Oven Roasted Cabbage

  • Non-stick cooking spray
  • 1/2 medium head of green cabbage, cut into 2 inch wide pieces
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper, to taste

Place the cabbage into a large mixing bowl, and drizzle with the olive oil and sprinkle with salt. Toss to coat the pieces.

This is approximately how large the cabbage pieces should be.

Evenly place the cabbage on the cookie sheet.

Bake in the preheated oven until just tender, about 15 to 20 minutes depending on how tender you like it.

Remove from the oven and move to a serving plate.

For variations, you can add garlic or red pepper flakes to the oil, or sprinkle with Parmesan after it has been baked.

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Roasted Asparagus with Parmesan

1 bunch thin asparagus spears, trimmed, washed and dried

3 tablespoons olive oil

½ tsp kosher or sea salt

2 tablespoons grated Parmesan cheese

Preheat an oven to 425 degrees.

Line a cookie sheet with foil for easier cleanup.

Place the asparagus into a large mixing bowl, and drizzle with the olive oil and sprinkle with salt. Toss to coat the spears.

Evenly place the spears of asparagus on the cookie sheet.

Bake in the preheated oven until just tender, about 12 to 15 minutes depending on thickness of the spears.

Remove from the oven and move to a serving plate and sprinkle with the Parmesan cheese.

 

 

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Pear, Fig, Candied Walnut and Prosciutto Salad

 Serves 2

 

6 cups spinach or other greens, chopped

1 pear, cut into 8 pieces

3 fresh figs, cut into 6-8 pieces each, depending on size or 3 dried figs, chopped

Half a recipe of Candied Walnuts – see recipe below

6 slices prosciutto, prepped either cripsy or rolled into logs – see below

Trader Joe’s Champagne Pear Vinaigrette salad Dressing

Blue Cheese or Gorgonzola cheese, crumbled 

 

Crispy Prosciutto

Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.

 

Prosciutto Logs

If you do not want crispy prosciutto, tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.

 

Candied Walnuts

Heat a medium non-stick skillet over medium heat, add ½ cup walnuts, 2 Tbs granulated sugar and ½  Tbsp butter. Cook over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). Use half for 2 servings of salad. Keep to make a salad the next day or enjoy as a snack. 

 

Compose Salad

Put salad leaves in a large bowl. Dress with dressing and toss. Arrange greens on plates. Arrange pear slices on top, and if using fresh figs, arrange the figs or if using dried, sprinkle on top or make a small mound of them. Next, sprinkle with crispy prosciutto or if using fresh logs, place the prosciutto, then top with candied walnuts and crumbled cheese.

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