Strawberry Salad with Shallot-Honey Vinaigrette

Recipe from All Recipes.

Ingredients

  • 1 16 oz package baby spinach or mixed greens
  • 1/2 pint strawberries, quartered or sliced
  • 1 cup slivered almonds
  • 2 tablespoons white sugar

Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • pepper to taste

Directions

  1. Place almonds, sugar and a pinch of salt in a small skillet over medium-high heat. Stir until the sugar caramelizes, approximately 3 minutes.
  2. Whisk together all the ingredients for the dressing.
  3. Add candied almonds and strawberries to lettuce and toss with dressing.
Advertisements

Bulgar Pilaf

Ingredients

  • 1 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • Heaping tablespoons tomato paste
  • 1 clove garlic, finely minced
  • 1 .5 cups chicken stock
  • 1 cup bulgar, any size (in photo I used size 1)
  • 1.5 teaspoons kosher salt
  • 1 teaspoons ground cumin
  • 1 cup bulgar
  • 1 teaspoon salt 
  1. Heat olive oil in a small pot. Add the onion and cook until soft, about 5 minutes. While the onion is cooking, add the salt and cumin. 
  2. Add the tomato paste to the softened onions and stir to combine. 
  3. Add the chicken broth and the bulgar and turn off the heat. 
  4. Allow the bulgar to soak up the broth, fluffing occasionally with a fork, until all the water is absorbed. If you like your bulgar more moist, add a bit more water.
  5. Serve hot or cold.

Quinoa Salad with Feta, Grapes & Walnuts

This nutritious salad is a meal in itself. I love all the different textures and flavors. This salad is great in a packed lunch and holds up really well in the fridge. 

Ingredients

  • 1 cup quinoa
  • 1 cup red grapes, halved
  • 1 cup celery, diced
  • 1/4 cup walnuts, toasted and chopped (or use sliced or slivered almonds)
  • 1/4 cup golden raisins or currants
  • 1/4 cup fresh parsley, minced
  • 1/4 cup crumbled feta
  • 2 tablespoons shallots, minced

Dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Directions

  1. Cook quinoa (great directions here). For roasted quinoa see here.
  2. Put all the ingredients for the dressing in a jar and shake well.
  3. Mix together all the ingredients for the salad in a bowl. Add dressing and toss well.


Anthony Bourdain’s Mushroom Soup

I found this recipe on epicurious.com. It’s from Anthony Bourdain’s Les Halles Cookbook. This is a delicious, creamy mushroom soup that contains no cream.

Ingredients

  • 6 tablespoons butter (I use 3 tablespoons)
  • 1 small onion, thinly sliced (I use 3/4 cup)
  • 12 ounces/340 g button mushrooms, sliced (I use 16 ounces: 8 ounces of button and 8 ounces of crimini
  • 4 cups/900 ml light chicken stock or broth
  • 1 sprig of flat parsley
  • Salt, to taste (at least 1 teaspoon)
  • Freshly ground black pepper
  • 2 ounces/56 ml high-quality sherry (I skip this)
  • For a richer soup, use more butter or add 1-2 tablespoons heavy cream before serving.

Directions

  1. In a medium saucepan, melt 2 tablespoons of the butter (I use 1 tablespoon) over medium heat and add the onion. Cook until soft and translucent.
  2. Add the mushrooms and the remaining butter (I use 2 more tablespoons). Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color.
  3. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
  4. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. (Blending the soup really well using high speed is a really important step to ensure a creamy consistency, especially if cutting back on the butter. I tried using an immersion blender and it wasn’t able to blend enough to create the desired texture).
  5. Return the soup to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry (if using), mix well, and serve immediately.