It’s your turn to vote!

Thank you all so much for playing along with the Fresh Express Recipe Contest!  The chaos household is going through several huge transitions right now so I appreciate your patience with the delay in posting.  All of the entries sounded delicious and it was really hard to pick only three for you to vote on.

Kill the Microwave caught my attention with her non-salad entry:

Wild Rocket Tartines

Place the toasted bread slices on plates. Top each slice with the onion/mushroom/tomato mixture. Crown with a half cup of dressed Zest Blend and large shavings of parmesan cheese.

Comfort food meets fast food

Serves 4

4 thin slices of day-old sourdough or boule bread
10 mushrooms, washed and sliced
1 red onion, diced
1 cup slivered sundried tomatoes packed in oil
¼ cup balsamic vinegar
Olive oil
Juice of 1 lemon
2 cups washed Fresh Express Wild Rocket Zest Blend
1 cup parmesan shavings
Fleur de sel and fresh ground pepper, to taste

Brush a thin layer of olive oil onto both sides of the sliced bread and broil in an oven until golden brown (moments). Set aside to cool.

On the stovetop, heat 1 tsbp olive oil in a fry pan and sauté the red onions and mushrooms on medium heat until they begin to caramelize. Add the sundried tomatoes and balsamic vinegar. Allow the balsamic to reduce to a thick syrup then remove from heat.

In a bowl, toss Fresh Express Wild Rocket Zest Blend with the juice of one lemon and ¼ cup olive oil. Season with salt and pepper.

Next up was Biz from My Bizzy Kitchen and The Biggest Diabetic Loser with a salad concept I have been wanting to try forever:

The appetizer I got was a garlic crostini with a fried goat cheese medallion with a base of proscuitto and drizzled with a balsamic reduction.

Fried Goat Cheese Salad with Pears, Proscuitto and Balsamic Dressing

8 ounce log of goat cheese.
1/2 teaspoon minced rosemary
1/2 teaspoon minced garlic
pinch of salt
pinch of pepper
1/8 to 1/4 cup flour
1 large egg, beaten
1/3 cup Italian style bread crumbs
2 tablespoons balsamic vinegar
1/2 teaspoon honey
1 tablespoon extra virgin olive oil
4 slices of prosciutto, julienned
2 pears, sliced
1 back Wild Rocket Blend Salad
4 ounces packaged garlic chips

Cut the goat cheese into 8 rounds. In a small bowl, add rosemary, garlic, salt and pepper. Sprinkle both sides with this mixture.

Put the flour, egg and bread crumbs into 3 separate paper plates. Dredge the goat cheese in the flour, then dip in the eg, and then coat with the bread crumbs. Transfer the goat cheese to a plate lined with parchment paper and refrigerate until chilled.

In a small bowl, whisk the vinegar, honey and oil – season with salt and pepper. This is the dressing.

In a nonstick pan, heat up about 1/4 cup of olive oil until it shimmers. Add the chilled goat cheese and cook over medium high heat until golden and crisp – about 2 minutes on each side.

In a large bowl, put 1 bag of Artesinal salad and toss with dressing.

To plate – divide salad mixture onto four plates. Top with 2 goat cheese medallions on each plate, 1 slice of julienned proscuitto and 1/2 a sliced pear. Put 1 ounce of garlic chips on top for a flavorful crunch.

Add salt and pepper to taste.

And the final recipe for you to vote on is Kelli’s which is a little different, but sounds easy and delicious:

Boil off your favorite short pasta. I love penne for this. Rinse and chill when it’s finished.

While your pasta is boiling, make a dressing with sour cream, lemon juice, dill and extra virgin olive oil, salt and pepper to taste.

Mix the dressing with the pasta, chopped smoked salmon and a bag of Fresh Express Wild Rocket Zest blend. Serve cold and enjoy!

So now dear readers it is up to you to decide which of these delicious recipes I will be making for you and who will win the $25 gift card.  Voting will be open through Friday, November 5th.  I can’t wait to see which one you pick!

Thank you to every one who voted and contributed!  Comments are now closed which means Biz is the winner by a landslide! I can’t wait to try it out!