From the monthly archives:

February 2016

I know it’s a little early for a summer salad, but it was 72 out there today so baked clams and this light salad seemed the right thing to do.

For the clams, follow this link. Baked Clams

Ingredients

8 ounces thin sliced button mushrooms.
8 ounces thin sliced celery (about 2 cups)
Juice of one fresh lemon
3 tablespoons olive oil.
1 ½ teaspoons Greek seasoning (Cavender’s or see bellow for a recipe).
2 tablespoons chopped parsley.

Adjust salt pepper and lemon to taste.

Directions:

Thinly slice the mushrooms and celery and toss with the parsley in a glass bowl.
Mix the lemon juice, seasoning and oil.
Toss with celery and mushrooms.

Let rest for 15 minutes and toss again.

Greek seasoning:

2 tsp salt
2 tsp basil
2 tsp oregano
1/2 tsp thyme
2 tsp garlic powder
1 tsp dill
1 tsp marjoram
1 tsp cornstarch
1 tsp black pepper
1 tsp parsley flakes
1 tsp rosemary
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Add all the ingredients into a food processor and give it a good whirl. Store in a tight container

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