Monday, August 07, 2006

Harvest Cobb Salad

Here is a great salad from one of our BMCC members. She copied this salad from a local restaurant (in Florida) and it has become a hit!! I agree, the dressing is the secret. It's the one with the peach on the label. ENJOY.


The Basics:
lettuce - I use organic baby romaine
apples - organic fuji apples work great!
red seedless grapes - organic, when available, of course
feta cheese
Brianna's Poppy Seed Dressing (this dressing is the secret!! I've been able to find it at SuperTarget, Walmart and most chain grocery stores around here)

Variations - you can add:
cranberries or raisins
pecans or walnuts
pepitos (green pumpkin seeds)
smoked turkey or chicken

Variations - you can try:
pears instead of apples
gorgonzola instead of feta
baby spinach instead of salad

Beef Bolognese

I am going to make this for my in-laws tomorrow night and realized I had never put it up on the blog. This is a easy and a delicious pasta dish. It's one of our family favorites. Enjoy.

A recipe from "The Italian Kitchen" by Gabriella Mariotti

This recipe makes enough sauce for 1 lb of pasta. Our favorite is Rotini.

1 medium onion, finely chopped
1 garlic clove, crushed
2/3 cup beef stock
12 ounces extra lean ground beef
1/2 cup red wine
2 tablespoons tomato paste
14 ounce can chopped tomatoes or fresh tomatoes skinned and chopped
1/2 tsp chopped fresh rosemary
1/4 tsp ground allspice
salt and ground black pepper

Cook the onion and garlic in the stock for 5 minutes or until all the stock is reduced.
Add the beef and cook quickly to brown, breaking up the meat with a fork.
Add the wine, tomato paste, chopped tomatoes, rosemary and allspice,
bring to a boil and simmer for 1 hour.
Adjust the seasoning to taste.

Mix sauce with one pound of cooked pasta. Sprinkle with grated Parmesan cheese. Serve with a green salad or your choice of vegetable and a glass of red wine.