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Archive for July, 2012

Since Scott and I have joined a CSA farm here in Charlottesville, we have been having more salads in the last month than we have in the last 2 years! They are delicious and so easy to make. To try to spice things up for an option other than just salad, we decided to make chicken Caesar wraps but I wanted to make my own Caesar salad dressing. Since raw egg is fairly common in most Caesar salad recipes, I had to do some digging to find one that would work for right now and I stumbled across this blog and this recipe: http://natashaskitchen.com/2012/05/06/perfect-ceasar-dressing-recipe/ It was wonderful! Super lemony and DELICIOUS! Warning, it does make a lot, so then I decided to be creative and in addition to using it on salad, I used it as a dressing for pasta salad. I basically just boiled pasta and then threw in various items from the farm (carrots, cucumbers, tomatoes, and broccoli), poured the dressing over it and mixed it all together. It was delicious! A great, healthy alternative to a mayo based pasta salad!

Enjoy!

Ingredients:
2 T. Mayo
2 tsp. Dijon mustard
2 large garlic cloves, pressed
1/2 cup lemon juice (about 3 lemons)
1 tsp salt
1/2 tsp freshly ground black pepper
1  1/2 cups mild olive oil
1/2 cup shredded parmesan cheese

Directions:
1. Place mayo, dijon, garlic, lemon juice, salt, and pepper in the bowl of an electric food processor.

2. Process until smooth and well blended. While the food processor is still on, very slowly pour in the 1 1/2 cups olive oil. Process until thick and creamy.

3. Add parmesan cheese and pulse 5 or 6 times.

P.S. Sorry I failed at taking a picture 😦

Lacie Update:

Tonight I made Jaclyn’s Caesar dressing to use on pasta salad for my lunch at work.  Pics below.

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Today I made some yummy spinach basil pesto.  This recipe is super easy and has no nuts which is great for certain people (wink wink Jaclyn)

Here’s the recipe

– 1 1/2 cup baby spinach leaves
– 3/4 cup basil
– 1/2 cup Parmesan cheese
– 3 tbsp of olive oil
– 1 tbsp lemon juice
– 1 tsp lemon zest
salt and pepper

put everything in the food processer and blend (might need more olive oil) 🙂  This stuff is so good.

I made a double recipe and put some of it in ice cubes to use later.  Since the husband is on an away rotation right now, I’m cooking for one.  So the ice cube pesto is just the right size for dinner for me.

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– of course my ice cubes where heart shaped 🙂

– the flowers came from the farm that Jac and Scott get there veggies from!  Aren’t they great.  I bummed along last weekend and got all kinda veggies for the week and the flowers!

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Better late than never, I guess.

These are the cupcakes I made for the 4th of July. The were vanilla flavored with vanilla icing.  But obviously I added something extra :).  I’m not going to share the recipe because honestly I didn’t think they were that good.  The recipe did include lemon zest and vanilla extract which I thought was a good idea.  The batter was just too eggie. It called for six eggs…gosh that’s a lot.  And I could taste it after.

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