Ingredient: Shallot

Green Bean Salad with Warm Bacon Shallot and Garlic Dressing

Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot, bring a good amount of salted water to boil. Add the green beans and cook for 3 - 4 minutes (they should be just barely tender and quite crisp).
  2. Drain the beans and place in a bowl of ice water. Stir to cool as quickly as possible. Drain well and store in the refrigerator while you make the dressing.
  3. Chop the bacon and cook it in a small skillet until it is crisp. Remove the bacon and drain on a paper towel. Pour off all of the drippings but leave the browned bits.
  4. Add the olive oil to the pan and let it get hot. Add the shallots and cook for 3 minutes or so until they begin to turn golden.
  5. Add the garlic and cook another 2 minutes, stirring often.
  6. Add the vinegar and reduce the heat to low. Let the dressing simmer for a few minutes. Check the flavor and add salt and pepper if needed.
  7. Put the beans in a serving bowl. Add the dressing and toss to coat. Sprinkle the reserved bacon on the top and serve.
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Mushroom and Blue Cheese Omelet

Cooking for one is what you make it. You can settle for boring or you can romance your plate with delicious food that you love. An omelet can be boring or it can be a delectable taste treat. I opted for the latter.

My omelet was filled with earthy Crimini Mushrooms, subtle shallot, and fragrant garlic. DIGITAL CAMERAJoined by Blue Cheese it  was a sophisticated yet comforting supper. Too bad I was the only one to enjoy it.

Mushroom and Blue Cheese Omelet
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Servings
1
Servings
1
Mushroom and Blue Cheese Omelet
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat a small fry pan over medium heat. Add the olive oil and tip the pan to coat evenly with the oil. Add the mushrooms, shallots, and garlic.
  2. Cook stirring occasionally until the mushrooms are lightly browned and the the shallots and garlic are fragrant.
  3. Add the eggs to the pan, shaking to begin the setting process. continue to cook, shake and lift the eggs until they are almost set.
  4. Add half of the cheese to the eggs and gently fold the omelet in half. continue to cook ,until the omelet is browned, flipping once.
  5. Turn out on a plate and top with the remaining cheese. Serve with sliced tomatoes.
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A Basic Vinaigrette on the Light Side

A Basic Vinaigrette on the Light Side
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A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
A Basic Vinaigrette on the Light Side
Print Recipe
A basic dressing recipe that uses less olive oil than traditional vinaigrette. Use lemon juice instead of vinegar or use a combination of both. Add, subtract and adjust the ingredients to make you own dressing of love.
Ingredients
Servings: Cup
Instructions
  1. Combine all of the ingredients except salt and pepper in a jar with a tight fitting lid.
  2. Cover jar tightly and shake until ingredients are completely blended.
  3. Taste dressing. Add a little salt and pepper and shake well, again. Taste and add more salt and/or pepper as needed.
  4. Store in refrigerator for up to one week.
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Mini Gourmet Tomato Bruschetta

Mini Gourmet Tomato Bruschetta
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Mini Gourmet Tomato Bruschetta
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Ingredients
Servings:
Instructions
  1. Cut the tomatoes into small bite size pieces and put into a medium sized bowl.
  2. Add the shallots and herbs and toss to mix.
  3. Put vinegar, oil, and agave (sugar) in a jar with a tight fitting lid. Shake to blend completely. Pour over the tomatoes and herbs and toss to blend.
  4. Add salt and pepper to taste. Toss again. Refrigerate for at least 4 hours or overnight. Serve on crostini.
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Italian Quinoa Salad

Italian Quinoa Salad
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This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Italian Quinoa Salad
Print Recipe
This protein rich, meatless salad can be a one dish meal for four or a side dish for 6.
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Heat the 1 tablespoon of olive oil in a medium skillet. Add the onion and cook for 3 minutes. Add the Cubanelle and mushrooms. cook another 3 minutes. Add the garlic and cook 2 minutes more. Remove from heat and allow to cool.
  2. Put the cooked quinoa in a large mixing bowl. Add the roasted peppers, artichoke hearts, sun-dried tomatoes and olives and toss to combine.
  3. Add the cooled onion mixture to the bowl and toss once again.
  4. In a small jar with a lid add all of the dressing ingredients (except salt and pepper). Close tightly and shake until the ingredients are emulsified.
  5. Pour the dressing over the quinoa and vegetables and toss to coat. Cover and refrigerate for several hours. Remove from refrigerator 15 minutes before serving. Taste and add salt and pepper as needed.
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