Container of 0-fat or low-fat Greek yogurt (5.3 oz container)
2 tablespoons lemon juice 2 tablespoons capers, rinsed and smashed with a fork 1-2 tablespoons miso paste (I like white) 3 T olive oil Romaine lettuce Sourdough bread, cubed Garlic granules Freshly grated parmesan cheese In a bowl combine Greek yogurt, lemon juice, capers, miso paste and olive oil. Stir well. Place bread cubes on a baking sheet and spray with olive oil. Sprinkle on some garlic granules. Bake until toasted. Wash and cut up romaine lettuce. Combine lettuce and dressing in a serving bowl. Serve with the parmesan cheese and croutons.
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Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side Red bell peppers Radicchio (small size) or baby gem lettuce Carrots, cut tops off Olive oil Sherry vinegar Green olives Thyme, copped fine Oregano, chopped fine Manchego cheese, shredded Sourdough bread, sliced Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve! Frisée lettuce, chopped fine
Olive oil Apple cider vinegar Dijon mustard Maple syrup Gorgonzola cheese, crumbled Toasted walnuts Pear or Asian pear, chopped Eggs For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette. Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup) Apple cider vinegar (about 2 teaspoons or to taste) Whole grain mustard (about 1 teaspoon) Garlic powder 1 package gnocchi 2-3 stalks celery, diced 1-2 dill pickle diced (I used spicy dill pickle) Dill, chopped Smoked paprika Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top. Sourdough bread, cut or torn into bite-size pieces
Olive oil Salt and pepper 1-1/2 pounds small mixed-color carrots, halved lengthwise 1 tablespoon coriander seeds crushed 2 teaspoons cumin seeds 1 orange cut into wedges 1 lemon halved Apple cider vinegar 1-1/2 tablespoons dijon mustard 2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges 4 cups sliced Belgian endive Preheat the oven to 375°F. On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on. In a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix. Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon. In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature. Original recipe found on The Oregonian OregonLive, with some modifications Olive oil
1 small lemon, cut in half Feta cheese 1 T chopped oregano 3 red bell peppers, cut in half, stem and seeds removed 1 English cucumber, peeled and diced 2-3 tomatoes, cut in half 2 T red wine vinegar Tortillas Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese. Multi-grain sourdough bread, tear into small pieces to make breadcrumbs
Olive oil 4 eggs Salt/pepper Apple cider vinegar Dijon mustard Maple syrup Arugula 4-5 radishes, sliced Smoked salmon, cut into pieces Spray bread with olive oil and bake until crunchy. Add some olive oil to sauté pan and heat. Crack eggs into pan and cook to your liking. Make dressing: olive oil, cider, salt, pepper, a little Dijon mustard and maple syrup. Whisk ingredients. Serve: arugula and radishes in bowl, add dressing. Next eggs and finally smoked salmon. |
Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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