Fresh

Thanks to Gossip Girls for the image

Thank you Miranda for having lunch at Mercer Kitchen. You see, her very best, favorite thing to eat is Vegemite and if you’re not raised on it chances are you are going to hate its salty, distinctive flavor and it doesn’t smell yummy either, trust me I know. So you see, if I hadn’t found about her lunch out, then I would have you eating Vegemite on toast with slices of tomato on top. Ewwwwww! unless you’re from Australia then it’s Yay!

A little Vegemite goes a long, long way.

Thanks to jamesnixon.com for the image

Now that I’ve told you everything I know about Vegemite it’s time to figure out what Miranda might have eaten for lunch. Maybe an omelette or fish, chicken, or A sandwich, pizza.

Fine Herbs Omelette

Thanks to Chez Pim for this image

• 2 cups egg whites or health egg substitute
• 1 herb bouquet tarragon
• Italian parsley and chive
• fresh ground pepper
• 1 cup raw broccoli — chopped
• 1 cup raw mushrooms — chopped

Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the heat and add 1/4 of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.

Mesculun Green Salad with Lemon Vinaigrette and Asparagus

Thanks to Fine Dining for this recipe and image

Serves 2

16 Asparagus spears, pencil size (you can use frozen asparagus spears)
6 ounce package Mesclun green salad
Lemon Vinaigrette (recipe follows)

Trim asparagus spears to 4-inches long, steam asparagus until tender crisp; plunge into ice water, drain and toss with a small amount of lemon vinaigrette.

Arrange 8 asparagus spears on each salad plate in a Lincoln log square. This can be done ahead of time.

Drizzle mesclun green salad with a small amount of lemon vinaigrette tossing lightly. Place salad inside each Lincoln log square and serve.

Lemon Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon Kosher salt
freshly cracked black pepper
3/4 teaspoon fresh Thyme leaves

Combine ingredients, do not emulsify leave the vinaigrette clear for a better presentation.

Posted on March 19th, 2008 by Ruth
Filed under: Dairy, Salad, Vegetables, Vegetarian