Tag Archives: vegetables

Insalata Composta Degli Spinaci

Insalata Composta Degli Spinaci

1 tsp olive oil
1 tbsp unsalted butter
1 large onion
1 tbsp honey
4 ounces turkey bacon, cut into 1 to 2 inch pieces
6 cups fresh spinach
Dijon Vinaigrette
4 large poached eggs
Kosher Salt and freshly ground pepper to taste

In pan, heat 1 tsp oil and the butter over medium heat. Add the onion and cook for about 4 minutes, until translucent but not browned. Add honey and continue to cook over medium-low heat until golden-brown (about 1 additional minute). Remove from the pan and transfer to a small bowl to cool.

Heat the same pan over high heat and add the turkey bacon pieces, frying until crispy. Remove and drain on paper towel (Turkey bacon, being more lean than regular pork bacon, will render off far less fat).

Place the spinach in a large salad bowl. Add onion, and dress with the 1/4 cup Dijon vinaigrette, toss, and distribute among 4 plates. Place a poached egg on top of each, and arrange bacon pieces around edge of each plate before serving. Sprinkle with Kosher salt and pepper.

Serves: 4

Dijon Vinaigrette

2 tbsp minced shallots
1 tbsp Dijon mustard
¼ cup red wine vinegar
Salt and freshly ground pepper to taste
½ cup extra-virgin olive oil

In bowl, whisk together the shallots, mustard, vinegar, salt and pepper. Continue to whisk as you slowly add the oil. Mix well to incorporate. Keeps in refrigerator up to 2 days.

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Mandarin Salad Margherita with Wasabi Dijon Dressing

Mandarin Salad Margherita with Wasabi Dijon Dressing

Salad:
3 cups of salad greens (spinach, red lettuce, or your favourite mixture)
3 scallions (green onions), diced
1 small white onion, diced fine
1 small red onion, diced (or if particularly sweet sliced into bite-sized pieces)
1 six oz can of mandarin orange slices, drained
Wasabi Dijon Dressing
1/2 cup rice wine vinegar
6 tablespoons olive oil
4 teaspoons Dijon mustard
2 teaspoon wasabi paste

In a salad bowl, combine all salad ingredients and toss to mix thoroughly. Serve with dressing on the side.

For dressing in a small bowl, whisk together rice vinegar, mustard, and wasabi paste. Drizzle in olive oil while whisking to emulsify into the consisting you prefer. Stores well for up to a week in the refrigerator.

Serves 2, generously.

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Seared Beef with Horseradish Dipping Sauce & Pasta Primavera

Seared Beef with Horseradish Dipping Sauce & Pasta Primavera

Seared Beef
1 lb lean sirloin steak, cut into 1/2″ – 1″ cubed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp finely ground black pepper
1/4 tsp sea salt
Horseradish Dipping Sauce
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 scallion (green and white parts), minced
4 cloves garlic, minced
4 tbsp prepared horseradish (NOT creamy horseradish sauce)
Pasta Primavera
8 oz extra wide egg noodles
Variety of zucchini, yellow squash, asparagus, carrots, haricot verts, broccoli, etc. lightly steamed
Black Pepper Sauce
1 cp water
1/8 cp cornstarch
3 tbsp fresh ground black pepper
1/2 cup reduced sodium soy sauce

Begin by preparing sauces. To make the Black Pepper Sauce, combine water, soy sauce, pepper, and corn starch in a small pan, making sure all ingredients are thoroughly mixed before placing over low heat until thickened (about 15-2 minutes), stirring occasionally. When it coats a wooden spoon (leaving a definitive band when you run your clean finger through it), remove from heat. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. Remove from heat and reserve.

To make Horseradish Dipping Sauce, combine horseradish, mayonnaise, sour cream, garlic and scallions in a bowl. Transfer to a serving container, or individual serving dishes.

Prepare extra wide egg noodles as per package instructions, until al dente. Drain, and place in a large bowl with steamed vegetables. Drizzle Black Pepper sauce over, and toss to coat.

In a small bowl, combine spices for the seared beef. Sear beef cubes over medium heat in a large skillet; after 3-4 minutes, sprinkle with the mixed spices (this allows them to impart flavour without burning). Cook another 2-3 minutes, or until desired level of doneness.

Serves 4.

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