Posts tagged ‘watercress’

July 3, 2012

Balsamic Pickled Cherries, Prosciutto, Goat Cheese & Watercress Salad

Balsamic Pickled Cherries, Prosciutto, Goat Cheese & Watercress Salad

Fresh cherries are one of my favorite fruits, and I always seem to get carried away and bring home way too many for us to possibly eat. A great way to preserve these little beauties are to pickle them. They are unbelievable in this salad and will also go great on a cheese platter or… in a grilled cheese sandwich!

I’d like to take a moment to thank Jo Packman and the wonderful team at Where Women Cook Magazine for the generous 12 page feature this month. It’s out on the stands now, and features many more amazing women, make sure to grab a copy!

I’m a huge fan of What Katie Ate blog, and was thrilled and quite flattered (to say the least) that she featured one of my photos from this post,  in her “All American Post 2012” (below) Thanks Katie!

May 15, 2012

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

My inspiration for these tarts derived from a salad we eat often. I thought it would be fun to figure out how to restructure it into a tart. For the almond & brazil nut tart shells, I chose to use unsalted butter but you can use grape seed oil or a nut oil if you’d like. I used almonds and brazil nuts, which is what I had on hand, use your favorites, mix and match. This isn’t your typical tart shell as there’s no flour or eggs,  and that makes it’s pretty delicate. It’s simple to work with though, just grind up the nuts and toss in the garlic, salt and butter and press it into the pans. After they bake, let them sit on the cooling rack for about 15 minutes then refrigerate for another 15 minutes, this will firm them up a little. I filled them while they were still in the tart tins, this way they won’t break apart before you get them on the plates. If you make the fig, date & goat cheese pâté ahead of time and refrigerate it, bring it to room temperature and give it a good stir before spreading it into the shells. I used golden beets here, but any other kind will work great. I found this amazingly beautiful red leaf watercress at the market, but young watercress, arugula or even radish sprouts would be a few of my other choices.

June 27, 2011

Watercress and Spinach Salad with Blood Oranges, Strawberries & Vanilla-Cardamom Vinaigrette

Watercress and Spinach Salad with Blood Oranges, Strawberries & Vanilla-Cardamom Vinaigrette

I was super excited to receive some gorgeous blood oranges in my CSA share along with baby spinach and watercress. Of course, I immediately thought of a bright summer salad. I wanted to “warm” it up a bit with a vinaigrette made with cardamom and vanilla beans which are highly aromatic and go extremely well with sweet fruits. You can add fresh ricotta (see recipe here) and candied bacon (see recipe here) to make this (already) tasty salad out of this world. ~Kelly

Countdown to Hapa Ramen 1 week + 1 day

May 8, 2011

#4 Getting Comfy with your CSA (Community Supported Agriculture) Share

(Russet Potatoes, Baby Spinach, Watercress, Baby Artichokes, Fava Beans, Blood Oranges, Limes, Asparagus, Cantaloupe)

Upcoming Menu

Baby Artichokes Stuffed with Bread Crumbs, Anchovy, Lemon and Garlic Chives
Watercress and Spinach Salad with Blood Oranges, Strawberries & Vanilla-Cardamom Vinaigrette
Homemade Salt & Vinegar Kettle Chips
Chocolate Braised Short Rib Crostini
Cantaloupe Carpaccio with Aniseed and Lime
Homemade Buttermilk Ricotta & Ricotta Gnocchi with Fava Beans and Pancetta
Dark Chocolate Souffle Cakes with a Spicy Caramel Sauce

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