Thursday, August 20, 2009

Mixed Greens with Hearts of Palm and More

Tonight, I'm bringing back the Chicken Casserole and serving it in the puff pastry shells for the main dish.

Mixed greens for 4
1/2 cup artichoke hearts, quartered
1/2 cup Hearts of Palm, sliced
1/4 cup pine nuts, toasted

1 cup olive oil
1/3 cup white wine vinegar
2 Tablespoons basil, fresh, chopped
1/2 teaspoon garlic, minced
salt and pepper to taste
Dressing: Add vinegar and garlic to the fod processor or blender. With the processor running, drizzle in the oil. Add the basil, salt, and pepper. Pulse a few times.
Salad: Arrange the greens on a medium platter. Place the artichokes and hearts of palm on the salad. Ladle on the dressing. Garnish wth the toasted pine nuts.

Roasted Asparagus:
This is a favorite of ours. Bend the asparagus at the end to tell how much of the stem you need to cut-off. At a farmers market in Oregon this Summer, I talked to a man who grew asparagus. He said that he only cuts off about 1/8 inch of the asparagus and peels the bottom 1/4 of the asparagus. He likes to eat all of it. I have tried this, and I prefer to pop off the large end of the asparagus.

Place the asparagus on a baking sheet. Drizzle on extra virgin olive oil and use your hands to make sure all of the asparagus is covered. Add about 1/2 teaspoon of salt and peper. Bake 400 degrees for abot 15 min.

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