1/2 teaspoon pepper
2-3 tablespoonsOlive Oil

Instructions

Bring 2 cups water and quinoa in a small saucepan and bring to a boil; reduce to a simmer, cover and cook for 15 minutes.
Let cool completely, then add tomatoes, cheese, basil, salt and pepper.
Drizzle 2-3 tablespoons of oil on top and mix gently.
Serve immediately or refrigerate to allow flavors time to blend.

I’m hooking this post up to:

I’m Lovin it!

MomTrends Friday Foods

Fresh Summer Salad Recipe!

Megan — Mon, 25 Jul 2011 15:47:40 +0000

I had some friends over for dinner last night.

They brought the Tri-Tip, and I made the salad.

I wanted something a little bit different.

So I made Martha Stewart’s Summer Salad!

I quickly snapped a few pictures before I got swarmed by the hungry mob. I didn’t think they would wait for to long, for me to get much of a photo shoot. I even forgot the dang garnish. It was scary!

So these are the pictures you get.

Blame them, not me!

Fresh green beans, sweet tomatoes, with zucchini and cucumber, mixed with homemade croutons, and a mustard vinaigrette, this big bowl of veggie love was a hit! I served the cucumbers on the side because the hubby doesn’t like them. I also made my croutons on the stove, instead of the oven, but other then that I made this recipe as written We enjoyed it as a side to our steak, but this Summer salad is hearty enough to be a light meal. Enjoy!

This week’s Martha Monday pick was by yours truly. If you would like to participate in Martha Monday, you can find all the info here.

Fresh Summer Salad Recipe!

Recipe Type: Salad

Author: Recipe by Martha Stewart

Serves: 6

Ingredients

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
Coarse salt
8 ounces green beans, trimmed
1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
1 pound small ripe tomatoes, such as cocktail or cherry, halved
1 English cucumber, cut into 1/2-inch dice
2 tablespoons grainy Dijon mustard
2 tablespoons smooth Dijon mustard
1/4 cup loosely packed fresh basil leaves, coarsely chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Freshly ground pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces

Instructions

Combine vinegar and shallot in a bowl; set aside to let shallot soften.
Prepare an ice-water bath.
Bring a pot of water to a boil.
Add 1 teaspoon salt and green beans, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer green beans to ice-water bath.
Add zucchini to boiling water, and cook until just tender, about 3 minutes. Transfer zucchini to ice-water bath. Let cool, then drain.
Toss green beans, zucchini, tomatoes, and cucumber in a large bowl.
Add mustards, herbs, 1 teaspoon salt, and pepper to shallot mixture. Add 1/4 cup oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over vegetables, and toss. Let stand at least 1 hour to allow the flavors to meld. (Vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.)
Heat the oil in a large saute pan. Add the bread and a pinch of salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
Add croutons to salad, and toss. Let stand 1 hour before serving so that croutons can soften. If you prefer your croutons crisp, add them to the salad just before serving.

Notes

To bake croutons in the oven:
Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and toss. Toast, stirring occasionally, until golden brown, about 20 minutes.

Eyeball Salad with Bloody Red Wine Vinaigrette

Megan — Wed, 27 Oct 2010 00:22:50 +0000

Hello,

Welcome back!

I’m sooo happy to see you again.

Come in, come in,

Please!

Did you have fun at the Bloghop?

I…, had a bloody good time.

Did you know the Hallowtweet Bloghop was the brain damage of The Flamingo?

It’s true!

It’s all her fault.

I think she’s cursed. But don’t tell anyone!

Did you see those adorable Witch Broom Cookies during your hop?

Or those eery eyeballs?

They were blood curdling, weren’t they?

There is even a chocolate giveaway!

I hope you had a chance to see everyone.

Before dinner, but after our salad,

we’ll have to go take another look around.

We’ll see what’s out lurking in the shadows.

Let’s go have our salad now, shall we?

I see they are ready for us, my pretty.

