If you love food, travel, fashion and cooking as much as I do, I recommend signing up for Gwyneth Paltrow's GOOP! newsletter. She is into organic cooking, spirituality and all sorts of interesting things... Check it out, it's great! This week's newsletter features modern, organic Thanksgiving recipes. YUM! Visit her site to sign up. (See her recipe below.)
Also, you must watch her travel and cooking show "Spain...On the Road Again" with Mario Batale on PBS. It is brilliant! Andrew and I are obsessed with it...and DVR every episode. We also love teh banter between Mark Bittman (NYT food writer) and Claudia Bassols (Spanish actress). They all bring such fun, humor and personality to their gastronomical trip around Spain. You feel like you are on the road trip with them. My sister studied abroad in Seville, and I had the chance to visit her there and travel a bit into the Andalucia region. It was heaven. Can't wait to go back and see more of Spain. Thanks Gwyneth!
Greens with Goat Cheese, Walnuts and Dried Cranberries
SERVES: 12
TIME: 10 minutes
3 small cloves garlic, pushed through a press
2 1/2 teaspoons Dijon mustard
2 tablespoons real Vermont maple syrup
1/3 red wine vinegar
1 cup extra virgin olive oil
coarse sea salt
freshly ground black pepper
2 1/2 large heads of endive, washed, chopped
1 1/3 large head radicchio, washed, chopped
4 large handfuls arugula, washed
1 1/3 cup goat cheese
3/4 cup walnuts, broken into pieces
3/4 cup dried cranberries
In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing. Yum!
SERVES: 12
TIME: 10 minutes
3 small cloves garlic, pushed through a press
2 1/2 teaspoons Dijon mustard
2 tablespoons real Vermont maple syrup
1/3 red wine vinegar
1 cup extra virgin olive oil
coarse sea salt
freshly ground black pepper
2 1/2 large heads of endive, washed, chopped
1 1/3 large head radicchio, washed, chopped
4 large handfuls arugula, washed
1 1/3 cup goat cheese
3/4 cup walnuts, broken into pieces
3/4 cup dried cranberries
In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing. Yum!
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