Arugula and Pancetta Salad with Parmesan
This recipe courtesy of epicurious.com
It can be found at http://www.epicurious.com/recipes/food/views/237091
*the only thing i changed is the pancetta. For Muslims you can use pepperoni or any seasoned thin sausage slices.
Ingredients
6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package) * i used halal pepperoni
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings
Preparation
Arrange pancetta* in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta* and Parmesan shavings.
Makes 2 servings.
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This next recipe is ABSOLUTELY delicious and refreshing! Everyone should try this recipe at least once...
This recipe below courtesy of http://www.foodandwine.com/recipes/black-cherry-iced-tea/print
Black Cherry Iced Tea
HEALTHY
MAKE-AHEAD
MAKES 2 1/2 QUARTS
ingredients
2 1/2 quarts water
1 pound fresh black cherries, pitted, or two 10-ounce bags frozen pitted black cherries, thawed
1 1/4 cups sugar
1/4 cup fresh lemon juice
3 whole star anise
1/2 vanilla bean, split and scraped
16 green-tea bags
Mint sprigs, for serving
directions
Bring the water to a boil in a large saucepan. Add the black cherries, sugar, lemon juice, star anise and the vanilla bean with its seeds. Simmer the cherries over low heat for 15 minutes, crushing them against the side of the pan with a wooden spoon. Remove the cherries from the heat, cover and let stand for 1 hour.
Strain the cherry juice through a fine sieve into a clean saucepan, pressing on the solids. Discard the solids. Bring the cherry juice to a boil over moderate heat. Remove from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags and let cool to room temperature. Transfer the cherry tea to a large pitcher and refrigerate until chilled or for up to 2 days. Serve the tea over ice, garnished with mint sprigs.
Recipe by Danielle Custer
Enjoy!
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