Guest User Guest User

Berry and Beet Summer Salad

Ingredients

  • 1 bunch beets

  • 1/4 cup balsamic vinegar

  • 2 tablespoons walnut oil or olive oil

  • 1 teaspoon honey

  • Dash salt

  • Dash pepper

  • 1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!

  • 3 tablespoons chopped walnuts, toasted

  • 1 shallot, thinly sliced

  • 4 cups torn mixed salad greens

  • 1-ounce fresh goat cheese, crumbled

  • 1 tablespoon fresh basil, thinly sliced

Directions

  • 1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.

  • 2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.

  • 3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.

Recipe and Photo Credit: Taste of Home

Read More
Guest User Guest User

Butter Poached Fish with Seasonal Summer Salad

Ingredients

  • 1 package of halibut, rockfish, or cod thawed, rinsed and patted dry

  • Salt

  • 1 yellow squash

  • 1 large cucumber

  • 3 to 4 French breakfast radishes

  • 8-10 cherry tomatoes halved or quartered

  • 1/4 cup white wine or rice vinegar

  • 1 pound unsalted butter

  • Olive oil (optional)

  • Black pepper

  • Fresh herbs such as parsley, basil, or cilantro

Instructions

  • Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.

  • Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.

  • To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.

Read More