31.5.10
Garden-Fresh Bean & Tomato Salad
This super fresh salad is a refreshing summer side. It was inspired by a similar recipe that I read about. I tweaked it, added some ingredients and went on to create my bean and tomato salad.
1 small can, 12 oz. or so, cannellini beans
1 large handful grape or cherry tomatoes
handful basil leaves
the juice of one lemon
3 T. olive oil, extra-virgin is best
fresh ground peppercorns
salt to taste
Chop tomatoes in half (note: I like to use red and yellow tomatoes. It makes the salad even more colorful), drain and rinse beans, and chop the basil into thin strips. Mix those ingredients in your serving bowl. In a small bowl, whisk your evoo, (extra-virgin olive oil), lemon juice, salt and fresh ground peppercorns. Pour over the salad, mix and garnish with a sprig of basil. Enjoy!
1 small can, 12 oz. or so, cannellini beans
1 large handful grape or cherry tomatoes
handful basil leaves
the juice of one lemon
3 T. olive oil, extra-virgin is best
fresh ground peppercorns
salt to taste
Chop tomatoes in half (note: I like to use red and yellow tomatoes. It makes the salad even more colorful), drain and rinse beans, and chop the basil into thin strips. Mix those ingredients in your serving bowl. In a small bowl, whisk your evoo, (extra-virgin olive oil), lemon juice, salt and fresh ground peppercorns. Pour over the salad, mix and garnish with a sprig of basil. Enjoy!
-Leah
The BEST Pesto in the World
Pesto is one of my favorite foods. Consequently, I have tried many different recipes. This one is by far the best!
2 cups fresh basil
1/2 cup parmesan
1/2 cup olive oil
2 TBS romono
2 cloves pressed garlic
3 TBS softened butter
2 TBS pine nuts
Blend first 4 ingredients. Take out of blender. Add butter and grated cheeses.
This makes enough for one pound of pasta. I like to make a double batch and freeze what ever I don't use, it keeps in the freezer for a long time!
2 cups fresh basil
1/2 cup parmesan
1/2 cup olive oil
2 TBS romono
2 cloves pressed garlic
3 TBS softened butter
2 TBS pine nuts
Blend first 4 ingredients. Take out of blender. Add butter and grated cheeses.
This makes enough for one pound of pasta. I like to make a double batch and freeze what ever I don't use, it keeps in the freezer for a long time!
-Emma
Small Plates... Detroit
Oh my gosh! We went to this AMAZING restaurant in Detroit called Small Plates. Basically, you order several dishes to share amongst your family. This way, you can taste-test each dish. Whoever came up with this idea of ordering food is brilliant—a genius… Anyway, Small Plates was marvelous! We (four people) ordered:
Classic Caesar Salad [Crisp and scrumptious]
-Crispy croutons
-Shredded parm
Hand-Cut Fries [Oh so good]
-Homemade ketchup
-Malt vinegar
-Garlic aioli
Garlic Shrimp [Fabulous!!]
-Nuked (as in heated) w/
-Garlic & white wine sauce
-Spicy herbs
-Sliced French bread
Crispy Calamari [Tender and delish]
-Tender calamari w/
-Paprika
-Garlic aioli
-Chopped lettuce and green onions
Asian Lettuce Wraps [Delectable chicken]
-Veggie and chicken mix w/
-Romaine leaves
-Soy/Asian sauce
I really have no clue WHY OH WHY I always bother using words like “scrumptious” and “delectable.” I could simply state that everything was fabulous or divinnne. However, I don’t always do/say things the easiest way. (People who really know me know that…) Oh gosh, don’t these pictures make your mouth water? I mean, really! Plus, a major plus ;) of Small Plated was the dishes’ presentation. The plain white china really finishes off the perdy (cowboy pretty) food. Mmm…GOOD!!
Love always,
Leah
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