PAN SEARED SCALLOPS WITH HOT SALAD

default image

PAN SEARED SCALLOPS WITH HOT SALAD I absolutely love this recipe. Sometimes I make a double batch of just the hot salad to serve as a side dish.  INGREDIENTS For Dressing: 2 tbsp red wine vinegar 1 tbsp water 2 tsp sesame oil Sugar substitute to equal 1 tsp sugar Salt and pepper to taste For Salad: 1 cup finely…

Continue reading

BRAISED FENNEL

Fennel, (c) 2012, Judy Barnes Baker Fennel is to vegetables what bacon is to meat. This mild cousin of anise can be used raw in salads or cooked in stews and soups, but it only reaches sweet, glorious perfection when braised, sauteed, or fried. If you have never tried it, you are in for a treat! BRAISED FENNEL Ingredients: 2 fennel bulbs (about 1 pound, trimmed) 1/3 cup…

Continue reading