Posted on August 8, 2022 by cookwithkathy

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper
Method
- Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
- Mix the cabbage with the banana, apple and walnuts in a serving bowl.
- Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
- Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.
Makes 4 to 6 servings.
Source: Versatile Vegetables
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Posted on July 19, 2022 by cookwithkathy

Ingredients

2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef, such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7-1/2 cups)
2 tablespoons grated Parmigiano-Reggiano
Method
- Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
- Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
- Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until combined.
- Arrange slices of bresoolo, overlapping slightly, to cover a large platter. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
- Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of platter
Makes 6 to 8 servings.
Source: Gourmet Italian
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Posted on June 13, 2022 by cookwithkathy

Ingredients

4 large eggs (shell-on)
pinch each salt and pepper
2 slices (1/2-inch thick) sourdough bread
1 tsp extra-virgin olive oil
1 bunch asparagus (about 450 g), trimmed
1 clove garlic, halved lengthwise
1 avocado, sliced
Dijon Dressing
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
Method
- Make the dressing. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside
- In saucepan, add eggs and enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, boil gently for 4 minutes.
- Remove from heat and let stand for 4 minutes. Drain and run eggs under cold water for 2 minutes, drain.
- Peel eggs and halve lengthwise, sprinkle with salt and pepper. Set aside.
- Brush both sides of bread with oil. Place bread and asparagus on greased grill over medium-high heat. Close lid and grill, turning once, until asparagus is tender and slightly grill-marked and bread is grill-marked, about 7 minutes.
- Rub both sides of bread with cut sides of garlic and discard garlic. Let cool slightly; cube bread and halve asparagus crosswise.
- In large bowl, gently toss together bread, asparagus, avocado, tomatoes, red onion and basil.
- Toss bread mixture with dressing to coat. Top with eggs before serving.
Makes 4 servings.
Source: Mediterranean Flavours
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Posted on May 23, 2022 by cookwithkathy

Ingredients

3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
cooking spray
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons warm water
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2-1/2 ounces baby arugula
1 ripe peeled avocado, thinly sliced
Method
- Preheat oven to 475°F.
- Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
- While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
- Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk.
- Toss cauliflower with 1 tablespoon dressing.
- Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
- Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
- Sprinkle avocado evenly with 1/4 teaspoon salt before serving.
Makes 4 servings.
Source: Everyday Whole Grains
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Posted on March 27, 2022 by cookwithkathy

Ingredients

3/4 cup firmly packed baby leaves
3 oz Brussels sprouts, shaved thinly
1 cup crunchy combo sprout mix
1 small carrot, cut into matchsticks
2 tbsp toasted sunflower seeds
2 tbsp apple cider vinegar
1-1/2 tbsp avocado oil
1 tsp raw honey
1 tbsp white vinegar
4 free-range eggs
1/2 medium avocado, sliced thinly
Kale Pesto
1/3 cup dry-roasted almonds
1/3 cup roasted cashews
2 small cloves garlic
2 cups baby kale, chopped coarsely
1/2 cup extra virgin olive oil
1-1/2 tbsp apple cider vinegar
1/4 cup finely grated Parmesan
Method
- Make kale pesto. Pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar; pulse to a fine paste. Add parmesan, season with sea salt and cracked pepper. Pulse until just combined. (Makes 1-1/4 cups.)
- Place baby leaves, brussels sprouts, sprout mix, carrot and seeds in a medium bowl. Toss to combine.
- Whisk cider vinegar, 1 tablespoon of the oil and honey in a small bowl. Season to taste.
- Add dressing to salad. Toss to combine.
- Poach the eggs. Half-fill a large, deep-frying pan with water, add white vinegar and bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water. Slide egg into whirlpool. Repeat with remaining eggs. Cook eggs for 3 minutes or until whites are set and the yolks are runny. Remove eggs with a slotted spoon. Drain on a paper-towel-lined plate.
- Divide salad between serving bowls. Top with eggs and avocado. Spoon pesto on eggs and drizzle with remaining oil.
Makes 2 servings.
Source: Everyday Powerfoods
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