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Tag : cheese

Mango Salad with Mozzarella & Mint

Mango Salad with Mozzarella & Mint

June 5, 2014 25 comments Article

Summer is mango season in Miami. Right now, trees all over the city are dripping with ripening fruit.  In celebration of the coming months, I created this simple mango salad with mozzarella and mint. It features mango in all its glory, along with soft buffalo mozzarella, fresh mint and tangy pickled onions. A drizzle of good olive oil, 18 year balsamic vinegar and a sprinkling of sea salt and fresh pepper are the only seasoning needed. This is the type of recipe that focuses on the quality of the ingredients instead of a lot of fuss—my favorite kind!

Mango Salad with Mozzarella & Mint Recipe

Mangos start ripening as early as April in Miami, depending on the species. There are hundreds of species and the different varieties continue producing until January. Peak season is during the summer months.

In July, we visit the Mango Festival at Fairchild Tropical Garden. This botanical garden holds the largest mango festival in the world, featuring hundreds of mango species. You can taste different mango varieties, eat mango -filled goodies and purchase fresh fruit and trees at the festival. It’s definitely a must-see for any foodie family.

Mangoes in tree | Mango Salad with Mozzarella & Mint

Many Miami homeowners have mango trees in their backyard. We planted a dwarf mango two years ago, and this is the first year it fruited. We only harvested three little mangoes, but they were our mangoes. If you don’t have your own mango tree, this is the time of year when you wish you were friends with the grumpy neighbor who’s massive old mango tree is loaded with fruit.

The older trees bear so much fruit, many people hire pickers to come harvest the fruit from their yards; others just let it rot on the ground. If you drive through some of the old neighborhoods, you will see boxes of fruit for the taking, along with a tip jar.

Ripe Mangoes | Mango Salad with Mozzarella & Mint Recipe

Mangoes can be found cheaply throughout the city right now. You can sometimes find them in the grocery store for as little as $.25. They aren’t in as good condition as they would be straight off the tree, but for that price, I’ll take a few bruises. If you want really good prices and quality, visit the Spanish grocery stores. They get their fruit from small local producers and it is often in better condition than the fruit in the big stores.

I hope you get to try some good mangoes this year. Be sure to come by the Mango festival if you are visiting Miami in July. It’s hot, but there is plenty of good eating!

More refreshing summer salads you may enjoy:

Asparagus Salad with Shrimp and Grapefruit

Jicama, Honeydew Melon and Mint Salad

Fennel and Apple Slaw

Kale Caesar Salad with Avocado 

Watermelon, Tomato, Feta and Mint Salad

Summer salad recipe | Mango Salad with Mozzarella & Mint

Mango Salad with Mozzarella & Mint

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Mango Salad with Mozzarella & Mint

Yield: 2-4 servings

Mango Salad with Mozzarella & Mint

Ingredients

  • 1 ripe mango
  • Spring salad mix or arugula
  • 1 large ball fresh mozzarella, thinly sliced
  • Pickled onions (substitute thinly sliced red onion)
  • Handful fresh mint leaves
  • Good extra virgin olive oil
  • 18 year Balsamic vinegar
  • Salt and freshly ground pepper

Method

To prepare the mango, carefully remove the skin with a paring knife or vegetable peeler. Cutting lengthwise in the direction of the seed, slice two slices from the mango. Lay the slices cut-side down and cut into thin slices.

Arrange salad greens on plates. Layer a slice of mozzarella, three slices of mango, another slice of mozzarella and three more slices of mango. Add onion and mint leaves. Drizzle with olive oil and balsamic. Sprinkle with sea salt and freshly ground black pepper.

3.1

https://loveandduckfat.com/mango-salad-mozzarella-mint/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Cheese, Floribbean, Fruit, Healthy/Low Fat, Mango, Miami, Mint, Mozzarella, Onion, Salad, Summer, Tropical
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Orzo Salad Recipe

Orzo Salad Recipe

May 1, 2014 18 comments Article

I’ve shared a lot of recipes so far on Love and Duck Fat, but I can’t believe it’s taken me THIS LONG to share this one. You see, my orzo salad recipe is legendary (in my small circle of friends and family). It has actually made an appearance once on my blog before in photos, but I never got around to posting the recipe. You can see it here at my son’s first birthday party.

