Posted in /Cooking/Side_Dishes/Sauces on Wednesday, October 25, 2017
This is a recipe I stumbled upon when looking for something new to do with venison. It is truly easy and works on almost everything...as you'll see in the notes below.
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
1 head of garlic
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons freshly grated Parmesan
1/3 cup olive oil
1/2 teaspoon kosher salt
pepper to taste
1. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out the cloves
2. In a blender mix together all ingredients
3. This is great as a dressing or a marinade for chicken
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
I needed a break from the same old steamed cauliflower. I love this recipe because you can use practically any spices to make the cauliflower pair with your meal.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a lovely warm quinoa salad.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano
1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs
Yield: 4 servings as a main, 8 servings as a side dish.