grape tomatoes

Tuscan Salad

Tuscan Salad

By Stephanie Kinturi

Print Recipe
Tuscan Salad
Servings
Ingredients
Dressing
Salad
Servings
Ingredients
Dressing
Salad
Instructions
  1. Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a  non­stick cooking sheet and place into a 375 degree preheated oven for 15  minutes or until crispy and golden brown.
  2. While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
  3. Remove croutons from oven and add to salad while hot. Pour dressing over  croutons to coat and fold into salad. Serve immediately.
Recipe Notes

*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.

Share this Recipe

Bruscetta

Print Recipe
Bruscetta
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place bagette slices onto a cooking sheet. Brush tops liberally with ¼ cup of olive oil. This will allow the bread to brown.
  2. Bake the bread in the oven for approx 15 minutes or until edges are browned.  Remove from heat.
  3. Meanwhile, combine the tomatoes, garlic, salt, pepper, olive oil and vinegar. Mix  well. Set aside
  4. Top the toasted bread with the tomato mixture, including the liquid. Garnish with  the parmesan cheese.
  5. Return to the oven for an additional 5­7 minutes to allow cheese to melt and  tomatoes to warm. Serve immediately
Share this Recipe
 

Roast Salmon and Vegetables

Print Recipe
Roast Salmon and Vegetables
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F.
  2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
Share this Recipe