Monday, March 28, 2011


We all contributed food to the bridal shower. So, here are the recipes for the dishes I contributed.

Arugula Salad with Almonds and Parmesan
1/3 c toasted natural almonds
3 TBS extra-virgin olive oil
2 tsp fresh lemon juice
2 tsp balsamic vinegar
coarse salt and ground pepper
1 bunch arugula (1/2 lb) trimmed
1/3 c shaved Parmesan

In a large bowl, combine almonds, oil, lemon juice and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan. (NOTE: I have to mention I throw the arugula, almonds and Parmesan in a bowl and mix the other ingredients in a container with a tight lid. I mix the dressing and then toss to coat before serving.) I love this because it's such a simple, quick salad.

This next recipe is one that I got from a friend. Online, there are many similar variations. This one is a funny salad because if you describe it, many people will turn up their noses, but it's super tasty.

Chinese Salad
2 large bags of cole slaw OR 2 heads Napa or Bok Choy cabbage
6 green onions
2 (3 oz) pkg of ramen noodles with Oriental Seasoning packages
1 (6 oz) pkg slivered almonds
2 TBS sesame seeds
1 c vegetable oil
1/2 c sugar
6 TBS white vinegar
1/2 tsp salt

Slice the green onions. Crumble the ramen noodles into a broiler pan, add the almonds and sesame seeds, and broil for 2 minutes, being careful not to scorch. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the ramen seasoning packets. Cover the jar and shake. Refrigerate. (NOTE: I make this ahead and keep the cabbage, noodle mixture and dressing separate and combine right before serving.)

The next recipe is a beverage. It's almost all alcohol so it won't work, obviously, if you don't drink alcohol.

Sparkling Pomegranate Punch
3 TBS sugar
1 c pomegranate juice
2 (750-mL) bottles sparkling wine, chilled
3/4 c late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 c diced fresh pineapple (1/2 inch)
1/4 c pomegranate seeds
Ice cubes, for serving

In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.  (NOTE:  um, funny story.  When I made this recipe originally, I thought it said 3/4 of a bottle of Riesling so I just added the entire bottle.  I've been making this recipe revised with 2 bottles of sparkling wine and 1 bottle of Riesling.  It's super delicious.  We doubled the recipe for 20 people on Saturday and it went in a blink of an eye.  I didn't add all the fruit, just sliced oranges.)