Chef Jessica Bright

Your Food Enthusiast and Kitchen Enabler

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More Green in Your Life

To celebrate St. Patrick’s Day, since our economy is a popular topic, I thought sharing ideas for keeping the green in your wallet would be appreciated. There are many wonderful resources online. Here are two:

While you’re at it, why not add more green to your diet?

I’ll be teaching a class on making salads (and soups) this Saturday at Ortega United Methodist Church, from 9:00 to 11:00, $20 per person. Below is one of the recipes we will make and sample.

Classic Mediterranean Salad

15 minutes

Number of servings: 4

Per Serving 341 calories

Fat 31 g

Carbs 12 g

Protein 7 g

4


Ingredients

1 head romaine lettuce, chopped
2 cups grape tomatoes
¼ cup fresh grated Romano cheese
½ cup chopped artichoke hearts (lightly rinsed and drained)
¼ cup black olives

Salad Dressing

1/2 Tbsp sugar
2 TBSP white wine vinegar
3 teaspoons lemon juice
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and fresh ground black pepper to taste
1 teaspoons oregano
1/2 cup extra-virgin olive oil
2 tsp grated Parmesan cheese

Directions

Whisk together sugar, vinegar, and lemon juice. Add garlic, Worcestershire, salt, pepper, and oregano. Beat until smooth with whisk and slowly drizzle in olive oil, to allow it to emulsify. Add Parmesan cheese and whisk again.

Combine other salad ingredients in a bowl, toss, drizzle with dressing then toss to coat. Serve immediately.

This salad is also excellent with chicken, shrimp, or ham. I also like to add thinly sliced red onion- that has been soaked in ice water to remove the bitterness.