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Posts tagged ‘Balsamic vinegar’

Dijon Balsamic Asparagus

I used to make asparagus one way. Lemon, olive oil, garlic, salt and pepper. Eventually I just got sick of it, as delicious as it was. I was looking for a new way to make them when one night, a friend of mine came over for dinner after watching an episode or Rachael Ray when she was making something similar to the recipe below. We used the ingredients that my friend told me the recipe consisted of and just played around with it and found something fantastic.

This recipe is tasty as ever and perfect for when it’s asparagus season and the spears are big instead of flimsy little things. As you’ll see it consists of caramelized onions and obviously we all know how much I am obsessed with anything that involves caramelized onions. (more…)


Mixed Greens & Strawberry Summer Salad

I made this for my lunch today, which in turn made me late for work (which happens more than you would think) but I got carried away deciding what would make this salad better and better. Salads can’t really go wrong. You can make it up as you go and end up with the most delicious lunch or side salad just by using the ingredients you have in your kitchen.

This salad is light and refreshing and perfect for summer. You can make it for yourself or triple the recipe for when you have company.


  • 2-3 handfuls of Mixed Greens
  • 4-6 Sun Dried Tomatoes sliced thin
  • 1-2 Tbsp. Slivered Almonds
  • ½ of an Avocado
  • 4-5 Strawberries – halved
  • 5 Cherry Tomatoes – halved
  • 2 Tbsp. crumbled Feta cheese

Combine all ingredients in a bowl and then toss with the dressing (see below)


Combine well.



Make Your Own Crostini!

Make your own crostini night = genius idea. I’ve come to the conclusion that I love anything involving making your own kind of well anything. If its pizza, tacos, burgers or in this case crostini’s, you just cannot go wrong when feeding a crowd of people with various taste buds. This meal fed one picky eater, one even bigger picky eater and a vegan. If that’s not an accomplishment than I don’t know what is! These also make great apps…
I wish I had better photo taking skills but usually my hunger and lack of patience doesn’t really help the act of taking “pretty” food pictures. So you are just going to have to live with my average photography skills, hopefully for now. In the main picture I created three crostini’s:
1. Goat Cheese, Dry Spinach, Sauteed Dried Figs with Balsamic and Garlic & a Little Homemade Bruschetta Mix
2. Pea and Mint Puree with Parmesan Cheese
3. Truffle Mushrooms with Sautéed Eggplant and Parmesan Cheese

What you need first and foremost is great quality bread. I got a sourdough loaf but it’s up to you depending on what you prefer. I also wanted wider bread because my crostinis were not apps they were really the focus of the meal.

Bread Directions:

Heat the grill up or preheat the oven to 350. Slice the bread into 1/4 inch thick slices. Brush both sides with an olive oil garlic powdered mixture and lay on the grill for a minute per side – or in the oven. Do this so the bread gets warm and crispy.

Sautéed Dried Figs:

Grab as many figs as you like and slice the tip off and then in half. Heat a saute pan up with a little olive oil. Once hot add THE MAX 1 tablespoon chopped garlic. Once toasted add the dried figs and toss for a minute. Splash with a little balsamic, toss so it’s spread all over the figs and serve. – This is clearly easy and absolutely scrumptious!

Pea and Mint Puree
*I saw this is the most recent issue of Bon Appetite which is really want put me on the idea of making crostini’s in the first place.
All you need is 1 cup peas, 1 – 2 tablespoon chopped mint, salt and pepper to taste. Combine all ingredients and use your immersion blender to combine together or until mushy. I left some peas solid for aesthetic appeal.

Truffle Mushrooms – I usually would’ve combined in the same pan the sauteed eggplant but some people don’t like eggplant so I left it to individual discretion if they wanted to combine them or not.

I used:
one box of Crimini Mushrooms
1 tablespoon of White Truffle Oil,
1 teaspoon Olive Oil
1 tablespoon chopped garlic
Salt and Pepper to taste

Chop the mushrooms up as finely as you can. Heat the oils in a saute pan and once hot add chopped garlic. Saute for 30 seconds then add the chopped mushrooms saute until soft. This is actually a very quick process. The whole thing won’t take you more than 5 minutes.

Sautéing eggplant, even though I had them chopped up super tiny (thanks Dan) still takes longer than the mushrooms for them to get to the consistency you want. If you were to add them with the mushrooms you should do the Eggplant first and then when they are almost done add the mushrooms and still follow the directions from above. Add some chopped basil at the end too to add a glimmer of color.
Random thought: Sometimes I think people don’t like mushrooms because they look like dirt, so that with the eggplant just literally looked not that great, but you can’t resist the taste because they tasted spectacular.

That’s a Wrap!

Lets Talk Lunch!

It always amazes me how most people who are in the working world eat out for lunch every day. I try to limit myself to going out to eat only once a week. For most people they are either too lazy to make a yummy lunch or will bring a lunch but it will be plain boring and yuck. This wrap is easy, delicious and healthy! It might seem like its small and won’t be enough for lunch, but with everything I put in it, it makes me full without sleeping at my desk like a burger would do to me.

I always buy these ingredients every time I go to the store which is why this is perfect because using crazy condiments you can make it different every day.

This wrap in particular has avocado, “Deli Fresh” Turkey ( 60 calories for 6 pieces), sliced cherry or grape tomatoes, laughing cow cheese spread and a drizzle of Balsamic vinegar in a “Flat Out” wrap (under 100 calories and still delish!


  • 6 pieces of deli fresh turkey or chicken slices
  • A half of an avocado
  • 3 grape tomatoes cut in half
  • One wedge of laughing cow cheese (garlic and herb)
  • A drizzle of balsamic vinegar

This is the step to making the wrap:

  1. Spread laughing cow wedge all over wrap
  2. Smash the avocado on one side of the wrap
  3. Lay the sliced tomatoes on top of the avocado
  4. Drizzle with Balsamic
  5. Lay the turkey slices last
  6. Wrap in tin foil put in your lunch baggy and enjoy later!!!!

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