Orzo Salad Recipe | Nautical Party

Orzo salad is one of the recipes I make over and over. I serve it at parties, I pack it up for lunch, we eat it for dinner, late night snacks and even the occasional breakfast–and we never tire of it.

The inspiration for my orzo salad recipe first came from Whole Food’s orzo salad; which is good. When I lived in Boston, I regularly picked up a pint of it on my way to work. I decided to improve on their recipe, which is why this salad is so much better. I make sure that every bite has something fresh and yummy in it. The mix of tastes and textures make this orzo salad so much fun to eat. There’s feta cheese, toasted pine nuts, tomatoes, crisp cucumbers, baby spinach, artichokes, black olives, roasted peppers, balsamic vinegar and lots of good olive oil. I mix in fresh herbs like rosemary and mint and they really amp up the flavor.

Most of these ingredients are something I keep on hand in my pantry and refrigerator at all times, so it’s easy to make this salad whenever I want. It’s also easy to customize, adding or subtracting whatever you have on hand or desire.

Once made, this orzo salad keeps well too. It will keep in the refrigerator for up to three days and still be as good as when you first made it. Bring it to a pot luck or serve it at a barbecue this summer and see it disappear. Every time I make it, I get asked for the recipe, which is why I’m so happy to finally share it here with everyone on Love and Duck Fat.

If you do make this salad, I would love to hear how much you enjoyed it in the comment section below.

Enjoy!

Orzo & Spinach Salad Recipe

Orzo Salad Recipe

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Orzo Salad Recipe

Orzo Salad Recipe

Ingredients

  • 1 pound (2 cups) dry orzo pasta
  • drizzle extra virgin olive oil
  • ½ cup pine nuts
  • 1 ½ cups cherry or grape tomatoes, halved
  • 1/4 cup finely chopped red onion (OR sliced green onion)
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons finely chopped fresh rosemary (OR ½ cup chopped fresh basil leaves)
  • 1 jar (14 oz.) baby artichokes, drained
  • ¼ cup black olives OR kalamata olives, pitted and halved
  • Feta cheese (8 ounces), sliced and crumbled
  • 1 cup cucumber, seeded and chopped
  • 1 whole roasted red bell pepper, drained and sliced
  • 4 cups fresh baby spinach leaves
  • ¾ cup vinaigrette (recipe below)
  • Vinaigrette Recipe
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1/3 cup good extra virgin olive oil
  • Salt and freshly ground pepper to taste

Method

Bring a large pot of water to a boil. Add salt to the water. Add pasta and cook until al dente (about 7 minutes). Drain pasta and add it to a bowl. Drizzle with a little olive oil and toss. Allow to cool completely.

Using a small skillet toast the pine nuts over medium-high heat until they are slightly brown and fragrant.

Toss the orzo with the pine nuts, tomato, onion, herbs, artichokes, olives, feta cheese, cucumber and red pepper.

Add the spinach leaves and vinaigrette. Toss again. Taste and season with salt and pepper.

3.1

https://loveandduckfat.com/orzo-salad-recipe/

Images and recipe instructions copyright of Love and Duck Fat.

 

Tags: Artichoke, Cheese, Cucumber, Feta, Greek, Healthy/Low Fat, Olive, Olive oil, Onion, Pasta, Red Pepper, Salad, Summer, Tomato
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Roasted vegetable & Burrata cheese stack

Burrata cheese & roasted vegetable stack | Meatless Mondays

February 24, 2014 No comments Article

Roasting vegetables has become my “thing”. It’s my go-to for cooking just about anything–like this Burrata cheese and roasted vegetable stack– because the flavors are so good. When you roast something, the flavors intensify because the liquid is released and flavors concentrate. Very little fuss is needed beyond a sprinkling of salt and pepper and a drizzle of good olive oil to bring out the best in any vegetable.

The opposite happens when you boil or steam a vegetable. Do it too long, and you end up with  a waterlogged, bland and floppy excuse for a veggie on your plate. No wonder so many people don’t like to eat their vegetables.

