Page 53 - Harnett Life Fall 2018

Honey-Balsamic
Glazed Salmon
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6
1 salmon filet
(about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Filippo Berio
Balsamic Vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
pinch of chili
pepper flakes
1 tablespoon chopped fresh
tarragon (optional)
Heat oven to 400 F. Season salmon
with salt and pepper; place on
parchment paper-lined baking sheet.
Whisk together vinegar, honey, Greek-Style Roasted Sweet Potato Salad
mustard, garlic and chili pepper
flakes; brush over salmon. Greek-Style Roasted Heat oven to 400 F.
Bake 18-20 minutes, or until fish just Sweet Potato Salad Roasted Sweet Potato To make Red Wine
starts to flake easily with fork. Sprinkle Salad: Dressing: Whisk together olive
with chopped tarragon, if desired. Prep time: 15 minutes 3 tablespoons oil, vinegar, parsley, honey,
Tips: Substitute maple syrup for Cook time: 30 minutes Filippo Berio garlic, salt and pepper.
honey, if desired. Omit chili flakes and Total time: 45 minutes Extra-Virgin To assemble Roasted
Olive Oil
season with freshly ground pepper. Servings: 8 1 tablespoon Filippo Sweet Potato Salad: Whisk
Red Wine Dressing: Berio Red together olive oil, vinegar,
1/4 cup Filippo Berio Wine Vinegar oregano, mint, garlic,
Extra-Virgin 1 teaspoon dried salt and pepper; toss with
oregano
Olive Oil 1/2 teaspoon dried potatoes until well-coated.
Arrange in single layer
2 tablespoons mint on parchment paper-lined
Filippo Berio 2 cloves garlic, baking sheet. Roast about
Red Wine minced 30 minutes, or until golden
Vinegar 1/2 teaspoon salt brown and tender.
2 tablespoons 1/4 teaspoon pepper Arrange sweet potatoes
2 pounds sweet

chopped potatoes, sliced on serving platter. Top with
fresh parsley into 1/2-inch lettuce, tomato and olives;
1 teaspoon honey rounds drizzle with dressing.
Tips: For traditional
1 clove garlic, 1 cup shredded Greek flavor, sprinkle with
romaine lettuce
minced 1 tomato, chopped crumbled feta cheese before
1/4 teaspoon salt 1/3 cup sliced pitted serving. Alternatively, cut
1/4 teaspoon pepper Kalamata olives sweet potatoes into wedges.
Green Bean, Asparagus and Goat Cheese Salad
with Honey Dijon Vinaigrette
Green Bean, Asparagus and 1/4 teaspoon pepper To make Honey Dijon Vinaigrette: Whisk
Goat Cheese Salad with Honey 1/4 cup Filippo Berio Extra-Virgin together white wine vinegar, shallot,
Dijon Vinaigrette Olive Oil tarragon, mustard, honey, salt and pepper;
Prep time: 10 minutes Green Bean, Asparagus and Goat whisk in olive oil.
Cook time: 3 minutes Cheese Salad: To assemble Green Bean, Asparagus and
Total time: 13 minutes 1/2 pound green beans, trimmed Goat Cheese Salad: In steamer basket, steam
Servings: 4 and cut into 1-inch pieces green beans and asparagus 3-5 minutes, or
Honey Dijon Vinaigrette: 1/2 pound asparagus, trimmed until tender-crisp. Rinse under cold water
2 tablespoons Filippo Berio White and cut into 1-inch pieces and drain well. Transfer to large bowl; add
Wine Vinegar 6 cups baby arugula arugula and goat cheese. Season with salt
1 shallot, minced and pepper.
1 tablespoon finely chopped 1/2 cup crumbled goat cheese
fresh tarragon 1/4 teaspoon salt Toss salad with vinaigrette. Garnish with
2 teaspoons Dijon mustard 1/4 teaspoon pepper sundried tomatoes and chives.
2 teaspoons honey 1/4 cup diced sundried tomatoes in oil Tip: If desired, omit green beans and
1/4 teaspoon salt 2 tablespoons chopped fresh chives double asparagus.