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Kumquat Vinaigrette

Mar 30, 2016

Kumquat Vinaigrette

Kumquat Vinaigrette This bright clean dressing has a great citrus base and is especially good paired with greens and avocado – you can also use this to top a simple piece of sauteed Cod. 12 kumquats washed and dried 1 tablespoon honey ¼ cup rice vinegar ¾ cup avocado oil 1 teaspoon Kosher salt ½ teaspoon pepper In a blender or a small food processor, process the kumquats until they are pureed. Add the honey, salt, pepper and rice vinegar With the machine running, add the oil

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Asparagus with Tomatoes, Pinenuts and Goat Cheese

May 26, 2013

Asparagus with Tomatoes, Pinenuts and Goat Cheese

My father grew beautiful asparagus. In the spring, just when Connecticut would start to warm up, my father would end his day down at our meadow, pull out his jack-knife and cut a few choice spears of asparagus and bring them to my mother to add to dinner. They were perfect and tender – my mother would count out the pieces and divide them among the plates. It was well into my married life before I had the nerve to purchase this vegetable from the grocery store – I knew it w

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Baked Tomatoes with Sherry and Cheese

Mar 2, 2013

Baked Tomatoes with Sherry and Cheese

These tomatoes come together in minutes, the sherry gives them a great twist. Campari tomatoes are sold on the vine and are available year round . Nothing will replace a perfect summer tomato, these are the best for off-season. I got my inspiration from a local church cookbook from the ’70’s full of treasured recipes – still good, decades later. I served them on top of a simple green salad. 6 Campari tomatoes 1 tablespoon dry sherry 2 tablespoons mayonnaise 3 ounces shred

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Black Bean and Mango Salad

Oct 21, 2012

Black Bean and Mango Salad

This is a very addictive combination. So easy to make and have on hand – Bright, refreshing and savory all at once. This is a cilantro lovers salad. 1 15.5 ounce can of Black beans, rinsed 1 mango, peeled and diced into 1/2 inch pieces 1 medium tomato, diced (or about a cup of cherry tomatoes cut in half) 1/2 bunch of cilantro – leaves removed from the stems Combine the ingredients in a bowl. Dress with about 2 Tablespoons of the dressing below. Dressing: 1 part seasoned ri

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Cucumber and Cilantro Salad

May 24, 2012

Cucumber and Cilantro Salad

This is not a recipe, it is just a combination I love. The perfect salad to have on hand all summer. A mandolin makes quick work of producing paper-thin slices – I keep my mandolin on my countertop and use it everyday. Seasoned rice vinegar has a mere 20 calories a tablespoon so indulge to your heart’s content.. 1/2 Hot House English Cucumber (sold in plastic wrap) 3 Tbs Seasoned Rice Vinegar Cilantro leaves to taste Slice the cucumber paper thin Add seasoned rice vinegar

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Roasted Beets, Carrots and Buttercrunch Lettuce

Mar 29, 2012

Roasted Beets, Carrots and Buttercrunch Lettuce

4 Beets peeled and cut in quarters 4 Carrots, peeled and cut into 2″ pieces 1 Tbs Canola Oil 3 cups Butter Crunch Lettuce 1/4 cup Seasoned Rice Vinegar 3/4 cup Canola Oil 1 tsp Dijon Mustard Heat the oven to 375 degrees Place the beets and carrots on an aluminum foil lined cookie sheet and toss with the canola oil Roast the vegetables for about an hour until tender Let cool slightly and toss with a bit of the dressing and the lettuce This salad would be great with Cambozola

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Red Cabbage and Peas with Cambozola