When I saw how much everyone loved

the Date Eyeball Appetizer,

I decided to throw some other eyes into the salad.

Around here, we like it that way!

I do hope you like the salad.

It’s one of our “favorites”

And the Bloody Red Wine Vinaigrette

is to die for!

Now, print out that recipe and put in your treat bag.

It’s time to go do the Hallowtweet Bloghop.

I even provided the links again, just below!

Dont forget to come back for dinner!

and a Halloween treat!

Happy Halloween

#GreatHallowTweet Halloween BlogHopWe’re celebrating Halloween all week long, from October 25th to the 31st! Just click on any of these links and hop from blog to blog. Fun! Frolic! Mayhem! From ghoulish recipes to please monsters of all ages, to general insanity, make the rounds everyday to see what new surprises might be lurking around that dark corner. You know – the one with the broken streetlight and creepy shadows? BWAHAHAHAHA!

Art of Gluten-Free Baking

Sugar Crafter

Abby Sweets

Kudos Kitchen by Renee

Making the Safest Choice

Eyeball Salad with Bloody Red Wine Vinaigrette

Found at Fabulous Foods
Serves 4
Ingredients:
2 cups Bocconcini (about 1-inch size balls of fresh mozzarella)
2 tablespoons cream cheese
1/4 cup green olives, sliced
1 to 2 tablespoons capers
4 hard boiled eggs, halved
1 ripe avocado
1 teaspoon lemon juice
Salt and pepper, to taste
1/4 cup black olives, halved
8 cups mesclun mix
1 cup cherry tomatoes
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon paprika
1 tablespoon grated Parmesan
Salt and pepper, to taste

Directions
pread a small amount of cream cheese on a 1/s2-inch area of the Bocconcini. Press a green olive slice onto each one, then stick a caper in the center of the olive; continue until all the Bocconcini is used
Next, remove the egg yolks from the hard boiled eggs, putting them into a small bowl; add half the avocado, lemon juice, salt, and pepper; mash together until a paste forms; pipe the green egg mixture back into the egg halves; and, top each with half of a black olive
Dice the remaining half avocado. In a small bowl, whisk together the olive oil, red wine vinegar, paprika, Parmesan, salt, and pepper; set aside.

To plate:

Divide the mesclun mix between four plates; top with the cherry tomatoes, avocado, and any remaining olives. Then, divide the Bocconcini eyes and egg eyes evenly among the plates. Serve with vinaigrette on the side
Note: There is a print link embedded within this post, please visit this post to print it.

Vietnamese Spring Rolls

Megan — Fri, 03 Sep 2010 05:19:54 +0000

Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market.

Healthy Shasta Booth

And I got to do my very first food demo ever!

AND,

I’m on a roll. I’m doing another food demo at the Wine and Beer Festival in downtown Redding on September 18Th. If your going to be in or around Redding, be sure to get your tickets for that!!! I’m going to do Bacon Wrapped Appetizers.

It’s going to be a good time!

My pick for this demonstration was Vietnemeise Spring Rolls and a Hoisin Peanut Butter Dipping Sauce.

Stuffed with lettuce, herbs, and a variety of veggies, these were the perfect pick. You can use anything you like, zucchini, celery, sprouts, or rice noodles. I used carrots, bell peppers, and cucumbers. And I added a little spear of mango to give it just a little sweet bite. It went perfect with the dipping sauce.

I showed them how to use rice paper and how to roll them up burrito style. People were very interested in the rice paper and where I got it. You can get them at Asian markets, World Market, or larger grocery stores.

Although the weather is usually in the 90s this time of year, we had a little rain. But it didn’t put a damper on things, we were under cover and we had a great turn out!

I made up samples the day before at work. I kept them between wet sheets of paper towels in a sealed Tupperware container. I was worried they would dry out but I was lucky. They were fine and everyone loved them.

I didn’t get a good picture of the cut ones but you can see in the middle here, sort of.

