Hazelnut crusted salmon with tabbouleh, crispy skin and lemon vinaigrette
Ingredients
- Salmon fillet
- Cucumber
- Tomato
- Spring onions
- Parsley
- Hazelnuts
- Lemon
- Bulgur wheat
- Mustard
- Olive oil
- Honey
- Vinegar
- Sugar
- Salt and pepper
Red Butter Lettuce with Hazelnuts, Parmesan and Avocado with Healthy Green Goddess Dressing
RECIPE IS BELOW: Be sure to follow me on Instagram @amandadoesfood and Twitter @fooddoes #amandadoesfood #superyummy #greengoddessdressing
SALAD with HEALTHY GREEN GODDESS DRESSING
FOR the SALAD:
Makes 1 Serving
2 to 3 ounces red butter lettuce (about half of a 5 ounce prewashed container)
2 tablespoons toasted hazelnuts, chopped
1 ounce parmesan cheese, shaved
1/2 avocado, sliced
kosher salt
freshly cracked black pepper
In a large bowl, combine all the ingredients, except the avocado. Dress the salad (recipe is below) and transfer to a serving bowl or plate. Top with sliced avocado. Lightly season the avocado with salt and pepper.
FOR the HEALTHY GREEN GODDESS DRESSING:
Makes about 1.5 cups
1- 6 ounce container of nonfat Greek yogurt
2 teaspoons anchovy paste
1 garlic clove
1/3 cup fresh tarragon leaves, chopped
1/3 cup fresh chives, chopped
1/3 cup fresh parsley, chopped
juice from half a lemon
zest from 1 lemon
1/2 cup extra virgin olive oil (if you prefer to use less oil, replace a portion with buttermilk or water)
kosher salt
freshly cracked black pepper
Combine all ingredients, except the olive oil, salt and pepper, in a high powered blender or food processor. Blend until combined, about 15 seconds. While the blender is on, slowly stream in your olive oil to emulsify. Blend another 15 seconds. Season with salt and pepper. Store in the fridge in an airtight container or mason jar.
Amanda's Top
Hello Sunshine Smocked Top by BB Dakota
revolve.com
UNC REX Health Talk | Roasted Butternut Squash and Kale Salad with Walnut Citrus Vinaigrette
Healthy holiday cooking is easy! Check out this scrumptious dish combining perfectly roasted butternut squash, fresh greens, and a delicious citrus walnut vinaigrette. It's good and good for you! Executive Chef at UNC REX will show you what to do!
ABOUT UNC REX HEALTH TALK:
UNC REX Health Talk is a Facebook LIVE show where we bring vital health information right to you, right where you are. Each month, we'll feature a different health topic centered around the latest health trends, treatments and technological advancements.
Watch past episodes and learn more at:
S1. Episode 6. Rooftop Garden Asparagus Salad
Join Matt atop of Chez Pascal & The Wurst Ktichen's very own rooftop garden while he makes prosciutto wrapped asparagus salad with hard boiled eggs, toasted hazelnuts, baby greens from the rooftop, grated cheese, and lemon vinaigrette! You can follow him in the process of peeling the asparagus, making the vinaigrette, and beautifying this lovely spring vegetable meal. To use the asparagus to its full potential, the peels are taken and dehydrated to form into a powder.
Lemon Vinaigrette Recipe: (
To boil the perfect egg: (
Our friends from the farm:
-Four Town Farm:
-White Barn Farm:
For cheesy goodness:
For culinary goods:
Check out our website and sign up for our newsletter ( to see what we're up to from more tasty food creations to our Hike and Seek game!
Follow us on Instagram! (
Special thanks to Larry Ferreira at Hunt's Photo and Video for his help in securing our video equipment.
Another special thanks to J.P. Kavanaugh (Facebook: for composing and playing our theme song.
