|Roasted Beet and Arugula Salad||Red Onion and Broccoli Foccacia||Chef salad with dill dressing||Leek Risotto||Sautéed Chinese Cabbage|
|2 Tbsp||1 Tbsp|
|1/2 cup||1/2 cup||1/2 cup|
|t tsp||1/2 tsp||1 tsp|
|2 1/2 cups|
|2 1/4 tsp|
|3 strips||2 strips|
apple cidar vinegar
|2 cloves||1 clove|
|1 1/2 cup|
rice wine vinegar
Roasted Beet and Arugula Salad
Wash and peel beetroots slice into bit size pieces, toss in 2 Tbsp of oil spread out on a rimmed baking sheet and roast for 15 to 20 minutes or until beets are tender.
to make dressing. Mix 1/2 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 tsp honey, 1 tsp garlic powder.
Wash and chop arugula. Top with beets, chopped walnuts, crumbled feta cheese, and dressing.
Red Onion and Broccoli Foccacia
To make focaccia: combine 2 1/2 cups flour, 1 cup warm water, 1/2 cup olive oil, 2 1/4 tsp yeast, 1/2 tsp honey, 1/2 tsp salt. In a large bowl mix together the warm water yeast and honey let sit for 5 to 10 minutes.
Add the flour, oil, salt to the bowl and mix until a dough forms. Knead 10 to 15 times until smooth. Cover with a damp cloth and let rise for 1 hour.
Chop all the green onions and broccoli. In a saucepan, heat 2 Tbsp butter, add all the green onions sauté on low for 10 minutes, add the broccoli and sauté for another 5 minutes.
Spread the focaccia dough out in a 8 x 10" shallow rimmed pan that is heavily oiled. Push in the onions and broccoli to the top. drizzle with oil and bake at 350 for 20 to 25 minutes.
Chef salad with dill dressing
hard boil 3 to 6 eggs, cook 3 strips of bacon cut into small pieces.
To make dressing: mix 1/2 cup olive oil, 3 Tbsp apple cidar vinegar, 1 tsp honey, all the dill chopped up, salt and pepper.
Wash and chop romaine lettuce. Top with sliced eggs, bacon, sliced almonds, cheese, and dressing.
Chop 2 slices of bacon until crispy save bacon grease and set aside and set aside.
In a separate saucepan add 1 quart of chicken stock and 1 cup of water. bring to a simmer on low. Keep warm on the lowest heat.
In the pan you cooked the bacon, add all the leeks chopped, 2 cloves of garlic minced and salt. Cook over medium heat until tender for about 5 minutes. Add 1 1/2 cups rice and cook until slightly translucent about. Add 1/2 cup dry white wine, cook until nearly absorbed, about 1 minute. Add chicken stock a ladleful at a time making sure it is mostly absorbed until all the stock is gone stirring frequently.
Add back bacon, and 1/2 cup Parmesan cheese. Mix well and serve.
Sautéed Chinese Cabbage
Roughly chop 1 head of Chinese cabbage. Finely chop 1 clove garlic and 1 tbsp ginger.
Heat a large skillet or wok over high heat, then add 1 Tbsp cooking oil. Add garlic and ginger, and saute for less than a minute, then add chopped Chinese cabbage. Constantly stir cabbage, then add 1 Tbsp soy sauce and 1 Tbsp rice wine vinegar. Saute until all of cabbage has wilted, about 2 minutes. Garnish with 1 tsp sesame oil.