This salad is perfect for when you want something light to go with the rest of your meal.
3 TBSP olive oil
1 TBSP Champagne vinegar
1 TBSP minced shallot
2 tsp Dijon mustard
2 small heads of butter lettuce, outer leaves removed
4 thinly sliced radishes
1/4 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)
Combine oil, vinegar, shallot and Dijon in a small jar, shake to combine. Toss with the remaining ingredients in a bowl.
The fishmonger at my local farmers market has the most amazing scallops – fresh and meaty. This week I was inspired by Food & Wine magazine to serve the raw with 3 sauces – magnific!!
6 scallops sliced thin
Arrange them in 3 circles on two plates and top with sauces.
2 TBSP canola oil
1 1/2 TBSP lime juice
1 TBSP wasabi paste
1/2 tsp finely grated ginger
Pinch of salt
Whisk together and drizzle over scallops. Sprinkle with a few thinly sliced scallions.
Lemon and Espelette
Drizzle your best olive oil and lemon juice over the scallops, season with sea salt and espelette.
Pecan and ponzu
Drizzle a little ponzu over the scallops, dot with balsamic glaze and sprinkle with tasted finely chopped pecans.
These peanut butter and jelly bars are for my skinny minis, so they are packed full of calorie rich stuff like butter and healthy oats! Perfect mid morning snack.
1 c flour
1 c quick-cooking oats
2/3 c coconut palm or brown sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 c chunky all-natural peanut butter
10 TBSP butter, at room temperature,
1 c strawberry jam
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
Combine flour, oats, sugars, salt, and baking soda in a large bowl of a stand mixer. Add the peanut and butter, beat mixture until combined.
Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside. Bake until the edges start to brown, about 15 minutes.
Remove the pan from the oven to a wire rack. Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours. Cut into 18 squares.