Delicata squash is delicious no matter how you slice it, and it’s especially good roasted with brown butter and a tiny sprinkling of brown sugar. You can eat the entire thing, skin and all and it’s delicious when paired with dried cranberries, blue cheese, and toasted pecans on a bed of arugula. Drizzle with your best olive oil and red wine vinegar over the entire salad and you have a great head start on dinner!
It still monsoon season in Jakarta but the weather is super hot. I don’t feel like to cook so today I just make this simple tomato salad with goat cheese. I like to eat this salad as a main dish with grilled bread, but this salad also fantastic as a side dish for grilled sausage, roast beef or seafood. For my salad, I use mixed of sugar tomato, yellow cherry tomato and freshly picked green tomato from my garden. You can use any tomato, but it even better if you made it with different types of tomatoes. Tomato Salad with Goat Cheese Ingredients Tomato salad 2 handfuls mixed ripe tomatoes sea salt mint leaves, finely sliced goat cheese, crumbled Dressing 1 shallot, finely minced 1 garlic clove, finely minced 3 tbsp extra virgin olive oil 3 tbsp red wine vinegar sea salt freshly ground black pepper Cooking Direction Put minced garlic, shallot and red wine vinegar in a small bowl, let it rest for about 5 minutes. Whisk in olive oil and season with salt and pepper. Slice the large tomatoes about 1 cm think and halve the cherry tomatoes. Lightly season with sea salt. Take a large plate and start …
This easy but stunning salad features half moons of maple-Dijon roasted delicata squash, sweet-tart pomegranate seeds, toasted nuts, creamy goat cheese and bitter greens. A quick maple balsamic dressing ties it all together. It’s the perfect mix of flavors and textures and makes for a gorgeous first course to a holiday meal, or a satisfying main course when paired with a rotisserie chicken. If you can’t find delicata squash, swap it out for cubed butternut squash. Also, feel free to use shaved Parmigiano or Pecorino in place of the goat cheese (or leave it out altogether!). Dried cranberries or cherries are a good alternative to the pomegranate seeds.
Bits of sweet roasted butternut squash, bright green crisp asparagus, and homemade garlic-olive oil croutons drizzled with a sherry wine vinegar dressing fuse together to create an autumn salad masterpiece.
How to make Marinated Mushrooms. INGREDIENTS: 1 pound cremini mushrooms1/4 cup olive oil1/4 cup white wine vinegar1/4 cup diced red onion2 cloves garlic, minced2 teaspoons brown sugar, packed1/2 teaspoon dried oregano1/2 teaspoon whole black peppercorns1/4 teaspoon crushed red pepper flakes, optiona
This vibrant Roasted Squash and Beets Salad pairs with fresh grapefruit, creamy blue cheese, Pistachio nuts and a drizzle of olive oil and balsamic vinegar.
Panzanella is a dinner-sized salad – practically a meal in itself, with crusty bread, cheese, veggies, and olives, it makes a delightful dinner on a hot summer night!This Mediterranean salad usually consists of crusty Tuscan bread and tomatoes in addition to fresh garden vegetables. Veggies can include bell peppers of any color, cucumbers, and onions. Garlic, capers, black olives, and anchovies are added to the salad for extra punch. Use good quality olive oil and white or red wine vinegar. Panzanella originated in Italy was a good way for Italian cooks to make a meal out of stale bread and homegrown vegetables. This Mediterranean salad is another example of the green, white, and red colors of the Italian flag, which are frequently represented in Italian cuisine. The written records of Panzanella go back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. At that time, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread. Just like yesteryear, practically every modern family has some amount of stale bread lying around the house, but we like to use fresh Ciabatta, slightly toasted to give the salad the freshest taste possible. We also have added feta cheese – a flavor that maintains the Mediterranean flair but adds a little more substance to the meal.
How to make a Melon and Avocado Salad. Ingredients: For the Dressing: 8 Cherry Tomatoes, halved½ cup Olive Oil, dividedSalt and Black Pepper, to taste1 TBS Dijon Mustard2 TBS Lemon Juice1 TBS Red Wine Vinegar¼ tsp Sugar For the Salad: 3 cups Mixed Melon, cubed (i.e. Watermelon, Cantaloupe, etc)2 Avo
Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018). Caramelized butternut squash gets tossed with maple-roasted pecans, brown rice (or any whole grain you like, such as farro, quinoa, barley or wheat berries), crisp apples, creamy goat cheese and a roasted garlic dressing for a salad that’s savory, sweet and full of texture and flavor. It’s a fantastic side dish or healthy main course. Best of all, it can happily sit at room temperature for several hours, making it perfect for entertaining or for packing into work lunches. If you want to really gussy it up, garnish the salad with fried sage leaves just before serving (see the notes below). Baby arugula and/or white beans are also a delicious addition! *Take note that you’ll need cooked grains for this recipe.
