It’s that time of year!: Pumpkin Vinaigrette

Pumpkin Vinaigrette

I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.

Pumpkin Vinaigrette

2T pumpkin puree

1/4 c apple cider vinegar

3 T olive oil

1 t honey

salt and pepper to taste

add all ingredients to a blender and mix until smooth ( you could also wisk by hand)

Pumpkin Vinaigrette

 

Advertisements

Food Trend: Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Burrata cheese is popping up on menus all over town. What is it? Pure indulgence, it is fresh mozzarella cheese filled with shredded mozzarella cheese that has been soaked in cream. Here is my recipe for a delicious salad using the best that summer has to offer. Make sure you use good ripe tomatoes for this recipe.

Burrata Cheese Salad with Basil Honey Vinaigrette

makes 1 dinner or 2 appetizer portions

For the vinaigrette

2 T fresh Basil leaves

1 T honey

2 T balsamic vinegar

1 T olive oil

salt and pepper

Mix the above ingredients in a blender until smooth.

 

Salad

1 vine ripened tomato sliced

1 c spring mix greens

2 T thinly sliced radish

2 t sliced fresh basil

1 T pepitas ( roasted pumpkin seeds)

1 ball Burrata cheese

Layer greens, and tomatoes on a plate, sprinkle sliced radishes, pepitas and chopped basil on top. drizzle with Basil Honey Vinaigrette and sprinkle with salt and pepper.

Burrata Cheese Salad with Basil Honey Vinaigrette

Burrata Cheese Salad with Basil Honey Vinaigrette

 

Cheesy Kale, Sausage, and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

MMM, this is delicious.

Cheesy Kale, Sausage, and White Bean Casserole

1T olive oil

4 smoked sausage links sliced into 1/2 ” rounds

1 carrot peeled and diced

1/2 c diced yellow onion

1 rib celery diced

1 can white beans rinsed and drained

3 c fresh baby kale

2 T flour

1/4 t salt

1/8 t black pepper

1 c chicken stock

3/4 shredded cheddar cheese

1/2 c panko bread crumbs

 

In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.

Cheesy Kale, Sausage and White Bean Casserole

 

Preheat oven to 350

Pour mixture into a baking dish, top with panko and remaining cheese.

Cheesy Kale, Sausage and White Bean Casserole

 

Bake for 30 minutes.

Cheesy Kale, Sausage and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

Lebanese Please: My New Favorite Food

Lebanese Please:Herb Tossed Salad with Lemon Coriander Dressing and Fried Potatoes with Lemon, Red Pepper and Cilantro

 

On a recent trip to London I was amazed by all the great food. It is not just the land of Fish and Chips and Bangers and Mash. They are utilizing fresh, local, and seasonal ingredients creatively. Also there are many ethnic restaurants that span the globe. I was intrigued by the amount of Lebanese restaurants we found around Kensington. So being the foodie I am we had to try one. After reading about the 5 freshly squeezed lemonades on the menu I was hooked and had to try Comptoir Libanais. I think it might have even been a chain restaurant but it still was delicious. My friend and I shared a Falafel Wrap and Salad, Baba Ghanouj, and a dish called Lebanese Fries. I also had the fresh squeezed Apple, Ginger, and Mint Lemonade. (It is the glass full of green stuff) It was all delicious and so fresh and tasty. The potatoes and the salad were my favorite, though the pickled turnip on the falafel wrap was pretty darn good too. So I came back inspired and wanted my husband to be able to get a hint at the taste and feel of the food.

Comptoir Libanais in South Kensington

I gave it a try and even if it was totally wrong it had the same fresh feel with the emphasis on fresh herbs and citrus which is what I was looking for. Perfect for Summer, I will be making these again and again.

