Posts Tagged ‘recipes’

A Healthy Start To 2011: Pear, Apple and Fennel Salad

Pear, Apple and Fennel Salad
Pear, Apple and Fennel Salad
Pear, Apple and Fennel Salad
Ah, the new year – a time of fresh beginnings and long resolution lists that are already stressing you out (because really, how is ANYONE expected to commit to a healthy eating plan when all the holiday treats are still in the house???) So we promise not to start the year tempting you with a decadent dessert recipe, but rather offer up a salad as simple and refreshing as can be, compliments of food writer, stylist and photographer Aran Goyoaga. For more of Aran’s recipes (including a fantastic selection of gluten-free options), be sure to visit her blog, Cannelle Et Vanille. We’re thinking this is the perfect way to counteract that last piece of holiday fudge you just could not resist!

Pear, Apple and Fennel Salad
makes 4 servings

  • ~ 2 honeycrisp apples, thinly sliced
  • ~ 4 forelle pears, thinly sliced
  • ~ 2 fennel bulbs, cored and thinly sliced
  • ~ 1 cup fresh watercress
  • ~ 1 tsp dijon mustard
  • ~ 1 lemon, juiced
  • ~ 1 Tbs apple cider vinegar
  • ~ 1/4 cup olive oil
  • ~ 1/2 tsp salt
  • ~ 1/2 tsp freshly ground pepper

In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, pear and fennel, placing the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

photos: © Aran Goyoaga

 

Brunch and Beyond: Simple, Savory and Superb Antipasto Tart

Antipasto Tart

We’re almost through the holiday festivity crunch… Just a few more days until New Year’s Day, and we find ourselves craving something healthier than the sweets we’ve indulged in since Thanksgiving. This Antipasto Tart by Tami Hardeman from Running with Tweezers answers the call for a tasty, healthy brunch or appetizer with a simplicity that won’t hold you hostage in the kitchen. Her ingredients were purchased on a whim at Trader Joe’s and offer plenty of room for swapping a favorite of your own. For other great recipes, visit Tami’s blog, voted best in Atlanta and recently featured in CNN’s Eatocracy.

Antipasto Tarts
serves 4 as a meal-sized portion

  • ~ 2 sheets pre-made puff pastry, thawed per instructions on the packaging
  • ~ 4 tablespoons basil pesto or olive tapenade
  • ~ 1 small jar capers, drained
  • ~ 1 jar marinated artichokes, drained and halved
  • ~ 1 small jar roasted red and yellow peppers, drained and rough chopped
  • ~ 1 small jar hearts of palm, drained and sliced
  • ~ 4 ounces goat cheese, softened to room temperature
  • ~ 1 generous handful pea shoots, washed and dried
  • ~ 2 tablespoons red wine vinegar
  • ~ 1 tablespoon extra virgin olive oil
  • ~ a pinch of truffle salt

Preheat the oven to 375º F. Place thawed puff pastry onto parchment paper on a baking sheet. Cut each sheet of thawed puff pastry into two rectangles. Score a border around each rectangle about 1/4- 1/2 inch wide to create the ridge when it bakes. Pierce the botton of the tart with a fork several times so the base won’t puff up.

Spread a tablespoon of pesto or tapenade onto the base of each pastry piece. Arrange an even amount of hearts of palm, artichoke, red peppers and capers onto each pastry piece. Bake for 12-15 minutes until starting to puff and turn brown. Add about an ounce of crumbled goat cheese to each tart and bake for 3-4 more minutes until the cheese is soft and the crust is golden brown. The time it takes to bake your tart will depend on your oven and what brand of puff pastry you use. Just check on the periodically toward the end of the baking time. Remove from oven and allow to cool for a minute or two – this will help get them off the parchment paper.

To serve: In a mixing bowl, toss pea shoot (or other greens of your choice), red wine vinegar and olive oil until it’s all thoroughly dressed. Garnish the top of the tart with the tangled greens. Sprinkle with truffle salt and serve.

 

Holiday Cookie Exchange: Swedish Crescent Cookies

Swedish Crescent Cookies

We may all celebrate the holidays a bit differently, but one thing that seems to cross cultures and borders is a fondness for sweets. With a nod to tradition and an international twist, Katie Goodman from Good Life Eats takes our cookie exchange to Sweden with this recipe adapted from the novel The Recipe Club. These crescent cookies whip up in a snap while adding an elegance to your holiday festivities. Add some citrus zest (lemon, lime, or orange) for a little extra flavor or substitute different nuts for variations. Using a food processor to finely chop the nuts makes these cookies a breeze!

Swedish Crescent Cookies

Swedish Crescent Cookie
adapted from The Recipe Club
makes approximately 3 dozen cookies

Ingredients:

    • 1 cup unsalted butter, softened
    • 1/2 cup confectioner’s sugar, plus additional for coating
    • 1/4 tsp almond extract
    • 1 egg yolk
    • 2 1/2 cups all-purpose flour
    • 1 3/4 cup finely chopped almonds
    • zest of one lemon

    Directions:

    In a bowl, beat the butter and 1/2 cup sugar together until light and fluffy. Add the almond extract and egg yolk. Beat till combined. Slowly stir in the in the flour, nuts, and zest.

    Form the dough into a ball and flatten into a disc shape. Cover and chill for 2 hours.

    When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Remove a heaping tablespoon of dough at a time, shaping into crescent shapes. Arrange about 1 1/2 inches apart on prepared baking sheets. Bake until cookies are lightly golden around the edges, about 15-20 minutes. While still warm, coat the cookies with confectioners sugar. Transfer to a wire rack to cool.

