Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy.To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Blend all in a blender till smooth and frothy.
- 1 cup yogurt (lime, lemon)
- 1/2 cup chopped lychees
- juice of 1 lime
- 1/2 tbsp honey
- 6 ice cubes
- 1/4 tsp ground cardamom (fine powder)
Finely chop the kumquats and oranges, combine, and measure into a large pot. Add 2 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight. Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup. Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222°F, or 105°C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken.
- 24 kumquats, rinsed and thinly sliced
- 2 oranges – rinsed, sliced and seeded
- 9 cups white sugar, or as needed
- 2 lemons, juiced
- 8 cups water, or as needed
Scoop out cantaloupe with melon baller and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in to the bowl. Peel kiwi, cut crosswise into thin slices, then quarter the slices. Add to bowl. Hull and slice enough strawberries lengthwise to make 1 cup and place in the bowl. Add raspberries/blackberries. Sprinkle fruit with chopped mint leaves and drizzle with orange juice. Toss gently.
Refrigerate, covered for 1/2 hour. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint.
- 1/2 medium cantaloupe
- 2 Kiwi
- 1/2 pt fresh raspberries, blueberries and/ or blackberries
- 1 pt strawberries
- 3 Tbsp fresh mint; chopped
- 4 whole mint sprigs for garnish
- 1/4 c fresh squeezed orange juice
Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice. .Add greens and apple slices to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.
- 2 grapefruit
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced scallions
- 1 tablespoon white-wine vinegar
- 1/4 each teaspoon salt & freshly ground pepper
- 8 cups torn butter lettuce
- 6 cups spring mix
- 1 large apple, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup toasted nuts
Stir together all ingredients in a small bowl. Useful marinade for beef, pork or lamb.
- 1/3 c molasses
- 1/4 c minced fresh spearmint
- 1 Tbsp gingerroot; peeled & grated
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp hoisin sauce
- 2 Tbsp water
- 2 minced cloves garlic
Wash and rinse containers with tight fitting lids. Hull the strawberries. Then crush them using a potato masher. You should end up with a bit more than 2 cups of crushed strawberries and juice. Use only two cups in the recipe, save the extra for ice cream topping!
Chiffonade basil leaves (stack 3-4 leaves and roll lengthwise, then chop stem to tip.)
Stir basil into the strawberries, along with sugar. Mix well and let stand for 10 minutes.
Meanwhile, bring the water and Sure Jell to a boil, stirring constantly. Boil for 1 minute, still stirring. Remove from heat.Stir the Sure Jell mixture into the strawberry mixture and continue stirring until the
sugar is dissolved – about 3 minutes.
Pour the mixture into the prepared containers, leaving about 1/2 inch of space to allow for expansion during freezing. Cover. Let stand at room temperature for 24 hours until set.
Refrigerate up to 3 weeks. Or store in the freezer for up to a year.
- 1 quart strawberries
- 4 cups sugar
- 8-10 basil leaves
- 3/4 cup water
- 1 package Sure Jell
Combine ingredients and mix. Chill until ready to serve. Serve with assorted sliced fresh fruit, like strawberries, grapes, kiwi or pineapple.
- 2 c Whipped Topping
- 1 c lowfat strawberry yogurt
- 1/2 c fresh strawberries, diced
- 1 1/2 tsp grated orange peel
Spread strawberries over bottom of greased 8 or 9″ square baking pan. Combine flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375°F for 45-50 minutes. Serve warm with vanilla ice cream.
- 4 c fresh strawberries, sliced
- 1 c all-purpose flour
- 1/2 tsp baking powder
- 1 c sugar
- 1 egg, beaten
- 1/4 c butter or margarine
Cut top quarter off each tomato and set tops aside. Scoop out pulp. Drain upside down on a paper towel to dry. Combine cream cheese and shrimp and mix thoroughly. Stuff each tomato with cream cheese mixture. Put tomato tops backs on if desired.
- 60 cherry tomatoes
- 4 oz cream cheese
- 8 oz canned shrimp, drained
Place lettuce, strawberries, pecans and radish in a bowl. Combine remaining ingredients and mix well. Toss dressing into salad just before serving.
- 6 cups spring mix
- 1 pt strawberries, sliced
- 4 red radish, sliced
- 1/2 c pecan halves or pieces
- 1 c mayonnaise
- 1/4 c vinegar
- 2/3 c sugar
- 1/2 c milk
- 2 Tbsp poppy seed
Melt butter in a large pot on medium heat. Add cabbage, sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat cabbage evenly. Add vinegar. Reduce heat to medium-low; cover. Simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
- 1 2lb red cabbage, sliced thin (about 12 c)
- 1/4 c butter
- 6 Tbsp sugar
- 2/3 c balsamic vinegar
- Salt and pepper
Cut the top off the squash and remove seeds. Combine all ingredients in a bowl and mix. Stuff into squash and replace top. Fold the stuffing that won’t fit into the squash in a piece of foil. Place stuffed squash into a baking dish and bake at 375°F for 1 hour. Put the leftover stuffing in the oven for the last 20 minutes of baking.
- 1 pan-shaped squash
- 3/4 c fresh mushrooms, chopped
- 1/2 c sweet onion, chopped
- 1 stalk celery, chopped
- 1 medium tomato, coarsely chopped
- 2 Tbsp fresh basil, chopped
- 1 Tbsp chipotle hot sauce
- 1 Tbsp garlic
- 1 tsp chile powder
- 3 Tbsp marsala wine
Mix cream cheese, yogurt, honey and almond extract at low speed until smooth. Pour into a small bowl. Arrange dip and fruit on a chilled platter to serve. Excellent with chocolate, pineapple and peaches too.
- 1 8 oz pkg cream cheese, softened
- 1 c plain yogurt
- 2 Tbsp honey
- 1/4 tsp almond extract
- 4 c bite-size fruit; melon chunks, berries, grapes, kiwi slice, etc.
Heat oil in a wok or large heavy skillet. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes. Add veggies and stir-fry for 6 to 8 minutes. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
- 2 tbsps vegetable oil
- 1/2 lb boneless skinless chicken breasts (cut into cubes)
- 2 cloves chopped garlic
- 2 tbsp oyster sauce
- 1 cup napa cabbage (sliced)
- 1 cup green bell and 1 cup red pepper (sliced)
- 1 cup carrots (sliced)
- 1 cup green onions (chopped)
- 1 cup bean sprouts (fresh)
- 1/2 cup cold water
- 1 tbsp cornstarch
- 2 tbsp soy sauce