"Good" Salad
This is our take on a traditional green salad that we supercharge with lots of extra toppings so that it becomes a stand alone meal.
1 Head Redleaf Lettuce
2 Carrots, chopped
1/2 English Cucumber, sliced
1 Red Bell Pepper, chopped
1 whole avocado, cubed
1lb Marinated, sauteed, Extra-Firm Tofu
3 string cheeses, sliced
1/2 c toasted, sliced almonds
1/2 c dried, sweetened cranberries
Wash and shred lettuce. Layer veggies, tofu, nuts and fruit. Finish with grated parmesano cheese, fresh cracked pepper and homemade vinaigrette dressing. Toss and serve.
Baked Eggs in Ham Cups
Makes 4 servings
Unsalted butter, for tins
4 1/16 in. thick round ham slices, about 5 inches around
2 t. pesto
4 large eggs
8 balls fresh mozzarella
4 grape or cherry tomatoes, halved
Salt and freshly ground black pepper to taste
Heat oven to 375 degrees.
Butter 4 compartments of a metal muffin tin. (Cups should be at least 2 in. deep) Fold ham slice into quarters, insert the point end in a buttered muffin cup and let it open--it will have a ruffled appearance. Place 1/2 t. pesto in the bottom of each ham cup, then carefully crack 1 egg into the cup. Tuck 2 mozzarella balls and 2 tomatoe halves into each cup on top of the eggs and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish.) Bake for 15 to 20 minutes until the egg looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve on individual plates or lined up on a platter.
