Green Salad with Tomatoes and Maple Vinaigrette with Roasted Garlic
Recipe Type: Side, Salad, Vegetables, Vegetarian, Fruit
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
8-10 C lettuce, torn
2-3 tomatoes, chopped
dressing: 3 cloves roasted garlic
1/4 to 1/3 C balsamic vinegar
salt
pepper
1 T maple syrup
1 t dijon mustard
3/4 C olive oil
Instructions
Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 3 cloves garlic and mash with a fork. Set aside.
Whisk together garlic, balsamic vinegar, salt, pepper, maple syrup, and dijon. Slowly stream in olive oil, whisking as you do, creating an emulsion.
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
4 slices bacon
1 T olive oil
3 bunches kale, stems removed, sliced into long ribbons
pinch nutmeg
salt
pepper
2 T balsamic vinegar
1/2 C walnuts, chopped
Instructions
Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
Add water to the bottom of a pot with a steamer basket (about an inch deep, or not touching the bottom of the basket). Add carrots to the steamer basket. Cook until tender, about 15-20 minutes or so.
Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
Ingredients
1 t olive oil
6 cloves roasted garlic
2 T butter
1 to 1 1/2 C water
6-8 chicken breasts
8-12 figs, sliced in 4
salt, to taste
pepper, to taste
2 onions, sliced
1 T honey
1/4 C (or more) gorgonzola cheese
Instructions
Pre-heat oven to 375F.
Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
Brown butter in a small skillet (watch carefully so it doesn’t burn).
Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.
I love soup! I could probably eat soup every day. Summer weather is no excuse for no soup, in our home. We just can’t get enough.
Thankfully, it’s finally feeling like fall (jump, cheer, squeak of joy). So we will eat soup, will eat soup, will eat SOUP!
We are kinda crazy about anything taco. We love Tacos tacos, we adore Taco Salad, and we could eat endless bowls of Taco Soup.
This soup is all kinds of hearty. It’s full of veggies (corn, tomatoes, zucchini, radishes, and onions), it has a bit of a kick, but not so much that it will make you sweat (but if you want it to, add another serrano or two, and keep the ribs and seeds), and you get to top it with cheese, corn chips, yogurt, salsa, and cilantro.
We liked it so much that I made it for one of my ifood.tv episodes and will probably make it again and again this fall and winter. We also thought it was good enough to bring to some friends who just had the most adorable baby girl. They agreed (even one of them who claims to dislike vegetables liked it)…
Here’s to a cold fall night, hot Taco Soup, and lots of time with the ones you love.
1 medium (about 1 1/2 C) zucchini (or other summer squash), chopped
3 small radishes, chopped
1 serrano chili pepper, ribs and seeds removed, diced
to taste, salt
to taste, pepper
1 t chili powder
1/4 t cumin
pinch all spice
pinch ginger
1 C corn (frozen or fresh)
2 cloves garlic, diced
2 tomatoes (about 1 1/2 C), chopped
1 T red wine vinegar
2 T lemon juice, divided
6-7 C stock (vegetable, chicken, or beef), or water
salsa, for topping
corn chips, for topping
Greek yogurt (or sour cream), for topping
cheddar cheese, grated, for topping
fresh cilantro, chopped, for topping
Instructions
Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
Add corn and garlic, cook 1 minute.
Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
Add remaining lemon juice. Taste and adjust seasoning if needed.
Serve topped with cheese, yogurt, salsa, chips, and cilantro.