With sweetness from maple syrup and a slight kick from Dijon, these roasted delicata squash rings are fabulous on their own as a side dish, or as an addition to salads, grain bowls or crostini. You can serve them warm or at room temperature, meaning you can make them in advance. One of my favorite things to do is to layer them in a salad of mixed greens, roasted nuts, goat cheese and pomegranate seeds—you can get that full recipe here. Also, be sure to check out the other serving ideas in the post above!
Oven Roasted Butternut Squash & Brussel Sprout Salad with delicious goodies like feta cheese, raisins, and wild rice. Tossed with a balsamic maple dressing!
How to make an Avocado Gazpacho. Ingredients to serve 4: 3 avocados 4 natural non sugar yogurts (125 grs each) 1/2 a cucumber 1/2 a green pepper 1 tomato for a salad 2 table spoons of extra virgin olive oil 2 table spoons of white vinegar 1/2 a garlic clove salt and black ground pepper Method: Take
Roasted beets and apples tossed in olive oil, salt, and pepper then topped with walnuts and blue cheese.
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and… Continue reading →
Roasted vegetables in herbs, garlic, and balsamic vinegar tossed with fresh mozzarella cheese and fresh arugula.
How to make an Italian Potato Salad. INGREDIENTS: Serves 4 1 1/2 pounds unpeeled red potatoes, cut into 1-inch cubes1/4 cup white wine vinegar3 tablespoons olive oil1 teaspoon honey1 1/2 teaspoons Basil Leaves1 teaspoon Garlic Powder1/2 teaspoon Ground Pepper Black1/4 teaspoon Sea Salt1/2 cup c
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new. I've been experimenting and have found that almost any combination that tastes good on a salad will also be good on a pizza. For these mini pizzas I started with a classic herb and cheese crust. I used good olive oil and balsamic vinegar instead of tomato sauce. For the toppings I did a hot layer of fennel and blue cheese, and then a cold layer once it came out of the oven. of meats and fresh tomatoes.
This luscious and creamy sweet potato souffle is the perfect special occasion side dish or vegetarian main course. With a luscious, creamy center and a melted cheese topping, it’s one of my all time favorite holiday side dishes, and it’s also a fabulous vegetarian anytime dinner when paired with a salad (it’s one of my husband’s favorite weeknight dinners). Best of all, it’s really easy to prepare, and it can be made in advance!! The soufflé gets whipped up right in the food processor using boiled sweet potatoes, nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar. It has an irresistible sweet-and-savory flavor. You can use a classic round soufflé dish or any 2-quart baking dish.
How to make an Octopus Pasta Salad. Ingredients: For 4 servings 1 package of pre-cooked octopus300 g of dried pasta150 g of cherry tomatoes1 spring onion½ yellow pepper1 Italian green pepper1 can of tunaFresh parsley FOR THE TOMATO VINAIGRETTE: Extra virgin olive oilApple cider vinegar1 ripe tomatoS
Super simple and tasty golden couscous with crispy onion, perfect tasty mid-week meal. The couscous is lightly spiced with turmeric and cinnamon powder, then mix through with tomato, chillies and cilantro; Light and fresh, almost like a salad. Serve it for dinner with fish or grilled lamb, or with grilled aubergine for vegetarian dishes. Golden Couscous with Crispy Onion and Fried Egg Ingredients Golden Couscous 250 gr couscous 250 ml boiling water 1 tsp turmeric powder salt and freshly ground black pepper Crispy Onion 1 medium sweet onion, halved and thinly sliced on mandoline 3-5 tbsp cornstarch cold water, as needed vegetable oil, for frying Pickled Chillies 2 chillies sugar & salt white wine vinegar Cooking Direction Put the couscous in a large bowl, add turmeric powder, season and stir well. Pour over boiling water, give a quick stir, then cover with cling film and leave for 5 minutes. Chop chillies and put it in a bowl, add about 2 teaspoon vinegar, season it with salt and sugar. Set aside. In a bowl, combine the onions and cold water to cover, and let the onions soak for 10 minutes. Remove the onions from the water, drain and pat them dry with …
How to make a Summer Tomato Salad. Ingredients: Serves 4 2 cups of whole, tri-coloured, cherry tomatoes3/4 cup of feta cheese crumbles1/4 cup of extra virgin olive oil2 pinches of salt1 teaspoon of ground black pepperbalsamic vinegar (optional) Instructions: Rinse the cherry tomatoes and slice them