Whether you love to eat your vegetables or not, this recipe will blow your mind. There’s the creamy-sweet taste of eggplant,  mild zucchini and yellow squash, and an intense zing from the tomato, all combined with deliriously-buttery Burrata cheese. Combine that with a drizzle of 18-year-old Balsamic vinegar and I guarantee clean plates. It’s a Meatless Monday (or any day) recipe everyone will love. I served mine with a side of angle hair pasta tossed in extra virgin olive oil and some fresh herbs. It’s that simple.

It’s also a meal you will pay a good amount of money for in a good restaurant. Instead, you get to eat your roasted vegetable & Burrata cheese stack in your pajamas on the couch, while catching up on past episodes of Game of Thrones. The baby is sleeping and your husband leans over to kiss your cheek saying, “kiss the cook,” because that’s what he does every time you cook a good (or bad) meal. Who could ask for more?

More roasted vegetable recipes:

Roasted Cauliflower

Roasted Fennel

Balsamic Glazed Brussels Sprouts

Roasted Okra with Soy and Garlic Glaze

Roasted Potatoes and Shallots

Parmesan Kohlrabi

Easy, Perfect Roasted Potatoes

Try this Burrata appetizer recipe:

Buratta cheese and fig crostini 

Roasted vegetable stack recipe

Roasted vegetable & Burrata cheese stack

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Roasted vegetable & Burrata cheese stack

Roasted vegetable & Burrata cheese stack

Ingredients

  • 1 small eggplant
  • 1 yellow squash
  • 1 zucchini
  • 4 green onions
  • 4 small ripe tomatoes (or 16 cherry tomatoes)
  • coarse salt
  • freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 18 year balsamic vinegar
  • 2 balls Burrata cheese

Method

Preheat oven to 400 degrees F/190 degrees C

Slice the eggplant, yellow squash, zucchini into 1/2-inch discs, crosswise. Arrange in a single layer on a baking sheet. Drizzle with olive oil and season both sides with salt and pepper. Toss with your hands to coat.

Note: You may need to use two sheet pans to roast all of the vegetables depending on size. In that case, use more olive oil. The tomatoes release a lot of liquid, so it's best to cook them separately.

Place the vegetables in the oven to roast for 20 minutes, turning once during cooking. Remove the vegetables from the oven when they are lightly browned and tender. The tomatoes should be shrunken in size and collapsed. Plate them warm, or allow to cool to room temperature.

Stack the vegetables on serving plates, alternating each type so you have 2 slices of eggplant, 2 slices of zucchini, 2 slices of yellow squash, 1 tomato (or 4 cherry) and 1 green onion per plate.

Slice the Burrata in half and scoop onto the stack using a spoon. Drizzle the plate with balsamic vinegar.

3.1

https://loveandduckfat.com/burrata-cheese-roasted-vegetable-stack-meatless-mondays/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Balsamic, Burrata, Cheese, Roasted, Squash, Summer, Tomato, Vegetarian, Yellow Squash, Zucchini
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Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

December 26, 2013 6 comments Article

I have decided that quiche is the perfect breakfast when you have family visiting. You can make it ahead of time, and whip it out for breakfast to impress even the pickiest of in-laws. Not that mine are picky. No. my in-laws are the best.

I always make two quiche. Why? Because there are two crusts in a pack of frozen pie crusts. Yes, I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy. I like to make a spinach quiche, usually with some bits of bacon or sausage and caramelized onion. I also like a delicious mushroom quiche. This one has Gruyere cheese, but you can use whatever cheese is your favorite.

Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well (I send a slice with my husband to work). It makes a great breakfast AND a great lunch. It’s versatile –throw in whatever ingredients you want. It’s also really, really delicious.

One thing I don’t advise: don’t freeze your quiche. I served a frozen quiche this Christmas and the bottom of the crust was soggy. It wasn’t terrible, but it wasn’t very good, either. I’m picky, though. My mom loved it.

