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Salt Block Salad
Ingredients
1 – 8 oz package of pancetta, coarsely shredded
6 oz of cherry tomatoes, halved
1 – 8 oz bag spinach, stems removed
1 tbsp thyme leaves
1 tbsp olive oil
1/4 tsp freshly cracked black pepper
Prepare
1. Coarsely shred pancetta and place around the outter part of the salt block.
2. Place spinach all around the center of the circle on the salt block.
3. Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
- 1 - 8 oz package of pancetta, coarsely shredded
- 6 oz of cherry tomatoes, halved
- 1 - 8 oz bag spinach, stems removed
- 1 tbsp thyme leaves
- 1 tbsp olive oil
- 1/4 tsp freshly cracked black pepper
- Coarsely shred pancetta and place around the outter part of the salt block.
- Place spinach all around the center of the circle on the salt block.
- Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
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]]>The post GORGONZOLA PEAR SALAD appeared first on Florida Girl Cooks.
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Ingredients
8 oz. fresh baby spinach
8 oz. mixed field greens
2 tbsp. fresh dill, coarsely chopped
1 large Bartlett pear, thinly sliced
4 tbsp. honey roasted almonds
2 tbsp. champagne vinaigrette
sea salt
freshly cracked black pepper
Prepare
1. Place the leafy greens into a large salad bowl.
2. Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
3. Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
4. Serve and enjoy!
- 8 oz. fresh baby spinach
- 8 oz. mixed field greens
- 2 tbsp. fresh dill, coarsely chopped
- 1 large Bartlett pear, thinly sliced
- 4 tbsp. honey roasted almonds
- 2 tbsp. champagne vinaigrette
- sea salt
- freshly cracked black pepper
- Place the leafy greens into a large salad bowl.
- Thinly slice the pears and coarsely chop the dill and toss into the leafy greens.
- Throw in the honey roasted almonds along with the salt, pepper, and vinaigrette dressing and toss evenly to coat.
- Serve and enjoy!
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]]>The post GRILLED PEACHES WITH SPINACH AND PROSCIUTTO appeared first on Florida Girl Cooks.
]]>If you are planning on going in South Florida/West Palm Beach area just know that the Palm Beach Gardens Sur La Table does not have cooking classes available. If you sign up at the Boca, Mizner Park location make it a point to take any of Chef Tom Deni’s classes. He’s extremely thorough, friendly and his courteous staff makes the experience fun and easy to follow and enjoy. You may also take your own wine as there is no corking fee and wine glasses are also provided for your use during the class.
Grilled Peaches with Spinach and Prosciutto
Ingredients
Honey for brushing
2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
4 cups spinach or watercress, washed and stemmed
Himalayan salt
8 thin sliced of prosciutto
2 tbsp aged balsamic vinegar
Prepare
1. Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
2. Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
3. In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. 4. Taste and adjust seasoning with salt and pepper.
5. Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
- Honey for brushing
- 2 firm but ripe peaches, pitted, thick sliced (8 slices per peach)
- ¼ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 4 cups spinach or watercress, washed and stemmed
- Himalayan salt
- 8 thin sliced of prosciutto
- 2 tbsp aged balsamic vinegar
- Preheat a grill or grill pan over medium-high heat. Pour honey onto a flat plate and lightly brush the peach slices with the honey.
- Place peach slices on grill and allow to cook for about 4 minutes, turn them over and then grill for 3 more minutes. Remove from grill and transfer to plate.
- In a small bowl whisk together the olive oil, lemon juice until combined. Place watercress into a medium bowl and toss with enough dressing to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.
- Divide spinach/watercress between 4 salad bowls, arrange the peaches, pancetta and arugula over the top and drizzle balsamic over each one.
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]]>The post SUMMER POMEGRANATE ARUGULA SALAD appeared first on Florida Girl Cooks.
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Summer Pomegranate Arugula Salad
Ingredients
4 cups arugula, stems removed
1/2 cup pomegranates
1 haas avocado , thinly sliced
4 tbsp reduced white balsamic vinegar
1/2 cup almond slivers
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper
Prepare
1. Place arugula into a large salad bowl.
2. Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
3. Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
4. Toss and mix to coat with reduced balsamic vinegar.
5. Serve and enjoy!
- 4 cups arugula, stems removed
- 1/2 cup pomegranates
- 1 haas avocado , thinly sliced
- 4 tbsp reduced white balsamic vinegar
- 1/2 cup almond slivers
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- Place arugula into a large salad bowl.
- Open and cut out pomegranates, peel and slice the avocados and place them into the same bowl.
- Sprinkle items in the bowl with reduced balsamic vinegar, almond slivers, sea salt, and fresh cracked black pepper.
- Toss and mix to coat with reduced balsamic vinegar.
- Serve and enjoy!
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Caesar Salad Baskets
Ingredients
6 cups shredded Parmesan cheese
2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
Prepare
1. Preheat oven to 400 degrees.
2. Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
3. Bake for 8 minutes and quickly remove from oven.
4. Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
5. Use your fingers to push cheese in, creating a cup out of it.
6. Repeat with remaining cheese.
7. Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
8. Scoop the salad into each cheese cup and enjoy!
- 6 cups shredded Parmesan cheese
- 2 bags Caesar salad bags (includes: salad, dressing, croutons, and small packet of Parmesan cheese
- Preheat oven to 400 degrees.
- Working in batches, place 6 mounds (2 tbsp.) on a silicone baking mat / Silpat, patting down to form 3 inch rounds.
- Bake for 8 minutes and quickly remove from oven.
- Using a spatula transfer each cheese disc, while still gooey to each muffin tin cavity.
- Use your fingers to push cheese in, creating a cup out of it.
- Repeat with remaining cheese.
- Mix both Caesar salad bag and all contents in a large mixing bowl and cut into smaller pieces using kitchen scissors.
- Scoop the salad into each cheese cup and enjoy!
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Mango Chutney
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
UTENSILS
* measuring cup
* measuring spoons
* cutting board
* 5 inch santoku knife
* large pot
* wooden cooking spoon
* 6 glass mason jars
PREPARE
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
- Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
- Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
- 3. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
- Makes 6 (1/2 pint) jars
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