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Asparagus and Zucchini Crudi Yield: 6 servings Ingredients 2 Zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra virgin olive oil 2 T. lemon juice 1/2 t. salt 1/4 t. freshly ground black pepper 1 oz. shaved Pecorino Romano Preparation Using a vegetable peeler, shave the zucchini into thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with pecorino shavings. Serve.

Baked Goat Cheese Ingredients 3 oz. Goat cheese (3/4 c.) 2 T. fine bread crumbs 2 t. walnuts, chopped 2 cloves garlic chopped 4 1/2 T extra virgin olive oil Preparation Form goat cheese into round discs. Combine bread crumbs and nuts. Pat bread crumb mixture evenly onto goat cheese discs. Caramelize garlic in oil over medium-low heat until light golden, 15 - 20 minutes. Bake goat cheese 450 on a cookie sheet for 3 - 4 minutes until light golden and cheese begins to puff. Sprinkle garlic and oil over goat cheese. Serve with entree.

Dinner with Catherine 2010

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Dinner with Catherine Recipes  

Dinner with Catherine Recipes

Dinner with Catherine Recipes  

Dinner with Catherine Recipes

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