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

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Mushroom quiche with Gruyere and caramelized onion

Mushroom quiche with Gruyere and caramelized onion

Ingredients

  • 1 9” frozen pie crust (Marie Callender’s or Trader Joe’s recommended), pre-baked according to directions.
  • 2 medium onions, halved and thinly sliced
  • 1 package (6-8 oz.) white button mushrooms, cleaned and sliced
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • 4 large eggs
  • 1 ½ cups whole milk, half-and-half or cream (make as light or creamy as you prefer)
  • 1 teaspoon salt
  • 1 cup (4-6 oz.) shredded Gruyere cheese
  • Handful of fresh baby spinach, arugula or parsley leaves

Method

Preheat oven to 350°F/180°C

Heat 2 skillets on medium-high heat. You are going to prepare the onions in one, and the mushrooms in the other (to save time). You can also prepare them separately in the same skillet.

To make the onions: Add 1 tablespoon olive oil to the pan. Add the onions and toss until soft, about 5 minutes. Lower the heat and allow to cook, spreading out the onions and turning several times, until they are reduced in size and golden. After about 10 minutes, sprinkle with salt. Allow to cook on low heat for 20 minutes, until very soft and brown. Do not burn. Set aside until you are ready to assemble.
To make the mushrooms: Add I tablespoon of olive oil and 1 tablespoon of butter to a skillet on medium-high heat. When the butter foams, add the mushrooms and season with salt. Continue to cook on medium-high, turning only a few times. The goal here is to let the mushrooms get brown and crispy on the edges. Once they are reduced in size and browned, remove from the pan. Set aside until you are ready to assemble.
Prepare the custard: Whisk together the eggs, milk/cream, and 1 teaspoon of salt until frothy.
Assemble the quiche: Layer your ingredients in the bottom of the baked pie crust. Spread ½ of the cheese on the bottom, the mushrooms, and then the onion. Scatter some spinach leaves on top (or parsley/arugula), then the remaining cheese. Pour the egg mixture gently over the top.

Bake for 35-40 minutes, until the top is golden and the center no longer jiggles. Cool for at least 20 minutes before serving.

3.1

https://loveandduckfat.com/mushroom-quiche-gruyere-caramelized-onion/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Baked, Breakfast and Brunch, Cheese, Egg, French, Mushroom, Onion, Quiche
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Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

November 23, 2013 8 comments Article

Prosciutto, Burrata cheese and figs on thin slices of baguette. This appetizer recipe couldn’t be easier to make, or pack a bigger punch when it comes to being both elegant and unbelievably good. Drizzled with thick, sweet 18 year old balsamic, they are sure to impress all of your guests. Of course, if you are like me, you don’t have any guests and you and your husband gobble them all down in between bites of turkey and oyster stuffing.

Today marks my 70th post after just 4 months of Love and Duck Fat. I was planning a big post about how and why I started my blog, what I’ve done to get a terrific audience (you), and so much more…BUT that got my head spinning. Basically, the post will probably happen when I reach 100. Instead, you get crostini. Really good crostini. So don’t feel jipped.

I gushed over Burrata cheese before, but let’s do it again. If you haven’t tried Burrata cheese yet, you need to! Search the cheeses at a store with a good selection and it just may be there next to the fresh mozzarella balls. Burrata cheese is similar to fresh buffalo mozzarella, but much more decadent. Instead of a solid ball of cheese, Burrata is filled with cream and mozzarella scraps as its being formed. When you slice it open, the thickened cream flows out. This makes it perfect for spooning on top of toasted baguette slices. The sweet creamy taste makes the perfect pairing with fresh fruit and salty prosciutto. Your guests will be impressed, and it only takes about 10 minutes to prepare.

Another Burrata cheese recipe to try:

Burrata cheese and roasted vegetable stack

Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

Prosciutto, Burrata cheese and fig crostini recipe

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Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

Yield: 30 crostini

Easy appetizer recipe | Prosciutto, Burrata cheese and fig crostini

Ingredients

  • 1 French baguette, sliced 1/4” thick
  • Extra virgin olive oil
  • 8 fresh figs
  • 3 balls Burrata cheese
  • 6 ounces (about 15 thin slices) Prosciutto di Parma
  • 18 yr old balsamic vinegar
  • Freshly ground pepper

Method

Preheat oven to 375° F/ 190° C

Arrange the baguette slices on a baking sheet. Drizzle them with olive oil and place in the oven. Cook for 8-10 minutes, until just browned on the edges.

