Slow Cooker Caramelized Onions

Carnalized onions add a rich, sweet, yet savor depth to any number of dishes. I made a batch to serve with hamburger steaks but they can be used in French onion soup, on Patty Melt sandwiches or grilled cheese, even as a topping on Focaccia. Making them in a slow cooker is easy and creates enticing aromas in the kitchen.

 

Slow Cooker Caramelized Onions   Cooks down to about 1 ¼ cups finished onions

3 large yellow onions, thinly sliced into rounds

3 tablespoons butter

1/2 teaspoons kosher salt

3 sprigs fresh thyme, optional

A drizzle of balsamic vinegar, optional

1. Place onions in slow cooker, top with other  ingredients; set on low and cook for 10-12 hours.Adjust lid so it is slightly ajar and continue cooking for another 2-3 hours on low to allow some of the excess moisture to be absorbed  

Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.  

We served the squash medley with Roasted Chicken & Homemade Applesauce. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries   6 to 8 servings

Butternut Squash: 

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired. 

Butternut Squash: Preheat oven to 400 F. 

1. In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.







2. Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
3. Brussels Sprouts: Preheat oven to 400 F.  
4. In a medium bowl, combine halved Brussels sprouts with olive oil,  salt and pepper; toss to evenly coat the pieces. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer.

6. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional 
balsamic vinegar and olive oil for finishing. 
   

Bursting with Flavor Tomatoes with honey from Labertew Apiaries

Olive oil, balsamic vinegar and honey from Labertew Apiaries takes these tomatoes over the top with layers of flavor! Labertew Apiaries was featured in the latest issue of KANSAS! magazine. (2022, vol. 78, issue 5). An article about the  Fly Boy Brewery & Eats includes a recipe that uses their honey + there is a one page article about the apiary in Sylvan Grove, owned and operated by Stan and Sandy Labertew and their family. 

Bursting with Flavor Tomatoes 

About 1 pint grape or cherry tomatoes

About 1 tablespoon olive oil + extra for drizzling

1 to 2 tablespoons balsamic vinegar + extra for drizzling 

About1 teaspoon honey 

2 to 3 cloves garlic, halved 

Fresh basil leaves, chopped, plus more for garnish 

1. Preheat the oven to 425°F. B
2. Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. 
3. Toss the grape tomatoes in olive oil, vinegar and honey. 
4. Arrange in a single layer on foil. Bake the tomatoes until they burst, about 6 minutes.
5. Serve warm, at room temperature or chilled. Garnish with fresh basil. 
   
   
   
   
   
   

   

   The Labertew family — Ben, Angie, Sandy, Stan in their  shop in Sylvan Grove.
   

   Honey fans can follow the progression of bee keeping on Facebook: Labertew Apiaries/Labertew Honey 

Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Oven Roasted Sweet Potatoes and Leeks

 Roasted with leeks, these sweet potatoes are a nice and healthy side dish. 

Oven Roasted Sweet Potatoes and Leeks   4 servings

4 cups chopped peeled sweet potato 

1 leek, thinly sliced (white section) into rounds  

2 cloves garlic, sliced 

3 tablespoons olive oil 

1 tablespoon balsamic vinegar, or more to taste 

1 pinch salt and ground black pepper to taste 

1. .Preheat the oven to 375°.
2. Mix sweet potatoes, leek, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.


3. Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes.


4. Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

.

Caprese Chicken Pasta

Flavors of summertime Caprese salad combine with pasta and caramelized chicken to create a light, refreshing meal in one that is full of garden goodness. Marinating is done ahead of time. While the chicken is in the skillet, the veggies roast in the oven and the pasta cooks — all in just about a 12 to 15 minute time space. Then just assemble and enjoy!  

Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3 tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
   
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
   
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.
   

Recipe without photos . . . Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.

Roasted Beet & Red Onion Salad or Side

Another dish from our garden! Serve the roasted beets and red onions over greens for a salad or forget the lettuce and use the veggies as a sumptuous side dish. Cheese would also be a nice addition to this salad -- perhaps shaved Parmesan or chunks of blue cheese. 

