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| Classic Caprese Salad |
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Ingredients:
½-1 pound fresh mozzarella
1 pound fresh tomatoes
¼ cup extra-virgin olive oil
2 Tbs baslsamic vinegar
Salt and pepper
¼ cup fresh basil leaves
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Directions:
Dry and slice cheese about ¼-inch thick. Slice tomatoes ¼ inch thick. Overlap cheese and tomato slices on a plate. Drizzle with olive oil and vinegar. Season to taste with salt and pepper. Scatter torn basil leaves over all.
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| Roasted asparagus |
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Roasting asparagus heightens the sweetness of this nutirional powerhouse, which is now in season.
Ingredients
1 pound asparagus, trimmed
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
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Directions
Heat oven to 450F. Toss asparagus with olive oil, salt and pepper. Arrange in single layer on baking sheet. Roast for eight to 10 minute, turning once, until crisp-tender.
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For a change of taste, sprinkle with a little lemon zest, balsamic vinegar or feta cheese before serving.
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| Fresh Strawberry & Spinach Salad |
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Sweet local strawberries, tender spinach and a snappy dressing make a fresh, healthful salad.
Ingredients:
1 lb or pkg clean spinach leaves
2 pt cleaned, sliced strawberries
1 clove minced garlic (optional)
½ cup olive oil
¼ cup raspberry vinegar
1 tsp honey
2 Tbsp Dijon mustard
Salt & pepper to taste
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Directions:
Place spinach and strawberries in large bowl. Whisk together remaining ingredients. Drizzle dressing over salad; toss gently.
Adapted from Oregon-berries.com
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| Tamari Roast Hazelnuts |
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Ingredients
1 lb shelled
Oregon hazelnuts
¼ cup tamari
2 Tbsp honey
1 Tbsp powdered ginger
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Directions
Toast hazelnuts in 400° oven. Combine tamari, honey and ginger and boil over medium heat until reduced to syrup. Pour over nuts and stir well. Once toasted, remove from oven and stir frequently until cool. Source: Travel Oregon |
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