    Showcase these yummy cookies on…
    Order any of these 4 plates or trays through Friday and get 10% off! Enter code: cookie3. Promotion ends Friday, Dec 3rd at midnight and applies only to the items shown below. Sorry, coupon may not be applied to previous purchases or combined with any other promotion.

     

Holiday Cookie Exchange: Kids, Cookies & Fun!

Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!

Get the kids involved in holiday cookie making fun! Our cookie exchange continues with sweet ideas for cookie & kids from Sweet Paul. Click on any image for an enlarged view of the page and recipe.

Showcase these yummy cookies on…
Order any of these 4 plates or cake stands through Friday and get 10% off! Enter code: cookie2. Promotion ends Friday, Nov 26th at midnight and applies only to the items shown above. Sorry, coupon may not be applied to previous purchases or combined with any other promotion.

 

Holiday Cookie Exchange: Butterscotch Oatmeal M&M Cookies

Butterscotch Oatmeal M&M Cookies
Butterscotch Oatmeal M&M Cookies (more…)

Give the Diet a Rest – Bring on Pumpkin Cinnamon Rolls!

Pumpkin Cinnamon Rolls with Cream Cheese Icing
The weather is taking a turn towards fall and we must have these NOW! Who doesn’t love a warm cinnamon roll? But to add pumpkin and cream cheese frosting? Oh my – we’re in! This delish breakfast treat come to us compliments of Katie Goodman of goodLife {eats}. Be sure to check out her website for a printable copy of this recipe and browse through even more of her tempting recipes. A little unsure about working with yeast? Katie gets us started with her top 5 tips for baking with yeast. Thanks Katie! (more…)

Eggnog Pumpkin Pie

pumpkin-pie

Makes one 10 inch pie
Submitted by Tiffany Harris

Fall has arrived and it?Äôs that time of the year to pull out the best recipes for the Holidays. Here is a twist on the classic pumpkin pie that is easy to make and special enough for a fussy crowd, including those that don?Äôt care for pumpkin pie (this includes me)! The addition of the eggnog gives this pie a less intense taste and rich flavor. Enjoy!

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Celebrating with Julienne

Celebrating with Julienne

Each celebration, big or small, requires food that is just as special as the individual or the occasion which you are celebrating. Susan Campoy, founder and chef of Julienne, a beloved local neighborhood bistro, recently published Celebrating with Julienne, which she shares her most popular and cherished recipes along with tips, stories and advice. Located in our neighboring city of San Marino, this charming bistro serves breakfast and lunch on the shaded outdoor patio or in the inviting French Caf?© inspired interior. The traditional menu is refined but casual and everything is always finished to perfection. Inside the restaurant you will also find a gourmet market with specialty jams, candies, oils, and baked goods.

Julienne?Äôs is perfect for a special gathering or a ladies lunch out. I always think of Julienne when my grandmother or girlfriends come to visit. There is definitely something for everyone. Stroll by if you are in the area or make a special trip to experience the warmth of the atmosphere and fabulous food.

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Southwestern Dogs

Although a recipe for hot dogs may seem a bit unnecessary?Ķ this dish deserves to be passed on to chefs with hard-to-please audiences and/or family members with simple palates in dire need of a tune up. Festive enough for end of summer bbq?Äôs and hearty enough for fall.

  • 1 pack of grass fed, all beef, antibiotic ?Äìfree hot dogs (you will find these to be surprisingly low in fat and FULL of flavor)
  • 1 pack of whole wheat hot dog buns
  • 1 can of organic black beans
  • 1 red onion, chopped
  • 2 tablespoons of olive oil or grape seed oil
  • 4 or 5 roma tomatoes, chopped
  • 1 jar of roasted red peppers, drained, and sliced into ¬º inch sections lengthwise
  • Low fat mayo to taste

Grill hot dogs on bbq and toast buns if you please. Heat the black beans in a small pot on medium heat (do not drain) until warm all the way through. Sautee the red onion in the olive or grape seed oil until soft, translucent, and browned a bit (about 15 minutes). Assemble the hot dog with desired amount of each topping. Voila! Quick, easy, filling and festive.

Something for Dad

With Dad?Äôs big day rapidly approaching what could be more appropriate than a quick and easy recipe for some family friendly (and shhhhh ?Äì good for you) meatballs. A really tasty meatball can be eaten alone, without sauce or pasta. But of course, either one is a great compliment to this dish. And the great thing about this recipe is that you can easily increase or decrease the ingredient quantity based on how many you would like to make. Oh and let?Äôs not forget the part about the hidden vegetables?Ķnot a child nor picky eating father will be the wiser. Enjoy!

Greek Meatballs ?Äì makes approximately 8 good sized meatballs

submitted by Melissa Webster

  • 1.5 lbs of fresh ground beef (ideally grass-fed)
  • 1 egg
  • 1 cup of bread crumbs (or less depending on how you like the consistency of your meatballs)
  • 6 oz. of Feta cheese
  • 2 cups of fresh leaf Spinach to taste, torn into bits
  • I highly recommend the all purpose seasoning, Magic Dust, from the Hitching Post Restaurant but sea salt & pepper to taste will work just fine.

Combine ground beef, egg, and bread crumbs in a large bowl and mix with hands?Ķold fashioned, but truly the best way in this instance. Gradually add bits of feta cheese and leaf spinach depending on the palate of the crowd you are serving. (Spinach can even be saut?©ed if you?Äôd really like to boost the iron content without making the veggie content as obvious.) Mix well. Shape into roughly 1.5 inch diameter balls, disguising the spinach in the depths of each meatball as much as possible. Cook on medium/high heat in a frying pan, rotating on each side until brown and meatballs are firm (about 15 minutes.) Serve while hot, add pasta and sauce if desired, and cheers to Dad!