Vanilla Vinaigrette:
Place all the ingredients in a blender and blend well.
Assembly:
Place all ingredients in a bowl, dress with desired amount of the vinaigrette and mix. Serve immediately.
Blog Archives
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Mixed Berry Salad with a Vanilla Vinaigrette
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Mango Passion Fruit Jam
In a medium saucepan, combine the water and sugar, Bring to a boil and let it boil for 7 minutes, stirring occasionally. Add the mango and passion fruit and boil for 5 additional minutes.
Place in a pint size mason jar and keep in the refrigerator.
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Smashed Avocado Crostini
Preheat oven to 425 F. Cut French bread to ½ inch slices. Lay them down on a rimmed baking sheet. Drizzle olive oil on the bread. Bake for 10 minutes.
With a garlic half using the cut side, rub on to each slice of bread generously. You will need 2-4 halves. Top with about 1-1 ½ Tbsp. of feta cheese. Place back in the oven for 10 more minutes. Set aside.
In a medium bowl, place the avocados, juice of two small lemons, 1 tsp. salt and pepper to taste. Smash together leaving small chunks.
In a separate mixing bowl, combine the micro greens, edemane beans, 2 Tbsp. olive oil, 1 Tbsp. champagne vinegar, ¼ tsp. salt, zest of one small lemon and pepper to taste. Combine well.
Assembly:
Top each feta cheese toast with a mound of the avocado. Top the avocado with the microgreen/ edemane mixture. Serve.
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Strawberry Rhubarb Crisp
Fruit Mixture:
Combine all the ingredients in a large bowl. Stir to coat the fruit well. Let sit for 10 minutes.
Crisp Topping:
Combine all the dry ingredients (except the pecans) in a food processor. Add the chilled butter pieces. Process until well combined. Add the pecans and the vanilla and pulse slightly so the nuts are not pureed and give texture to the crisp.
By hand: In a medium bowl, combine all the dry ingredients (except the pecans). Add the chilled butter pieces and cut with a pastry cutter until well combined. Stir in the chopped pecans and vanilla.
Grease the bottom of a 9×13 baking dish. Add the strawberry/ rhubarb mixture on the bottom of the dish. Lay the crisp topping lightly over the whole top; do not press down. Bake at 350 F for 45-50 minutes or until the fruit mixture is bubbling and the crisp topping is golden. Serve warm.
Serves 9
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Panzanella Salad with Spinach
Bread Instructions:
Preheat oven to 350 F. Cut the loaf into 1 inch cubes, toss with olive oil. Lay single layer on a baking sheet and sprinkle with sea salt and pepper. Roast for 15 minutes.
Vinaigrette Instructions:
Put all the ingredients in a blender and puree.
Salad Assembly:
In a large serving bowl, combine all the ingredients. Pour the vinaigrette over everything, salt and pepper and toss well. Let sit for 10-15 minutes to let the flavors meld.
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Focaccia Rolls
In the bowl of a stand mixer, add the water, yeast, flour, olive oil, salt, thyme, basil and rosemary in that order (careful not to let the salt touch the yeast). Knead for 5 minutes. Turn dough into a greased bowl and spray the top of the dough with cooking spray or cover with a damp towel and let rise for 30-40 minutes. Punch down dough and with a bench scraper divide the dough into 12 equal parts. Roll each into a ball and place on a greased rimmed baking sheet or oven proof baking dish. Let rise for 30-40 minutes. Preheat oven to 350 F.
After the rolls have risen, brush the tops of each with an egg wash and bake for 20-25 minutes or until the tops are slightly golden. When they come out of the oven, brush the tops of each roll with olive oil and sprinkle with a little sea salt.
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Monster Cookies
Preheat oven to 350 F. In a large mixing bowl (or stand mixing bowl), cream the butter and sugars together. Add the eggs one at a time. Mix in the vanilla extract and honey. Add the peanut butter and mix well. In a separate mixing bowl, combine the flour, baking soda and oats. Add the dry ingredients to the butter mixture and combine well. Mix in the chocolate chips and M&M’s until just combined.
Using a 3 Tbsp. ice cream scoop, scoop up the dough and place on an un-greased baking sheet placing the cookies 2-3 inches apart. Bake for 13 minutes.
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Mushroom Potato Dish
For the chimichurri sauce, place all the ingredients in a blender and blend until almost smooth. Set aside.
Preheat oven to 400 F. Place the julienned potato sticks in a large bowl. Drizzle olive oil over the potatoes and toss well making sure they are coated well. Place on a baking sheet or two, single layer. Salt and pepper generously. Bake for 15-20 minutes.
Meanwhile, in a large skillet, heat the olive oil. When the oil is hot, sauté the mushrooms and fresh thyme until tender. Salt and pepper generously. Set aside until the potatoes are done.
Melt butter in a large skillet. When hot, fry four eggs in the pan. Turn over for only 30 seconds. Take out of the pan to prevent the yolks from over cooking. You want the yolks to be runny.
When the potatoes are done, place on the bottom of a serving bowl or platter. Next, lay the sautéed mushrooms over the potatoes. Top with the fried eggs. Salt and pepper the eggs. Top each egg with some of the parsley chimichurri sauce. Serve immediately.
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Garlic Chicken Soup
In a soup pot, combine the garlic cloves, shallots, thyme, chicken and chicken broth and bring to a boil over medium high heat. Keep covered over medium heat and simmer until garlic and chicken is tender , about 30-45 minutes. Discard the thyme. Remove chicken breasts and shred (take off skin and debone if not using skinless, boneless chicken). Set aside.
Remove from heat and transfer to a blender in batches. Blend until smooth. Pour back into the soup pot and keep over medium heat.
Slowly add the beaten eggs, constantly whisking the soup as you add the egg so the egg does not cook in big pieces.
Add the shredded chicken, spinach, carrots, parmesan cheese and salt and pepper. Mix together. Cook until the spinach and carrots are very tender. (You can cook until desired firmness. I like the spinach very tender). Add more salt and pepper if necessary.
Serve in individual bowls, garnished with finely chopped flat leaf parsley.
Pleasant Hill Grain
