Dinner in a Basket by Donna Godfrey
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- 1 pound green beans
- 1 1/2 pounds small red potatoes
- salad oil(i use olive)
- 1 teaspoon dried rosemary leaves,crushed
- 3/4 teaspoon salt
- 1 1/2 pound cod fillet
- 1 tablespoon all purpose flour
- mustard maple dressing....follows in directions
- 1 whole boneless grilled chicken breast
- honeydew melon-cantaloupe
- 10 ounce cheddar cheese
- 1 large head romaine lettuce
- 1 large head radicchio lettuce
- 1 large head leaf lettuce
- 1/2 pound salami, sliced thin
- 1 pint strawberries
- assorted crackers,breads and bread sticks
1Clean green beans letting them whole and cook them until they are tender
with maybe a bit of crisp..
Meanwhile cut each potato in half. In skillet over medium heat, in your oil,
cook cut side down, with the rosemary and salt until golden on the bottom.
Reduce heat to low, cover and cook until they a fork tender. Cover and
refrigerate.....Wipe skillet clean
Cut the cod in 6 pieces. Place flour on waxed paper and coat the cod(I use
more flour and I always add pepper and garlic too)(I have used other types
of fish) Cook the fish in the skillet until brown. (I add more olive oil
Cook the chicken ....what I do here is often grill for the family and keep
one out...You can do these in the broiler too.
Prepare Mustard-Maple dressing
Cut the chicken breast in half and than in 3 pieces(each half) Cut honeydew
and cantaloupe and thin wedges(with peel off)
Cut cheese into 8 pieces
Select a large shallow basket (I like to use one with a handle) and cover
the inside with foil. Line the basket with the lettuces...than comes the
Get out all the things you have cooked and arrange them in a pretty fashion
on top...I usually start with the salami in the center. I take each piece
and make it look like a flower......just pick up the slice and fold it in
half and than half again and poke these in the lettuce.
Add the rest of the fruit and meat and vegetables around that in a
pretty way.Serve the dressing aside from the salad.
This serves 4-6
Maple Dijon Salad Dressing
1 Tablespoon dijon mustard
1/2 cup balsamic vinegar
1/2 cup maple syrup
salt and pepper to taste
1 cup olive oil
Blend first four ingredients with a wire whisk or food processor. Add oil
slowly to emulsify. Adjust to taste.
I add 2 tablespoons soy sauce and cracked pepper.....
and have used this recipe too but double it.
2 ts Raspberry vinegar
1/2 c Orange juice
1/4 ts Salt
1/4 ts Freshly ground pepper
Combine all ingredients in a small jar with a tight fitting lid; shake
I have used carrots sliced very thin...in the salad part to add color. I
have replaced the strawberries with cherry tomatoes....the red adds color
and makes it pretty.Several kinds of cheese are good too..........