SBBC Birthday Gift, Holiday Recipes

I participated in the Stitching Bloggers Birthday Club and I received my birthday exchange from Judith. Apparently she is aware of how much I like Halloween designs because she selected this great design and finished it as a long skinny pillow, how cute. Judith also stitched a floss caddy using some wonderful Moda fabric. Thank you Judith for the wonderful surprise.

SBBC: Birthday Gift from Judith

Do you need a side dish recipe for your holiday dinner??? I like this one because it taste great, and looks so festive on the table.

Festive Side Dish Recipe

Green Beans and Pearl Onions with Tarragon Vinaigrette
Serves: 8-10

1 red bell pepper

12-14 oz pearl onions, about 3/4" in diameter, unpeeled

1 T salt, plus a pinch of salt

2 lbs green beans

1-2 T tarragon white wine vinegar

2 T olive oil

freshly ground pepper

Instructions:

Cut red pepper into thin strips and saute in 2 T of olive oil until tender. Set aside.

Fill a saucepan 3/4 full with water and bring to a boil. Add onions and 1 T of salt and bring back to a boil. Reduce heat slightly, cover partially for 2-3 minutes; drain and plunge into cold water.

Cut off the root ends; slip off skin and set the onions aside.

Trim the stems from the green beans and cut beans into 3/4 inch lengths. Bring a large saucepan of water to a boil and cook, uncovered, until just tender but still crisp, about 5 minutes. Drain and plunge into ice water. Drain again and set aside.

Just before serving, combine 1 T of the vinegar and the pinch of salt in a small bowl, then add pepper to taste and whisk together. Pour into a saucepan and warm over medium heat. Add the bell pepper, onions and beans and toss until heated through, 1 minute. Taste for seasoning, adding more vinegar or salt if needed.

Here is one of my very favorite salad recipes:

Orange-Avocado Salad
Yield: 8-10

3 T fresh lemon juice
1/4 C honey, mild flavored
3/4 lb baby spinach salad, washed and trimmed
fresh pepper
1/2 C olive oil
2-3 ripe avocados
2 T minced sweet red onion
1/2 t salt
1/2 t minced fresh mint or 1 t crushed dried mint
4-5 oranges

Wash spinach and wrap in clean, damp kitchen towel . Place in refrigerator for at least 2-3 hrs to chill/crisp.
Cut avocados in half, remove pit, peel, cut lengthwise into thin strips; set aside.
Peel orange, remove white membrane; cut crosswise into thin slices, remove seeds; set aside.
In small bowl stir lemon juice + salt until dissolved. Whisk in honey and a little pepper, then whisk in olive oil, onion, mint. Taste and adjust seasoning. Set aside.
To assemble:Arrange chilled spinach on individual plates. Top w/avocado slices and orange slices. Whisk dressing again and drizzle on salad.

I do hope that you all enjoy the holidays!!!

Until next time...