Monday, June 13, 2011

Summer recipes

OK no more depressing posts. Let's talk about one of my favorite things. Food!! I love food. I love almost all food. Except seafood.I've never been really fond of seafood. I can eat some like crab and lobster but you could never get me to eat calamari. Eww... that's yucky! Cheese is one of my favorite foods. Anything with cheese on it is better. I also love fruits and veggies and summer is prime time for that. I'm not a big meat fan. I'll eat a little here and there but I could definitely pass on a hamburger or a steak. If I do eat meat it's usually chicken. So because I'm talking about food today I'm going to share one my favorite summer recipes with you all. I was hoping that in return you all would share one of your favorite recipes with me. Remember, No Calamari!! OK here it goes:

Fruit and nut salad

  • 1/4 cup olive oil
  • 2 tablespoons plus 2 teaspoons sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt

  • 1/3 cup sugar
  • 1 cup pecan halves
  • 2 tablespoons butter
  • 4 cups torn fresh spinach
  • 4 cups torn romaine
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 celery ribs, chopped (you can leave out the celery if you want. I do.)
  • 1 cup sliced fresh strawberries
  • 4 green onions, chopped
  • For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, and salt until blended. Cover and refrigerate.
  • In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.
  • In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. (The recipe says to put the dressing on right before serving but I think it tastes better if you put on about a 30 min before) Top with sugared pecans. Makes 8-10 servings.


  1. Jason and I love this one:
    Grilled Romaine Hearts with Caesar Vinaigrette:
    2 T. EVOO
    1 T. fresh lemon juice
    1 small clove garlic, minced
    1/2 t. Dijon mustard
    1/8 t. Worcestershire sauce
    1/4 t. freshly ground black pepper
    2 T. freshly grated Parmesan cheese
    Olive oil spray
    2 hearts of Romaine lettuce
    In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in Parm cheese.
    Preheat grill over med-high heat. Oil grill's surface. Remove any wilted outer leaves from Romaine hearts, then cut the hearts in half length wise leaving the end in tact. Spray lightly with the oil spray.
    Grill until marks form and lettuce wilts slightly, about 6 minutes, turning once or twice. Serve drizzled with the vinaigrette.
    4 servings:
    100 calories, 5 g carbs, 3 g protein, 8 g fat, 5 mg cholesterol, 1 g fiber, 85 mg sodium.
    Excellent source of Vit A & C. Good source of calcium.

  2. Thanks for the recipe T. I'm gonna have to try this one. Sounds Yummy!