Ingredient: Red Onion

Roasted Shrimp with Cannellini Beans, Olives, and Feta

Roasted Shrimp with Cannellini Beans Olives and Feta
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Servings
2
Servings
2
Roasted Shrimp with Cannellini Beans Olives and Feta
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Servings
2
Servings
2
Ingredients
Shrimp and Marinade
Beans
Servings:
Instructions
Shrimp
  1. Place the shrimp that have been well dried in a container with a lid.
  2. Combine the marinade ingredients in a small bowl. Pour the marinade over the shrimp and stir to coat the shrimp evenly with the marinade. Allow to marinate for at least 20 minutes and as long as 4 hours.
  3. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spray the foil generously with olive oil cooking spray. Place the shrimp on the sheet in a single layer making sure that they do not touch.
  4. Bake for 4 minutes. Shrimp should be translucent and pink. Remove from oven and keep warm.
Beans
  1. Heat the olive oil in a large fry pan. Add the red onion and cook 5 minutes until the onion has softened. Add the garlic and pepper flakes and cook another minute.
  2. Add the beans to the pan. Cook for 2 - 3 minutes. Add the vermouth and cook for another minute.
  3. Add the lemon juice, lemon zest, and Kalamata olives. Cook another minute or two. Add the basil and toss to combine.
  4. Divide the bean mixture between two plates. Divide the shrimp between the two plates.
  5. Top each serving of the beans with half of the feta cheese. Drizzle with olive oil and a squeeze of lemon juice if desired and serve.
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Roasted Brussels Sprout Panzanella

Roasted Brussels Sprout Panzanella
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Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Roasted Brussels Sprout Panzanella
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Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
  2. Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 - 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
  3. Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
  4. Roast at 350 degrees for 35 - 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
  5. Pour the dressing over the mixture in the serving bowl and toss to coat.
  6. Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
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A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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Seven +/- Layer Salad

Seven +/- Layer Salad
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Servings
4
Servings
4
Seven +/- Layer Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Light Balsamic Dressing
Servings:
Instructions
  1. In a deep glass bowl layer the ingredients beginning with the farro. Layer them at your whim, but aim for appealing color combinations. The only sort of rule is to end with the olives and tomatoes, but again that's up to you.
  2. Combine the dressing ingredients in a small jar with a tight fitting lid. Shake well until everything has blended together.
  3. Pour the dressing over the layered salad. Cover with plastic wrap and chill for at least 4 hours or as long as overnight.
  4. When ready to serve, top with the shredded cheese. Sprinkle with a few fresh herbs if that tickles your fancy, and serve.
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Cauliflower Mac and Cheese

Cauliflower Mac and Cheese
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Cauliflower Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Cook pasta "al dente" in a large pot of lightly salted boiling water. When the pasta is almost done, add the cauliflower and cook for 2 minutes or so. Drain and place in a rectangular baking dish that has been lightly coated with non-stick spray.
  2. Slice the tomatoes in half and place on a broiler pan that is lightly coated with cooking spray. Spray the tomatoes lightly with more cooking spray. Broil until the tomatoes begin to break down and are lightly browned. Add to the pasta and cauliflower.
  3. Heat a large saucepan over medium heat. Add the bacon and cook stirring occasionally until the bacon is browned. Remove the bacon from the pan and drain on paper towels before adding to the casserole dish.
  4. Remove all but a scant tablespoon of the bacon drippings from the pan. Add the first tablespoon of butter. When it melts, add the red onion. Cook for several minutes until the onion begins to soften.
  5. Add the flour and stir to coat the onions. Continue to cook and stir for 2-3 minutes. Do not let the mixture brown.
  6. Add 1/2 cup of the milk and stir to create a smooth paste. Slowly add the rest of the milk, stirring constantly to keep things smooth. Conttinue to cook and stir until the mixture is thickened, 5 minutes or so.
  7. Add the mustard, pepper sauce and Worcestershire sauce to the pan and stir to mix. Remove from heat and add the cheese. Stir until the cheese is melted. Pour over the mixture in the baking dish.
  8. Melt the second tablespoon of butter in a small pan. Add the Panko, garlic powder, and paprika to the pan and toss until the crumbs are evenly coated. Sprinkle on top of the casserole.
  9. Cover with foil and bake in a pre-heated 375 degree oven for 25 minutes or so (it should be bubbly around the edges). Remove the foil and return to the oven for 10 minutes more. The crumbs should be golden brown.
  10. Remove from the oven and allow to rest for 5 minutes or so before serving.
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