Blend dressing ingredients and allow them to meld while preparing the salad.
Cook pasta according to package directions. Drain. Reserving 1 c of the pasta water.
In skillet, heat oil. Add onion; add ginger and garlic. Add vegetables until cooked to crisp-tender (4-6 minutes). Add chicken, heat through.
Toss pasta and vegetable mixture with dressing. Add a little pasta water if necessary. Sprinkle with onions.
In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
Roasting peppers: Coat with all but 2 Tbsp of olive oil and choice seasoning. (we used The Olive Twist Herb Dipping Blend and Tuscan Herb Olive Oil) Roast under 400 degree broiler for 30-40 minutes, or until the skins are charred and blistered. Place in a plastic grocery bag with a paper towel and let cool. Once cool to touch, peel the skin and remove stem and seeds. Dice, chop, slice to whatever desired shape for the dish.
Whisk together eggs milk and seasoning. Add bagel pieces. Transfer to prepared baking dish, add roasted red peppers, spinach, ham and half the cheese. Fold to incorporate. Top with remaining cheese. Cover and refrigerate overnight.
Use 2 Tbsp of the olive oil to coat a 2-quart baking dish. Preheat oven to 350 degrees. Remove dish from refrigerator and let rest 20 minutes before placing in oven. Uncover dish and bake 55-65 minutes. Let rest 10 minutes before serving.
Recipe Notes
The Oil and Seasonings can be swapped out easily in this recipe. Make it spicy? Mediterranean? You can also use any day old bread instead of bagels. Other substitutes could be asparagus instead of spinach, or sausage for ham.
Prepare grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a container or large bag, place ribeye steaks and thoroughly coat with marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking to desired doneness, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
Dissolve sugar and salt with boiling water. Stir in ice cubes to cool mixture. Add pork chops cover and chill 30 minutes.
Saute onion in hot oil until tender. Add garlic and ginger cook stirring constantly, 45-60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar, season and remove from heat.
Remove pork from brine, discarding. Rinse pork well, and pat dry with paper towels. Preheat grill to 350º- 400º. Grill covered 5-6 minutes on each side or until 145º internal temperature. Basting pork occasionally with peach mixture. Remove and let rest 5 minutes before serving. Serve with reserved peach mixture
A serving size is 1/2 cup of beans.
The onion, ham, jalapeno and seasoning are added for flavoring and completely optional.
Basic Bean Preperation
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water to cover, bring to a boil, remove from heat and soak 1 1/2 hours drain and rinse well.
To prepare as a dish to serve:
Chop onion, ham, and jalapeno. Cover with water 2" above the beans, add other ingredients, simmering 1 to 2 hours or until tender. (watch the water level if simmering longer, or if you want it to be more soup vs a side dish.)
Preheat grill on medium. Season both sides of steaks. Grill steaks to desired doneness. Just before removing from grill, place the coin of butter on each steak.
In a small sauce pan, heat olive oil over medium heat. Add garlic to pan; cook until brown. Add sun dried tomatoes to pan; cook for about 1 minute. Add vinegar, Worcestershire sauce and basil to pan and transfer to a food processor. Add blue cheese and puree mixture. Add sliced butter to the food processor allowing the butter to be whipped into the pureed cheese mixture. Transfer mixture to a sheet of parchment paper. Roll into a tube about 1 1/2" diameter and twist the paper at the ends. Refrigerate for 4-6 hours. when ready to serve, slice into coins and top steak. Unused butter refrigerate for up to 1 week.
Dissolve yeast in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let it stand 5-10 minutes, while the yeast softens.
Combine remaining ingredients into a large stand mixer bowl, form a well for the yeast mixture. Add the mixture and knead the dough with a dough hook until incorporated 3-5 minutes. Transfer to a lightly floured surface and knead by hand until dough is soft and elastic (5 minutes). Place dough in a oiled bowl, cover with a cloth. Allow to rise at room temperature for one hour or until dough doubles in size.
Once the dough has doubled, turn it onto a floured surface. Use a knife or dough scraper to cut dough into four equal pieces. Gently form each piece into a ball. Dust the dough with flour and cover with plastic and let rise for 20 minutes. The dough is now ready for shaping. Roll to desired thickness, top with selected toppings and bake until golden brown.
Caramelized onions: saute sliced onions in butter olive, add 1 tsp brown sugar and 1 Tbsp Traditional Balsamic Vinegar. Cook until translucent and reduced.
Preheat oven to 600º. On a floured surface, roll out the dough into a thin, oblong shape and place on dusted pizza peel.
Drizzle the surface of the dough with olive oil and balsamic. Use the back of a spoon to smear evenly over the dough. Arrange the caramelized onions in a single layer over the sauces. Sprinkle evenly with mozzarella, and goat cheeses, and half the basil. Arrange the fig slices and prosciutto throughout the pizza, evenly spacing. Bake for 5 minutes until the dough is golden brown, Remember to turn half way through the baking process. The cheese should be melted and bubbly. Sprinkle remaining basil and top with arugula before serving
