Salad with Pickled King Trumpet Mushrooms & Egg

Cucumber & Seaweed Salad

Recipe adapted from Everyday Harumi

serves 4

Ingredients

1/4 oz dried wakame seaweed

2 Japanese cucumbers

2/3 cup of rice vinegar, seasoned

grated fresh ginger - to taste

Directions

1. Wash and soak the seaweed for 10 minutes, then cute into bite-size pieces.

2. Cut the cucumber in half lengthwise and slice diagonally into pieces.

3. Place in a bowl, spinkle some salt over the slices, lave for 10 minutes.  Then squeeze firmly and place in a clean bowl.

4. Combine a pinch of salt and seasoned vinegar in a bowl and mix well, then add the cucumber and seaweed and leave in the refrigerator to chill.

5. Serve in small dishes with a pat of grated ginger on top.

Orange, Roasted Beet, and Arugula Salad

Made this salad for my parents on Sunday.  
IM message from my super cheezy dad :-)Ahppa: we arrived home. thanks for dinner and your smile (followed by 3 smiley faces)                             

Recipe from Martha Stewart

Serves 4 as a starter

Ingredients

1 large beet  (I used 1 medium golden beet and 1 medium red beet)
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled

Directions

1.Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.

2.Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.

3.Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.

balled avocado

dedicated to dj reverie

wasabi potato salada

lamb chops w mint yogurt sauce / tri-colore orzo

my yogurt sauce didn't turn out as goooreen as shella's ㅜ_ㅜ

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lamb chops with mint yogurt sauce (2-3 servings) - foodnetwork.com

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Ingredients:

lamb chops
3 tablespoons cooking oil

1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
Salt and freshly ground black pepper

yogurt sauce
1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

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Directions
lamb chops
Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
yogurt sauce
Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.

tri-colore orzo (4-6 servings) - giada's recipe
Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

giada's spinach salad

NYE dinner w/ Cinders and Darrell

IngredientsParmesan Frico:
1 1/2 cups grated Parmesan

Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Spinach Salad:
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

DirectionsParmesan Frico: Preheat the oven to 375 degrees

F. Place

a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Citrus Vinaigrette: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

Spinach Salad: In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad and serve with (1 or 2) parmesan frico.

* added pepper to parm frico/ sliced almonds were a bit pricey so I used whole almonds ($1.50/bag) instead.