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| PACIFIC
SPRING MIX SALAD WITH BLUE CHEESE, RED GRAPES, AND APPLE [Back
to top] |
For
vinaigrette
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup walnut pieces
20 red seedless grapes
1 crisp apple such as Fuji
8 ounces Pacific spring mix
1/4 cup crumbled blue cheese (about 1 ounce) |
Make
vinaigrette
In a large bowl whisk together mustard and vinegar. Add oil in a slow
stream, whisking until emulsified. Whisk in tarragon and salt and
pepper to taste. Preheat oven to 350°F. Halve grapes. Core apple and
cut into 16 wedges. Add spring mix to vinaigrette and toss to coat
well. Sprinkle on blue cheese.
Serves 4 |
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PACIFIC
ROMAINE, RADISH, AND CUCUMBER SALAD [Back
to top]
Active time: 25 min Start to finish:
25 min |
For
tahini dressing
1 tablespoon sesame oil
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
2 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
For salad
1/2 lb Pacific romaine hearts, torn into bite-size pieces (6 cups)
1 bag Pacific radishes, trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise
and thinly sliced crosswise
4 green onions, thinly sliced |
Make
dressing
Blend all dressing ingredients in a blender until smooth. (If desired,
blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad
Toss together all salad ingredients in a large bowl with just enough
dressing to coat.
Cooks' note
Dressing keeps, covered and chilled, 3 days. Stir before using, thinning
with additional water if necessary.
Serves 4 |
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| GREEN
BEAN AND RADISH SALAD [Back
to top] |
1
pound green beans, cut diagonally into 2-inch pieces
1 bag Pacific radishes, sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 1/2 teaspoon Dijon mustard |
Cook
beans in large pot of boiling salted water until beans are crisp-tender,
about 5 minutes. Drain. Rinse beans under cold water to cool. Dry
beans on clean towels. Chill.
Combine beans and radishes in large bowl. Whisk remaining ingredients
to blend in small bowl. Add enough dressing to beans and radishes
to season to taste. Season to taste with salt and pepper and serve.
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SAUTEED
RADISHES [Back
to top]
Active time: 20 min Start to finish:
20 min |
4
bunches radishes with greens attached (2 lb)
3 tablespoons salted butter
1 garlic clove, minced
3 tablespoons chopped fresh chives |
Cut
greens from radishes and coarsely chop. Trim radishes and cut lengthwise
into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately
high heat until foam subsides, then sauté radish wedges with salt,
stirring, until crisp-tender, about 12 minutes. Transfer to a platter
and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately
high heat, stirring, until fragrant, about 30 seconds. Add greens
and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives. |
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| THREE
CHEESE BROCCOLI CASSEROLE [Back
to top] |
4
medium-size heads broccoli
3 eggs, beaten
1 cup ricotta cheese
1/3 cup grated sharp cheddar cheese
1/3 cup gruyere
1/4 cup pecorino romano
1 tablespoon Dijon mustard
1 tablespoon cornstarch diluted in
1/2 cup milk
1 large clove garlic minced
1 medium onion, chopped
Salt and freshly ground black pepper to taste
_ cup fresh breadcrumbs mixed with
_ cup pecorino romano |
1.
Preheat the oven to 350°. Boil the broccoli heads in water for about
10 minutes. Drain them, and then chop them coarsely, including the
stems.
2. Beat the eggs in a deep bowl, add Dijon mustard, the ricotta, the
three cheeses and the cornstarch-milk mixture. Mix thoroughly. Add
the chopped onion, garlic, salt, and pepper. Add the drained broccoli,
mix again, and blend the ingredients well.
3. Butter thoroughly an ovenproof baking dish and place the broccoli
mixture in it. Add breadcrumb mixture over the top of the casserole.
Bake for about 30 minutes. Serve hot. |
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| CHICKEN
AND BROCCOLI STIR-FRY [Back
to top] |
1/4
cup canned low-salt chicken broth
3 tablespoons tamari soy sauce
2 tablespoons sweet chili sauce*
2 tablespoons dry Sherry
1 tablespoon cornstarch
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide
strips
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 large garlic cloves, chopped
2 tablespoon chopped peeled fresh ginger
2 cups broccoli crowns cut-up
1 red bell pepper, thinly sliced
1 small onion, thinly slice
Hot cooked white rice |
Whisk
chicken broth, soy sauce, Sherry and cornstarch in small bowl until
cornstarch dissolves.
