Tuesday, April 05, 2011

Weekly Recipes #53

Delicious but way to spicy. Recommend only using 1 tsp. of red curry paste

Great recipe. Used Shiitake, a little Oyster mushrooms and criminis. Substituted smoked gouda for part of the fontina.

Serve with Citrus and Radish Salad:Combine 2 tablespoons orange juice, 2 tablespoons olive oil, and 1/8 teaspoon ground red pepper. Toss with 4 cups prechopped romaine lettuce, 1/2 cup thinly sliced radishes, 2 tablespoons cilantro leaves, and 1 sliced peeled avocado. Yield: 4 servings. CALORIES154; FAT 14.3g (sat 2g); SODIUM 13mg

Serve with Salad with Balsamic Vinaigrette: Combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon minced shallots, and 1/2 teaspoon Dijon in a large bowl. Stir in 1/4 teaspoon sugar and 1/8 teaspoon salt. Add 1 (5-ounce) packaged herb salad, 1 cup carrot ribbons, and 1/2 cup thinly sliced red onion; toss. Yield: 6 servings. CALORIES 63; FAT 4.6g (sat 0.6g); SODIUM 94mg

Weekend recipe:
Oh so delicious. Used locally grown beef instead of lamb.

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