Chicken Caesar Salad [RECIPE]

Chicken Caesar Salad

Our Chicken Caesar Salad brings your favorite restaurant salad home. (Photo by Jathan Fink, Jadeworks Entertainment)

Turn ordinary romaine lettuce into a delicious meal or side with homemade croutons, a decadent dressing, roasted chicken, and lots of yummy Parmesan cheese. Read more of this post

Heather’s Sunday Brunch Potato Salad

Heather's Sunday Brunch Potato Salad

Heather’s Sunday Brunch Potato Salad (Photo by Jathan Fink, Jadeworks Entertainment)

There’s something comforting about cool, fresh potato salad on a hot summer day. Heather prepares a batch for me every time I get a hankering for it, which is pretty much every time I start craving fried chicken. Both are good cold and are quite portable and thus ideal for a picnic. Top the meal off with your favorite cobbler, and your family will look forward to picnics for years to come! Read more of this post

Martina McBride’s Autumn Chopped Salad [RECIPE]

Martina McBride's Autumn Chopped Salad

Martina McBride’s Autumn Chopped Salad (Photo courtesy Jason Wallis)

The Balsamic-Poppy Seed Dressing has a pleasant tanginess that is a nice change of pace from the usual super sweet poppy seed dressings, plus it balances the sweetness of the dried cherries and pears. Read more of this post

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.

Cannellini Bean Soup

Cannellini Bean Soup served with Parmesan cheese and a drizzle of olive oil

Prepare a big pot of Cannellini Bean Soup in advance for great lunches or to feed a hungry crowd.

Ever have one of those days when everything seems to fall into place? Yesterday, following our religious services, we discovered that we needed to feed seven unexpected guests and only had thirty minutes to put everything together. We rushed home, took out some of our Bread with Herb Butter that we’d stored in the freezer, boiled some pasta, whipped up our Spaghetti Pomodoro, made a tossed salad and served it up with this phenomenal soup that we happened to make the day before. And guess what? Dinner was on the table in 25 minutes! Afterward, we served up our Fudgy Brownies with ice cream and an assortment of toppings for dessert and everyone went home full and happy. When we were alone and had a moment to catch our breath, we looked at one another and were amazed how far everything stretched, and couldn’t help but think that this must have been how Jesus and his apostles felt after they fed everyone with the loaves and the fishes. Tired but relaxed after a fun afternoon, we knew we needed to share this menu with you. Because with a little forethought, and a bit of serendipity, you too can make last-minute “miracles” like this possible.

PREP: 15 minutes + 1 hour soaking time
COOK: approximately 3 hours

INGREDIENTS
  • 2 3/4 cups dry cannellini beans
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 1/2 onions, chopped (about 2 1/2 cups)
  • 5 cloves garlic, minced
  • 5 small (6-inch-long) carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups)
  • 4 celery stalks, peeled and chopped (about 1 1/4 cups)
  • 1/2 cup chopped tomatoes
  • 1/4 cup fresh basil leaves, chopped (or 1 tablespoon dry basil)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tablespoon Kosher salt
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
DIRECTIONS
  1. Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
  2. Place the olive oil, onions and garlic in large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minutes.
  3. Drain beans, add to pot of vegetables, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese and freshly ground black pepper and a drizzle of olive oil.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.