Season chicken with salt and pepper. Heat vegetable oil in heavy large
skillet over high heat. Add garlic and ginger and sweet chili sauce
and stir until fragrant, about 30 seconds. Add chicken to skillet
and stir-fry until white, about 2 minutes. Add broccoli florets, bell
pepper, onion and stir-fry until vegetables are crisp-tender and chicken
is just cooked through, about 3 minutes. Add chicken broth mixture
and bring to boil, stirring constantly. Cook until sauce thickens,
about 1 minute. Serve with rice
*
available at most Asian markets |
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| ROASTED-TOMATO
SOUP [Back
to top] |
4
lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
_ to _ teaspoon red chili flakes (optional)
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock
1/2 cup heavy cream
Garnish: fresh oregano sprigs |
Put
oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking
pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle
with salt and pepper. Roast tomatoes and garlic 1 hour, then cool
in pan on a rack. Peel garlic.
Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy
pot over moderately low heat, stirring frequently, until onion is
softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer,
covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot
liquids), then force through a sieve into cleaned pot, discarding
solids. Stir in cream and salt and pepper to taste and simmer 2 minutes
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| TRIPLE-LAYER
CARROT CAKE WITH CREAM CHEESE FROSTING [Back
to top] |
Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped walnuts (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons pure vanilla extract |
For
cake
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Line bottom of pans with waxed paper.
Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable
oil in bowl until combined. Add eggs 1 at a time, beating well after
each addition. Sift flour, baking powder, baking soda, salt, pumpkin
pie spice into sugar and oil mixture. Stir in carrots, chopped walnuts
and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick
inserted into center comes out clean and cakes begin to pull away
from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely. (Can be made 1 day
ahead. Wrap tightly in plastic and store at room temperature.)
For frosting
Using electric mixer, beat all ingredients in medium bowl until smooth
and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with
another cake layer. Spread with 3/4 cup frosting. Top with remaining
cake layer. Using icing spatula, spread remaining frosting in decorative
swirls over sides and top of cake. (Can be prepared 2 days ahead.
Cover with cake dome and refrigerate.) Serve cake cold or at room
temperature.
Serves 10 |
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STIR-FRIED
BEEF AND BROCCOLI [Back
to top]
Can be prepared in 45 minutes or
less. |
For
the beef
2 teaspoons soy sauce
1/4 teaspoon honey
1/4 teaspoon salt
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick
slices
For the sauce
1 tablespoon chili garlic sauce*( optional)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon medium-dry Sherry
1/4 cup chicken or beef broth or water
1 teaspoon honey
2 teaspoons Oriental sesame oil
3 tablespoons canola oil
2 tablespoon minced peeled fresh gingerroot
2 tablespoon minced garlic
a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or
1/2 tablespoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems peeled and cut
into 1/2-inch-thick sticks
cooked rice as an accompaniment |
Prepare the beef
In a small bowl stir together the soy sauce, the honey, and the salt,
add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating
In a small bowl dissolve the cornstarch in the soy sauce and stir
in the Sherry, the broth, the honey, and the sesame oil.
Heat a wok or large heavy skillet over high heat until it is hot,
add 2 tablespoons of the canola oil, and heat it until it just begins
to smoke. Stir-fry the beef in the oil in batches for 1 minute, or
until it is no longer pink, and transfer it as it is cooked with a
slotted spoon to a plate. Add the remaining 1 tablespoon canola oil
to the wok, heat it until it is hot but not smoking, and in the oil
stir-fry the gingerroot, the garlic, and the chili for 30 seconds,
or until the mixture is fragrant. Add the broccoli and stir-fry the
mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered,
for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce,
add it to the wok with the beef and any juices that have accumulated
on the plate, and cook the mixture, stirring, for 2 minutes, or until
the sauce is thickened and the beef is heated through. Transfer the
mixture to a heated platter and serve it with the rice.
Serves 2
* chili garlic sauce available at Asian markets |
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| TOMATO
TARTLETS [Back
to top] |
3
tablespoons plus 1/3 cup extra virgin olive oil
1/2 cup chopped onion
4 garlic cloves, minced
3 1/2 cups chopped seeded peeled plum tomatoes (about 2 1/4 pounds)
3 fresh sage leaves
1 fresh rosemary sprig salt and pepper to taste
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
6 plum tomatoes, sliced into 1/8-inch-thick rounds\
2 tablespoons minced fresh basil
grated reggiano parmesan (optional) |
Heat
3 tablespoons oil in heavy medium skillet over medium heat. Add chopped
onion and 2 minced garlic cloves and sauté until translucent, about
5 minutes. Add chopped tomatoes, sage leaves and rosemary sprig to
skillet. Simmer tomato mixture until reduced to 1 1/2 cups thick purée,
about 30 minutes. Set aside.
