Archive for Vegetarian Recipes
A light green salad with fresh berries and a sweet raspberry poppy seed dressing
Posted by: | CommentsG Living Chef Melissa Davison mixes up a light green salad with fresh berries and a sweet raspberry poppy seed dressing.
For the Salad:
4 Cups Mixed Baby Greens
1 Ripe Mango, Diced (about 2 cups)
1 Cup Fresh Strawberries
Handful of Blueberries an Raspberries combined
For the Raspberry Poppy Seed Dressing:
1/4 Cup Agave
1 Tsp. Stone Ground Mustard or Dry Mustard Powder
1/2 Tsp. Natural Sea Salt
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar (or Lemon Juice)
2 TB Poppy Seeds
1/3 Cup Fresh or Frozen Raspberries
1 TB Shallots, Minced
Blend carefully on low speed or whisk together. Then toss or drizzle over the salad.
Roasted Vegetables Napoleon with Chef Keith Snow
Posted by: | CommentsChef Keith Snow of Harvest Eating creates a delicious vegetarian dish by roasting seasonal vegetables with mozzarella cheese.
Ingredients
* 2 sliced whole bell peppers
* 1 red onion, sliced
* 1 zucchini, sliced
* 1 eggplant, sliced
* 1 summer squash, sliced
* 3/4 Cups olive oil
* 2 Tablespoons harvest eating house seasoning
* 1 handful fresh mozzarella cheese, sliced
* 3 Pieces portobello mushroom
1. Place all veggies in a bowl with olive oil, salt, pepper and seasoning mix.
2. Grill veggies on grill pan or on gas or charcoal grill until nice grill marks appear.
3. Layer grilled veggies with cheese in a stack and stick a toothpick in it. Place in 350 degree oven to roast for 3 minutes.
