Food Topic: Spring edibles 2
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Rhubarb, lettuce and chives are in abundance right now.  The following recipes highlight fresh greens and chives. 

 I have a great Rhubarb Torte Cookie Bar recipe that I will send to you upon request.  Email me at office@889JOYFM.com

 

Mixed Green Salad

4 cups mixed fresh greens (combine a leaf lettuce with crisp varieties)

4 tablespoons vinaigrette- see recipes below

2 tablespoons crumbled blue cheese or goat cheese (optional)

Wash and dry lettuce leaves. Tear into bite size pieces. Place in an oversized bowl with room for tossing. Place in refrigerator until ready to toss and serve. Pour c of vinaigrette over the greens and toss well. Add crumbled cheese, if desired and toss to combine. Serve immediately. Yields 4 one-cup servings.

 Red and Yellow Pepper Vinaigrette

c yellow bell pepper, finely chopped

c red bell pepper, finely chopped

4 tablespoons red wine vinegar

2 tablespoons olive oil

2 teaspoons warm water

pinch of sugar

1/2 teaspoon salt

1/8 tsp black pepper

In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Makes one cup.

 

Citrus Vinaigrette

 c fresh orange juice

c fresh lemon juice

c olive oil

tsp sugar

  tsp salt

1/8 tsp black pepper

Using a food processor or blender, combine the juices and salt, pepper and sugar and slowly whisk in oil until incorporated. The vinaigrette will keep, tightly covered, for a week in the refrigerator. Makes cup.

 

Mustard Chive Vinaigrette

1 T grainy Dijon-style mustard

 c fresh chives, finely chopped

2 T white vinegar

1 T water

2 tsp honey

 tsp salt

c olive oil

Add freshly ground black pepper to taste.

In a medium bowl, whisk ingredients together until combined well. The vinaigrette will keep, tightly covered, for a week in the refrigerator. Makes 1/2 cup.

 

 

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