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Archive for June 1st, 2013

58 Serves 4-
3 Tbsp SOOC fig balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 Tbsp SOOC Arbosana EVOO
1 pt cherry/grape tomatoes, halved
1/4 cup sliced red onion
1 1/2 lb chicken breast cutlets (1/4″ thick)
4 cup baby arugula or mixed greens
  
1. Whisk together vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.
  
2. Preheat grill to medium heat. Remove chicken from marinade (discard marinade). Grill chicken, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.
  
3. Toss arugula or mixed greens in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.

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55Serves 8-
5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp SOOC Roasted Butternut Squash Seed Oil
3 Tbsp SOOC Lemon EVOO
1 tsp Dijon mustard
1 1/2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add balsamic vinegar until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

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