Baked plantains PDF Print E-mail

Baked Plantains

4 ripe plantains
Vegetable oil
Butter or margarine, melted
Salt

Cut tip off each end of plantains. Cut lengthwise slit through peel on one side of each plantain. Rub peel of plantains with oil. Arrange plantains, cut side up, in ungreased 13 x 9-inch baking dish. Bake uncovered at 350 degrees F until tender when pierced with fork, about 35 minutes. Make 1 or 2 lengthwise cuts through peel; remove peel. Serve plantains with butter and salt.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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