MONDAY, MARCH 31, 2014
4 FIRM, RIPE BANANAS, PEELED AND HALVED LENGTHWISE
1 TABLESPOON: GARLIC OLIVE OIL
PINCH OF SALT
1 CUP GRATED CHEDDAR CHEESE
3 GREEN ONIONS CHOPPED
1/4 CUP FRESH CILANTRO, CHOPPED
PICKLED COCONUT TOPPING (recipe to follow)
Place bananas in a baking dish and toss them with Garlic Olive Oil
Broil bananas until slightly carmelized, (approx 5-7 mins)
Sprinkle with cheese and green onions and continue broiling for 3-4 minutes (until cheese melts)
Garnish with Pickled Coconut topping.
RECIPE FOR COCONUT PICKLED TOPPING:
1/2 CUP COCONUT BALSAMIC
1/4 CUP WATER
1/2 CINNAMON STICK
1 SHALLOT, SLICED
2 JALAPENOS, SEEDED AND CHOPPED
1 TABLESPOON SUGAR
PINCH OF SALT
In a small pot, bring coconut balsamic, water and cinnamon stick to boil. Add shallot, jalapenos, and sugar. Remove from heat and let mixture set for 10 minutes.
Posted At 02:03 PMby roberta
SUNDAY, MARCH 30, 2014
1 package angel hair pasta
1 cup bean sprouts
1/4 cup chopped green onions
1/4 cup water chestnuts
2 cups sliced mushrooms (sauté)
Dash of Thai chilis (optional)
1/4 cup Coconut Balsamic 1/4 cup Garlic Olive Oil
1/4 cup lite Coconut milk
1/2 cup honey roasted peanuts
Cook pasta and let cool. Saute mushrooms until tender. Add all veggies to pasta. In a salad shaker add coconut balsamic, coconut milk and garlic olive oil and shake well. Pour into pasta bowl and mix everything gently. Sprinkle with peanuts.
Posted At 01:03 PMby roberta
THURSDAY, JANUARY 30, 2014
Happy Chinese New year Chicken Salad
1/2 cup Roasted Almond Oil 1/2 cup Honey Ginger Balsamic
4 Tablespoons Jalapeno Jam 1/2 tsp Toasted Sesame Seeds
1 lime, juiced
4 boneless chicken breasts 1 head Napa Cabbage, chopped
1 head Romaine Lettuce, chopped 1 carrot, thinly sliced
6 green onions, thinly sliced 1/2 cup toasted almond slices
(2 green onions reserved for topping)
Combine 1st 5 ingredients for dressing. Reserve 1/2 cup for later.
Marinate chicken with 1/2 cup dressing for 1-2 hours. Bake chicken at 350^ for 20 minutes in marinade. Allow chicken to cool, then slice. Combine Veggies, and toss with reserved dressing. Plate chopped greens and place one sliced chicken breast on salad and sprinkle with toasted almonds and onions.
Posted At 02:01 PMby Catherine Wilson
TUESDAY, OCTOBER 08, 2013
~ 1/3 cup Herbs de Provence
~ 3 garlic cloves, finely chopped
~ 4 tablespoons of Walnut Dijon Mustard
~ 1/3 cup Herbs de Provence extra virgin olive oil
~ Salt & freshly ground black pepper
- 1 leg of lamb (5-6 lbs)
Preheat the oven to 500° degrees
In a small container mix the Olive Oil, Mustard, garlic and Herbs de Provence.
Open up the leg of lamb, brush & lather generously inside and out with your ingredients. Set the lamb on a wire rack in a roasting pan.
Roast for 1.5 hours at 375°. Once done, cool for 15 minutes, then slice & serve!
Posted At 05:10 PMby Nicole - French Farms
TUESDAY, OCTOBER 01, 2013
Tangerine Balsamic Roasted Chicken
¼ cup Tangerine Balsamic
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
2 cloves garlic (minced)
2 Tablespoons Orange Olive Oil
Salt & pepper to taste
6-8 chicken thighs
½ cup chicken broth
Tangerine slices (canned works great)
Method: Mix 1st six ingredients in small bowl. Place marinade and chicken in Ziploc bag and marinate for at least 2 hours. Preheat oven to 400 degrees. Place chicken in a large, greased baking dish. Roast for 1 hour. Transfer chicken to serving platter. Place baking dish on a burner and whisk in chicken broth scraping bottom of baking dish on low heat. Drizzle sauce over chicken. Sprinkle with tangerine slices. Enjoy!
Posted At 08:10 AMby Roberta Korte