RECIPE

French Recipe

Lumiere Myers Park

Country Salad

Ingredients

  1. 5 oz. arugula
  2. 1/2 pound asparagus
  3. olive oil
  4. a pinch of sea salt
  5. 1/2 cup sliced cooked beets
  6. 1/2 cup whole walnuts or pecans
  7. 1/4 cup crumbled goat cheese

Preparation

  1. Cut the asparagus into 1-inch pieces. Drizzle olive oil and salt over the asparagus
  2. Preheat your oven to 400°F. Line the baking sheet with parchment paper. Spread the pieces of asparagus on the parchment paper.
  3. Roast for five minutes until the asparagus is tender. Let it cool. Serve with arugula in a bowl. You can garnish the salad with sliced beets, toasted nuts, and crumbled goat cheese.

Lemon Dijon Vinaigrette

Ingredients

  1. 2 tbsp Dijon mustard
  2. 2 tbsp balsamic vinegar
  3. 2 tbsp olive oil
  4. 2 cloves minced garlic
  5. 1/2 tsp sea salt
  6. 1 pinch black pepper
  7. 5 oz. lemon juice
  8. 5 oz lemon zest

Preparation

  1. Whisk all ingredients in a measuring cup.

French onion soup

Ingredients

  1. 2 large onions, sliced
  2. 21 grams unsalted butter
  3. 14 grams oil
  4. 8 grams salt
  5. Less than a gram of sugar
  6. 10 grams all-purpose flour
  7. 906 grams low-sodium beef broth
  8. ground pepper and salt to taste
  9. crusty French bread
  10. 4 oz gruyere cheese

Preparation

  1. Melt butter with oil over low heat in a pot. Add onions, then cover for about 15 minutes.
  2. Slice the bread into half-inches and toast.
  3. Raise the heat to medium. Stir in salt and sugar in the pot. Cook while uncovered for about 45 minutes while stirring occasionally.
  4. Sprinkle the flour into the pot, stir and let it cook for about three minutes. Season the broth with salt and pepper. Let it cook for 20 more minutes.
  5. Divide the soup into four bowls.
  6. Preheat the oven to 350°F.
  7. Places about five pieces of baguette slice in every bowl.
  8. Top every bowl with grated cheese, then bake until the cheese has melted.

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