- Need now: 10 perfectly Spring bags
- Can you spot the fake TV pilots?
- Tax tips for the new homeowner
- 10 sweet and savory vegan breakfasts
- Video: Kate Moss smokes on the runway and gets drunk with a bear!
- Start planning your St. Patrick's Day menu!
- Lady Gaga's top 15 manicures
- Emotionally unhealthy things to give up for lent
- PopSugar City: Hollywood's new late-night stop, Cafe Entourage
- 5 active video games to encourage "exergaming" in kids
- Sneak peek: The Real World Las Vegas's Hard Rock penthouse
- Do you have advice for dealing with an aggressive dog?
- Facts about women and Facebook
- Get inspired with an amazing fireplace transformation!
- Britney Spears puts her racy tattoos and bare behind out there in a hot new spread
Posts for March 9th 2011
If you're tired of the same old boring salad, I highly recommend you give this recipe a try. It combines pan-seared pork tenderloin with a hearty, delicious, and flavorful mixture of arugula, avocados, tomatoes, and olives. Feta cheese gives it a creamy texture and tangy saltiness. This dish comes together quickly, which is crucial for weeknight meals. While the meat cooks, put together the salad. Serve with crusty bread and a glass of white wine for a healthful and satisfying dinner. Check out the recipe after the break.
From Katie Sweeney
Raw Asparagus Salad
1 bunch of thick asparagus, tough ends trimmed
4 cups arugula
1/4 cup chopped parsley
2 tablespoons lemon juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 ounces manchego cheese, shaved
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Add the arugula and parsley. Gently toss to combine.
- In a small jar, combine the lemon juice with the olive oil, mustard, salt, and pepper; shake to emulsify. Add to the bowl with the asparagus and toss to combine.
- Add the shaved cheese and very gently toss. Enjoy immediately.
From Katie Sweeney
Asparagus Crostini With Smoked Salmon
2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch of thin asparagus, cut on the diagonal into 1-1.5-inch chunks
Juice of half a lemon
1/4 teaspoon finely grated lemon zest
1/4 cup fresh ricotta (5 ounces)
1/4 cup cream cheese, at room temperature
1 recipe crostini
4 ounces of smoked salmon
2 tablespoons chopped parsley, for garnish
- In a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.
- In a small bowl combine the ricotta with the cream cheese and lemon zest. Whisk until smooth, fluffy, and creamy. Season with salt and pepper.
- To assemble the crostini, place a small, 1-inch by 2-inch piece of salmon on top of the toast. Dollop with a teaspoon of cheese and top with a few asparagus pieces.
- Sprinkle with parsley and enjoy immediately!
In celebration of our 40th anniversary, Starbucks is reclaiming what we do best: elevating the coffeehouse experience.
The perfect way to complement a warm cup of our delicious coffee is with new Starbucks Petites — delicious sweets perfectly sized for a well-deserved afternoon treat. There are eight different Petites in all, including Cake Pops, Whoopie Pies, Mini Cupcakes, and Sweet Squares. And because each of our Petites is under 200 calories, you can still feel good about treating yourself.
Petites are made with simple, great tasting recipes that use high-quality ingredients. They're free of artificial flavors, artificial dyes, high-fructose corn syrup, artificial preservatives, and artificial sweeteners.
Come to Starbucks March 10-12 from 2-5 p.m. and get one of our Petites for free when you buy any drink.
Learn more at Starbucks.com/TributeDays.
Just because St. Patrick's Day falls on a Thursday this year doesn't mean you can't have a fabulous celebration. Invite friends over for a weeknight dinner, or host a party on Saturday, March 12. I've put together a classic meal that's got all the Irish favorites like corned beef and soda bread. Read on for the recipes!
It's been raining incessantly in San Francisco, quite the departure from our stay in Florida, where we were in town for the South Beach Wine & Food Festival.
As a San Franciscan who'd never seen the staggering good looks of Miami Beach, I was more than happy to head back home to Fog City and be in my element.
However, now more than a week later, I'm longing to be back there. The image that keeps playing in my mind? The serenity of lying in the sun poolside at the classic Eden Roc, where I stayed, with a riveting book in one hand and an even more compelling cocktail in the other.
I can't replicate the sun, sand, and surf, but sipping on one of these warmer-weather libations puts me at least halfway there. I love the combination of strawberries and basil; it's a little earthier than mint. Gin, too, adds a bit of complexity that's not there with vodka. For a cheerful drink recipe to remind you of sunnier climes, keep reading.
4-6 tablespoons olive oil (recommended: Bertolli Extra Light Tasting Olive Oil)
1 bunch fresh rosemary
3 cloves garlic, smashed and peeled
1 lb. pork tenderloin
Kosher salt and fresh cracked pepper
1 lb. cherry tomatoes
1 bunch fresh thyme
6 cups arugula
1 bunch of green onions, white and light green parts only, finely chopped
3/4 cup green olives, pitted and roughly sliced on the diagonal
6 oz. feta cheese, crumbled
3 tablespoons extra-virgin olive oil (recommended: Bertolli Extra Virgin Olive Oil)
- Heat 2-3 tablespoons (enough to coat the bottom of the pan) in a large sauté pan over medium-high heat. Add the rosemary bunch and garlic cloves. You want these to infuse the oil.
- Generously season the pork with salt and pepper on all sides. Add the pork to the pan, and cook for 3-4 minutes per side, turning so that all sides are browned and caramelized. Continue until the pork is cooked through to your liking, about 12-18 minutes total. Remove from the pan and let rest on a cutting board for 10 minutes. Discard the rosemary and garlic.
- Meanwhile, make the tomatoes: in another large skillet, heat the remaining 2-3 tablespoons (enough to coat the bottom of the pan) in a large sauté pan over medium-low heat. Add the thyme bunch and the cherry tomatoes. Season with salt and pepper and cook, stirring and tossing the tomatoes occasionally, until the pork is finished cooking and resting.
- While the pork and tomatoes cook, make the salad: dice the avocado and place in a bowl. Squeeze with the juice of one lemon.
- In a separate bowl, combine the arugula with the green onions, olives, and feta cheese. Add the avocado and olive oil and toss gently to combine. Season with salt and pepper.
- To assemble, slice the pork on the diagonal in 3/4-inch thick slices. Arrange on a large serving plate. Mound the salad mixture on top of the pork and place the tomatoes around the edges of the plate. Squeeze with the remaining lemon and enjoy immediately.
3 large strawberries
1 tablespoon basil, roughly chopped
1 ounce ginger syrup
1-1/2 ounces gin
1/2 ounce fresh lime juice
Ice, for shaking
Strawberry coated in granulated sugar and black pepper, for garnish
- In a mixing glass, muddle the strawberries, basil, and ginger syrup.
- Add in the gin, fresh lime juice, and ice; shake vigorously to combine.
- Transfer to a highball glass. Serve garnished with a sugar and pepper-coated strawberry.
Makes 1 drink.