Posted by Cate under
Salads
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4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1-1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper
Empty the cans of beans into a colander and rinse them […]
Posted by Cate under
Salads,
Vegetables
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Recipe courtesy of Martha Stewart’s Great Food Fast.
Serving: Serves 4
6 ears corn, husks and silk removed (I used three small cans)
3 scallions, thinly sliced crosswise (1/2 cup)
2 Tablespoons white-wine vinegar
2 Tablespoons olive oil
Coarse salt and ground pepper
Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. […]
Posted by Cate under
Salads
Print PDF of recipe here.
Recipe courtesy of Woman’s World magazine.
Yield: 4 servings
Cut 2 (4″) waffles into 1″ pieces. Whisk 1/2 cup Italian vinaigrette, 2 tablespoons grated Parmesan and 1 tablespoon Dijon mustard; toss 1/4 cup with waffles. Bake in 400F oven until golden. To leftover dressing, add 4 cups spinach, 3 slices cooked chopped bacon, […]
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Recipe courtesy of Cate O’Malley
Mussels, cooked
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano
Salt
Pepper
Combine oil, vinegar, and mustard and stir with whisk. Add salt, pepper and oregano, stir to combine. Add mussels. Toss to coat. Refrigerate for 30 minutes before serving.
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Dressing:
3 tablespoons red wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon tamari sauce
4 green onions, finely chopped
1-1/2 tablespoons ginger paste
2 teaspoons maple syrup
In a small bowl, mix all the dressing ingredients together, or combine in a jar with a tight-fitting lid and shake vigorously. For […]
