from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.
4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)
Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill
Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.
Drizzle with olive oil and top with sliced basil and sea salt.
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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Monday, September 14, 2009
Friday, April 18, 2008
Puffy Grain Chewy Bars
Serves 12
1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses
Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.
NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.
1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses
Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.
NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.
Saturday, January 05, 2008
Banana Bread
12 servings
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Thursday, March 08, 2007
Avocado Salsa
Ingredients
2 large ripe avocados, peeled and pitted
1 fresh hot chili, seeded
4T cilantro leaves
4T parsley leaves
2 garlic cloves, crushed
2 scallions, minced
Juice of 1 lime
1/4 cup olive oil
Salt and Pepper
Preparation
Combine all the ingredients except the oil and lime in a food processor and puree.
Add the oil gradually, pulsing to combine.
Add the lime to taste.
Season and serve.
2 large ripe avocados, peeled and pitted
1 fresh hot chili, seeded
4T cilantro leaves
4T parsley leaves
2 garlic cloves, crushed
2 scallions, minced
Juice of 1 lime
1/4 cup olive oil
Salt and Pepper
Preparation
Combine all the ingredients except the oil and lime in a food processor and puree.
Add the oil gradually, pulsing to combine.
Add the lime to taste.
Season and serve.
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