Garlic Croutons

December 6, 2007

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Add these to your Winter Veggie Salad and you’ll have a meal to remember! SAM

PS Really, they’ll turn any salad into a meal.

1/2 cup butter or olive oil
4 cups cubed French bread or Italian bread
6 cloves garlic, pressed
1 teaspoon snipped fresh rosemary
4 (3-inch) sprigs fresh thyme
1 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. In a medium saucepan over medium heat, melt the butter and add the garlic, sautéing until soft, not brown. Add the rosemary and thyme and remove from the heat. Let cool for 15 minutes. Add the bread, tossing to coat evenly. Place a single layer of cubes on a baking sheet and bake for 15 minutes, stirring 3 times, until croutons are golden brown. Remove from the oven, discard the thyme, place in a large bowl, and toss with the cheese.
Makes 4 cups.


Winter Veggie Salad

December 5, 2007

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Cold roasted vegetables in a winter salad? You bet! SAM

1 cup cold Roasted Winter Vegetables
1 large marinated artichoke heart, shredded
2 tablespoons cold cooked couscous
4 ounces mixed salad greens
4 ounces Mustard Vinaigrette
Oil-cured or niçoise olives

In a salad bowl, toss together the vegetables, artichoke, couscous, and greens. Dress with vinaigrette. Serve with black olives.
Makes 2 main or 4 side servings.