Fresh

Look at her would you? It’s gotta be what she’s eating, it’s gotta be. So whatever food it is that keeps you forever young I am right there getting some. Oh….No…Too… Late! Nah! It’s never too late, or too early either. Now, let’s see, we got olive oil, blueberries, figs, nuts, yogurt….

Thanks to My Recipes for this recipe and image

Fig Salad

Ingredients

1 shallot, minced
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun greens
18 Belgian endive leaves
12 dried figs, quartered
2 Granny Smith apples, sliced
1 (3-ounce) package goat cheese, crumbled
1/2 cup dried cranberries or dried cherries

Directions

Combine shallot and next 5 ingredients in a small bowl.Arrange greens and next 3 ingredients evenly on 6 serving plates. Sprinkle with goat cheese and cranberries. Drizzle with dressing.

Thanks to the Vegetarian Society for this recipe

Thanks to Spittoon for the image

Walnut Sauce for Pasta

Make this with the new season’s ‘wet’ walnuts, if available.

(Dry, stored walnuts can be substituted.)

Serves two as a main course.

Ingredients

14 walnuts

12oz / 350g pasta

2tbs / 60ml walnut or olive oil

3 cloves of garlic, peeled and finely crushed

salt

black pepper

3tbsp / 45ml milk

3tbsp / 45ml créme fraîche or 4tbsp / 60ml fromage frais

2oz / 50g vegetarian parmesan cheese, freshly grated

12 fresh basil leaves, roughly torn

Method

1. Stand the walnuts upright on a solid surface, and tap the pointed ends smartly with a hammer, to smash the shells.
2. Prise out the kernels and roughly chop them.
3. Cook the pasta according to packet directions.
4. Meanwhile make the sauce: Heat the oil in a frying pan with the walnuts and garlic. Sauté them gently for 2-3 minutes.
5. Season well.
6. Pour in the milk and the creme fraiche or fromage frais, and half of the vegetarian parmesan cheese.
7. Allow the sauce to thicken for about 3 minutes, and then add the basil.
8. Drain the pasta and combine it with the sauce.
9. Serve with the remaining vegetarian Parmesan

Thanks to The Kitchen for this image

Thanks to Kaboose for this recipe

Blueberry Yogurt Ice

Ingredients:

• 2/3 cup (150 mL) each granulated sugar and water
• 3 cups (750 mL) blueberries
• 2/3 cup (150 mL) plain 2% yogurt

Cooking Instructions:

1. Simple Syrup: In saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Let cool completely.

2. Wash and stem blueberries and purée with yogurt to make Fresh Fruit Purée. Mix with Simple Syrup.

3. Freeze in shallow metal cake pan for about 4 hours or until firm. Break into chunks; purée in food processor. Pack into airtight container and refreeze for 4 hours or until firm or for up to 2 days. (Or freeze in ice cream machine according to manufacturer’s instructions.)

Posted on May 5th, 2008 by Ruth
Filed under: Dairy, Fruit, Nuts, Pasta, Salad, Vegetarian