3/4 pounds sliced portabella mushrooms 1/2 cup extra-virgin olive oil, divided 3 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 10 cups mixed spicy greens such as mustard, arugula, tatsoi, mizuna, and watercress 1 cup shaved gruyere cheese Preheat oven to Read on!
1 bunch red beets, roasted and peeled, cut into 1/2-inch cubes 1/2 cup (8 tablespoons) extra virgin olive oil 2 1/2 tablespoons red wine vinegar 1/2 teaspoon kosher salt, more to taste Freshly ground black pepper to taste 1 large Read on!
Whenever I return to Beaumont, I inevitably bump into a certain woman who corners me and jabs her finger under my nose. “I still miss that beet salad!” she exclaims accusingly. At Liberty Market & Cafe we served a roasted Read on!
Just when we thought we’d tried every salad recipe in the book, this rendition came along to prove that lettuce can be enjoyed hot, just like your other favorite dinner veggies. This week, we decided to throw some romaine on Read on!
1 bunch broccoli, cut into florets. 1 clove garlic, minced 2 small apples, cut into slices, or diced ½ small red onion, thinly sliced ½ c. toasted almonds, chopped 1/4 c. almond butter 1 Tbs. soy sauce 3 Tbs. warm Read on!
Heavy holiday dishes take a toll on even the heartiest palates. This salad is just what’s needed after weeks of cheese-laden gratins and sugary carb-fests. A simple meal that comes together in a snap, filling and full of the bright Read on!
1/2 head escarole, washed and choped 1/4 cup Veldhuizen Bosque blue cheese 1/4 cup hazelnuts, toasted and coarsely chopped juice of 1/2 lemon 1/4 cup olive oil 1 shallot, minced 1 tsp honey or sugar salt and pepper Whisk shallot, Read on!
1 bunch beets (save greens for braising later) 1 grapefruit, cut into supremes 1/2 red onion, slivered 2 Tbs. chopped cilantro (optional) 1 Tbs. sherry or white wine vinegar salt and pepper Wash beets and place in heavy casserole dish. Read on!
1 bunch kolrabi, trimmed and cut into matchsticks 1 small apple, cut into matchsticks 1/4 c slivered red onion (optional) 1 Tbs. chopped parsley 2 Tbs. sour cream 2 Tbs. mayo 1 Tbs. lemon juice 1/4 c. crumbled Bosque Blue Read on!