This video series is made possible through an Adaptation Grant from Commerce RI. #ChezPascal #TheWurstKitchen #Asparagus #RooftopGarden #SpringVegetables #RhodeIsland #Providence #RI
Simple Recipe for Champagne Vinaigrette | Fran Berger
And so easy to make: Dijon Mustard, sea salt, champagne vinegar, and olive oil. This recipe was handed down from one chef to another. Nobody really knows who created it, but it is a favorite, and because it’s so simple, it is also portable and quick to whip up at a moment’s notice.
All you need is some Dijon mustard, sea salt, champagne vinegar, and olive oil. When mixed together it becomes a perfect champagne vinaigrette that turns a simple salad into a perfect side for any meal. I recommend using just simple butter lettuce (my favorite) but it’s really perfect on any green. This dressing is so delicious that you need nothing else but a simple green as a vehicle.
Everything is done to taste but it will end up close to the basis for all vinaigrettes - 1 part vinegar to 3 parts olive oil. There aren’t any real measurements more than this guideline. Again, mix to suit your palette.
CREDITS
Make-up Artist:
Moses Sequiera
Set:
Brisighella
Kimberly Wine Vinegars
Grey Poupon Dijon Mustard
Whole foods Market
Whisk, from Williams-Sonoma
Wardrobe:
The Frame Store
Anne Klein
The Anthony Thomas Melillo Collection
Studio Patró
Music:
Thomas Wyman (Sandwich Bite)
Title design, editing:
Ray Wyman
Management:
Brandi Kamenar
Turnip And Mushroom Ravioli | The Inside Cut
Ingredients
- 1 punnet of wild mushrooms (VW769)
- Garlic, diced (VW274)
- Shallots, diced (VW801)
- 1 whole turnip (VW756)
- 20 g hazelnuts (NU122)
- 40 g blueberries (FW592)
- 6 baby courgettes (VW727)
- Tarragon (491016)
- Rosemary (491011)
- Red amaranth (HB590)
- Sorrel (490228)
Pickle Liquor
- 1 cup of white wine vinegar (VR106)
- 200g demerara sugar (Z313001)
- 1 clove of garlic (VW274)
- 1 small diced shallot (VW801)
- 50g of tarragon (491016)
Cooking Liquor
- 200ml of Sojade Soya Milk Natural Green Unsweetened (5350)
- 80g of dairy-free flora (491863)
- 40g of icing sugar (SG171)
Tarragon Vinaigrette
- Tarragon (491016)
- Brakes Extra Virgin Olive Oil (100262)
- White wine vinegar (VR106)
- Garlic, diced (VW274)
Method
1. Make up a pickling liquor and pickle 50g of enoki mushroom (part of the wild mushroom mix).
2. Slice the wild mushrooms, sauté with diced garlic and shallots, season and set off to the side to in a strainer to drip dry out. We do not want any moisture in the mix.
3. Slice the turnip on a slicer to give you wafer-thin slices, get a large circular cutter and cut into the ravioli.
4. In a pot add soya milk, flora dairy-free margarine and icing sugar bring to a gentle simmer until the margarine has dissolved, drop in the turnip into the soya milk and poach for 5 minutes. The reason we use the margarine and icing sugar is that we are not using eggs to seal the ravioli - this mix acts a sealer.
5. Remove the turnip and set off to the side on a wire rack.
6. Our now dried and cooled wild mushroom mix can be placed in the centre of the turnip ravioli for assembling.
7. Steam the turnip ravioli for 4 minutes in a steamer or simmering water.
8. Toast off the hazelnuts in a dry pan this helps release extra flavour to help develop the dish.
9. Wash off 40g of blueberries.
10. Flash fry the baby courgette with some garlic.
11. Use a little bit of diced garlic, white wine vinegar and olive oil. Whisk together, season to taste and finish with chopped tarragon.
12. Assemble: Place 3 warm ravioli on a plate, dress with the pickled enoki mushrooms, blueberries and hazelnuts. Drizzle with tarragon vinaigrette and garnish with the rosemary, red amaranth and sorrel.