These are delicious as a lunch, an appetiser, or a healthy little snack,

More Spring Roll Recipes

Rasamalaysia’s Vietnamese Spring Rolls

Use Real Butter’s Spring Rolls

White On Rice’s Spring Rolls

The Perfect Pantry’s Fresh Vietnamese Salad Rolls

Spring Rolls

12 sheets of Rice paper
12 fresh lettuce leaves or leafy greens
Handful of fresh herbs (basil, mint, cilantro)
Cut into matchstick size pieces.
bell pepper
carrots,
cucumbers
mango

In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
On top 1/3 side closest to you, lay lettuce on the bottom. Then place vegetables, herbs, and mango slice on bottom 1/3. Roll up spring roll about 1/3 way through, then fold in the sides and continue to roll.
Serve with dipping sauce

Hoisin Peanut Dipping Sauce Recipe

From White On Rice Couple

Recipe found at Rasamalaysia

8 oz (1 Cup) hoisin sauce (if sauce is thick, add 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 thai chili, minced (or more for desired spiciness)

Mix all ingredients together. (I used a stick blender to make a smooth sauce.)

Note: There is a print link embedded within this post, please visit this post to print it.

Flank Steak with Toasted Almond Salsa Verde

Megan — Wed, 11 Aug 2010 17:49:45 +0000

Last weekend while on vacation, I got to go to another cooking demonstration at The Culinary Institute of America. Every year we stop in the wine country and stay in Calistoga for a few days. Just a few miles down the road is Greystone, and I’ve been lucky enough take a few of their their cooking demonstrations over the last couple of years. It’s always a good time for a foodie!

This is the front of the institute. It is such a pretty building and blends in well with it’s surroundings and the neighboring wineries.

Lat year they were in the middle of a remodel. These kitchens are new and used as classrooms for the onhand cooking demonstraitions.

A few pots and pans. Wish I had that rack in my kitchen!

This was our chef demonstrating the Flank Steak recipe. A graduate from the CIA, she was a sweetheart.

This may be a Spanish inspired dish, but the flavors are classic Napa Valley!

So fresh, so delicious, I hope you’ll give it try!

Napa Valley Style Flank Steak with Toasted Almond Salsa Verde

Recipe from the CIA

Flank Steak

3 tablespoons olive oil
2 tablespoons smoky sweet paprika
2 tablespoons garlic puree
1 tablespoon each, salt and fresh ground pepper
1 Flank steak (about 2 pounds)

Salsa Verde

1/3 cup toasted almonds
1 cup parsley leaves
1 cup mint leaves
3 tablespoons capers
2 anchovy filet’s, made into a paste(optional)
2 cloves garlic, blanches
1 lemon, zested and juices
1 tablespoon fresh oregano
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
8 ounces baby arugula for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil

Preparation

Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
For the salsa. add all the ingredients, except the arugula and olive oil in a food processer and process. Pour the olive oil in to runnung machine and process till a little bit coarse. Set aside.
Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!

Note: There is a print link embedded within this post, please visit this post to print it.

Caesar Salad Flank Steak Burger with Garlic Crostini

Megan — Sat, 26 Jun 2010 02:34:50 +0000

I’m a bit late to the burger club party but I did make this months burger for the hubby last night. You see, he’s been gone for almost 2 weeks and deserved some home cookin’.

I’m joining Reeni of Cinnamon and Spice, and Everything Nice for her burger club where we are cookin’ up a new burger and giving it a rating about once a month. This months party was hosted by Kim of Stirring The Pot , where you can see the complete round up.

The ratings are based on a four-star rating:

1 Star = Didn’t like and wouldn’t make again.

2 Stars = Liked but wouldn’t make again.

3 Stars = Liked and will make again.

4 Stars = Loved! Will make often.

This burger averaged a decent t rating from the others who tried it, so maybe it was a good thing I’m late. I would have brought the rating down I’m afraid. However, The Hubby gave it a firm 3.5 stars.

Um eh um, no way. Let me explain.

