RECIPES

SPRING SALAD WITH SWEET RUM DRESSING
  • Ingredients
  • 1 head Romaine, 1/2 cup sliced green onions, 8 small strawberries, 1/2 lb. grapes, 2 cups of fresh spring mix, 1/4 cup sliced basil leaves, 1/2 cantaloupe
  • For the Dressing
  • 1/3 cup brown sugar, packed, salt & pepper, 1-1/2 Tblsp dark rum, 2 tsp Dijon mustard, 1/3 cup lime juice, 1-1/2 cup sour cream or plain yogurt
  • INSTRUCTIONS
    Clean and cut up the cantaloupe and strawberries. Wash, dry and then cut the romaine. Place the romaine on 4 serving plates. Place the spring mix on top of the romaine. Arrange the fruit on top of the lettuce. Add the salad dressing and sprinkle the green onions and basil on top.
  • Place the brown sugar, mustard, salt & pepper, lime juice, rum & sour cream into a food processor and blend. Set aside in the refrigerator to cool. Clean and cut up the cantaloupe and strawberries. Wash, dry and then cut the romaine. Place the romaine on 4 serving plates. Place the spring mix on top of the romaine. Arrange the fruit on top of the lettuce. Add the salad dressing and sprinkle the green onions and basil on top.
ORANGE & FENNEL SALAD WITH FIGS & AVOCADOS
  • Ingredients
  • 3 Oranges, 1 Avocado, 1-2 Fennel bulbs, Salt & Pepper, 3 Tblsp extra virgin olive oil, 1 Small purple onion, 1 tsp fennel seed, 6 dried figs
  • Instruction
  • Dice the eggplant, place it in a strainer, sprinkle with salt & allow it to sit for one hour. Heat the olive oil in a non-coated saute pan. Add the carrots and broccoli. Saute on high heat until slightly brown. Add the onions and zucchini and continue browning until the onions become transparent. Deglaze the pan with white wine. Add the garlic, salt, pepper, basil, oregano, red pepper flakes, 1/4 cup of water and the crushed tomatoes. Continue to cook on high heat until the olive oil, wine, and crushed tomatoes have formed a light sauce. Add the tomato wedges and toss into hot pasta.
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