Tuesday, February 21, 2012

Spinach Salad w/Feta, Avocado +Bacon w/Lemon-Mustard Vinaigrette

Salad Ingredients:
two cups chopped spinach
corn off of 2 cobs
1 roma tomato, diced
1 avocado, sliced
¼ cup crumbled feta
2 slices uncooked bacon

Toss first four ingredients in medium size salad bowl. Cut up bacon. Heat small frying pan, add bacon and cook 2-3 minutes, until bacon crisps. Remove pan from heat and transfer bacon to a paper towel-lined plate to remove excess grease. Top salad with feta and bacon. Drizzle with lemon-mustard vinaigrette (see below) and serve.

Lemon-Mustard Vinaigrette
2 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon zest
1/4 teaspoon salt
1 small garlic clove, crushed and finely chopped
1/3 cup olive oil, half light and half extra virgin
cracked black pepper to taste

Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are thoroughly mixed. Refrigerate leftovers.

Sunday, February 5, 2012

Simple Roasted Vegetables

  • 7-8 brussel sprouts, tips cut off and halved
  • 1 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 1 squash, sliced
  •  salt, pepper
  • 1-2 tbs olive oil

This is a really simple way to cook up some vegetables -either for a light dinner or a side dish. Preheat oven to 400 degrees. Once vegetables are washed and cut, place them all in a bowl. Using your hands, coat them with a bit of olive oil, sea salt, and cracked pepper. Place in 8"x8" glass baking dish; cover with foil. Bake for 45 minutes at 375 degrees.