Four Lettuce Salad with Tomatoes and Avocado

Four Lettuce Salad with Tomatoes and Avocado

Prepare our quick and delicious Four Lettuce Salad with Tomatoes and Avocado as a satisfying lunch or a crisp and refreshing starter.

Sometimes we’re craving something light and refreshing. When that’s the case, this Four Lettuce Salad with Tomatoes and Avocado is the perfect dish to satisfy our hunger. Filled with nutritious veggies like silky avocado, juicy tomatoes and a blend of lettuces that range from sweet to peppery, it is topped with a subtle dressing that perfectly complements this salad. Serve this with nearly any meal as a healthy starter or side, or eat a bigger portion for a meal unto itself.

PREP: 10 minutes

INGREDIENTS

  • 1 head romaine lettuce, chopped
  • 2 cups escarole, chopped
  • 1 cup radicchio, chopped
  • 1 cup endive, chopped
  • 2 plum tomatoes, seeded and sliced
  • 1 avocado, seeded, halved and sliced
  • 1/2 red onion, sliced thin
  • 2 tablespoons sunflower seeds
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

DIRECTIONS

  1. Toss romaine, escarole, radicchio, endive, tomatoes, avocado, onion and sunflower seeds in a large salad bowl. Drizzle vinegar and oil over greens and season with salt and pepper. Toss thoroughly and serve.

TIPS: Serve with your favorite soup and crusty bread for a delicious lunch. The sunflower seeds can be replaced with chopped walnuts or sliced almonds if preferred.

YIELDS: 4 to 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Rigatoni with Rapid Ragu

Rigatoni with Rapid Ragu

Sweet Italian sausages combine with diced mortadella to create a delicious and complex ragu that will satisfy your biggest appetite in just over thirty minutes.

Sometimes putting dinner on the table takes a little versatility, particularly when you look in the fridge and ingredients seem a bit random. If you have sweet Italian sausages or even ground pork, some mortadella (a slow-smoked Italian meat found in your grocer’s deli section), and a few other kitchen staples, you can have dinner on the table in no time with this simple homemade sauce. If you don’t have rigatoni available, use pasta you have on hand.

PREP: 10 minutes
COOK: 32 minutes
INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 pound sweet Italian sausages, casings removed
  • 8 ounces tomato sauce
  • 3 tablespoons flat-leaf parsley
  • 1 pound rigatoni pasta
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
DIRECTIONS
  1. Bring a large pot of water to a boil.
  2. Put the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 2 tablespoons of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
  3. Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than then package instructions specify and taste for doneness, drain. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
YIELDS: 6 servings
© 2011 Jadeworks Entertainment.

Favorite Soup and Salad

When Heather is sick, she craves tomato soup and a grilled cheese sandwich. One day when I didn’t have a can of soup on hand, I had to improvise and discovered this spicy homemade version which delivers robust taste and delicious croutons which float on top, combining the favorite flavors she wants. Although I’ve never even liked tomato soup before, this recipe even had my taste buds doing the happy dance. Serve it with a Market Salad for a complete meal.

Tomato Soup with Mozzarella Croutons and Market Salad

When you're craving soup and salad, this grown-up version of tomato soup hits the spot. Topped with homemade croutons, mozzarella and basil, it is a succulent treat even the most finicky appetite will enjoy. Serve it with a market salad to complete the meal.

Tomato Soup with Mozzarella Croutons

PREP: 10 minutes
COOK: 40 minutes
INGREDIENTS
FOR THE SOUP
  • 1 28-ounce can whole peeled plum tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 1/2 cups low-sodium chicken stock
  • Kosher salt and freshly ground pepper
FOR THE CROUTONS
  • 1/2 baguette, sliced (about 16 slices)
  • Olive oil, for drizzling
  • 8 ounces fresh mozzarella, thinly sliced
  • Fresh basil leaves
DIRECTIONS
  1. Pulse tomatoes and liquid in a blender until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree in batches until smooth; season with salt and pepper.
  2. Meanwhile, drizzle bread with oil. Toast in 375° oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
  3. Top with fresh basil, season with salt and pepper, and serve with soup.
YIELDS: 4 servings

Market Salad

PREP: 5 minutes
INGREDIENTS
  • 1 heart of romaine, washed and well dried
  • Good quality extra-virgin olive oil
  • Red-wine vinegar
  • Salt (preferably sea salt flakes)
  • Freshly ground black pepper
DIRECTIONS
  1. Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt or pepper if needed.
YIELDS: 4 servings
© 2011 Jadeworks Entertainment.