8 cups mixed greens ½ cup slivered almonds (toasted) ¼ cup feta cheese DRESSING: 2 tablespoons fresh/bottled lemon juice 1 clove garlic ¼ teaspoon sugar ¼ teaspoon salt ¼ teaspoon Dijon mustard ¼ cup olive/vegetable oil Whisk together lemon juice, garlic, salt and mustard. Add oil gradually. Combine greens, almonds and cheese. Toss with dressing.
Read MoreGrilling has become a year round way to cook. Partly for the convenience and also because it has been discovered to be one of the healthiest ways to cook. The flank steak is a relatively lean cut of meat with lots of flavor. The quickest and easiest way is to buy it pre-marinated. Grill it
Read MoreThis recipe originally came to use through Karen and Linda, and apart from the “WOW” factor, it is really delicious. What I used is a pack of Any Boy Romaine Hearts. I split them lengthwise (do not trim off the rusty-butt, as it helps to hold all the leaves together). Arrange the sliced halves cut
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We will be featuring two cheeses that I enjoy great; the first is Buffalo Mozzarella and the second is Burrata. These are both fresh cheeses, and I love them in salads, especially Caprese with beauty sliced tomatoes and fresh basil.
Read MoreIngredients: 3 cups of red cabbage, shredded 2 carrots, julienned or grated 1 tablespoons basil, finely chopped 3 tablespoons mayonnaise 1 teaspoon sugar 1 tablespoon white wine vinegar 2 tablespoons whipping cream (35%) salt and pepper, to taste Method: In a large bowl, add red cabbage, carrots, bail, mayonnaise, sugar, white wine vinegar, and whipping
Read MoreAutumn Kale Salad Here is a nice autumn salad that features some of the fruits of the fall season along with now beloved kale from Proud Italian Cook. Feel free to put your own twist on it by changing up the type of fruits and nuts that your family enjoys. Salad Ingredients: 1 bunch of
Read More2 pounds new potatoes 2 tablespoons Mrs.McGarrigle’s Lemon Dill Mustard 2 tablespoons champagne or white wine vinegar 1/3 cup extra virgin olive oil finely chopped red onions freshly chopped dill 1-2 tablespoons freshly squeezed lemon juice italian parsley fleur de sel & freshly ground pepper Variations: Add chopped chives or finely chopped green onion
Read MoreFor the vinaigrette: 1 1/2 tablespoons lemon juice 1/2 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 4 tablespoons finely chopped red or mild white onion 2 tablespoons finely chopped fresh tarragon 1 garlic clove, minced salt and freshly ground black pepper For the Salad: 1/2 lb green beans, trimmed and cooked crisp
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2 cups vegetable broth 1 cup Sarafino’s Integrale Rice ½ cup diced celery 1/3 cup Sarafino’s Aspromontano Extra Virgin Olive Oil 1/2 cup dried cranberries, coarsely chopped ¼ cup grated carrot ¼ cup fresh parsley 1 ½ tablespoons Sarafino’s Il Blu Balsamic Vinegar ½ tablespoon maple syrup Sarafino’s sea salt to taste Optional –
Read More375 ml (1 1/2cups) cooked Du Bois Wild Rice, cold 250 ml (1 cup) cooked, peeled shrimp 2 tomatoes 2 red apples, diced 2 green onions 1 celery stalk, diced Seasoning Mayonnaise Wash wild rice thoroughly. Add 125 ml (1/2 cup) wild rice to 375 ml (1 ½ cups) boiling water. Cover and simmer for
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