salad, spring, recipes, cooking, eat, food, foodie, vegetables

Balsamic Vinaigrette

[su_spacer size=”10″][su_spacer]

INGREDIENTS:

[su_spacer size=”10″][su_spacer]
Makes about 1 cup

[su_spacer size=”0″][su_spacer]
¾ cup extra-virgin olive oil

[su_spacer size=”0″][su_spacer]
¼ cup balsamic vinegar

[su_spacer size=”0″][su_spacer]
Salt

[su_spacer size=”0″][su_spacer]
Fresh-ground pepper

[su_spacer size=”0″][su_spacer]

Optional Extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

[su_spacer size=”10″][su_spacer]

PROCEDURE:

[su_spacer size=”10″][su_spacer]

  1. Combine the olive oil and balsamic in a container with a good-sealing lid.
  2. Add a big pinch of salt and few grinds of black pepper. Adjust the salt and pepper to your tastes.

[su_spacer size=”10″][su_spacer]
This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking – shake to recombine before dressing your salad.

[su_spacer size=”10″][su_spacer]

vegetables, farmhouse, food, healthy, recipes

Strawberry, Goat Cheese and Persian Cucumber Salad

[su_spacer size=”10″][su_spacer]

INGREDIENTS: 

[su_spacer size=”10″][su_spacer]

1 Serving

5 Fresh Strawberries, sliced

[su_spacer size=”0″][su_spacer]

Handful of mixed lettuces

[su_spacer size=”0″][su_spacer]

½ ounce of goat cheese

[su_spacer size=”0″][su_spacer]

1 Persian cucumber, sliced in rounds

[su_spacer size=”0″][su_spacer]

¼ small red onion, sliced

[su_spacer size=”0″][su_spacer]

1 tbsp. toasted pistachios

[su_spacer size=”0″][su_spacer]

1 tbsp. balsamic vinaigrette (or more to taste)

[su_spacer size=”0″][su_spacer]

Salt and Pepper

[su_spacer size=”10″][su_spacer]

PROCEDURE:

[su_spacer size=”10″][su_spacer]

  1. In large bowl, combine all ingredients and add balsamic vinaigrette.
  2. Add a pinch of salt and pepper to taste.
  3. Toss the salad and serve immediately on a cold dish.

[su_spacer size=”10″][su_spacer]

Asparagus and Fava Bean Crostini

[su_spacer size=”10″][su_spacer]

INGREDIENTS:

[su_spacer size=”10″][su_spacer]

4 servings 

Ciabatta Bread

[su_spacer size=”0″][su_spacer]

4 stalks of asparagus (blanched and cooled)

[su_spacer size=”0″][su_spacer]

2 grilled spring onions

[su_spacer size=”0″][su_spacer]

1 ounce of sungold tomatoes

[su_spacer size=”0″][su_spacer]

4 tbsp. fava bean puree

[su_spacer size=”0″][su_spacer]

2 tbsp. charred Meyer lemon vinaigrette

[su_spacer size=”0″][su_spacer]

Shave parmesan cheese

[su_spacer size=”0″][su_spacer]

Salt and pepper

 [su_spacer size=”10″][su_spacer] 

PROCEDURE:

[su_spacer size=”10″][su_spacer]

  1. Slice Ciabatta bread, toast and set aside.
  2. Slice asparagus and spring onions in 1 inch pieces.
  3. Slice Sungold tomatoes in half.
  4. Combine asparagus, spring onions and tomatoes in a small bowl and toss with charred Meyer lemon vinaigrette.
  5. Salt and pepper to taste.
  6. Spread Fava bean puree on the toast and add dressed vegetables to the toast.
  7. Top with shaved parmesan cheese and serve immediately.

[su_spacer size=”10″][su_spacer]

[su_spacer size=”10″][su_spacer]

Fava Bean Puree

[su_spacer size=”10″][su_spacer]

INGREDIENTS:

 [su_spacer size=”10″][su_spacer]

Salt

[su_spacer size=”0″][su_spacer]

3 cups fava beans, removed from their pods (from about 3 to 4 pounds of favas in their pods)

[su_spacer size=”0″][su_spacer]

6 tbs extra-virgin olive oil

[su_spacer size=”0″][su_spacer]

1 medium garlic cloves, minced

[su_spacer size=”0″][su_spacer]

¾ cup water

[su_spacer size=”0″][su_spacer]

Zest of 1 orange

[su_spacer size=”0″][su_spacer]

1 medium thyme sprig

[su_spacer size=”0″][su_spacer]

1 (6-inch) rosemary sprig

[su_spacer size=”0″][su_spacer]

2 tsp freshly squeezed lemon juice (from about ½ medium lemon)

[su_spacer size=”0″][su_spacer]

Freshly ground black pepper

 [su_spacer size=”10″][su_spacer]

 PROCEDURE:

[su_spacer size=”10″][su_spacer]

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside
  2. Bring a large pot of generously salted water to a boil. Add the shelled favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain the favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins and place the beans in a medium bowl.
  3. Heat 4 tablespoons of the olive oil in a large frying pan over medium heat until shimmering. Add garlic, season with salt and cook. Stir occasionally until fragrant, about 30 seconds. Add reserved favas and stir to coat with oil. Add the water, thyme and rosemary. Bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes. Remove the lid and continue to simmer, stirring occasionally until the beans are tender, about 10 minutes more. (Add more water as needed, a tablespoon at a time, to keep the beans from sticking to the pan)
  4. Remove and discard the thyme and rosemary sprigs. Blend until the remaining fava mixture is finely pureed. If the puree is too thick, add water a tablespoon at a time to reach the desired consistency. Transfer the puree to the bowl with the reserved chopped favas. Stir in the lemon juice and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle with additional olive oil if desired. Serve warm or at room temperature.

[su_spacer size=”10″][su_spacer]

Charred Meyer Lemon Vinaigrette

[su_spacer size=”10″][su_spacer]

INGREDIENTS:

[su_spacer size=”10″][su_spacer]

Zest of 1 Meyer Lemon

[su_spacer size=”0″][su_spacer]

2 tbs Meyer lemon juice (from about 1 large lemon)

[su_spacer size=”0″][su_spacer]

2 tbs extra-virgin olive oil

[su_spacer size=”0″][su_spacer]

1 tsp balsamic vinegar

[su_spacer size=”0″][su_spacer]

1 tsp mayonnaise

[su_spacer size=”0″][su_spacer]

½ tsp sugar

[su_spacer size=”0″][su_spacer]

1 garlic clove, minced

[su_spacer size=”0″][su_spacer]

Salt

[su_spacer size=”10″][su_spacer]

PROCEDURE:

[su_spacer size=”10″][su_spacer]

  1. Whisk vinaigrette ingredients together in a medium bowl until smoothly blended. Add salt to taste. Holds up to a week in the refrigerator.