66079 butternut ribbons arugula pancetta hazelnut salad Recipes

cauliflower florets, olive oil, sweet corn, sesame seeds, honey, ground turmeric, salt and ground black pepper to taste, chopped fresh parsley, olive oil, lemon juice, garlic, minced, honey, vinegar, dijon mustard, soy sauce (optional), arugula, coarsely chopped, green onions, chopped, chopped fresh oregano (optional)

flatbread pita bread or italian bread, extra virgin olive oil, extra virgin olive oil, fresh lemon juice, red wine vinegar, baby arugula leaves, olive tapenade, pimiento stuffed green olives, sliced, parmesan cheese, shaved, salt & freshly ground black pepper

arugula, soft fresh goat cheese, handful walnuts, crushed in medium size, lightly roasted, pomegranate paste (not grenadine syrup! no, no!), extra virgin olive oil, scant 1/4 tsp crushed red pepper flakes (i whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon), salt, fresh crack black pepper, fresh basil , cut into thin ribbons (not dried basil!), scant 1 tbsp dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

pancetta (italian bacon; about 1/3 of 3-oz package), extra-virgin olive oil, fresh lemon juice, loosely packed) arugula, kalamata olives, pitted, halved, parmesan cheese shavings

butternut squash, peeled, seeded and cubed ( 3 1/2 cups), chicken broth, water, pancetta, chopped, onions, finely chopped (preferrably a sweet variety), oil (1/2 canola, 1/2 olive), garlic cloves, minced, arborio rice, parmesan cheese, salt, ground pepper

butternut squash, peeled, seeded and roughly chopped into bite size pieces, olive oil, fresh rosemary, chopped, dried crushed red pepper (i didn tsp have this so just added a pinch cayenne), sea salt , to taste, orange juice, freshly squeezed, extra virgin olive oil, freshly ground black pepper , to taste, lemon juice, freshly squeezed, your favorite lettuce (i combined baby arugula and baby spinach), walnuts, coarsely chopped (toasted if wished in a dry frying pan), pomegranate seeds, feta cheese, chopped (or crumbled )

blanched hazelnuts, cubed butternut squash, whole-wheat bread, chickpeas (garbanzos), drained, arge egg, flour, chopped fresh sage leaves, kosher salt, pepper, red chile flakes, olive oil, divided, mixed winter greens such as radicchio and escarole, lemon juice

unsalted butter, melted, honey, divided (mild such as clover), firm-ripe red pears (preferably red anjou), kosher salt, pancetta (about 2-1/2 oz.), chopped toasted hazelnuts (walnuts work), gorgonzola , dolce (2 oz), chopped fresh thyme, champagne vinegar (can sub white wine vinegar), dijon mustard, fresh ground black pepper, extra-virgin olive oil, baby greens (mache , bibb, baby aragula)

olive oil, shallot, peeled and sliced, chicken breasts, skinless, boneless, cut into 1 inch cubes, salt, tart green apple, thinly sliced, baby arugula leaf, enough for a salad for four, toasted walnuts, roughly chopped, goat cheese , broken up into little pieces, lemon juice, salt and pepper

dijon mustard, garlic clove, crushed, red wine vinegar, olive oil, hazelnut oil (i used grapeseed oil), cream, salt and pepper, pears, olive oil, red wine vinegar, caster sugar, beans , topped and tailed, hazelnuts , roasted peeled and chopped

blood oranges, heads belgian endive , torn into bite size, watercress , torn into sprigs, red pepper, seeded and sliced into thin rings, plain yogurt or 4 oz greek yogurt, hazelnuts, toasted and skins rubbed off, chopped

beets peeled , with 1 tbsp vegetable oil for roasting, arugula, medium size leaves, washed and dried, roquefort cheese, crumbled, toasted spiced pecans, dion mustard, balsamic vinegar, egg yolk, garlic, mashed, extra virgin olive oil, vegetable oil, salt and pepper, mixed, butter or vegetable oil, pecans , halves and pieces, sugar, salt and pepper to taste, garam masala spice mix, extra virgin olive oil, chives, chopped, salt and pepper to taste

md beets peeled , 1 tb oil for, roasting, romaine lettuce, arugula, medium leaves, roqufort cheese, crumbled, roast pecans, ( see saute pecans ), chive oil, virgin olive oil, chives. chopped, salt & pepper to taste, combine chive , oil and salt & pepper in blender and blend well. transfer to a squeeze bottle., saute pecans, tb butter, pecans , halves & pieces, ts sugar, pn salt & pepper to taste, pn garam masala spice mix, balsamic vinaigrette, tb dijon mustard, tb balsamic vinegar, egg yolk, cl mashed garlic, virgin olive oil, vegetable oil, ts salt & pepper, place mustard in blender with balsamic vinegar and egg yolk and garlic. puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. blend about 1 minute, then add salt & pepper to taste. if dressing is too thick add a little water to thin.

butternut squash, approximately 2 1/4 lb, kosher salt or 1/2 tsp table salt, ground turmeric, ground ginger, cold-pressed canola oil or olive oil, plus 2 tbsp for dressing, golden raisins, water , from a freshly boiled kettle, sherry vinegar, arugula and other salad leaves, pine nuts, toasted

pancetta, coarsely chopped, onions, coarsely chopped, dried crushed red pepper, butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups), chopped fresh oregano, canned low-salt chicken broth, canned diced italian-style tomatoes with juices, yellow cornmeal

pancetta, cut into 1/2 inch dice, white bread, lemon mayonnaise ( ), oven roasted tomato (oven-roasted tomatoes), salt, fresh ground black pepper, baby arugula leaves, roughly chopped

butternut squash, peeled, halved , and seeds reserved, light brown sugar, salt, cayenne, unsalted butter, melted, walnut oil or extra-virgin olive oil, fresh lemon juice, roquefort or cabrales (spanish blue cheese), arugula (1/2 lb)

hazelnuts (about 1/2 oz), red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, sliced fennel bulb (about 2), sliced peeled ripe fuyu persimmon (about 2), bagged prewashed arugula