It’s your turn to vote!

November 1st, 2010 by katie

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!

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18 Responses

  1. Kim

    I pick Kelli’s recipe. I love the combination of salmon and dill, and the greens would cut through the creaminess of it. Yum!

  2. Mary

    I vote for Biz’s recipe. It looks delish and I can’t wait to try it.

  3. Biz

    Of course I vote for mine! 😀

    Thanks Katie! And thanks to Mary too 😀

  4. Jessie

    I vote Biz’s recipe that looks great!

  5. Jenn@slim-shoppin

    I vote for Biz too!

  6. Lisa@The Cutting Edge of Ordinary

    Fried Goat Cheese Salad with Pears, Proscuitto and Balsamic Dressing gets my vote. You had me at proscuitto!

  7. cheryl

    I vote for Biz.

  8. Jacky

    I am a sucker for anything goat cheese, I vote for Biz.

  9. Diana

    Biz all the way 🙂 Her recipes rock!!

  10. Nicole

    I love Biz’ recipe

  11. Dinner at Christina's

    Biz!!! 🙂

  12. Jenn @ Cooking Aweigh the Pounds

    I vote for Biz!!!

  13. M.J. Jacobsen

    I vote for Biz!!

  14. Tami@nutmegnotebook

    I vote for BIZ that recipe looks amazing!

  15. Tony

    Wow, Biz’s recipe sounds nummy, she has my vote!

  16. Pubsgal

    I vote for the Fried Goat Cheese Salad with Pears, Proscuitto and Balsamic Dressing recipe. It sounds like it hits all the flavor spots: salty, sour, sweet, with a touch of bitter from the greens. (I especially loooove goat cheese!)

  17. Dave

    Biz… all the way

  18. Veronica

    Biz gets my vote!

About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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