Food
Balsamic Vinaigrette
What you'll need:
3 tbsp. Balsamic Vinegar
2 tbsp. Lemon Juice
2 tbsp. Dijon Mustard
2 Garlic Cloves
1/2 c. Extra Virgin Olive Oil
Agave Nectar (or Honey)
Salt & Pepper
What to do:
Combine all ingredients and mix with an immersion blender... taste as you go.
Too tangy? Add a little more Agave Nectar.
Too sweet? Add a drop more vinegar.
Enjoy over your favorite salad.
Mushroom Bourguignon
What you'll need:
2- 4 tbsp. Olive Oil
2 lbs. Portobello Mushrooms, cleaned and sliced thick
3 tbsp. Butter, divided
3 Carrots, sliced
2 Parsnips, sliced
1 Vidalia Onion, sliced
4 cloves Garlic, minced
2 tbsp. Tomato Paste
1 tsp. Dried Thyme
1/2 tsp. Salt
1/4 tsp. Pepper
1 c. Red Wine
3 c. Vegetable Stock
2 Bay Leaves
2 tbsp. All Purpose Flour
Egg Noodles or Pasta for Serving
What to do:
Heat 2 tbsp. Olive Oil in a Dutch Oven over medium-high heat. Once hot, add the Mushrooms in a single layer and brown (about 2 minutes). Turn and allow to cook, about 2- 3 minutes more. Remove Mushrooms with tongs and repeat as needed to cook all Mushrooms.
Add 2 tbsp. Butter to the Dutch Oven, add Carrots, Parsnips, Onion and Garlic. Allow to cook, stirring occasionally, until parsnips begin to brown.
Add the Tomato Paste, Thyme, Salt and Pepper; Cook 2- 3 minutes.
Add the Red Wine and simmer to reduce the Wine by half.
Return all Mushrooms to the Dutch Oven. Pour in Vegetable Stock and add Bay Leaves.
Bring to a boil, then lower to a simmer for 20- 25 minutes.
Prepare the roux while the dish is cooking.... Melt the remaining 1 tbsp. of Butter in a small bowl. Stir in the Flour, one tablespoon at a time. Stir vigorously to get rid of any lumps. Add 1- 2 tablespoons of the stew liquid to slightly thin out the roux and ensure the Flour is dissolving.
Add Roux to Stew (when the 20-25 minutes are up) and stir. Simmer for another 10- 15 minutes.
Serve hot over Egg Noodles or Pasta.
Cabbage Soup
What you'll need:
1 bunch Celery
3 Carrots
1 Orange or Yellow Bell Pepper
2 tbsp. Olive Oil
2 Vidalia Onions, chopped
2 cloves Garlic, minced
2 tbsp. Low-Sodium Soy Sauce
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt
1/2 tsp. Pepper
Half Head of Cabbage, sliced
28 oz. Can Crushed Tomatoes
4 c. Low-Sodium Chicken Stock
What to do:
In a food processor with the grater blade... grate the Celery, Carrots and Pepper. Set aside.
In a large soup pot, heat the Olive Oil over medium-high heat. Add the onions and cook until browning begins, about 5 minutes.
Add the grated Celery, Carrots and Pepper, and the Garlic. Stir and cook about 5 minutes.
Add the Soy Sauce, Garlic Powder, Onion Powder, Salt and Pepper; stir to combine.
Add the shredded Cabbage and stir for about 2 minutes.
Add the Crushed Tomatoes, Chicken Stock and 1 cup of Water.
Bring to a boil. Then Simmer for 40 minutes.
Marscapone Cheesecake
What you'll need:
2 sleeves crackers (such as Ritz)
Melted Butter
4 oz. Blue Cheese crumbles
16 oz. Cream Cheese, softened
8 oz. Marscapone Cheese
3 Large Eggs
1/2 c. Basil Pesto
Sun-dried Tomatoes
What to do:
Mash up the crackers and toss in the melted butter. Press mixture into the bottom of a 9" springform pan to make a crust.
In the bowl of a stand mixer, combine the cheeses and eggs and mix until well combined.
Spread half of the cheese mixture over the cracker crust.
Add a layer of Basil Pesto.
Add the remaining cheese mixture.
Decorate the top with Sun-dried tomatoes.
Bake for 60 minutes at 350 degrees.
Let cool partially in pan.
Release pan and serve warm.
Note:
Serve at parties with at least 10 guests. Goes great with crusty breads, pita chips, crackers, carrot sticks, etc. Everyone will love you.