Archive for November, 2012
Charthouse Sunset
Hiking on Castle Rock
Difficult to beleive that it is warm enought to still hike in late November. There was a little snow and ice on the ground on the way from Kingsbury grade up to Castle Rock. By the time we made it half way up, the slow steady climb, it was warm enought to shed our jackets. The views are panoramic views are spectacular. The hike is moderate and takes 30-40 minutes in each direction. If you try to climb out to the left side of the rock, you won’t get the same incredible views as you will by going out a little further to the right side.
Seafood Salad
Baby roamine leaves
1 cup cooked quinoa spiral pasta
1/2 yellow bell pepper, chopped
1 broccoli floret, chopped
1/3 lb. shrimp
1/2 large can crab
2 roma tomatoes, chopped
2 oz. pepper jack cheese, chopped
Dressing:
juice of 2 lemons
equal part extra virgin olive oil
1/4 teaspoon sea salt
1/4 teasppon frsh ground black pepper
Place fresh ingredients in a large bowl. Place dressing ingredients in a jar and shake well. Drizzle sparingly over salad. Serves 4.
Mixed greens
2 fennel bulbs, chopped
3 green apples, chopped
1/4 cup walnut pieces
1/2 cup craisins
2 oz. shaved asiago cheese
Dressing:
Juice of 2 limes
2 oz. sherry vinegar
1 oz. extra virgin olive oil
1/4 teasoon beau monde
1/4 teaspoon celery salt
sea salt to tast
fresh ground black pepper to taste
Serves 15
Winter Salad
Mixed greens
2 cucumbers, sliced
4 roma tomatoes, sliced
1/2 cup cooked red quinoa
1/4 cup cooked green peas
1/4 cup pumpkin seeds
3 avacados, sliced
1/4 cup shredded sharp cheddar cheese
generous sprinkling of garlic nuggets
Dressing:
Juice of 3 lemons
equal part extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon sea salt
1/4 teaspoon fesh ground pepper
Layer ingredients in a large wood bowl, starting with the lettuce and adding the avacado last. Prepare dressing in a glass or plastic container with a lid, shake well before adding to the salad. Dressing is best if used fresh and not refridgerated. Toss well. Serves 15.
Sweet Potato Chips
Pear Salad
Pear Salad
Spring Mix
1/2 cup cooked red quinoa
1/2 cup green peas
1/2 cucumber, sliced
1/2 avacado, sliced
2 tablespoons pumpkin seeds
1 red pear, chopped
1 oz asiago cheese slivers
4 mint leaves, finely shredded
Dressing:
1/2 lime
drizzle sherry vinegar
drizzle extra virgin olive oil
sprinkle beau monde
sprinkle celery salt
sea salt to taste
fresh ground black pepper to taste
serves 3
Greek Salad
Greek Salad
Butter lettuce leaves, torn
2 roma tomatoes, diced
1/2 cucumber, diced
3 small sweet peppers, chopped
1 jalapeno pepper, chopped finely
1/4 red onion, chopped
1/2 cup feta cheese
10 kalmata olives, sliced
4 basil leaves, shredded finely
2 stalks oregano
Dressing:
1 lime
drizzle extra virgin olive oil
sea salt to taste
fresh ground black pepper to taste
Serves 4
Italian Market Salad
Italian Market Salad
Iceberg lettuce, shredded
Small mozzarella balls, fresh
shredded mozzarella
Salami, slices
1 tomato, chopped
black olives, slices
4 artichoke hearts, chopped
2 peppercinis, sliced
basil, shredded
Dressing:
1/2 lemon
drizzle red wine vinegar
jalapeno infused olive oil
sea salt to taste
fresh ground pepper to taste
Layer ingredients in a large bowl, starting with lettuce, and ending with the shredded cheese, add dressing and toss.