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Jul

Weekly Recipe — Strawberry-Tarragon Salad with Aged Balsamic Vinegar

strawberry salad1 300x136 Weekly Recipe Strawberry Tarragon Salad with Aged Balsamic Vinegar The weekly recipe is all about summer, featuring the flavors, the colors, and the produce of summer. Earthbound Farm has always been my choice for salad greens. Organically grown using environmentally-friendly methods, fresh and Earthbound Farm are one and the same. For a taste of summer, enjoy the Strawberry-Tarragon Salad with Aged Balsamic Vinegar.

This recipe has so much going for it–fresh greens, ripe strawberries, and big flavors. I have to admit to not being a fan of blue cheese. For me, goat cheese is a marvelous substitute. This recipe showcases a good balsamic vinegar. If you have a bottle that you’ve wanted a recipe to showcase its superior flavor, this is it. Make sure and toast the pecans for added flavor. Bon appetit!

Category: Foods and Recipes Tags: salad, weekly recipe Comments off

Jun

Weekly Recipe–Splash It On Quick Broccolini

Chris

broccolini Weekly Recipe Splash It On Quick Broccolini This week’s weekly recipe focuses on healthy side dishes. I always try to include a vegetable with every dinner. I’m usually pretty generous too, so it turns out to be two servings. This is great for a healthy lifestyle.

If I had to choose, I’d pick broccolini over broccoli. The flavor is sweeter and more even, in my mind. Typically, I’ll steam my veggies instead of sauteing them to keep calories down. However, a bit of fat makes a meal satisfying, so using a bit of olive oil, I make it a healthier option. The recipe also features my new favorite condiment, Nakano’s Seasoned Rice Vinegar. Splash it on for added zip to a meal. I can use it in place of lemon juice for a condiment I can easily have on hand all the time. Bon appetit!

Quick and Easy Broccolini
1 bunch of broccolini, trimmed
1 tsp olive oil
1 tsp butter
2 garlic cloves, sliced
1/4 cup water or low sodium chicken broth
Nakano Seasoned Rice Vinegar, to taste
Salt
Pepper

Heat butter and olive oil in a non-stick skillet. Add garlic. Saute until fragrant. Add trimmed broccolini and toss to coat. Salt and pepper broccolini. Add water or broth to skillet. Cover skillet and cook 7 minutes. Check broccolini after 5 minutes to prevent burning. Adjust time as necessary. When done to desired tenderness, splash with seasoned rice vinegar. Adjust salt and pepper as necessary. Serve hot.

Head on over the Nakano Rice Vinegar website to get your $1 off any rice vinegar coupon. Splash it on!
Photo by VirtualErn

Category: Foods and Recipes Tags: seasoned rice vinegar, weekly recipe Comments off

May

Weekly Recipe — French Beef Stew

Chris

beef stew Weekly Recipe French Beef Stew Despite the warmer weather earlier in the week, the weekend has turned chilly, putting me in the mood for some hearty comfort food. The weekly recipe is just the thing for a cool spring evening to take the chill off. We have Allrecipes, French Beef Stew, submitted by Corwynn Darkholme.

This recipe has the ingredient I really like in a good beef stew–plenty of carrots and potatoes that both add to the flavor and absorb it. I added a bit more of each to the stew. While the recipe calls for dried thyme, I always prefer fresh. Go with about three times the amount of fresh when substituting for dried. With the carrot, I prefer to use baby carrots. They’re the right size, already cut, if you will. The recipe doesn’t simmer too long for a stew, so you will want to cube the beef to bite-sized pieces. Bon appetit!

Ingredients
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
Salt and pepper to taste

Directions
1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.

2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.

3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.

4. Blend in mustard and serve.