Thursday, April 14, 2011

New Release Giveaway

Hello all, I hope your week is going well. We are very busy at both houses these days. The Mr. is getting the Vancouver garage ready to bring a rental truck load from the Little House as it is bursting at the seams with treasures from my thrifting habit. I am digging out and organizing ( making a huge mess) the things to be transplanted. We will be working on this well into next week when all is said and done...Since I feel I have already neglected you all, I am offering this new release...Decorate, by Holly Becker, the author of the famous blog, decor8. * I need some ideas for salads, as Dr. Cowan said more vegetables and fruits so I need your help and that is how you will enter. Thanks in advance! * Rules for giveaway. * 1. Email a recipe for a salad or a link to one. Include a photo if possible, if not I will do my best to find one close to it so we can share with the others. 2. The giveaway starts right now and ends midnight on Monday April 25 and the winner will be announced Tuesday April 26th. * It will be fun to see all of the different favorites from you all.

8 comments:

Lindsay Jewell said...

I'm loving asparagus right now, so this recipe from Heidi over at 101 Cookbooks is drawing me in: http://www.101cookbooks.com/archives/asparagus-salad-recipe.html

Of course, this one looks good, too...

http://www.thehungrymouse.com/2009/03/24/warm-smokey-asparagus-salad/

But I'm not sure if bacon is in your diet plan. :(

Sherri B. said...

Lindsay - Not really any diet restrictions, just cutting back on portion size and way back on the bad carbs...Looking forward to what you choose.

Lola Nova said...

What a lovely give away! Sounds as though you are a busy bee these days, my goodness.

Here is a link to a recipe I first found on Foodnetwork but they had no picture. This has become an old standby since we find it delicious and it is so packed with goodness!
I would make a couple of suggestions though (never can leave a recipe alone); Rinse your Quinoa in a fine sieve under cold water before cooking. Sometimes un-rinsed Quinoa can have a slight bitter taste. Also, I use fresh green beans lightly steamed, NEVER frozen. It also works with asparagus and other veg. I also include spinach or chard from time to time. Good warm, room temp., or cold!
http://kaleandquinoa.wordpress.com/2010/08/30/cranberry-walnut-quinoa-salad/

Leigh said...

Mmm. I've got a lot of salad recipes that we love. I'll have to see if I can't go rustle something up to enter. :)

Life in Rehab said...

I missed this! One salad, coming up!

Edward said...

It sounds like you’re very busy, I wouldn’t worry about making a mess I always make a mess when I am sorting through stuff, but come to think of it I can’t remember the last time I sorted through anything oh well.
Regards
Edward

Squirrelhaus said...

This is one wonderful salad! Sorry, I don't have a photo!
Enjoy!
Chris :o)


BIBB LETTUCE SALAD WITH PECANS, BLUE CHEESE AND PEARS
1 cup pecan halves
1 tablespoon light corn syrup
1 tablespoon honey
4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces
6 tablespoons Late Harvest Riesling Dressing (see below)
Salt and freshly ground pepper
3 ounces blue cheese, such as Maytag, crumbled
2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces

Position a rack in the center of the oven and preheat to 350°F.

Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely.

Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears and nuts over the top of each salad. Serve immediately. Serves 6.

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WALNUT AND LATE HARVEST RIESLING VINAIGRETTE
1 tablespoon of mayonnaise
2 tablespoons Dijon mustard
1 garlic clove
1/4 cup Late Harvest Riesling Vinegar
1 cup extra-virgin olive oil
Salt and freshly ground pepper

Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)

Makes 1 1/2 cups.

Monica said...

Hi Sherri!
Ooh, definitely entering! Will have to put my thinking cap on because I have a few favorites.
Monica