Sliced beets and onions are ready to roast. 

Roasted Beet & Red Onion Salad or Side      About 4 servings

2  to to 3 large beets, peeled & sliced about 1/2” thick

1 large red onion, peeled & thinly sliced

2 to 3 garlic cloves, peeled & chopped

2 to 3 sprigs fresh thyme

2 Tablespoons olive oil

1 Tablespoon brown sugar

1 teaspoon salt

--------

Leafy lettuce 

Toasted walnuts

Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar for drizzling over salad

1. Preheat the oven to 350° F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
2. In a medium mixing bowl, toss together the beets, onions, cloves, thyme leaves, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
3. Spread the mixture out over the prepared pan and bake for 45+, stirring every fifteen minutes or until the beets are tender and the onions are tender. Pan could be covered with foil during the last 10 to 15 minutes if they are becoming too caramelized.
4. To make a salad: Arrange roasted beets and onions over lettuce. Top with walnuts. Drizzle with olive oil and Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar.

Slow Cooker Marinara Sauce

As Barry prepares the summer garden, I’m using up last summer’s frozen tomatoes. Since canning lids were not available back then we froze extra tomatoes with a few peppers and onions thrown into each bag. I dumped those thawed bags in the slow cooker with a few other ingredients, and now I have marinara ready for Cheesy Sausage Penne Casserole. 

Slow Cooker Marinara Sauce

2 (28oz.) cans crushed tomatoes or equivalent amount of frozen tomatoes 

1 6 oz. can tomato paste 

1 yellow onion 

1/2 tablespoon garlic, minced

2 whole bay leaves 

1 Tbsp dried basil +1/2 Tbsp dried oregano (or 1 1/2 Tbsp. dried Italian seasoning)

1 tablespoon brown sugar 

1 tablespoon balsamic vinegar

Salt and pepper to taste 

1. Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, salt and pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.
2. Secure the lid on your slow cooker and cook on low for 8 hours.
3. Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Taste and adjust seasonings as needed. 

Marinated Cherry Tomato Salad

The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too. 

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
   
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
   
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Recipe without photos . . .

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Green Goodness Kale Salad w/ Wiebe premium white Cheddar

 THIS IS DEFINITELY A BOWL OF GREEN GOODNESS! 

It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, but I’ve renamed it and made just a few changes – most notably using the premier  white cheddar from Jason Wiebe Dairy—Cottonwood River Reserve— in place of goat cheese. 

I also made the salad for 2 but am including the original amounts that serve 6. We ate it as a main course salad so I did add a bit more bacon and cheese in proportion to the amount of kale.

YES, KALE CAN BE QUITE CHEWY but this salad does several things that makes it very palatable including:

• It is cut into small, bite size pieces. 
• Part of the dressing is added to the kale and allowed to set briefly.
• Warm veggies and bacon are added to the kale causing it to just slightly wilt and release just a little of its chewiness. 

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
   
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
   
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
   
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
   
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
   
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Recipe without photos . . .

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Mimosa Salad w/ Sunflower Oil Dressing

We happened upon Rory O’Connell’s cooking show on PBS while he was making this salad.

I’ve made it twice since. So refreshing and the dressing adds the perfect finishing touch. Dressing is so good that I’ll definitely try it with other salad. This is also a salad that could be modified. For example, I added chopped tomatoes to ours. 

Russian in origin, Mimosa salad got its name because of its reminiscence of mimosa spring flowers scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the  USSR has led to the emergence of a wide variety of recipes. So obviously, the name refers to a flower and not the champagne drink!
Wright Farms Sunflower Oil is available in Abilene at C’est La Vie, Things to fall in love with.

Mimosa Salad with Sunflower Oil Dressing 4 servings

4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, etc.

