Grilled Corn and Tomato – Sweet Onion Salad with Fresh Basil Dressing July 11, 2019 by Jill Foucre Leave a Comment Grilled Corn and Tomato - Sweet Onion Salad with Fresh Basil Dressing 2019-07-11 12:03:36 Print Ingredients 1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 2 teaspoons honey 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup extra virgin olive oil 8 ears of grilled corn, kernals removed from the cob 1 small sweet onion, halved and thinly sliced 1 pint grape or cherry tomatoes, halved Fresh basil sprigs, for serving 4 ounces crumbled blue cheese (optional) diced avocado (optional) Instructions Combine the vinegar, chopped basil, honey, salt, pepper and oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernals, onion and tomatoes in a large bowl. Add the dressing and toss to coat. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered in the refrigerator. Optional: Can top with 4 ounces of crumbled blue cheese and a diced avocado just before serving. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herbed Pasta Salad May 23, 2019 by Jill Foucre 2 Comments Herbed Pasta Salad 2019-06-20 00:42:21 Print Ingredients 1 shallot minced (about 1/4 cup) 1 clove garlic 1 teaspoon coarse salt, plus more for pasta water and seasoning ¼ cup extra-virgin olive oil 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped Freshly ground pepper 3/4 pound spaghetti or other pasta 1 fresh lemon, juice and zest Instructions Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm. Add in Parmesan cheese 1 cup frozen peas 1/2 cup sun-dried tomatoes Red pepper Scallions Pine nuts or anything that sounds good! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Root Vegetable Salad with Fried Eggs February 25, 2019 by Jill Foucre Leave a Comment Root Vegetable Salad with Fried Eggs 2019-02-26 01:19:22 Print Ingredients 4 carrots, diced 4 parsnips, diced 1 small red onion, thinly sliced 1 clove garlic, finely chopped 1/4 cup extra virgin olive oil Kosher salt and freshly ground pepper 6 slices bacon, diced 2 tablespoons rice vinegar 1 5-ounce package baby arugula or mixed greens (about 8 cups) 1/2 cup fresh parsley leaves 1/4 cup grated parmesan, plus more for topping 4 large eggs Instructions Preheat oven to 450 degrees. Toss the carrots, parsnips, red onion, garlic and two tablespoons olive oil on a baking sheet; season with 1/2 teaspoon of salt and a few grinds of pepper. Roast, stirring half way through, until tender and lightly browned, about 20 minutes. Meanwhile, cook the bacon in a large non-stick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet. Whisk the remains 2 tablespoons of olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack the eggs and fry until just set, about 4 minutes. Serve over salad and top with more parmesan. Notes Food Network Magazine 2014 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Peach Basil Salad November 8, 2018 by Jill Foucre Leave a Comment Peach Basil Salad 2018-11-08 22:54:48 Serves 6 Print Ingredients 5 ripe peaches, sliced 1/4 cup basil leaves 1 ½ tablespoons white balsamic Dash of black pepper and salt diced red onion (optional) Instructions Peel and slice the peaches. Wash the basil and add to peaches. Add white balsamic, salt, pepper, and onion if using. Toss together and serve. Other serving suggestions. - serve on a toasted baguette slice with some ricotta - serve on a toasted baguette slice with crisped Prosciutto - add some fresh plums and serve on top of a grilled pork tenderloin - add to mixed greens Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Vegetable Salad September 5, 2018 by Jill Foucre Leave a Comment Grilled Vegetable Salad 2018-09-05 22:15:50 Print For the Vegetables red, yellow and orange bell peppers eggplant zucchini yellow squash asparagus artichoke hearts, grilled or canned, drained of any liquid sun dried tomatoes ( soft and tender) sliced avocado crumbled feta or goat cheese and pine nuts, (optional) For Balsamic Vinaigrette ¼ cup good aged balsamic vinegar 1 cup, extra virgin olive oil 1 garlic clove, minced finely ¾ teaspoon Dijon mustard salt and pepper Instructions Prepare and slice veggies, place in a large bowl and drizzle with olive oil, salt and pepper. Grill them all ahead of time until tender with nice grill marks, set aside. Whisk balsamic vinaigrette ingredients together until well incorporated. Right before serving place chopped romaine, sun dried tomatoes into a bowl and dress with the vinaigrette, place onto a platter. Take the same bowl, toss in all your grilled veggies and carefully drizzle balsamic vinaigrette all over them, not too much, a little goes a long way, taste to your liking. Carefully arrange the veggies on top of the lettuce mixture with slices of avocado all around the perimeter. Add cheese and nuts if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/