Fig Walnut Mushroom Salad With A Carob Balsamic Dre Recipes

CHOPPED SALAD & BALSAMIC VINAIGRETTE DRESSING

Steps:

• Cook pasta to package instructions.
• Cook bacon until crisp, cool then chop.
• Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
• Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
• Immediately before serving top & toss with vinaigrette dressing.

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.

SPINACH & MUSHROOM SALAD

Steps:

• Tear or cut the spinach leaves into small pieces.
• Toss the mushrooms with the lemon juice.
• Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
• Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.

YUMMY QUICK & EASY BEANS 'N WIENERS CHILI

Steps:

• In medium or large pot (depending on amount you are making), saute first three ingredients in butter or oil over medium heat until slightly softened.
• Add sliced hot dogs and cook until hot dogs are lightly browned, about five minutes.
• At this point, transfer over to crock pot if using.
• Add remaining ingredients, stir well.
• Heat through until hot and bubbly.
• Ladle into bowls and top with grated cheese, sour cream, chopped onion, and pickle relish.
• Good with biscuits or cornbread. ENJOY!
• Note: Recipe is easily doubled or tripled etc. to feed a crowd, can be made in a big pot on the stove top or in the slow cooker/crock-pot, and freezes and reheats beautifully.

ASPARAGUS & MUSHROOM SALAD

Steps:

• Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
• Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
• Remove mushrooms from sauce with slotted spoon and set aside.
• Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
• To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR

Steps:

• In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
• Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
• Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
• Serve this with the mushroom walnut loaf or over steamed brown rice.

FIG, WALNUT & MUSHROOM SALAD WITH A CAROB & BALSAMIC DRE

Steps:

• Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
• Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
• For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you're done!