Posts tagged Balsamic Vinegar

Watermelon Salad with Purple Basil and Fresh Mozzarella

November 12, 2009 · Filed under Fresh Mozzarella, Fresh Purple Basil, Good Taste, Trim Green onion · Tagged , , , , , , , , , ,

Big Chuy/John Livacich
Produce/Timco Worldwide/
George Perry & Son/United
Melon/Grower Select Produce
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Watermelon Salad with Purple Basil and Fresh Mozzarela

2 cups watermelon balls

2 cups fresh mozzarella pieces

1 cup chopped fresh purple basil (or green)

1 bunch green onions, trimmed and chopped

1/3 cup extra-virgin olive oil

Salt and pepper

Baby greens

Prepared costini

Balsamic vinegar (optional)

1.   In a bowl, toss together watermelon, mozzarella, basil, green onions and olive oil.  Season to taste with salt and pepper.

2.   Serve over a bed of baby greens with crostini on the side.

3.   Drizzle with a bit of balsamic vinegar if desired.  Makes 6-8 servings

Source:  “Cooking in Style”  The COSTCO Way

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Grilled or Roasted Asparagus / Victoria Island

October 18, 2009 · Filed under High Heat, Preheat Grill, Single Layer · Tagged , , , , , , , ,

Grilled or Roasted Asparagus

Grilled or Roasted Asparagus

1 bunch (2 ¼ pounds) fresh Victoria island Farms asparagus, trimmed

2 tablespoons extra-virgin olive oil

Balsamic vinegar (if grilled)

Coarse salt

Freshly ground black pepper

TO GRILL

1.  Preheat grill

2.  Fill a skillet with about 1 inch of water and bring to a boil.

3.  Place asparagus in the boiling water and simmer for 1-3 minutes, or until nearly tender.  Drain immediately and place in ice water to stop the cooking.  Pat dry.

4.  Brush asparagus with olive oil and grill over high heat for 2-4 minutes on each side.  Remove from the grill, drizzle with balsamic vinegar and seasoned to taste with salt and pepper.

TO ROAST

1.  Preheat over to 400°F.

2.  Rinse asparagus under cold water and pat dry.

3.  Place asparagus on a baking sheet covered with aluminum foil.  Drizzle with olive oil, then toss to coat asparagus completely.  Spread asparagus in a single layer and sprinkle liberally with salt and pepper.

4.  Roast for 10-12 minutes, or until tender but still crisp.  Makes 6 servings.

 

Source:  Cooking in Style The Costco Way.

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Baby Green with Glazed Walnuts, Pears and Gorgonzola

September 24, 2009 · Filed under Crumbled Gorgonzola Cheese, Dried Salad Green, Fresh Ground Black Pepper, Ripe Anjou Pears, Ripe Comice · Tagged , , , , , , , , , , , ,

Picture 027

Baby Green with Glazed Walnuts, Pears and Gorgonzola

6 cups baby salad greens, washed and dried

2 ripe Comice or Anjou pears, quartered, cored and thinly sliced

1.2 cup (4 ounces) crumbled Gorgonzola cheese

1 cup Emerald Original Glazed Walnuts

Freshly ground black pepper

Dressing

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3-4 tablespoons olive oil

 

1    To make the dressing which together vinegar, mustard, salt and pepper in a large salad bowl.  Drizzle in oil, whisking until combined.

2    Add salad greens and pears to the bowl and gently toss until lightly coated with dressing.

3    Sprinkle with cheese, glazed walnuts and pepper to taste.  Serve immediately.  Make 4-6 servings.

Source:  Cooking in Style the COSTCO Way

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Cocktail Tomato and Cucumber Salad with Fresh Mint [The Oppenheimer Group/Red Zoo Marketing]

June 23, 2009 · Filed under Chopped Fresh Mint, Dice Red Onion, Large Chunks, Large Seedless Cucumber, Large Serving Bowl · Tagged , , , , , , , , , ,

111Ingredient:

15 Baby Seedless* or 3 large greenhouse seedless cucumbers

½ cup balsamic vinegar

1 ½ teaspoons salt

1 rounded tablespoon sugar

22 cocktail-sized Amorosa* or 4 large beefsteak tomatoes

1 cup diced red onion

¾ cup chopped fresh mint

4 tablespoons olive oil

Salt and pepper

Procedure:

  1. Slice cucumbers in half lengthwise, then slice the halves diagonally into ¼-inc-wide pieces.  Place in a large serving bowl.
  2. In a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.
  3. Drizzle dressing over cucumbers and toss to coat.
  4. Slice tomatoes in half if using cocktail tomatoes or cut into large chunks if using beefsteaks.
  5. Add tomatoes, onion, mint and olive oil to the cucumber mixture; toss to blend.
  6. Season to taste with salt and pepper.  Makes 10 servings.

*Branch may vary by region; substitute a similar product.

Photo courtesy:  finecooking

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Spinach and Berries Salad with Crunchy Granola Topping [Best Brands/Multifoods]

June 20, 2009 · Filed under Bite-size Spinach, Gently Toss, Small Red Onion, Thickly Sliced Strawberries · Tagged , , , , , , , , , , ,

1Ingredients:

6  ounces fresh spinach, torn into bite-size pieces

2  tablespoons balsamic vinegar

2  tablespoons rice vinegar

4  teaspoon honey

¾  teaspoon curry powder

2  teaspoons Dijon mustard

Salt and pepper

1  cup thickly sliced strawberries

1   cup blueberries

1  small red onion, thinly sliced

Kirkland Signature Granola Snack Mix

Procedure:

  1. Wash and dry spinach.  Place in a large bowl or on individual salt plates.
  2. In a bowl, combine vinegars, honey, curry powder, mustard, and salt and pepper to taste.  Whisk together and toss with spinach.
  3. Add berries and onion, toss gently.
  4. Top salad with granola mix to taste just before serving.  Makes 6 servings.

Photo courtesy:  littlewindowshoppe

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