← KMAX 31 SacramentoFull Article IndexArchived from upn31.com · KMAX 31 Sacramento · UPN Affiliate

KMAX Good Day Recipes Jan. 31, 2002 10:59 am May 17, 2002 Jenny's Kitchen Summer Strawberry Salad With Raspberry Vinaigrette Salad 1 lb. baby spring mix 1/2 cup pine nuts 1-basket strawberries sliced 1 avocado peeled and sliced 8 oz. Roquefort crumbled Edible Flowers (optional) Lay the lettuce on a platter. Sprinkle the pine nuts over the top. Lay the strawberry slices over the pine nuts and lettuce. Pour the vinaigrette over the salad. Garnish with the edible flowers. Vinaigrette 1/2 cup raspberry vinegar 2 tablespoons balsamic vinaigrette 3 cloves minced garlic 3 strands Italian parsley chopped Salt and cracked pepper to taste 1 cup extra virgin oil Place the vinegar, garlic, and parsley in bowl. Mix well. Slowly add the olive oil in a steady stream whisking until completely emulsified. Add salt and cracked pepper to taste. Blackberry Asparagus Blanch and chill 2 pounds of asparagus. In a large flat bottomed bowl add 4 toes chopped garlic, juice from 2 fresh lemons, _ cup extra virgin olive oil, tablespoon lemon pepper, _ teaspoon of salt or to taste, _ cup of capers and chopped curly leaf parsley. Combine thoroughly. Coat each spear of asparagus by turning it over in the marinate. Lay the asparagus on a platter and coat a basket of rinsed and dried blackberries with the marinate. Place the berries on top of the asparagus and and pour the marinate over berries and asparagus. Serves 8 Saturday, May 18, 2002 Shrimp and Scallops on Brie Quesadilla Bon Appétit?s Hyatt Regency Scottsdale Resort at Gainey Ranch Kebob 2 U-12 Shrimp, peeled and deveined 2 Sea Scallops 2 Asparagus Spears 2 thinly sliced pieces of Panchetta 2 Tbsp. Olive Oil Salt & Pepper to taste Season shrimp and scallop with salt and fresh ground pepper. Use asparagus as a skewer and wrap with panchetta. Sauté over medium heat until golden brown, approximately 2 minutes on each side. Brie Quesadilla 4 4-inch round Tomato Flour Tortillas 4 Tbsp. French Brie 1 Tbsp. Fresh Salsa 1 Tbsp. Olive Oil