autumn dinner

October 1, 2008

 

From the CrossFit archives comes this Zone friendly menu for a fall night (or day):

  • Spicy Albacore Polpettes with Tomato Sauce, Olive & Capers
  • Arugula Salad

Mangia!

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toasted goat cheese salad

August 4, 2008

This looks delicious! From Shape magazine.

Ingredients

2 large red beets
2 large golden beets
1 teaspoon olive oil
4 cups mixed baby greens, rinsed and spun dry
1/3 cup pecan halves
2 tablespoons butter
2 tablespoons brown sugar
Tabasco to taste
8 ounces goat cheese
2 shallots, peeled and diced
Zest from 2 lemons
¼ cup flour
1 egg 1/3 cup Panko (Japanese style) breadcrumbs
1 tablespoon olive oil
½ cup red wine vinaigrette 

Directions

Heat oven to 375°F. Brush cleaned fresh beets lightly with 1 tsp olive oil, place in a casserole dish, cover with foil and bake for approximately 1 1/2 hours. Once cooled, peel beets, then cut beets into medium-thick slices. Set aside.

Melt butter in a small saucepan over medium heat. Add brown sugar and a few drops of Tabasco. Allow the sugar/butter mixture to melt. When it starts to bubble, add pecans and toss to coat evenly. Cook over medium heat for approximately 1 minute. Remove from pan and allow to cool on a cookie sheet lined with foil or parchment paper.

Break up goat cheese with your fingers and incorporate the diced shallots and the lemon zest into the goat cheese. Form goat cheese mixture into 4 equal sized patties.

Coat goat cheese discs with flour, then dip them into lightly beaten egg, and finally dip them into Panko bread crumbs until coated completely.

Add 1 tablespoon olive oil to a large sauté pan and heat over medium heat until almost smoking. Add the goat cheese discs and cook for two minutes on each side or until golden brown and crispy on the surface.

To assemble salad: In a large mixing bowl, dress the greens and the beets with red wine vinaigrette. Distribute evenly into four salad bowls and sprinkle toasted pecans over each salad. Top with the warm goat cheese discs and serve.


green bean, corn and tomato salad

July 8, 2008

If you are grilling this summer, try this yummy and healthy side dish from Body & Soul magazine:

Ingredients (Serves 4 to 6)
Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved

Directions
1. In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.

2. Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.

3. If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.