Tag Archives: fresh

April 22, 2013

Pear Salad w/ Apple Cider Vinaigrette

By eatonsquareedibles
I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.

I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.

½  Cucumber

½ bulb of Fennel

½ Anjou Pear

Pinch Sea Salt

A few twists of cracked Black Pepper

1 dried Apricot-hand sliced very thin

A few Mint leaves

Slice Pear and arrange on the bottom of your serving plate.

In a small bowl place sliced cucumber and fennel Add salt and pepper.

Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.

Apple Cider Vinaigrette

On a small bowl add

5 mint leaves

½ teaspoon sugar

1 tablespoon Apple Cider Vinegar

Macerate together with a wooden spoon.

Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.

Squeeze ¼ Meyer Lemon and zest. Mix together.

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January 23, 2013

Microgreen Salad

By eatonsquareedibles
Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.

1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one

10 heirloom cherry tomatoes-cut in half

sea salt

Fresh cracked pepper

Wedge of lemon

Zest of lemon

Sprinkle of toasted almond slices

1 tablespoon Olive oil or truffle oil

Toast your almonds and set aside.

In a small bowl, add greens, and tomatoes.

Squeeze lemon ,add zest. Toss with oil, salt and pepper.

Sprinkle with almonds.

Serve.

Enjoy !!

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January 18, 2013

Crab Arrabiata

By eatonsquareedibles
This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.

1/3 cup olive oil

4 large cloves garlic-minced or ran through the garlic press

1 teaspoon red pepper flakes –or more , its up to you !

5-6 fresh tomatoes-chopped and seeded

2 -3 leaves fresh basil-chopped

1 teaspooon parsley-chopped

6 king crab legs split and cut into pieces

1 basket cherry tomatoes

1 lb spaghetti

In a large pot heat the olive oil.

Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.

Replace pot onto flame and add tomatoes, basil and parsley.

Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.

Boil water for pasta , add salt to the water.

Cook pasta

Drain.

Add pasta to sauce, saving some sauce to top with.

Toss and Serve.

You’ll need lots of napkins !!

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August 11, 2012

Homemade Blue Cheese Dressing

By eatonsquareedibles

Whip this classic up in no time. It’s great on a salad of Romaine lettuces or as a dipping sauce for everything from fried mushrooms to crisp fresh veggies. . After you make this you will never use a bottled dressing again. Little effort equals big pay off.

3/4 cup crumbled blue cheese

1   3 oz. package cream cheese

1/2 cup mayonnaise

1/3 cup half and half

1/2 teaspoon worcestershire sauce

1/2 teaspoon black pepper

Reserve 1/3 cup of blue cheese.

Beat together remaining blue cheese and cream cheese until smooth.

Add mayonnaise, half and half, worcestershire and pepper,blend.

Add reserved blue cheese.

Chill and its ready to serve.

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June 12, 2012

Summer Bruschetta

By eatonsquareedibles

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .

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January 19, 2012

Shaved Fennel and Granny Smith Salad

By eatonsquareedibles

Clean Comfort

8 Baby Heirloom Tomatoes

1 bulb Fennel – Shaved

½ Granny Smith Apple- peeled and julienned

2-3 tablespoons olive oil

¼ Orange plus Zest

sea salt

Fresh Cracked Black Pepper

In a small pot 2 cups of water.  Add tomatoes and cook for 2 minutes.

Prepare a small bowl of water with ice cubes.

Remove tomatoes from boiling water and blanch them in the ice water.

Remove the skins off tomatoes, cut each one in half , and set aside.

In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.

Add juice from ¼ orange, add tomatoes, and toss well.

Grate zest over top and serve.

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October 1, 2011

Burrata and Peach Salad

By eatonsquareedibles

This summer salad gives you the perfect balance of salty and sweet, creamy and peppery, soft and crunchy. I think this is my favorite 

  • 1 bunch fresh Rocket or Arugula
  • 1  large fresh peach-peeled, halved and seeded
  • 1 meduim size heirloom tomato- cut into chunks
  • 1 large Burrata (or Buffalo Mozzarella)
  • Zest of 1 small Meyer lemon or orange – microplane works best
  • sea salt and black pepper

Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top.  Toss and serve.

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