Recipe of the Month

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January, 2012 Newsletter

Winter Spinach Salad with Apple, Bleu Cheese, Pomegranate & Toasted Hazelnut Vinaigrette

Serves 8

10 oz. Spinach Leaves, washed and stemmed

2 Apples, cored and thinly sliced

8 oz. Crumbled Bleu Cheese

1/3 cup Pomegranate Seeds

Hazelnut Vinaigrette:

1/3 cup Hazelnuts, finely chopped and toasted

1 1/4cup Orange Juice (I like strong concentrated so use less water)

1/4 cup Rice Vinegar

1 cup Extra Virgin Olive Oil

3 tsp. Finely Chopped Italian Parsley

Dash of Salt and Pepper

Blend in a food processor all vinaigrette ingredients. Store at room temperature several hours before serving this will enhance the flavors. Do not refrigerate.

I like the shimmer of the vinaigrette on fresh whole spinach leaves, so we toss lightly to coat the leaves and then place on plates in petal formation. We intersect the apples between the leaves. Lightly top with the crumble bleu cheese and pomegranate seeds.

 

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December, 20011 Newsletter

Italian White Bean Soup with Lemon Gremolata

Serves 4

Soup:

2 t. olive oil

1 c. chopped onion

1/2 c. chopped celery

t. minced garlic

2 c. fat-free chicken broth

1/2 c. water

1/4 t. black pepper

1 can cannelloni beans, rinsed & drained (19 oz)

1 bay leaf

Gremolata:

3 T. finely chopped fresh parsley

2 T. grated lemon rind

2 t. minced garlic

Heat olive oil in large saucepan over medium heat. Add onion, celery and garlic. Saute five minutes until vegetables are tender. Stir in broth and next four ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Combine chopped parsley, lemon rind and garlic. Sprinkle over soup when ready to serve.