Tangerine and Avocado Salad

20140322-131334.jpg

This salad is amazing! Thank you Bon Appetit for the inspiration!

Ingredients:
1/2 c tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 TBSP white wine vinegar
Salt and pepper
1/4 c vegetable oil
2 TBSP olive oil
2 avocados, sliced
4 tangerines,peeled
6 c mixed baby greens
1/2 c mint leaves
2 ozs feta, crumbled

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

Serves 4.

20140322-131310.jpg

Guinness corned beef

This is the easiest corned beef ever, and according to my hubby the best he’s ever had.

Ingredients:
1 4 lb corned beef in pickling liquid and spices
1 can of Guinness
1 small onion, sliced
1 clove garlic, chopped

Place the corned beef along with the pickling spices, onion and garlic in a slow cooker/crock-pot with the fat layer on top, pour in the Guinness and cook on low until fork tender, about 8-10 hours.

Slice and serve .

20140322-044427.jpg

Roasted Cabbage and Carrots

20140322-045239.jpg

I decide to try something different his year on St Patty’s Day. Instead of the traditional corned beef and mushy veggies, I roasted mine and topped them with a little vinaigrette – amazing!

Ingredients:
1 head of cabbage, sliced into 1/2 steaks
2 bunches of thin carrots
Caraway seeds
Olive oil spray
Salt and pepper

Vinaigrette
2 tsp Dijon mustard
2 tsp white balsamic vinegar
1 tsp lemon juice
Salt and pepper
3 TBSP minced fresh chives
2 TBSP olive oil

Preheat oven to 425. Spray a large baking sheet with olive oil.

Place the sliced cabbage and carrots on the baking sheet, spray with olive oil, then salt and pepper and caraway seeds. Roast for 20 – 25 minutes.

Combine Vinaigrette ingredients in a small jar.

Serve cabbage and carrots with a drizzle of Vinaigrette.