1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
1 1/2 cups quartered or halved strawberries
1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
1/4 pound ricotta salata or feta cheese, thinly sliced
INGREDIENTS – DRESSING:
3 tablespoons finely chopped strawberries
1 1/2 teaspoons finely chopped shallot
1 tablespoon finely chopped fresh basil leaves
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
About 1/4 tsp. pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1. Make salad: Heat oil with chile and salt in a small saucepan over medium heat until fragrant, 2 minutes. Add quinoa and toast, stirring often, until it starts to turn golden in spots, 4 to 6 minutes. Stir in 2/3 cup water, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then pour quinoa onto a plate and let cool. Discard chile.
2. Meanwhile, put remaining salad ingredients except for cheese in a wide bowl and set aside.
3. Make dressing: In a small bowl, combine 2 tsp. water with all dressing ingredients except oils. Set aside 10 minutes; whisk in oils.
4. Gently toss quinoa with 2 tbsp. dressing. Spoon onto 4 dinner plates. Mound salad mixture on top and tuck in cheese. Season generously with more pepper and serve with remaining dressing to add to salads.
This is a modified Rachel Ray Recipe.
16 ounces fresh strawberries, hulled and halved 1 small shallot 2 tablespoons balsamic vinegar 3 1/2 tablespoons of garlic infused olive oil 1 – 2 tablespoons of honey Salt and pepper 3 skinless, boneless chicken breasts (about 1 1/4 pounds) 1 bag (6 oz.) baby spinach 2 ounces goat cheese log, sliced into 4 rounds (or crumbled) 1/4 bunch chives, chopped (or freeze dried)
In a blender, puree 3/4 of the strawberries (around 12 oz), the shallot, 1 tablespoon of balsamic vinegar, 2 tablespoons oil and the honey; season with salt and pepper.
Season the chicken breasts with salt and pepper. In a large skillet, heat the remaining 1 1/2 tablespoons oil over medium heat. Add the chicken and cook, turning once, until cooked through, about 8 minutes; transfer to a plate and tent with foil.
Meanwhile, add the remaining strawberries, 1 tablespoon balsamic vinegar and 1/4 cup water to the skillet and simmer, stirring, until the berries are warmed through, about 1 minute.
In a large bowl, toss the spinach with the strawberry vinaigrette and divide among 4 plates. Slice the chicken breasts 1/4 inch thick and place on top with the warm strawberries, goat cheese and chives; season with salt and pepper.
2/3 cup extra-virgin olive oil (I use a little less)
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.
You will need the following to make our Couscous Recipe:
1 cup uncooked couscous
1 1/4 cups water
1/2 teaspoon of salt
You will need the following kitchenware to make this dish:
Here are the steps to follow to cook couscous:
First prepare all the kitchenware you’ll need for the dish. Prepare your bowl, measuring cups, saucepan, dish towel, and fork.
At the same time, gather all the ingredients you’ll need. Prepare your uncooked couscous, water, and salt. Alternatively, you can use chicken stock, beef stock, or pan juices instead of just plain water. Just use the same amount of liquid.
In a saucepan, add in water and salt.
Bring the water to a boil.
Remove the saucepan from heat.
In a bowl, mix the boiling water and uncooked couscous. Mix well.
Cover your bowl with the dish towel and let it stand for 5 minutes.
Remove the dish towel and using a fork, fluff the couscous. You’re ready to serve!
Alternatively, you can boil your beef stock, chicken stock, or whatever juice or sauce you’re using and stir in the couscous in the pan. Let it boil before you turn off the heat. Cover the pan and let stand for 5 minutes and it’s done!