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Anniversary Give-Away - Maisons Côté Ouest!

The first giveaway prize is...

A 1 YEAR SUBSCRIPTION TO

Maisons Côté Ouest!

This first drawing will be conducted June 8th and the winner will be announced on June 9th.

To be eligible for the drawing, you must be a Follower or an Email Subscriber (scroll down for options.)

And yes! -You are allowed to sign up for both to have two chances to win!

The deadline for the first drawing is

June 8th, 2010 at 12 noon, PST.

If you are reading this and the June 8th deadline has passed — don't despair! You can still participate in the July and August giveaways coming up!

Check it out!...Maisons Côté Ouest

Good luck to one and all!

linen & lavender

see our new site:
www.linenlavenderlife.com

Please note:

linen & lavender reserves the right to substitute the prize at our discretion.

Prize value is $55 (U.S. dollars) including shipping to most destinations. Any additional fees

or shipping charges are not included.

The give-away is void where prohibited.

Winners will be notified via email and must claim their prize within two weeks of notification and must be willing to provide a mailing address to complete the subscription process.

linen & lavender respects your privacy and will never sell or trade your personal information.

Design Daily - charming eat-in kitchen

Eat-in kitchen with large stone fireplace, black oven and stove, stone sink, dining table with mismatched chairs, white ceramics, and open shelves, Maisons Cote Ouest, edited by lb for (l&l)

Maisons Côté Ouest

linen & lavender

Côté Ouest magazine subscription in the emporium

(us) ~ (de)

see our new site:
www.linenlavenderlife.com

Functional art.

Root vegetables.

Cote Ouest Magazine

Sensational Preserves

Jams, Jellies, Chutneys and Sauces

SHOP the emporium for glass storage items (scroll to page bottom)

Beet and Goat

Cheese Arugula Salad

Giada de Laurentis, (via Food Network)

Inactive Prep Time: 10 minutes, Cook Time: 12 minutes

Serves: 4

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

. . . . .

What's in a beet? Well...

Vitamins A, B6, C, K, Beta Carotene, Calcium, Folate, Iron, Magnesium, Maganese, Potassium, Riboflavin, Thiamin

Just a few of many benefits:

Vitamin A is an antioxidant (wrinkle protection (!)

Magnesium is essential for heart health

Potassium is important for your immune system and

Iron is essential for the oxygenation of your blood

All that and...Beets are high in fiber, low in fat and have no cholesterol. Yay, beets!

(I can't eat mine without goat cheese and walnuts,

but still...

Yay, beets!)