2 eggs 

16 fat Kalamata olives (or black olives if that’s all you have

1 tomato, diced (this was my addition)

12 thin Parmesan shavings or pieces

Sunflower Oil Dressing:

2 tablespoons olive oil

2 tablespoons sunflower oil (Wright Farms Sunflower Oil)

1 tablespoon balsamic vinegar (I used a light colored version)

1 small garlic clove, peeled & finely crushed

Pinch salt & pepper

1. Egg Prep: Hard boil the eggs. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
2. Chop the white finely.
3. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.                  
4. Olive Prep: Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.  
5. Chop the olive flesh finely and reserve.
6. Sunflower Oil Dressing: Mix the ingredients for the dressing together, taste and correct seasoning.
   
7. Salad Assembly: Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
8. On either a large platter or four large plates, first place a wide broken circle of the chopped olive on plate(s).
9. Divide and spread the egg white in the center of the circles of olive.
10. Top with chopped tomatoes.
    
11. Place the leaves in a light pile on top of the egg white.
12. Sprinkle the egg yolk "mimosa" on each salad.
    
13. Gently, place 3 Parmesan shavings or pieces on each salad. Serve immediately. 

Recipe without photos . . .

Mimosa Salad with Sunflower Oil Dressing   4 servings

4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, etc.

2 eggs 

16 fat Kalamata olives (or black olives if that’s all you have

1 tomato, diced (this was my addition)

12 thin Parmesan shavings or pieces

Sunflower Oil Dressing:

2 tablespoons olive oil

2 tablespoons sunflower oil (Wright Farms Sunflower Oil)

1 tablespoon balsamic vinegar (I used a light colored version)

1 small garlic clove, peeled & finely crushed

Pinch salt & pepper

1. Egg Prep: Hard boil the eggs. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
2. Chop the white finely.
3. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.                  
4. Olive Prep: Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.  
5. Chop the olive flesh finely and reserve.
6. Sunflower Oil Dressing: Mix the ingredients for the dressing together, taste and correct seasoning.
7. Salad Assembly: Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
8. On either a large platter or four large plates, first place a wide broken circle of the chopped olive on plate(s).
9. Divide and spread the egg white in the center of the circles of olive.
10. Top with chopped tomatoes.
11. Place the leaves in a light pile on top of the egg white.
12. Sprinkle the egg yolk "mimosa" on each salad.
13. Gently, place 3 Parmesan shavings or pieces on each salad. Serve immediately. 

Roasted Asparagus Salad

'This recipe was ideal for Easter dinner as this salad included a favorite spring veggie. Variation of a recipe from Southern Living, March 2010.

Roasted Asparagus Salad    8 servings
1 1/2 pounds fresh asparagus 
1/2 cup olive oil — DIVIDED USE
1 1/2 tablespoons chopped fresh basil — DIVIDED USE
1/2 teaspoon lemon pepper 
1/2 teaspoon salt -— DIVIDED USE 
1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
1/2 cup chopped red bell pepper 
1/4 cup finely chopped red onion 
Lettuce, shredded or torn into bite-size pieces --  I used Romaine


1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
   
4. Place asparagus on a lightly greased baking sheet.
   
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
   
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
   
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

   

   Roasted asparagus was put on a bed of shredded lettuce with a  few Romaine hearts used as garnish on both ends of platter.

   

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.

Recipe without photos . . .

Roasted Asparagus Salad    8 servings

1 1/2 pounds fresh asparagus 

1/2 cup olive oil — DIVIDED USE

1 1/2 tablespoons chopped fresh basil — DIVIDED USE

1/2 teaspoon lemon pepper 

1/2 teaspoon salt -— DIVIDED USE 

1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced

1 cup halved cherry or grape tomatoes (about 1/2 pt.) 

1/2 cup chopped red bell pepper 

1/4 cup finely chopped red onion 

Lettuce, shredded or torn into bite-size pieces --  I used Romaine

1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
3. Add asparagus to olive oil mixture, and toss gently to coat. 
4. Place asparagus on a lightly greased baking sheet.
5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.