Imagine a hot and humid summer day. The evening rolls around with the sun setting, the temperature begins to drop and the humidity has dissipated. And you’re hungry.Read More
In my version of a cold cucumber honey melon soup, I like the flavors of both the vegetable and the fruit to touch the palate. And then hints of mint, red onions and chili pepper with just enough lemon juice come through. The ingredients are blended, chilled, blended again, and then strained.Read More
One of my favorite lunch meal is an egg and arugula pasta salad. The pasta is coated with a creamy lemon dressing, then tossed with arugula and topped with a blue cheese and hard boiled eggs. On the side is a glass of wine and sometimes a nice bread role.Read More
This bacon, egg, and avocado sandwich was inspired by an image I saw in a Williams Sonoma magazine. It stated that the recipe was on its website; however, I was unable to find it. I was very disappointed. In my version, I use a toasted everything bagel and Miracle Whip.Read More
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Salads don’t really have to be boring, nor does it take a lot of time to “throw” fresh ingredients together for lots of great flavors. In this fruity nutty salad with an orange ginger vinaigrette, I cheated a bit and bought a pre-packaged and already washed of greens. Cut up two of my favorite fruits and added pecan nuts. This delicious and refreshing salad was served for lunch.
10 ounces of washed packaged mixed lettuce greens
4 ounces fresh strawberries, washed, tops cut off and then cut into quarters
1 sweet orange, peeled and segments cut into pieces
2-3 ounces of whole pecans with some broken into large pieces
Orange and ginger vinaigrette (yields 1 cup):
1/3 cup orange juice
Juice from 1/2 orange
Grated orange from 1/2 orange
1/2 inch fresh ginger, grated or 1-2 teaspoons dry ginger
2 Tablespoons honey
1 Tablespoon white wine vinegar
2 Tablespoons extra virgin olive oil
Whisk together the first six ingredients, blending it well. Then continue to whisk while drizzling in the olive oil. Chill the vinaigrette for at least 1-2 hours. However, for flavors to best come together, make it the day before needed.
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Whatever the season, nature offers wonderfully delicious fruits to be enjoyed. So I tried to create a creamy dressing for all seasons using honey and ginger. This winter fruit salad stars persimmons and pomegranates--and a fruit for all seasons, a Bartlett pear. Serves 4.
Four steps to remove persimmons seeds:
Ingredients for fruits:
3 persimmons, ripe (slightly indents when pressed with a finger) and sliced
2-3 Tbsp pomegranate seeds
1/2 (or more) Bartlett pear, washed, cored and sliced (Leave the skin on.)
Ingredients for creamy honey and ginger dressing, yields 3/4 cups:
1/2 cup sour cream
1 Tbsp Miracle Whip, light (or mayonnaise)
1 Tbsp honey
1" ginger, peeled and grated
1/2 tsp lemon juice
1/2 zest from a lemon (optional)
Store honey and ginger dressing in a tight container in the refrigerator. Flavors should remain fresh for about week.
Slightly toss all fruits in a bowl. Mix dressing ingredients in a separate bowl. Add dressing to fruit mixture. Serve chilled.
Other fruit serving suggestions are mangoes, apples and papayas.