Tag Archives: recipes

Wanderfood Wednesday Raspberry Lemon Vinegar

raspberry-lemon-vinegar

Summer is finally here and it is time to start reaping the summer harvest. Berries are in full swing so grab flat of raspberries from your local farmers’ market and make some raspberry jam or darn I say, raspberry liquor for Christmas!

We have been using beets in salads with the beet greens added. Tossed with some Oregon hazelnuts, blueberries and goat cheese. Fresh Alaska Salmon is

also showing up: perfect for a summer barbecue. An apricot salsa adds the final touch to this dish.

This vinegar is very easy to make, flavorful and versatile. It is perfect as the basis for a boldly flavored salad dressing by just adding olive oil, or it can be used as a tasty condiment for poultry or fish.

Ingredients
1/2 cup raspberries – fresh
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 pinch salt
1 teaspoon lemon zest

Serving Description: Makes approximately 8 ounces

Container: glass container, blender
Prep Time: 10 minutes
Cook Time: 0 minutes

Directions
Place clean raspberries, lemon juice and vinegar in a blender and blend until combined.
Season to taste with salt and lemon zest.
There will be seeds and pieces of raspberries visible in this vinegar. (if desired strain the raspberry)

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Wanderfood Wednesday Cauliflower Tabouli

cauliflower-tabouli

This recipe is provided by Rosangela at Seattle Catering

This is a fresh and very light version of “tabouli.” The taste is terrific and versatile. You can use any of your favorite dressing recipe. Great salad to have in the fridge in the summer. If you want to last 3 to 4 days in the fridge choose vegetables that does not get to soft, like tomatoes for example.

I hope you and your family enjoy this salad as much as my family enjoyed!

Method
Grate 1 head cauliflower into grain-size pieces with a box grater.
2 carrots, grated
1 bunch parsley, chopped (basil or cilantro)
4 stacks of celery, chopped
1 red pepper, diced
1 Jalapeño pepper, diced (optional)

Dressing
Extra virgin olive oil, white balsamic vinegar and salt, to taste
Or
1/3 cup lemon juice,
3 tablespoons olive oil,
2 tablespoons soy sauce,
2 chopped scallions,
2 tablespoons chopped mint in a large bowl.
Season with salt and pepper.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Pineapple Upside Down French Toast

pineapple-upside-down-french-toast

This recipe is easy and you can use any fruit in season…blueberries, strawberries, cherries, apples, bananas.

Ingredients:
1/2 stick (1/4 cup) unsalted butter
1/4 cup firmly packed dark brown sugar
10 oz. well-drained, canned crushed pineapple in juice, reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 c. half and half (cream or fat free evaporated milk)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1″ thick slices bread of your choice (French, Italian, or Sourdough)

Method:
Preheat oven to 400 degrees F

In a saucepan melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract. Lightly grease a 13 by 9 by 2 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake French toast in middle of oven 20 to 25 minutes or until bread is golden. French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
Serves 4.

Thanks to Rosangela at Seattle Catering for this fun recipe and to Beth for hosting Wanderfood Wednesday.

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