My Menu Blog

5 oz. spring salad mix
1 cup fresh blueberries
¼ cup chopped walnuts
3 tbs. crumbled blue cheese
1 cup fresh strawberries
¼ cup raspberry vinaigrette

1. Place salad blend, blueberries, walnuts and blue cheese in salad bowl. Cut strawberries into bite-size pieces and add to salad.
2. Toss with dressing and serve.

12 oz. fresh broccoli florets
1 tbs. water
2 tbs. lite soy sauce
2 tbs. ginger spice paste
1 tbs. minced garlic
1 (5-oz) package pre-sliced onions
1 (8-oz) can sliced water chestnuts (drained)

1. Place broccoli and water in microwave safe bowl. Microwave on high 3 min. or until slightly tender.
2. Stir in remaining ingredients. Cover and microwave on high 2 more min. or until thoroughly heated and broccoli is crisp-tender. Stir and serve.

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

• cut peppers into 1.4 inch slices
• preheat large saute pan on medium-high 2-3 minutes
•  add oil to pan, swirl tocoat
• add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
• chiffonade basil and stir into pan
• cook 1-2 minutes until fragrant
• serve

1 (14 oz.) can unsweetened coconut milk
1 jalapeño, slivered
4 shallots, minced
1 tsp. fish sauce
2 limes, divided
3 tbs. minced cilantro leaves, plus sprigs for garnish
10 oz. sushi-quality tuna
2 tbs. olive oil, divided
Salt and pepper to taste
1 ripe avocado, sliced

1. In a saucepan, combine coconut milk, a sliver of jalapeño and the shallots and simmer until reduced by half.
2. Chill coconut mixture until cool, then add fish sauce, juice of 1 lime and minced cilantro.
3. With a sharp knife, carefully dice tuna into 1/8″ cubes.
4. Transfer to a bowl and combine with 4 tbs. coconut milk mixture and 1 tbs. olive oil.
5. Season with salt and pepper and toss gently with a fork.
6. Divide seviche onto 2 chilled plates.
7. Arrange avocado and sprigs of cilantro as garnish, drizzle with remaining olive oil and lime juice.

¾ oz. dried wakame seaweed (whole or cut)
3 tbs. rice vinegar (not seasoned)
3 tbs. soy sauce
2 tbs. Asian sesame oil
1 tsp. sugar
1 tsp. finely grated peeled fresh ginger
½ tsp. minced garlic
1 small tart apple such as Granny Smith
2 scallions, thinly sliced
2 tbs. chopeed frsh cilantro
1 tbs. sesame seeds, toasted

1. Soak seaweed in warm water to cover, 5 min.
2. Drain, then squeese out excess water. If wakame is uncut, cut into ½-inch-wide strips.
3. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved.
4. Cut apple into ¼-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well.
5. Sprinkle salad with sesame seeds.

2 tbs. butter
1 tsp. cumin seeds
1 (1″) cinnamon stick
2 brown cardamom pods
3 whole cloves
½ tsp. black peppercorns
2 bay leaves
1 cup Jasmine Rice
12 oz. chicken broth
A pinch of Saffron Thread
Parmesan Cheese

1. Heat butter in medium-heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 min.
2. Add rice and fry for about 3 min.
3. Stir in chicken broth and saffron. Bring to a boil and cover.
4. Reduce heat to low and simmer 15 min.
5. If desired, top with Parmesan cheese.
6. Before serving, remove cinnamon stick, cardamom pods, cloves and peppercorns (if desired).

Serves 4.

1 head of cauliflower
Olive Oil
Salt

1. Heat oven to 400°F.
2. Break up cauliflower into small pieces.
3. Place pieces on baking tray and drizzle with olive oil.
4. Salt as desired.
5. Bake for 20 min.
6. Enjoy!

½ cup butter
¼ cup grated Romano or Parmesan
2 garlic cloves, minced or ½ tsp. garlic powder
½ tsp. dried oregano
1 loaf french bread, halved lengthwise

1. In a small bowl, combine the butter, cheese, galic and oregano; brush onto cut sides of bread.
2. Sprinkly with paprika.
3. Place on an ungreased baking sheet.
4. Broil about 4 in. from heat for 2-3 min. or until lightly toasted.

3 Lemon Zinger tea bags
1/2 cup white vinegar
1 cup olive oil
2 tsp. dill

Combine Lemon Zinger tea bags and vinegar in a jar with a tight fitting lid. Allow to steep for 10 min. then remove tea and gently squeeze the remaining drops of lemony flavor into vinegar before discarding the bags. Add olive oil and dill. Shake and serve.

• 1 medium skinned and chopped onion
• 1 inch fresh peeled ginger root
• 1-2 skinned cloves garlic
• 2 fresh chilis, seeded
• 2 tbs. Oil
• 2 tsp. Ground turmeric
• 2 tsp. Coriander
• 2 tsp. Cumin
• 1 tsp. Fenugreek
• 8 whole cloves
• 8 green cardamom pods
• 1 cinnamon stick
• 3 lbs mixed vegetables, cauliflower, carrots, potato, parsnip, turnip, peas
• 1 pint coconut milk
• 1 pint water
• salt and pepper

1. puree onion, garlic, ginger and chili in food processor until smooth
2. heat oil in heavy pan—fry onion mixture 5 minutes, stirring constantly. Add all of the spices and cook over high heat 3-4 minutes, stirring constantly
3. add vegetables, stirring to coat in sauce. Gradually stir in coconut milk and water. Bring to a boil, then lower heat, cover and simmer 45 minutes until veggies are tender. Season with salt and pepper. Let stand 5 minutes to allow sauce to thicken before serving

serves 4-6 as a main course