PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
VIDALIA ONION QUICHE
This is my contribution to "May--Vidalia Onion Month". Who knew there was such a thing. This quiche is sweet and mild. Wonderful served with a salad and a crusty roll. Enjoy!
Provided by Diana 2
Categories One Dish Meal
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Melt butter in a large frying pan, and add sliced onions.
- Sautéuntil transparent. Set aside to cool.
- Sprinkle 1 cup of cheese in the bottom of the pie plate.
- Add the cooled onions.
- Mix together eggs, cream, salt and pepper.
- Pour over the onions and top with remaining cheese and chives.
- Bake for 40 - 50 minutes, or until mixture is set.
- Allow to cool slightly before serving.
Nutrition Facts : Calories 542.8, Fat 38, SaturatedFat 18.5, Cholesterol 286.1, Sodium 430.4, Carbohydrate 33.1, Fiber 3.3, Sugar 7.4, Protein 18.5
VIDALIA ONION, PORCINI MUSHROOM AND ARUGULA TARTS
Make and share this Vidalia Onion, Porcini Mushroom and Arugula Tarts recipe from Food.com.
Provided by Sondra Beth
Categories < 30 Mins
Time 30m
Yield 24 Appetizers, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F Heat the oil and butter in a medium-size saucepan over medium-low heat.
- Add the onions and turn the heat to medium-high, then cook until they begin to caramelize and turn brown, 6 to 8 minutes.
- Add the garlic and stir for 10 seconds, then add the porcini mushrooms and cook for 3 minutes.
- Add the thyme, Sherry, cheese, lemon juice, lemon zest and nutmeg. Cook for 2 minutes, then add the vinegar and remove from the heat.
- Place the arugula in a medium-size bowl and pour the mixture over it. Season with salt and pepper, and add the parsley. Stir to combine.
- Place the puff pastry sheets on baking sheets (there is no need to roll them out). Pierce the pastry sheets with the tines of a fork, then brush the tops with a beaten egg. Parbake the puff pastry for 13 minutes.
- Remove from the oven and distribute the filling evenly over the pastry sheets. Sprinkle a bit of cheese and season with a little black pepper.
- Bake for 6 minutes. Remove from the oven, let cook, and serve at room temperature.
Nutrition Facts : Calories 84.1, Fat 4.1, SaturatedFat 1.8, Cholesterol 23.9, Sodium 54, Carbohydrate 6.5, Fiber 1.3, Sugar 2.2, Protein 2.3
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