Recipes

Cran-Clementine Salad

1 Clementine orange

¼ cup toasted nuts. I like diced almonds, hazelnuts or walnuts.

1 bowl of mixed greens

a few sprigs of mint

¼ cup dried cranberries

¼ cup of French feta

Vinaigrette:

¼ cup Jenny’s Cranberry vinegar

½ cup good olive oil

½ Clementine orange, squeezed

¼ lemon, squeezed

1 Tb. honey

A bit of parsey, finely chopped

Salt and pepper

This is great to eat right now after all the heavy holiday meals, and Clementine’s are in season.
Start with your favorite mixed greens. I like an herbed mix. Top with the slices of Clementine oranges, French Feta, craisins, mint and nuts. Then drizzle the vinaigrette over the top and toss lightly. I like to garnish it with some micro greens on top, but its optional. They add a delicate touch, pleasing presentation and a whisper of flavor. I get mine from Satur Farms. Run by a former NYC chef, the farm has dozens of varieties of leafy greens, edible flowers and vegetables. Check out their site! www.saturfarms.com

Always keep in mind that these are the amounts I like, you can add more or less or even throw in new ingredients. Be creative and have fun. Bon Apetit!

Marinated Steak Salad

1 Flank Steak, trimmed of fat

¼ cup balsamic vinegar

¼ cup red wine vinegar

½ cup good olive oil

salt and pepper

A bit of chopped parsley

Mix everything but the oil together. Slowly stream in the olive oil while whisking. Marinate for 4-8 hours or overnight. Then, broil on high for about 5 minutes for MR. Let rest while preparing the salad.

½ Red pepper sliced

1 clove garlic

Salt and pepper

Olive oil

Heat pan with oil and garlic. When very hot, add red pepper. Season with salt and pepper. Cook a few minutes, until al dente.

A bowl of mixed greens

¼ Euro cuke, sliced with skins on

a handful of baby carrots sliced

¼ cup French feta cubed

Olive oil and Balsamic

Mix all ingredients and lightly drizzle oil and vinegar. Top with sautéed peppers and sliced steak. Enjoy!