This is a great cold salad! I had salmon tonight with this amazing salad as a side. This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. Instead of the walnut oil, I used olive oil and I used the red wine vinegar instead of the raspberry vinegar. When I make this again I will try adding the toasted chopped pecans to sprinkle on top. Easy to make and super good!
Yield: about 6 servings
15 to 20 minutes to prepare
at least 2 hours to marinade
3 medium-sized sweet potatoes or yams (1 1/2 to 2 lbs)
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs. lemon juice
2 Tbs raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper
1 large bunch broccoli (1 to 1 1/2 lbs), cut into small pieces
Thin slices of green apple
Chopped, toasted pecans
1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either on or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender, add them, still hot, to the marinade. Mix gently.
3. Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.
4. Within 15 minutes of serving, mix in the broccoli from on top. Serve garnished with thin slices of green apple and chopped, toasted pecans.
I saw this recipe on Twitter and just had to make it! I finally did today and I’m kicking myself for not making it earlier! I LOVE this salad and I know it’s one I will continue to make. This recipe is taken from Samantha Ferraro (@FerraroKitchen). Her recipe site is called “The Little Ferraro Kitchen – Celebrating Classic and Cultural Cuisine”. I did not change anything in this recipe, I just didn’t add the blue cheese. I also used mixed greens that were half mixed with spinach. There is no serving size listed but, I made this for myself for lunch, and I have enough leftover for lunch again tomorrow (lucky me!!)
2 cups winter greens mix (kale, mustard greens, spinach, beet greens)
1 sweet potato, peeled and cut into 1 inch cubes
1/4 onion, sliced
1/2 lb cherry tomatoes
1 oz blue cheese, crumbled
Salt and pepper, to taste
Olive oil for drizzling
BLOOD ORANGE VINAIGRETTE
1 blood orange, juiced
2 tangerines (or 1 orange), juiced and zest
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Salt and pepper, to taste
1. On a foil lined baking sheet, add sweet potatoes, onions and cherry tomatoes. Toss with a good drizzle of olive oil and salt and pepper. Roast at 400 degrees Fahrenheit for 35 minutes until everything begins to caramelize.
2. To make the vinaigrette, add all the ingredients to a mason jar and shake for a few seconds.
3. Toss 2 Tablespoons of the vinaigrette with the salad greens in a bowl and place on a plate. Top with roasted sweet potatoes, cherry tomatoes and onions.
4. Store leftover vinaigrette in a small container and store in fridge. You will have extra.
5. Top salad with crumbled blue cheese.
This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious. My husband and the kids loved this meatloaf. I think I would cut the Parmesan cheese down to 3/4 cup since it was a little strong. The bacon is optional, I made it with.
2 pounds ground beef chuck
1 cup finely grated Parmesan cheese
3/4 cup plain dry bread crumbs
1/2 cup ketchup, plus more for serving
1/2 medium onion, coarsely grated using the large holes on a box grater
1 garlic clove, minced
2 large eggs, beaten
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 to 7 thin slices bacon (optional)
Special equipment: 1 (9 by 13-inch) baking dish
1. Position a rack in the middle of the oven and preheat the oven to 400F.
2. In a large bowl, crumble the ground beef. Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper. Using your hands, gently mix to combine.
3. Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf. Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes. Let the meatloaf stand about 10 minutes before slicing and serving.
Yield: Makes 6 servings
Another great nut recipe! I used a mixture of almonds, pecans, and peanuts. I used cranberries and apricots as the fruit. This recipe is taken from Canadian Living magazine December 2011. It makes about 6 1/4 cups.
1/3 cup granulated sugar
2 tbsp light corn syrup
2 tbsp water
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp kosher salt
1/4 tsp chipotle chili powder
3 cups mixed nuts (such as almonds, and walnut and pecan halves)
3 cups mixed dried fruit (such as cranberries, apricots and pears)
1. In a saucepan, bring sugar, corn syrup, water, cinnamon, ginger, salt and chili powder to boil; boil for 1 minute. Stir in nuts to coat.
2. Spread on greased or parchment paper-lined baking sheets, separating with fork. Bake in 350F oven, stirring once, until golden and bubbly, 12 to 15 minutes. Separate with fork and let cool completely. Transfer to large bowl; stir in fruit.