The burger was well seasoned and a great idea but I thought it was rather dry. My husband is trying to convince me that it was his fault because he believes he may have over cooked them. Well, maybe, but…

I think it was also because it was a lean piece of meat. I would like to try the burger seasonings in a ground beef with a little more fat. I think that would help enormously with the dryness factor. My second complaint with the meat portion of this burger burger was the expensive. It was not worth the money per pound for the ground flank steak.

The salad part was O.K, but I guess I’m not a Caesar salad kind of girl so I didn’t care for that part. The hubby LOVED it; hence his high ranking.

The toasted garlic crostini was YUMMY. I will be making many more burgers on that, instead of hamburger buns.

I gave this a rating of 2.5 out of 4 stars. The cost, the dryness, and (me) not liking the dressing was my reasons for such a low score. But if you average it out with the hubby, that’s 3 stars. But…

My burger club, my blog, my decision!

It’s a 2.5.

But if you are a Caesar kind of person, by all means, try this burger. I just suggest you try it with a ground round and skip the flank steak! But that’s my opinion and you know what they say about opinions!

Caesar Salad with Flank Steak Burgers with Garlic Crostini

Adapted from Build a Better Burger

(Makes 4 large meal-sized burgers)
Estimated Time: 30-40 minutes

Dressing:
2 tablespoons olive oil
1 tablespoon extra virgin olive oil
1-1/2 teaspoons red wine vinegar
3/4 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 flat anchovy fillets packed in oil, drained and chopped (I use 1/2 tsp. anchovy paste)
2 garlic cloves, chopped
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon chopped fresh flat-leaf parsley
Patties:
1-1/2 pounds ground flank steak
1/2 cup chopped fresh flat-leaf parsley
2 shallots, minced
3 garlic cloves, minced
3 tablespoons Zinfandel (feel free to use any red wine or even beef broth)
1 teaspoon kosher salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon freshly ground black pepper
Olive oil, for brushing the grill rack

Garlic Crostini:
8 (1/2 inch-thick) sourdough bread slices
Extra virgin olive oil, for brushing on the bread
4 garlic cloves, peeled and halved
You will also need:
1-1/2 cups washed, dried, and shredded romaine lettuce
Shredded, freshly grated or shaved Parmesan cheese to taste

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the dressing, combine the olive oils, vinegars, and salt in a small jar with a lid and shake until well blended. Mash the anchovy fillets and garlic together on a cutting board until they form a paste; transfer to a bowl. Add the oil and vinegar mixture, lemon juice, and parsley and whisk until smooth. Set aside.

To make the patties, combine the steak, parsley, shallots, garlic, Zinfandel, salt, lemon pepper seasoning, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the bread slices.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference 5-7 minutes on each side for medium. During the last few minutes of cooking, to make the crostini, brush the bread slices to taste with olive oil on both sides. Place the bread slices on the outer edges of the rack, turning once to toast lightly. Remove and rub each side of the toast with 1/2 garlic clove.

To assemble the burgers, combine the lettuce and the dressing in a large bowl and toss lightly. On 4 of the bread slices, place an equal portion of the salad, a patty and a generous sprinkling of Parmesan cheese. Top with the remaining slices and serve.
Note: There is a print link embedded within this post, please visit this post to print it.

Orange and Mozzarella Salad with Basil

Megan — Mon, 22 Feb 2010 04:09:39 +0000

We went to Reno last Weekend to visit some good friends. It was Valentine’s weekend so I knew we would be making a nice dinner for the guys. I wanted to make this salad but I was hoping to use Blood Oranges with their beautiful deep red color. But after visiting the grocery store, I knew that wasn’t going to be the case. So when I spotted the Cara Cara oranges next to the “other” navel oranges, I wasn’t too disappointed. You see, Cara Cara oranges is what the original recipe called.

This is just like a Caprese Salad except it uses orange slices instead of tomatoes in the salad, and orange juice in the vinaigrette. It’s quick and simple to put together, and delicious with it’s fresh and bold flavors.

