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Recipes

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Mixed Lettuce, Fennel & Orange Salad with  
Kalamata Olives Vinaigrette
3 tablespoon  red-wi...
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Blue Cheese Spinach Bread Pudding

  

Ingredients

  • 2 Tablespoons melted butter ( cooking spray can be substituted)
  • 2 Tablespoons Olive Oil (Greek)
  • 2 lbs spinach, 
  • 2 Tablespoons unsalted butter
  • 8 medium garlic cloves, mashed to a paste
  • 1 1/2 cups heavy cream
  • 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
  • 1/2 cup thinly sliced scallions, 
  • 1 shallot thinly sliced
  • 4 large eggs, lightly beaten
  • 1  teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
  • 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes

Methods/Steps

Preheat oven to 400ºF.

Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)

Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.

In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes

Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer  to a cooling rack and let sit for 5 minutes.

Homemade Organic Flour Tortillas

3 cups whole wheat organic flour 

1 tsp. sea salt

1/3 cup vegetable oil

1 cup warm water

Directions: combine flour, salt, vegetable oil in a large bowl.  Add the water until it forms a dough. Take 1 to 2 inches of dough and knead the dough into a ball.  Flatten dough with your hands or rolling pin. Use a flat pan on medium heat and place tortilla on pan.  Let cook until there are brown spots and turn over to do the same on the other side.

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Mixed Lettuce, Fennel & Orange Salad with  
Kalamata Olives Vinaigrette
3 tablespoon  red-wine vinegar
1/2 tablespoon  lemon juice
1 teaspoon  Dijon mustard
4 cloves  garlic, minced
salt, to taste
Freshly ground pepper, to taste
1/2 cup  extra-virgin olive oil
1 cup  Kalamata olives, pitted and coarsely chopped
2 tablespoon  chopped fresh flat or curly parsley
3   navel oranges
10 cups  mixed lettuces, try using  chicory, radicchio red/greenleaf lettuce, torn into bite-size pieces
1 head  Belgian endive, sliced
1 bulb  fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.
 

Kiwi Salad

4 Kiwi
1 lg Tomato
1 Cucumber
2 Avocados
Fresh Basil Sprigs
1/2 c Orange Juice
1 ts Balsamic Vinegar
1/2 ts Dijon Mustard
Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato into wedges. Slice cucumber. peel and slice avocados. Arrange ingredients equally among salad plates. Garnish with basil sprigs. Whisk together orange juice, vinegar and mustard until thoroughly combined. Drizzle over salad to serve.

Fresh Blueberry and Cranberry Relish

Fresh Blueberry and Cranberry Relish

1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat.  Cook until the sugar dissolves and the berries soften, for about 15 minutes.  Remove from heat, cover and chill.  Best made in advance to let flavors blend.

Makes 12 1/4 cup servings

Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0

Serving suggestions:
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.

Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor