Ingredients (serves 4)
Instructions
Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.
Ingredients
Instructions
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.
Ingredients
Instructions
In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly add in oils till emulsified.
Ingredients
For the Dressing
For the Salad
Instructions
For the Dressing
In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.
For the Salad
Combine all ingredients, tossing to coat evenly. Serve immediately.
English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)
Ingredients (serves 6 to 8)
Instructions
Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.
It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.
Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.
Ingredients
Instructions
For the Dressing
Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.
For the Salad
Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.
Ingredients (serves 12)
Instructions
Preheat the oven to 350 degrees.
Cut the four squash in half lengthwise. Scoop out and discard seeds.
Place the squash halves, skin side down, in a shallow roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around the squash. Pour two cups of stock in the pan, cover it tightly with aluminum foil and bake for two hours.
Remove the pan from the oven, and allow the vegetables to cool slightly. Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
Add the remaining eight cups of chicken broth, and the mace, ginger, cayenne, and salt. Stir well, and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup in batches in a blender or food processor until smooth. Return it to the pot, adjust the seasonings and heat through. Serve each portion garnished with a dollop of creme fraiche.
Ingredients
Turkey Broth
2 tablespoons unsalted butter
2 onions, chopped
1 celery rib, chopped
1 smoked turkey or chicken carcass, cut into 4 pieces (see note)
3 cups white wine
6 cups low-sodium chicken broth
Soup
1 cup wild rice
2 carrots, peeled and chopped
1/2 tsp dried thyme
1/4 tsp baking soda
1/4 cup all-purpose flour
1 cup heavy cream
3 cups chopped cooked turkey
Salt and pepper
Instructions
For the turkey broth: Melt butter in large Dutch oven over medium-high heat. Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
For the soup: Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme, and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour. Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.
From recipe-submitter Stephanie: This is a yummy salad that I make whenever I can get wild-caught shrimp from the Georgia or Carolina coasts. My choice the other day was “farm-raised” or wild caught – despite the fact that the shrimp had their heads on, I went for the wild caught. The fish monger showed me how to easily pinch off the heads – just like asparagus – it knows where to break off. While it looked easy at the fish counter, at home was another matter. They were all looking at me. They had four inch antennae getting in the way. I was grossed out. There were cream colored blobs that must have been the brains clinging to the part of the shrimp I wanted. All this before I even cleaned out the disgusting vein. I finally took off my glasses so I couldn’t quite see all the detail and cleaned the entire pound and a half. Husband George grilled them and ate the salad with gusto. Me? Not so much. (Though I did eat my fair share, I kept imagining their beady little eyes pleading with me to spare them.)
Ingredients
1 pound 16-20 count shrimp, peeled and de-veined
1 lime, juiced
1 cup strawberries, sliced thinly
4 oz. goat cheese, cut into small pieces
1/2 cup Spicy Pecans, chopped
1 cup jicama, julienned into matchsticks
1 ripe avocado, chopped
1 bag Spring mix, or baby greens
1 cup balsamic vinaigrette
Instructions
Clean shrimp, marinate for 30 minutes in half the vinaigrette mixed with the juice of one lime. Place shrimp on wet bamboo skewers for grilling. Grill for a couple minutes on each side. Assemble the remaining ingredients, and toss. Place warm shrimp on top and serve immediately. For non-seafood lovers, substitute grilled chicken.
Spicy Pecans – take Stephanie’s original Sugar & Spice Pecans and add 1/2 t. Cayenne pepper to the dry ingredients. Bake as usual.
if you can not find jicama, use an English cucumber, sliced paper thin.
Ingredients
Instructions
Place potatoes in 2 1/2 -quart microwave-safe dish. Cover dish and microwave on High until fork tender, about 8 minutes.
Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.
Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro
a little of each 