Category Archives: Vegetarian

SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE

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I had lunch today at Barnaby’s Café in the Heights.  One of my friends ordered the chicken burrito, and when the monster creation arrived at the table, we all just kind of stared at it and its bizarre garnish:

barnabys

Talk about food porn

Hello?  In the words of my friend Jannine, is that a burrito, or are you just happy to see me?  I’m just going to go ahead and say what I know you must be thinking and get it over with — it’s a jalapeñis.  It brought to mind the infamous banana candle, which I still can’t believe anyone would ever suggest as a healthy meal for children:

381767_1901344912375_918567386_n[1] Not gonna go there

While the burrito might suggest that sex is in the air, with Valentine’s Day just around the corner, I think more people are inclined to think that love is in the air.  One of the things that will definitely be on our Valentine’s Day dinner menu is Spring Mix with Strawberries and Cocoa Balsamic Vinaigrette. Chocolate and strawberries — it’s a no-brainer.  I’m way beyond cutting heart shapes out of beets and red peppers, and other such cutesy stuff.  This, on the other hand, is the salad that when you make it, your family will ask, “Are we having company?”  I admit that blue cheese, fruit, and nuts are nothing new when it comes to salad, but the vinaigrette — nutty from hazelnut oil, with deep cocoa notes and subtle sweetness from balsamic vinegar and golden syrup — makes this salad unique and memorable.  It’s a great way to say “I love you” this Valentine’s Day.  Definitely better than a burrito with a jalapeñis.

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SPRING MIX WITH STRAWBERRIES AND COCOA BALSAMIC VINAIGRETTE
Author: 
Recipe type: Salad
 
Ingredients
  • For the Cocoa Balsamic Vinaigrette:
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 1-1/2 tablespoons Lyle's Golden Syrup
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of ground cayenne
  • ½ cup vegetable oil
  • ½ cup hazelnut oil
  • For the salad:
  • 8 to 10 cups spring mix
  • 1 cup sliced strawberries
  • ½ cup glazed or sugared pecans (I prefer Fisher Glazed Pecans)
  • 4 ounces crumbled blue cheese
Instructions
  1. For the cocoa balsamic vinaigrette, in a medium bowl, whisk together vinegars, syrup, cocoa, salt, pepper, and cayenne. Slowly whisk in oils until smooth and emulsified. Transfer dressing to a serving container.
  2. Divide spring mix among 6 individual salad plates, chilled if possible, and drizzle with dressing, reserving any unused dressing for use at another time. Arrange strawberries, pecans, and blue cheese, decoratively on top, and serve.

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These are really, really good.  Really.

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<3 <3 <3 <3

Roses are red

Violets are blue

If you don’t like my salad

I’ve got a burrito for you

GOLDEN PECAN BALLS

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Baking cookies is an integral part of many families’ holiday traditions. Part of my holiday baking tradition also includes trying a new cookie every year.   I’m not sure which recipe it’ll be yet (I’ll update when I decide), but have I got a cookie for YOU to try!  This recipe for Golden Pecan Balls won the grand prize in a holiday cookie contest sponsored by House & Home magazine. My prize was a beautiful set of Jamie Oliver T-Fal stainless and copper cookware, which my daughter is happily using in her first apartment.

Golden Pecan Balls are based on a cookie my Mom used to make called Walnut Crescents.  There’s a lot of variations of the cookie out there, which you may recognize as Mexican Wedding Cookies, Russian Tea Cakes, Snowballs, or Butterballs.  My version is different in that it uses European butter, golden syrup, and toasted pecans, and if I don’t say so myself, it is delicious.  If you’re looking for a holiday cookie that’s easy and delectable, I would be honored if you gave my prize-winning Golden Pecan Balls a try.

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GOLDEN PECAN BALLS
Author: 
Recipe type: Cookies
 
Ingredients
  • ½ cup European-style butter, softened
  • ¼ cup Lyle's golden syrup
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 cup toasted pecans,* finely chopped
  • ¾ cup powdered sugar
  • *To toast pecans, place them in a single layer in a large dry skillet over medium-high heat. Stir continuously for 4 or 5 minutes, until nuts are fragrant and beginning to darken in color, being very careful not to let them burn. Let cool before using.
Instructions
  1. Place butter, syrup, and vanilla in a medium bowl and beat using an electric beater, until smooth. Add flour and salt and stir until thoroughly combined. Fold in pecans. Wrap dough in plastic wrap and refrigerate at least 1 hour.
  2. Preheat oven to 300 degrees. Roll dough into 1" balls. Place on an ungreased cookie sheet, approximately 1-1/2" apart. Bake for 30-35 minutes, until lightly golden.
  3. Place powdered sugar in a shallow bowl. When cookies are cool enough to handle, roll them in powdered sugar. For a pretty presentation, dust lightly with powdered sugar just before serving or packaging (see magazine photo above).

 IMG_3161Ready for the oven

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Baked to golden deliciousness

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All dressed up and ready to go