1/4 cup Olive Oil
1 tbsp kosher salt
1 teaspoon freshly ground pepper
4 cups salad greens
1/2 cup crumbled cheese
2/3 cup vinaigrette - See recipe below or use a bottled dressing
BALSAMIC VINAIGRETTE
Ingredients:
1 glove garlic, finely minced
3 tablespoons balsamic vinegar
1 tsp Dijon mustard
5 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1 tbsp finely chopped fresh thyme
Directions:
In a small jar, combine the vinaigrette ingredients. Cover and shake vigorously until emulsified. Taste the vinaigrette for seasoning and add salt if necessary.
Directions:
Preheat oven to 350 degrees. Peel the beets and, depending on the size, cut them in half or in quarters. In a large bowl toss the beets with the olive oil, salt and pepper. Place the beets in a baking pan, cover with foil and bake for about 30 minutes or until tender. When cool enough to handle, cut into 1/4 inch slices. In a bowl, toss the salad greens with half of the vinaigrette. Arrange the greens on the plates and top with the roasted beets and cheese. Pour the remaining vinaigrette over the salads.
Rosemary Acorn Squash Wedges (A fall favorite from my personal recipe collection)
Ingredients:
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt to taste
1 stick butter or butter substitute
1/2 cup lightly packed brown sugar
2 tbsp minced rosemary
Directions:
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete. Serve in the baking dish, drizzling more sauce at the end.
Honey Glazed Acorn Squash (A personal Thanksgiving favorite of mine)
Ingredients:
3 medium acorn squash
2/3 cup honey
3 tablespoons lime juice
1/2 teaspoon ground cardamom
Pinch cayenne pepper
2 teaspoons kosher salt
Directions:
Preheat oven to 350 degrees. Halve and seed squash and place cut sides up on sheet pan. In a small bowl, whisk together honey, lime juice, and seasonings. Brush mixture over squash. Cover squash and bake for 1 hour 15 minutes or until squash is fork-tender, basting with honey mixture every 20-30 minutes. Uncover dish, baste again, and place under broiler until sugars have caramelized.
Roasted Tomato Basil Soup (From one of my favorite chefs...Ina Garten. This soup is out of control)
Ingredients:
3 pounds tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Balsamic Tomato Pasta (A Meditteranian Delight)
1 lb any type of pasta
1 bunch fresh basil4-6 Garden Fresh Tomatoes
1 tbsp extra virgin olive oil
3 cloves chopped garlic
1/4 cup good balsamic vinegar
1/4 cup grated parmesan cheese
1 tsp sea salt
1/2 tsp fresh ground pepper
1 tsp oregano
Directions:
Prep the tomatoes, garlic, etc-- before boiling the pasta. Boil pasta while making the rest of the dish. Saute garlic in olive oil. Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart. Cut basil leaves and toss all ingredients together, including Parmesan cheese. Serve additional Parmesan on the side, if desired.
For further recipe information to assist you in preparing meals, a couple sites that I highly recommend are the Taste of Home healthy living site and All Recipes. These have always been wonderful standbys for me. See ya next week!