The original recipe made stacks with 3 orange slices, 3 fresh mozzarella medallions, and 3 basil leaves with the vinaigrette poured over the top. It made a beautiful presentation but this salad was serving four people and I wanted it more family style. I also served it on a bed of spinach. If you can’t find the Cara Cara oranges, your normal navel oranges will work just as well.

Here’s a little information on the Cara Cara Orange straight from the Sunkiss website.

Cara Cara Oranges

Cara Cara oranges, a type of navel grown in California’s San Joaquin Valley, are available January through April. Their outward appearance is similar to other navels, but their interior is a distinctive pinkish red and has an exceptionally sweet flavor with a tangy cranberry-like zing. Cara Caras are a rich source of Vitamins A and C, fiber and Lycopene. A perfect snack served as wedges, they’re also a colorful addition to beverages or squeezed into a vinaigrette salad dressing.

I’m linking this Orange and Mozzarella Salad up to The Side Dish Showdown hosted by Reeni over at Cinnamon and Spice and Everything Nice. Check out all the other great recipes and lets give side dishes the respect they deserve!

Orange Caprese Salad

Recipe adapted from Sunkist

4 Cara Cara oranges
2 cups fresh spinach leaves
12 1/4 inch slices of fresh mozzarella cheese
12 fresh basil leaves
fresh ground black pepper

Peel oranges and slice out three 1/4 inch horizontal slices from the center of each orange. Lightly sear the slices in a hot pan or on a grill.

Place spinach on a platter. Arrange in circular pattern starting with an orange slice. then a mozzarella slice and a finally a basil leaf. Repeat until all the slices are arranged. Drizzle with vinaigrette. Sprinkle with fresh ground black pepper and to taste.

To make Vinaigrette

Orange Balsamic Vinaigrette

1/4 cup fresh squeezed orange juice
3 Tablespoons olive oil
1 Tablespoon Balsamic Vinegar
salt and pepper

Combine orange juice, vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk together.

Note: There is a print link embedded within this post, please visit this post to print it.

Thanksgiving Countdown: Cranberry Pineapple Minis

Megan — Tue, 11 Nov 2008 03:50:00 +0000

Thanksgiving is about 2 weeks away and I’m getting the craving for some of the traditional foods of Thanksgiving.
Since there is just the three of us, I don’t do the whole traditional dinner. I usually do prime rib. It’s easier and I don’t have all the trimmings to worry about. Besides, I’m the only one who eats the cranberry sauce, the sweet potato souffle, or the dressing. So, I’ll just mix in some of my favorite Thanksgiving dishes into our regularly scheduled dinners over the next few weeks.
Like this dish.

Simple ingredients that one usually has on hand this time of year, this was as quick as making jello. That’s because you are making jello. With a few mix-ins. The original recipe had walnuts in it. I chose macadamia nuts because it sounded good with the pineapple. Pecans would also be good. Add whatever your favorite nut is.

These minis were made in cupcake papers but it would be a lot easier to make one big bowlful. Just not as much fun!

The family’s verdict. No one liked them but me. But I thought they were tasty and I would make them for Thanksgiving. If I were making Turkey with all the trimmings.

Cranberry-Pineapple Minis
Recipe by Dole

1 can crushed Pineapple in juice, undrained
1 lg. pkg Raspberry Gelatin
1 can whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped

Drain pineapple, reserving juice. Add water to measure 2 1/2 cups. Bring to a boil. Add to gelatin mix in large bowl; stir 2 minutes untill completely dissolved. stir in pineapple, cranberries, nuts, and apple. Spoon into 24 paper-lined (2 1/2 inch) muffin cups.
Refrigerate 2 1/2 hours or till firm. remove liners.

Enjoy!

**********************************************************************

My favorite Salad!

Megan — Tue, 30 Sep 2008 05:26:00 +0000

When we had our wine pairing dinner last month, one of the dishes I wanted more of was the salad. Now, if you know me, that would surprise you. A six course meal and I want more salad? Yea, kind of blew me away too. But when I got home, that was the first dish I recreated. It wasn’t hard since the title says it all.

