Tuesday, August 31, 2010

#4 The Case of Bocconcini Salad with Olive Oil and Red Wine Vinegar Vinaigrette

Bocconcini Salad

1 cup cucumber, chopped
1/2 yellow pepper, chopped
1 cup grape tomatoes, the larger ones halved
1 cup bocconcini
1/2 recipe Olive Oil and Red Wine Vinegar Vinaigrette (see below) 
1/8 cup fresh chives

Toss the vegetables and cheese with the Olive Oil and Red Wine Vinegar Vinaigrette.

Plate, and snip the chives on top.

Makes 2 meal-size salads.

Olive Oil and Red Wine Vinegar Vinaigrette

3 tablespoons red wine vinegar
2 tablespoons olive oil
salt
pepper

Whisk or shake together the red wine vinegar, olive oil and salt and pepper to taste.

If you whisk in 2 tablespoons of raw agave syrup, this vinaigrette makes enough for 4 green side salads.

Becki

Sunday, August 15, 2010

#3 The Case of Raspberry Coconut Milkshake

Sumptuously pink!
 
1/2 cup light coconut milk
1/2 cup raspberries
1 tablespoon raw agave syrup
1/2 teaspoon vanilla
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.

Becki

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Wednesday, August 11, 2010

#2 The Case of Olive Oil and Lemon Vinaigrette

3 tablespoons lemon juice
2 tablespoons olive oil
salt
pepper
2 tablespoons raw agave syrup (optional)

Whisk or shake together the lemon juice, olive oil and salt and pepper to taste.
 
If you're serving plain green salads without vegetables or fruit to sweeten them up, include the agave syrup.
 
One recipe makes enough for 2 main salads or 4 side salads.
 
Becki
 
PS Thanks for sharing.

Thursday, August 5, 2010

#1 The Case of Mediterranean Potato Salad

No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.

24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
salt
pepper
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint

Preheat oven to 400ºF.

Spread the potatoes on a 9" X 13" pan. Drizzle with the olive oil. Toss to coat the potatoes. Roast for 30 min. (If it's way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don't have to transfer the potatoes to a large bowl.) 

Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.

Let cool.

Toss in the rest of the ingredients and chill.

Serves 4-8.

Becki

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