ven to 475\u00b0F. Grease and line 2 mini loaf pans
ater, sugar, lemon zest, cinnamon and star anise. Bring to a
an with foil.
Peel and cut beets into 1/4
Arrange berries, peaches, pork, salad, walnuts and onion on serving plates (or in a serving bowl).
For the dressing, whisk all ingredients in a small bowl. Season to taste. Drizzle over salad just before serving, tossing well.
eanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts
auce, combine garlic, spinach, herbs, lemon zest and 1 tsp salt in
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
For the honey mustard dressing, whisk the oil, lemon juice, honey and mustard in a small bowl. Season.
Preheat a lightly oiled grill to medium. Grill the pepper, skin-side down, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap for 5 mins, then peel away the skin.
Grill the corn until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
Layer the pepper, avocado, spinach and corn on a platter. Drizzle with dressing. Serve.
Boil, steam or microwave the asparagus until tender; drain. Rinse under cold water and drain again.
Heat a large oiled skillet on medium heat. Cook the cheese, in batches, until lightly browned both sides.
For the chive dressing, whisk oil, lemon juice and chives in a small bowl. Season.
Place the asparagus, cheese, avocado, spinach and onions in a large bowl. Add dressing and toss gently to combine.
Toast peppercorns and coriander seeds in a small
owl, toss together the spinach and strawberries.
2. In
Combine all ingredients except the spinach and strawberries. Toss with the spinach and strawberries just before serving.
ightly browned.
add the spinach and cook, stirring constantly until wilted
Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.
Wash and drain spinach and lettuce.
Combine spinach, lettuce and bacon.
Combine the spinach and basil in a large salad bowl.
Heat the olive oil in a skillet over medium heat.
Add the garlic and pine nuts; mix well.
Saute until the pine nuts are brown.
Add the prosciutto; mix well.
Cook just until heated through, stirring constantly.
Pour over the spinach mixture, tossing to coat.
Season with the salt and pepper; sprinkle with the Parmesan cheese.
Place quinoa in a bowl, cover with water, drain well.
In a skillet, heat oil over medium heat. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in garlic and cook stirring another minute. Stir in salt and 2 cups water. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until water is absorbed.
Stir in spinach and tomatoes. Cook over medium heat for one minute or until spinach is wilted.
Stir in walnuts and cheese.
Garnish with basil if desired.
Toss spinach and basil together in large bowl.
Saute garlic in olive oil over medium heat.
(Do not let garlic brown.) Sprinkle salad with vinegar.
Pour garlic mixture over salad and toss.
Serve salad and add roasted pine nuts individually. Sprinkle with cheese and fresh ground pepper.
Serves 6.
wooden spoon, until crumbly and crisp, about 10 minutes.