While the baguette slices are cooking, slice the figs and Burrata.

Top the toasted baguette with ½ of a slice of prosciutto, and then spoon on the Burrata. Place a slice of fig on the top. Drizzle a little balsamic across the top and sprinkle with freshly ground black pepper.

3.1

https://loveandduckfat.com/easy-appetizer-recipe-prosciutto-burrata-cheese-fig-crostini/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Balsamic, Burrata, Cheese, Crostini, Fig, Ham, Prosciutto, Summer, Thanksgiving
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Tuna tomato melt recipe | The best ever - Love and Duck Fat

Tuna tomato melt recipe | The best ever

October 9, 2013 2 comments Article

This recipe for the best ever tuna tomato melt was adapted from a dish served in a restaurant called Fiddlers in South Florida. The restaurant no longer exists, but my fond memories of eating there as a kid do. My mom and I would always order their “tuna tomato crisp.” It was a massive beefsteak tomato sliced open, piled with tuna salad and topped with lots of melted cheddar. Over the years, I haven’t found a tuna tomato melt that compares, so I created my own version so I could enjoy it at home.

What makes this special is the way the tomato is sliced open. It’s easy to do, doesn’t wobble around and cooks very fast. I usually make this in a medium-large ripe tomato, but you can make this really fun by choosing small tomatoes or even cherry tomatoes. Top with lots of melted cheese, blast in a hot oven and everyone will love them. The best part is you don’t need to spend time coring and stuffing  the tomato. Just split it open like a flower and pile the tuna on top.

This recipe starts with really good tuna salad. It has lots of crunchy veggies and is light on the mayonnaise. Make your tuna however you prefer, but just try it this way once. You may thank me. You can serve the tomato on top of your favorite salad mix or baby spinach. Dress it very lightly or not at all. There is so much flavor in this recipe, you don’t need a lot of dressing. I could eat this every day. It’s healthy and really, really yum.

Tuna tomato melt recipe | The best ever

Cut tomatoes in slices without cutting through the bottom.

 

Tuna tomato melt recipe | The best ever

Pack tomatoes with a mound of tuna salad.

Tuna tomato melt recipe | The best ever

Tuna tomato melt recipe | The best ever

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Tuna tomato melt recipe | The best ever

Yield: 2 servings

Tuna tomato melt recipe | The best ever

This recipe makes a little extra tuna salad.

Ingredients

  • 2 cans albacore tuna
  • 3 tablespoons (or more if you prefer) onion, finely chopped
  • 3 celery stalks, diced
  • 1 pickle spear, 1 tablespoon of pickle relish OR 1 tablespoon capers, finely chopped
  • 4 tablespoons high quality mayonnaise
  • 1-2 tablespoon Dijon mustard
  • 2 tablespoons parsley, chopped
  • Freshly ground pepper and salt
  • 2 large tomatoes
  • 2-4 slices cheddar cheese

Method

Heat oven or toaster oven to broil.

Drain the tuna and add to a small bowl. Using a fork, flake the tuna. Mix in the onion, celery, pickle (or relish or capers), mayonnaise, mustard and parsley. Season with salt and freshly ground pepper to taste.

Cut out the stem from the tomatoes. Cut tomatoes in slices, without cutting through the bottom. Press your hand on the top of the tomato to fan out the slices. Pack the tuna salad into the tomatoes and arrange on a foil covered sheet pan. Top each with 1-2 slices of cheese, depending on how indulgent you are feeling.

Pop the stuffed tomatoes into the oven, close to the top heat and keep your eye on them. The goal is to just melt the cheese and get a little brown crust. This should take about 5-8 minutes.

Remove from the oven and place the tomatoes on top of your dressed salad greens.

3.1

https://loveandduckfat.com/tuna-tomato-melt-recipe-the-best-ever/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Cheese, Lunch, Salad, Seafood, Summer, Tomato, Tuna
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