Treasure Chest

Black Bean and Quinoa Salad Prep time:  Approximately 3 hours or night before Ingredients: 1 lb dried Black Beans picked over and rinsedSalt 1 cup Quinoa, rinsed 1 cubed Cucumber 1 Fuji Apple 6 roughly chopped Mint Leaves 1 cup of halves Grapes 6 scallions, thinly sliced 1 small Red Onion, finely diced 1 Yellow Bell Pepper, finely diced 1/4 cup chopped Cilantro 1/2 Lemon Juice Dressing (Optional)- 3 Tsp Sherry Vinegar 1 Tsp Soy Sauce 1 Tsp Fresh Lime juice 1/4 cup plus 2 Tsp EVOO Methods: Clean and rinse the black beans In a taller large pot, cover the beans with cold water and bring it to a boil Turn off heat Remove the pot from the heat and cover with a lid and set aside for 1 hour 1 hour later, drain the dark water from the beans and r eturn them to the pot and cover with 3 inches of water Bring it to a boil again and turn to low heat and simmer until tender or about 1 hour and 30 minutes In the last 10 minutes, add generous salt to the bean

Minted Yogurt Sauce Ingredients: 1 cup Greek Yogurt 1/2 cup finely chopped Mint Leaves 2 tsp minced Garlic 1 Tsp fresh Lemon Juice 1/2 tsp grounded Cumin 1/4 tsp Cayenne Pepper Kosher salt Freshly ground Black Pepper Methods: Combine all ingredients in an airtight container Let the mixture sit for 30 minutes before serving Store in the refrigerator for up to a week

Grilled Asparagus and Prosciutto Cobb Salad Ingredients: Dressing (optional) 1/3 cup and 1 1/2Tsp EVOO 2 1/2Tsp White Wine Vinegar 1/2tsp Dijon Mustard 3/4tsp 1/2tsp and 1/4tsp Grounded Pepper 1 clove of finely chopped Garlic 1 1/2Tsp finely chopped Chives 1 1/2Tsp finely chopped Flat Lead Parsley Note:  Too much dressing and can cut to 1/2 or 1/3. 2 Eggs 1 lb Asparagus (snap the tough end apart) 1 bunches Green Onions 1 Small Lettuces 4 slices toasted Prosciutto lightly 2 sliced Avocados 6oz crumbled Mozzarella cheese 1/4 tsp Salt Methods: 1.  Bring pot of water to a boil 2.  Turn off and remove pot from heat, add eggs in slowly 3.  Cover the lid and let it sit for 15 minutes before rinsing them in cold water before peeling and quarter 4.  (Optional) Whisk 1/3 cup of EVOO, vinegar, mustard, 3/4tsp of salt, 1/2tsp of pepper, garlic, chives, and parsley together, set dressing aside 5.  In a baking sheet, put asparagus and green onions in with remaining o

Simple Frangrant Cucumber-Tomato Salad Ingridents: Dressing- 3Tsp EVOO 1Tsp Lemon Juice 1/2tsp Dried Oregano Pinch of Salt 10 Halved Cherry Tomato 1 Diced English Cucumber Methods: 1.  Mix all dressing ingridents together and set aside before use 2.  Clean and diced cucumber and tomatoes 3.  In the serving bowl(s), mix vegetables together and add desirable amount of dressing 4.  Ready to serve Perfect match with pizza night!

Tuscan Cannellini and Kale Salad Serves 4 Ingredients: Dressing: 1/4 cups EVOO 2 Tsp chopped fresh Oregano 2 tsp fresh Lemon zest 2 Tsp Lemon juice 2 tsp Dijon mustard 1 tsp Kosher Salt 1 tsp Pepper 4 cups sliced Kale 2 (15oz) cans Cannellini beans 2 cups halved Cherry Tomatoes Steps: Drain and rinse the Cannellini beans and set aside Cut cherry tomatoes in half Cut Kale into bite size Whisk seasoning and EVOO together Add Kale, Cannellini beans and halved Cherry Tomatoes into the liquid Toss well and serve

Chickpea and Raisin Salad by Real Simple INGREDIENTS 1 cup raisins 1/4 cup red wine vinegar 2 teaspoons sugar 3 15.5-ounce cans chickpeas, rinsed 1 cup fresh cilantro or flat-leaf parsley leaves 4 scallions, thinly sliced 1/3 cup olive oil 1/2 teaspoon ground cumin kosher salt and black pepper DIRECTIONS In a small saucepan, combine the raisins, vinegar, and sugar and bring just to a simmer; remove from heat and let cool. In a large bowl, toss the chickpeas, cilantro, scallions, and raisin mixture with the oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. http://www.realsimple.com/food-recipes/browse-all-recipes/chickpea-raisin-salad?print