Lebanese Style Fried Potatoes with Lemon, Red Pepper and Cilantro

4-5 cups diced potatoes, I used Yukon Gold

1/2 stick butter

1 lemon juiced

1 t red pepper flakes

2 T fresh cilantro chopped

1 t salt

Melt butter in a large pan over med high heat. Add potatoes and cover and cook for 15 minutes. Uncover and stir and cook 15 minutes more or until golden and crunchy on the outside.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Add lemon juice and red pepper flakes and toss to coat, cook about 5 minutes more over med heat. Then toss with cilantro and serve.

Fried Potatoes with Lemon, Red Pepper and Cilantro

 

Tossed Salad with Herbs and Lemon Coriander Dressing

Lemon Coriander Dressing

2 T lemon Juice

1 T olive oil

1 t ground coriander

1/4 t black pepper

1/4 t salt

Whisk all ingredients together in a small bowl, serve over salad.

Tossed Salad with Herbs

4-6 cups of fresh crisp torn greens ( I used hearts of romaine and spring mix)

1/2 c thinly sliced radishes ( Soak the radishes in ice water after slicing that will remove some of the bitterness and make them crisp)

1/2 c grape tomatoes

1 cucumber peeled and sliced

2 T chopped fresh parsley

2 T chopped fresh mint

 

Toss the salad with the dressing and serve immediately, I topped with grilled chicken and served with warm pita bread.

Herb Tossed Salad with Lemon Coriander Dressing

Herb Tossed Salad with Lemon Coriander Dressing

Rapini and Sausage

Rapini and Sausage

If you know me or follow my blog you know that I am a sucker for produce. I love all the colors and textures and the way all the fruits and vegetables look stacked in neat piles. I wish I could decorate my kitchen to look like a farmer’s market. I also will buy anything I haven’t seen or eaten before, or anything out of the ordinary, my youngest son and I are suckers for any exotic fruit or vegetable. So I have tried Rapini, otherwise known as Broccoli Rabe or Broccoletti before but I am sure many people haven’t. It looks like greens with little pieces of broccoli attached and is actually a member of the turnip family.

Rapini or Broccoli Rabe

It can be prepared like most any leafy green, sautéed, blanched etc… It is somewhere between cabbage and collards as far as bitterness. To prepare just wash and chop off the very bottom of the stems, the rest of the plant is edible. Great as a side dish or part of a main meal like this Rapini and Sausage dish.

Rapini and Sausage

1 bunch Rapini or Broccoli Rabe

1 t salt

2T oil

1 lb smoked turkey sausage ( you could use any sausage in this dish)

1 small onion chopped

1 t garlic chopped

1 t red pepper flakes

1 T lemon juice

1 c mushrooms sliced ( I used baby bellas)

Bring a pot of water and 1 t salt to a boil, toss in rapini and cook for 4 minutes. drain.

Blanched Rapini

In a large pan heat oil over med high heat, add sausage and onions saute until sausage in cooked through. add garlic, red pepper flakes, rapini and mushrooms (add another T of oil if needed). Continue cooking until mushrooms are soft, squeeze lemon juice over dish and salt and pepper to taste.

Rapini and Sausage

Kale, Potato, and Pork Soup

Hearty, Yummy, and Easy. This is a perfect weeknight meal for fall or anytime of the year. The vinegar added at the end adds a nice flavor and brightness to the soup.

Kale, Potato, and Pork Soup

1 yellow or white onion chopped

2 large potatoes cut into bite sized chunks ( I left the skin on)

3 T olive oil

1- 1 1/2 lbs ground pork  (substitute any ground meat that you have on hand)

3 cloves garlic chopped

1/4 t  black pepper

1/4 t red pepper flakes (add more if you like it spicy)

1/2 cup chopped carrots

1 T Italian Seasoning

32 oz chicken broth

1 T balsamic vinegar

In a large heavy pot, add olive oil and heat over med high heat. Add potatoes and onion and cook for about 3 minutes, add ground meat, garlic, pepper and red pepper flakes. Cook until Meat is no longer pink. Add carrots, Italian Seasoning and chicken broth. Bring to a simmer and reduce heat. Cook for about 20 minutes or until potatoes are soft. Add balsamic vinegar and cook for 5 more minutes. Serve.