Grilled Prosciutto Wrapped Peaches with Baby Greens, Macadamia Nuts, Goat Cheese and Wild Flower Honey Vinaigrette

I didn’t have any wild flower honey but I had my favorite honey straight from the farmers market. Raspberry Honey. And I found a recipe that not only compliments this salad but any salad. And it was quick, easy, and only has 1 teaspoon of oil. Pretty low fat, don’t you think?

I wrapped the prosciutto around the peach slices and the first time we grilled them on the BBQ. The next time I grilled them on my grill pan. And the third time, yes, I’ve made this quite a few times. I used pears. Or you could use apple slices. I was thinking Autumn when I tried the pears. I thought they were all good so try your favorite fruit.

I grilled them with the toothpick in them but be sure to remove it before serving!

Grill them just till the prosciutto is crisp.

My goat cheese came from the farmers market too, and I got the one rolled in Herbs de Providence. But I’ve also used plain store bought goat cheese. Just use your favorite!

I’ve used baby spinich in place of the baby greens.
Mix it up!
Baby greens or spinich, peaches or pears,
herbed cheese or plain.
Make it your own, but do try it!
You’ll be comming back for seconds!!!

Honey Vinaigrette:
recipe by Mccormick

2 tablespoons honey
2 tablespoons white wine vinegar
1 tablespoon water
1 teaspoon canola or vegetable oil
1/8 to 1/4 teaspoon black pepper
Pinch of nutmeg

Place all ingredients in a jar and shake.

+++++++++++++++++++++++++++++++++++++++++++++

Camping Tips and a Panzanella

Megan — Thu, 07 Aug 2008 14:21:00 +0000

As you are reading this, I’m on my way to Bodega Bay by the way of Calistoga in the Napa Valley. We take the travel trailer out as much as we can and now that summer is winding down, it’s time to squeeze one more camping trip in. I spent yesterday packing, organizing and cooking.
You see, I’m a planner. I plan out the meals and pick the recipes before we leave. So tip #1: I like to bag up the spices to whatever recipe I’m going to be making.Then I don’t have to pack all these spices that I only might use once. Or God forbid should I forget a spice. Here’s a spice pack for Chocolate Chili! This works great for me. Try it on your next outing.

Tip #2: I also like to make cookie dough and keep it in the freezer. Then I can just slice and bake and we have home made cookies. Here I made a batch of World Peace cookies. They seem to becoming a favorite around here. Much requested by my daughter, a cookie you need to try if you haven’t yet! I have the recipe in a cookbook, but you can just Google it if you need it. Believe me, you need it! These cookies are the new Chocolate Chip!

I also had the Barefoot Blogger recipe to make. And I’m so glad I made the time. This recipe was picked by Melissa from It’s Melissa’s Kitchen. Its a Panzanella. Don’t let the name scare you off.

This is just an Italian dish of bread salad. Tip #3: It’s also known as leftover salad and it sure was the perfect salad to make before I left for a week. Helped clean out the fridge.

I halved the recipe because there was only 3 of us and I didn’t want leftovers. (EDIT: This does not keep.) I also left out the capers because I didn’t have any. The yellow pepper was replaced with a green one and I would of love hard boiled eggs in it . But, I didn’t have any. This is a great way to use leftovers.

I also used a golden balsamic vinegar that I got from the farmers market along with a really good olive oil in the vinaigrette. That was perfect with the bread!

I just cant say enough good things about this salad. It was that good!!! Even my picky teen loved it and wanted more. Ya gotta try it!!!

Panzanella
By Ina Garten

3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick (Hubby cant eat cukes so I just garnished my plate with these!)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes (I used green)
1/2 red onion, cut in 1/2 and thinly sliced (I forgot to add this)
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained (I didn’t have any so I omitted)
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar (I used Golden Balsamic)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.