Amanda Thorn's Wedge Salad w/Herbed Lemon Buttermilk Dressing
Take a wedge of lettuce and cut into four portions. Pour buttermilk dressing over wedge then top with your favorite toppings. For this recipe I used red onion, tomatoes, cucumbers, toasted pecans, and cheddar cheese.
- 3/4 cup fat-free buttermilk
- 1/3 cup low-fat mayonnaise $
- 1 tablespoon grated lemon rind
- 1 tablespoon finely chopped onion $
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh basil
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 garlic clove, minced
- Combine all ingredients, stirring with a whisk until dressing is well blended.
- Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Madelynne Brown's Fabulous Focaccia & Dip
- Total Time:1 hr 50 min
- 1 hr 30 min
- 20 min
- Yield:1 loaf
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 10 Kalamata olives, pitted and quartered
- 1/4 cup shredded Parmesan
- 1 tablespoon coarse salt
- Freshly ground black pepper
- 2 tablespoons fresh rosemary
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
Sun-dried Tomato and Basil Bread Dip
· 12 dry sun-dried tomatoes
· 1/2 chopped onion
· 2 cups extra virgin olive oil
· 1 cup balsamic vinegar
· 1 clove crushed garlic
· 2 tablespoons freshly chopped basil
· 1 medium diced hot pepper
Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks in the fridge.
Janna Mathew's Zuppa Toscana
Makes enough for 4 for appetizers, or 2 for full course of soup I doubled the recipe for what I brought
2 3/3 c. Chicken broth
1/4 c. cream
1 medium russet potato
2 cups kale - chopped
1/2 lb sausage
1/4 t. Crushed Red Pepper
1/4 t. Salt
1. Place broth and cream into pot, turn on medium heat
2. Cut potato in fourths lengthwise, and then chop into 1/4" sections, stir into broth
3. cook sausage until throughly cooked
4. Stir kale into pot
5. Add in Sausage
6. Stir in spices
7. bring to a boil and then simmer for 1 hour
2 cups all-purpose flour (about 9 ounces)
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
¼ cup butter, softened
2 large eggs
1½ cups mashed ripe banana (about 3 bananas)
¼ cup plain lowfat yogurt
3 tablespoons dark rum
½ teaspoon vanilla extract
½ cup flaked sweetened coconut (I use a little more)
1 tablespoon flaked sweetened coconut
½ cup powdered sugar
1½ tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Bonnie Stewart's Caramel Chocolate Cheesecake