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Classic Caesar Salad
Classic Caesar Salad
Preheat the oven to 375°. On a large rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil; spread in an even layer and season lightly with salt. Bake the baguette cubes for about 15 minutes, until golden brown and crisp. Meanwhile, in a blender, combine the egg yolk, anchovy fillets, garlic, vinegar, lemon juice and cayenne and puree. With the machine on, slowly add the remaining 1/2 cup of olive oil and blend until incorporated. Season with salt. In a large bowl, toss the romaine with the croutons, dressing and cheese, and serve.
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Strawberry Crumb Bars
Strawberry Crumb Bars
Preheat oven to 375 degrees. Spray a 13×9 in pan with nonstick spray. In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined – about 1 to 1 1/2 minutes. Take 1 1/4 cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.
While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly. Enjoy!
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Lemon, Parsley and Thyme Quinoa
Lemon, Parsley and Thyme Quinoa
Bring 2 3⁄4 cups water to a boil in a 2-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm. Heat oil in a 2-qt. saucepan over medium heat; add shallots and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in zest and juice and simmer for 1 minute; remove from heat. Transfer the quinoa to a large bowl and stir in the shallot-lemon mixture, thyme, and parsley. Serve warm or at room temperature.
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