94112 marinated cherry homemade goat served prosciutto arugula salad emeril Recipes

balsamic vinegar, shallots, thinly sliced, honey, extra virgin olive oil, salt & freshly ground black pepper, beets, cooked and quartered, fresh arugula, walnuts, toasted, coarsely chopped, dried cranberries or 1/4 cup dried cherries, avocado, peeled, pitted, and cubed, soft fresh goat cheese, coarsely crumbled

garlic, onion, honey, fresh mint, red wine vinegar, hazelnut oil, hazelnuts, goat cheese , about 4 tbsp, prosciutto, cherry jam , a small jar, fresh peaches, fresh spinach leaves, you can substitute gorgonzola , feta or even cream cheese for the goat cheese, if you wish

ripe tomatoes (different colors of heirloom tomatoes preferred), soft fresh goat cheese or 5 oz chevre cheese or 5 oz soft cream cheese, cut into 4 wheels, shelled roasted pistachios, chopped, arugula or 4 cups baby spinach, extra virgin olive oil, lemon, aged balsamic vinegar , to taste, coarse salt , to taste, fresh ground black pepper , to taste, tomatoes or 2 grape (optional)

arugula, apple, diced, fresh goat cheese, extra virgin olive oil, to taste, use the good stuff, balsamic vinegar , to taste, salt & freshly ground black pepper

cherry pepper, prosciutto, aged provolone cheese, white vinegar, olive oil, canola oil

prosciutto (1 lb sliced is 37 slices), provolone cheese (sliced 1/2 thick ), cherry peppers ( 2 pt or 49 peppers), white vinegar, extra virgin olive oil, canola oil, onion, thinly sliced, rosemary, bay leaf, dill weed, basil, chopped garlic, parmesan cheese

goat cheese rounds, sesame seeds, ground cumin, paprika, chopped fresh thyme, coarse kosher salt, ground black pepper, thick) rounds chilled soft fresh goat cheese (from 1 11-oz log), vinaigrette, red wine vinegar, shallot, minced, chopped fresh thyme, dijon mustard, extra-virgin olive oil, coarse kosher salt, salad, baby new potatoes (such as dutch yellow baby potatoes), halved, green beans (or mix of green and yellow), trimmed, loosely packed) mixed salad greens, fresh basil leaves, assorted small tomatoes (such as cherry, grape , and teardrop; preferably mix of red and yellow), black olives (such as nicoise)

balsamic vinegar, shallots, thinly sliced, honey, extra-virgin olive oil, salt and freshly ground black pepper, beets, cooked and quartered, fresh arugula, walnuts, toasted, coarsely chopped, dried cranberries or dried cherries, avocado, peeled, pitted, and cubed, soft fresh goat cheese, coarsely crumbled

pizza dough (or ready-made pizza crust), smoked mozzarella cheese , cut into 1/4 thick slices, arugula leaves , packed (it seems like a lot now, but it gets wilted down during the cooking process), prosciutto, goat cheese, crumbled, lemon juice (about 1 lemon), extra virgin olive oil

eggplants , thinly sliced lengthwise, extra virgin olive oil, tomatoes, halved, flat bread or 1 pita bread, balsamic vinegar, mint leaf, shallots, 1 finely chopped, the other thinly sliced, red chili pepper , deseeded and finely chopped, goat cheese, crumbled, arugula leaves, to serve

bacon, diced, chopped red onions, minced garlic, freshly ground black pepper, salt, creole mustard, red wine vinegar, sugar, dried cherries, vegetable oil, fresh spinach , tough stems removed, washed and spun dry (about 12 oz), orange , segmented, goat cheese, crumbled

arugula leaves , tough stems discarded, black pepper, fresh figs, trimmed , sliced lengthwise about 1/4-inch, mild soft fresh goat cheese, at room temperature, prosciutto, thinly sliced, rolls seeded, round, 4-5-inch, split, unsalted butter, softened

blood oranges, head radicchio, leaves separated, fresh arugula , tough stems removed, red onion , cut into thin slices, seeded black olives, such as dry cured or kalamata, extra virgin olive oil, balsamic or sherry wine vinegar, salt and black pepper, goat cheese

balsamic vinegar, dijon mustard, freshly ground black pepper to taste, extra-virgin olive oil, arugula (about 1/2 lb total ), firm-ripe green or purple figs (about 1/2 lb), prosciutto slices (preferably san daniele; about 6 oz total), a piece parmigiano-reggiano (about 1/3 lb)

champagne vinegar (or white wine vinegar), minced shallot, minced garlic, dijon mustard, salt (plus more to taste), fresh ground black pepper (plus more to taste), vegetable oil, minced basil (any herbs may be used that total 1 tbsp together), minced chives, minced parsley, minced dill, fresh arugula (rinsed and spun dry), sliced red onion, cantaloupe, halved, seeded, peeled and cut into thin wedges, prosciutto , torn into bite-size pieces

flank steaks, olive oil, very thinly sliced prosciutto, sliced provolone cheese, arugula , stems discarded, wooden skewers , soaked in water 30 minutes, lemon wedge

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

olive oil, white wine vinegar, garlic, minced, salt and pepper, fresh cherry peppers ( either hot or sweet), prosciutto, thinly sliced, pepper jack cheese , cut into cubes that will fit inside your peppers