Field Greens With Red Chili Dressing Food

MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE

Steps:

• Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
• When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

FIELD GREENS WITH DRESSING

Steps:

• Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
• Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING

Steps:

• In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
• Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
• Pour dressing over fruit & greens mixture and toss.
• Serve immediately.

FIELD GREENS WITH ROASTED BACON-WRAPPED PEARS

Steps:

• Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
• Bake pears at 350°F for 10 minutes.
• Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
• Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.