Preheat oven to 425°F. Roll out 1 puff pastry sheet to thickness of
1/8 inch. Using 7-inch-diameter plate as guide, cut out 3 pastry dough
rounds. Repeat with remaining puff pastry sheet, forming a total of
6 rounds. Place 3 rounds on each of 2 large baking sheets.
Spread generous 2 tablespoons tomato purée over each puff pastry round,
leaving 1/2-inch border around edge. Arrange tomato rounds over purée
on pastry. Sprinkle tomatoes with salt and pepper. Bake until tart
crusts are golden, about 15 minutes.
Meanwhile, mix fresh basil and remaining 2 minced garlic cloves in
bowl. Gradually whisk in remaining 1/3 cup oil.
Drizzle 1 tablespoon basil-oil mixture over each tartlet and serve.
Sprinkle parmesan over finished tartlet.
Serves 6. |
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ROASTED
ORGANIC BEETS AND CARROTS [Back
to top]
Active time: 35 min Start to finish:
2 1/2 hr |
6
medium organic beets (2 1/2 lb with greens), trimmed, leaving 1 inch
of stems attached
2 1/2 lb Pure Pacific Organic carrots, cut diagonally into 3/4-inch-thick
slices
2 tablespoons extra olive oil
2 tablespoons Balsamic vinegar |
Preheat
oven to 425°F. Wrap beets tightly in foil, making 2 packages, and
roast in middle of oven until tender, about 1 1/4 hours.
Toss carrots with oil and salt and pepper to taste in a shallow baking
pan.
Remove beets from oven and roast carrots in middle of oven until tender,
about 20 minutes.
While carrots are roasting, unwrap beets and, when just cool enough
to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
Add beets to carrots, sprinkle balsamic vinegar, tossing to combine,
and roast until beets are hot and carrots are very tender, about 15
minutes more.
Cooks'note
Beets can be roasted and peeled 2 days ahead and chilled, covered.
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| GRAPE,
CHEESE AND SALSA PITA SANDWICHES [Back
to top] |
1
cup California seedless grapes, halved
1 cup shredded Monterey Jack cheese
1/2 cup shredded carrots
1/4 cup chopped celery
salt and pepper to taste
4 pita breads, halved
prepared salsa |
Lightly
mix grapes, cheese, celery, salt and pepper; refrigerate until lunch
time. To serve, fill pita halves with grape filling and salsa.
Makes 4 servings. |
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| FAST,
FABULOUS FIVE-CUP SALAD [Back
to top] |
1
cup green California seedless grapes
1 cup red California seedless grapes
1 cup pre-cut green lettuce
1 cup pre-cut iceberg lettuce
1 cup pre-cut shredded carrots
Honey-Lime Dressing |
Mix
grapes, lettuce and carrots. Add Honey-Lime Dressing and toss to mix.
Makes 6 servings
Honey-Lime Dressing
Combine 1/3 cup lime juice, 1/4 cup honey, 1 teaspoon grated lime
peel, 1 teaspoon salt and a generous dash of cayenne pepper; mix well
until all ingredients are blended. Makes about 1/2 cup. |
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| PRACTICALLY
PERFECT PICNIC SALAD [Back
to top] |
1
cup California seedless grapes
1 can (15 oz.) small white beans, drained
1/2 cup diced celery
1/4 cup minced green onion
2 tablespoons chopped parsley
Lemon-Mustard Dressing
Lettuce leaves |
Combine
all ingredients except lettuce; mix well. Serve on lettuce leaves.
Makes 4 servings
Lemon-Mustard Dressing
Combine 2 tablespoons vegetable oil, 2 tablespoons lemon juice, 1
teaspoon Dijon-style mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper;
mix well. Makes 1/4 cup |
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| CHICKEN
SALAD WITH PECANS AND GRAPES [Back
to top] |
2
cups Cooked Chicken Meat, chopped
1 1/2 cups Seedless California table grapes, rinsed and cut in half
1/4 cup celery, diced
1 cup Pecans, toasted and coarsely chopped
2 Tbsp. Basil, fresh, chopped
1/2 cup Green Onions, thinly sliced
1 cup Mayonnaise
1/4 tsp. Salt
1/4 tsp. Black Pepper, ground
1 Tbsp. Lemon Juice, fresh |
Combine
all salad ingredients in bowl and mix well.
To make sandwiches
use about 3/4 cup salad per sandwich and layer between bread and lettuce.
Yield: 6 sandwiches, 4 1/2 cups of chicken salad
Serving Suggestions
Serve as a side or entree salad or as a sandwich filling.
Other Notes
This works great with rotisserie chicken from the deli counter |
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