An Antipasto - Artichoke and Pepper Marinated Salad
Flank Steak with Brie on fried Ciabatta topped with a dried cranberry
Potato Rounds with Scallion Vinaigrette and Parmesan
The plate has already been attacked or it would have looked prettier. I sliced russet potatoes about 1/4 inch thick and placed them on a baking sheet, topped with a little olive oil. Baked at 375 degrees for 15 minutes then topped them with a scallion vinaigrette, garnished with Parmesan and back into the oven for an additional 5 minutes.
Scallion Vinaigrette: 2 bunches green onions, sliced very thin * 2 T French Mustard * 3 T red wine vinegar * salt and pepper to taste* 1/4 C olive oil. Combine all ingredients and top each potato.
Black Bean and Corn Salsa