Blondies

  
These blondies are perfect for a picnic and take no time to whip up.

Ingredients:
1 c flour
1/2 tsp baking powder
1/4 tsp salt
1 stick of butter
3/4 c brown sugar
1 egg
2 tsp vanilla
1 TBSP bourbon
2/3 c chopped walnuts
1/3 c chocolate chips
1/3 c white chocolate chips

Preheat oven to 350. Spray a 8×8 pan and set aside.

Whisk flour, baking powder and salt in a large bowl.

Melt butter add sugar over medium heat, remove from heat. Stir in egg, vanilla and bourbon. Mix with flour mixture, stir to combine. Add nuts and chips, stir to combine and pour into pan.

Bake 20 – 25 minutes, until a toothpick comes out clean.

Brussels Sprouts with Pecorino

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I love brussel sprouts and this brings in two of my other loves cheese and nuts!

Ingredients:
1/4 c pine nuts, toasted
1 lb Brussels sprouts, halved
olive oil
Salt and pepper
1/4 c Pecorino cut into 1/4-inch pieces
2 TBSP lemon juice

Heat the oven to 500°F.

Place brussel sprouts on a oiled baking sheet, spray with olive oil, salt and pepper and toss to coat. Spread out to an even layer.

Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total.

Transfer the Brussels sprouts to a bowl and set them aside to cool for 5 minutes. Add the toasted pine nuts, cheese, and lemon juice and toss to combine. Taste and season with salt and pepper as needed.

Serves 4.

Langoustine Salad

  
This salad is so simple, perfect for a hot summer night. 

Ingredients:
1 lb cooked langoustines or lobster
8 oz green beans, steamed for 3 minites, cut into 1/2 inch pieces
1 granny smith apple, cut into 1/4 inch dice
1 avocado, cut into 1/4 inch dice
1 c greek yogurt
1 TBSP dijon
1/4 c chives, snipped fine

Whisk yogurt and dijon and a pinch of salt in a large bowl. Gently toss with remaining ingredients. 

Serves 2 – 4.

Halloumi Cheese, Arugula and Strawberry Salad

   The sweetness of the strawberries, spicy arugula and salty halloumi cheese make for the perfect salad.

Ingredients:
2 slices of halloumi cheese
2 c arugula
1 c sliced strawberries
1 tsp olive oil
1 TBSP strawberry or regular balsamic
Pepper

In a non-stick skillet over medium heat cook the halloumi until brown on both sides.

Toss the remaining ingredients in a bowl until well combined. Top with cheese and a drizzle of high quality balsamic or balsamic glaze.

Serves 1.