WHITE BEAN SALD BY REAL SIMPLE INGREDIENTS 2 tablespoons red wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard kosher salt and black pepper 3 15.5-ounce cans cannellini beans, rinsed 1 bell pepper, chopped 1/2 small red onion, thinly sliced 2 teaspoons fresh thyme leaves DIRECTIONS In a large bowl, whisk together the vinegar, oil, mustard, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir in the beans, bell pepper, onion, and thyme. Serve cold or at room temperature. http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-salad?print

Frisée Salad with a Julienne of Bacon and Poached Egg Salads Frisèe Aux Lardons Et Œuf Poché By Bonchon Poached Eggs 1 tablespoon white wine vinegar 4 large eggs 8 ounces slab bacon Bacon Vinaigrette 2 tablespoons sherry vinegar 1 tablespoon whole grain mustard 2 teaspoons Dijon mustard 5 tablespoons rendered bacon fat (reserved), plus duck fat or canola oil as needed Salad 4 heads frisee Four 3/8-   inch-thick slices Brioche or other egg bread 1 heaping tablespoon minced shallots 2 tablespoons minced shallots 1 heaping tablespoon parsley leaves 1 heaping tablespoon tarragon leaves 1 heaping tablespoon chervil leaves (I used celery leaves) Kosher salt and freshly ground black pepper For the Poached Eggs:  Bring at least 4 inches of water to a boil in a large deep saucepan. Add the vinegar to the water and reduce the heat to a simmer. Crack 2 of the eggs into small cups or ramekins. Using a wooden spoon, stir the water around the edges of the p

Salads De Betteraves Et Mâche Au Chèvre Frais Et Aux Noix By Bouchon 4 Servings 16 walnuts about half cup 8 baby beet about golf ball size 3 Tsp of EVOO Kosher salt and Pepper 1tsp red wine vinegar 2oz mâche 2tsp minced shallots 2tsp minced chives 2tsp tarragon leaves 2tsp Italian parsley leaves 2-3 Tsp Walnut Vinaigrette  4oz fresh goat cheese (optional) Walnut oil Preheat oven 350F Spread walnut on baking sheet and toast for 10 minutes until lightly browned and fragrant  Set aside to cool Wash the beets and trim the stem to about 1 inch Place the. In small baking pan and toss with 3Tsp of EVOO, 2Tsp of water, 1/2tdp of salt and 1/8tsp pepper.  Cover the pan with foil and roast for about 50 minutes or until no resistance when the beets are pierced with a sharp paring knife.  Remove the beets from the oven and let cool.  When they are cool to handle, place a warm beer on a paper towel and rub gently with the towel to remove skin. 

Fried Oysters with bed of Salad Serve 2 Oyster 4 Flour Egg 2 (beaten) Bread Crumb 300g Garlic 2 cloves Thyme 2 sticks Salt & Pepper (S&P) EVOO Cherry Tomato 2 (cut in half) Spinach Lemon Juice Olive Oil Bacon Tartar Sauce Clean and dry oysters Season oysters with S&P Drag each oyster with beaten egg and flour Preheat pan with EVOO Cook bacon Remove bacon and crumble into small piece, leave on the side Add garlic and thyme to pan Add oysters in to pan fried to golden color on both sides Remove from pan for plating Put spinach on serving plate Add lemon juice and olive oil to spinach Season spinach with S&P Place oysters on plate Add cherry tomato, bacon to finish plating Serve with tartar sauce

Fruit Salad with Vanilla Dressing by Alton Brown Ingredients 1/2 cup plain yogurt 1/4 cup mayonnaise 1 teaspoon lemon juice 1 teaspoon honey 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Freshly ground black pepper 1 Granny Smith apple, cored and diced 1 cup seedless grapes, halved 1 pear, peeled, cored and diced 10 to 12 medium size strawberries, halved 1 mango, peeled and diced 1 banana, sliced 1/3 cup chopped walnuts, toasted Directions In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside. Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Caesar Salad   Ingredients 1 loaf day old Italian bread 3 garlic cloves, mashed 9 tablespoons extra virgin olive oil 1/4 teaspoon plus 1 pinch kosher salt 2 eggs 2 heads romaine lettuce, inner leaves only 7 grinds black pepper 1 lemon, juiced 6 drops Worcestershire sauce 1/4 cup grated Parmesan cheese Directions Heat oven to 350 degrees. Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned. Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt.  Strain the oil into a skillet over medium heat.  Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside. Bring 2 cups water to a boil in a small saucepan.  Add the eggs and cook for 1 minute.  Chill in ice water to halt cooking. Set aside. In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil.  Sprinkle w

Chicken Salad Sandwiches   Ingredients 4 split (2 whole) chicken breasts, bone-in, skin on Good olive oil Kosher salt and freshly ground black pepper 3/4 cup good mayonnaise, plus more for the bread 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 8 to 10 slices health or seven-grain bread 1 package mesclun salad mix Directions Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is cooked through.  Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well. To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover w