Top Ten Spring Vegetable Sides

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Top Ten Spring Vegetable Sides"

Transcription

1 Top Ten Spring Vegetable Sides F resh garden peas, fava beans, morels the short growing season for these delicate spring vegetables makes us crave them all the more. Even the ever-present asparagus and artichokes taste incomparably sweet at the height of spring. Turn your dinner into a celebration of the season with one or more of these Fine Cooking favorites. You can eat these asparagus with your fingers, dragging the spears through the mayon naise. The tarragon mayonnaise is delicious with boiled asparagus, too. 1 large egg yolk*, at room temperature 1 2 cup plus 1 Tbs. extra-virgin olive oil 2 tsp. minced shallot 2 tsp. minced fresh flat-leaf parsley 1 tsp. minced fresh tarragon 11 2 tsp. fresh lemon juice; more to taste 1 2 tsp. kosher salt; more as needed 11 2 lb. asparagus, trimmed Make the mayonnaise: Put the egg yolk in a small bowl. Add a few drops of lukewarm water and whisk well. Begin adding the 1 2 cup olive oil in a very thin stream, whisking constantly. When the sauce thickens and forms a creamy emulsion, you can add the oil a little faster. Whisk in the shallot, parsley, tarragon, and lemon juice. Season with the salt, adding more to taste. If needed, whisk in a few drops of water to loosen the mayonnaise until it s spoonable, not stiff. Prepare the asparagus: Bring a large pot of salted water to a boil over high heat. Add the asparagus and blanch for 1 minute for small spears, or 11 2 minutes for medium spears. Transfer the asparagus with tongs to a bowl of ice water. When cool, lift the spears out of the ice water and thoroughly pat dry. Prepare a hot charcoal fire or gas grill. Put the spears on a rimmed baking sheet or platter. Drizzle with the remaining 1 Tbs. olive oil, season with a generous pinch of salt, and toss with your hands to coat the spears evenly. Position the grill grate as close to the coals or heat source as possible. Heat the grate and then arrange the asparagus on the grate directly over the heat with all the tips pointing in the same direction. Be sure to arrange the asparagus perpendicular to the bars so the spears don t fall through. Grill, turning the spears once with tongs, until they re blistered and lightly charred in spots, about 3 minutes total. Transfer to a platter and serve immediately, passing the mayonnaise separately. Janet Fletcher, Fine Cooking #64 * Note: The egg yolk in this recipe is raw, so if you re cooking for small children, the elderly, or anyone with a compromised immune system, use a pasteurized egg product instead The Taunton Press, Inc. Copying and/or distribution of this article is not permitted. Photos except where noted: Scott Phillips Grilled Asparagus with Fresh Tarragon Mayonnaise Serves four; yields about 2 3 cup mayonnaise.

2 Fettuccine Primavera Serves eight as a side dish or six as a main course. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market. Slow-Sautéed Artichokes with Lemon Juice & Thyme Serves four. 4 large globe artichokes 2 lemon halves to prepare the artichokes, plus 11 2 to 2 Tbs. fresh lemon juice 3 Tbs. olive oil, preferably fruity and full flavored Salt and freshly ground black pepper 11 2 tsp. very lightly chopped fresh thyme leaves Trim the artichoke stems flush with the bottoms. Snap back the leaves one at a time; they ll break about a quarter of the way from the base. About two-thirds of the way in, where the leaves become yellowish and form a cone, cut the cone off with a sharp knife. Scrape out and discard the purple-tipped leaves in the center and the prickly choke beneath them. Moisten the scraped flesh with a lemon half to prevent browning. With a paring knife, trim off the fibrous dark green layer around and under the bottom to reveal a tender palegreen layer. Rub the outside with lemon. Cut the artichoke bottoms in quarters. Put the artichoke bottoms in a large bowl. Drizzle all over with the olive oil and season with salt and pepper. Set a heavy 8-inch skillet over low heat, and when hot, add the artichokes (they should just cover the bottom of the skillet), scraping out all the oil from the bowl into the skillet with a rubber spatula. Cover the skillet and cook, stirring once or twice, until the artichokes are a little less than halfway done, 10 to 15 minutes. Remove the cover and continue cooking at a low sizzle, turning occasionally, until they re lightly browned and tender-firm (I use a wooden skewer to check), another 8 to 15 minutes. Add the lemon juice and thyme and toss together until the pan juices have thickened to coat the artichokes nicely. Taste and season with more salt and pepper and olive oil, if you like. Leslie Revsin, Fine Cooking #44 1 lb. dried fettuccine 2 Tbs. unsalted butter, cut into chunks 2 cloves garlic, minced 3 cups very thinly sliced mixed spring vegetables, such as asparagus (leave tips whole), baby carrots, baby leeks, baby turnips, baby zucchini, spring onions, and sugar snap peas 1 cup whole, shelled fresh or thawed frozen peas, baby lima beans (preferably peeled), or fava beans (peeled); or a mix of all 1 cup heavy cream 1 Tbs. thinly sliced lemon zest (remove zest with a vegetable peeler and thinly slice) 2 cups loosely packed pea shoots, watercress sprigs, or baby arugula 1 2 cup freshly grated Parmigiano-Reggiano 1 2 cup roughly chopped mixed fresh herbs such as basil, chervil, chives, mint, parsley, and tarragon 1 4 tsp. crushed red pepper flakes Freshly ground black pepper 1 4 cup toasted pine nuts Bring a large pot of generously salted water to a boil and cook the fettuccine, stirring occasionally, until al dente, about 6 minutes. (While pasta is cooking, scoop out 11 2 cups of pasta cooking water.) Meanwhile, melt the butter in a 10-inch straight-sided sauté pan over medium heat. Add the garlic and cook until softened and fragrant but not browned, about 1 minute. Add 1 cup of the reserved pasta water. Add the sliced vegetables and peas or lima beans (if using fresh). Cover and simmer until the vegetables are just tender, about 3 minutes. Add the cream and lemon zest along with any fava beans or thawed peas or lima beans (if using). Bring to a simmer. Drain the fettuccine and return it to its cooking pot. Toss with the vegetables and cream sauce, pea shoots (or watercress or arugula), Parmigiano, all but 1 Tbs. of the herbs, and the pepper flakes. Season to taste with salt and pepper. If necessary, adjust the consistency of the sauce with the reserved 1 2 cup pasta water; the sauce should generously coat the vegetables and pasta. Serve immediately, sprinkled with the remaining fresh herbs and the pine nuts. Allison Ehri, Fresh 2006 Top photo : Sarah Jay

3 Artichokes with Peas & Prosciutto Serves four to six. Because fresh peas don t arrive in my local markets until the spring artichoke harvest is winding down, I usually make this dish with frozen peas. If you use fresh peas, they ll need more cooking time and more water; add them to the skillet about 10 minutes after you start the artichokes, along with just enough water to keep them steaming steadily. Fresh Peas with Lemon & Chives Serves three. Fresh mint or chervil would be nice with these peas, too, if you don t have chives. If you don t have shallots, finely chop the white part of two small scallions. 1 Tbs. plus 1 4 tsp. kosher salt 8 oz. shelled fresh peas 2 Tbs. unsalted butter 1 large shallot, finely chopped (to yield about 3 Tbs.) 1 4 cup heavy cream 2 tsp. finely chopped chives 1 4 tsp. minced lemon zest Freshly ground black pepper Fill a medium-large pot with 2 qt. water and 1 Tbs. kosher salt. Bring the water to a boil. Fill a large bowl with ice and just enough water to cover. Add the peas to the boiling water and cook until they re bright green and just tender, 2 to 3 minutes. Using a mesh strainer, immediately transfer the peas to the ice bath and let them sit immersed in the water until cool, about 2 minutes. Transfer the peas to a dishtowel or paper towels, and let them drain thoroughly. In a medium saucepan, melt the butter over low heat. Add the chopped shallot and sauté until softened, 2 to 3 minutes. (Raise the heat to medium low if necessary, but don t let the shallot brown.) Add the heavy cream, chives, lemon zest, the remaining 1 4 tsp. salt, and a few grinds of pepper. Bring the mixture to a boil. Boil for 30 seconds, add the peas, and cook until the cream has thickened enough to start clinging to the peas (a wooden spoon will leave a wide path when scraped on the bottom of the pan) and the peas are well heated, another 1 to 2 minutes. Remove the pan from the heat and taste for seasoning. Add more salt and pepper if you like and serve immediately. Susie Middleton, Fine Cooking #45 Asparagus & Citrus Salad Serves four. This bright and simple salad tastes best with a good, fruity olive oil and true balsamic vinegar. 2 Tbs. finely chopped shallot 1 Tbs. good-quality balsamic vinegar 1 tsp. sherry vinegar 3 oranges, preferably blood oranges 2 to 3 Tbs. extra-virgin olive oil 11 2 lb. asparagus, trimmed Freshly ground black pepper to taste (optional) In a small bowl, combine the shallots with the vinegars and let the shallots macerate at least 20 minutes. Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop the zest and add it to the shallots. Juice the zested orange to yield about 1 3 cup and add the juice to the shallots and vinegar. Slowly pour in the olive oil, stirring to mix. Bring a pot of salted water to a boil. Add the asparagus and simmer until just tender, about 5 minutes. Drain and spread the spears on paper towels to cool. Cut off the ends of the remaining 2 oranges and peel them by running a sharp knife down the fruit vertically, following the contours. Slice the peeled orange hori zontally into 1 4-inch-thick slices. Just before serving, toss the cooled asparagus with the vinaigrette. Arrange the spears and the orange slices on salad plates. Sprinkle with pepper, if you like, and serve immediately. Seen Lippert, Fine Cooking #26 2 lemon halves 4 large globe artichokes 3 Tbs. extra-virgin olive oil 1 small red onion, minced and freshly ground black pepper 10 oz. frozen peas, partially thawed 11 2 oz. very thinly sliced prosciutto di Parma (about 2 slices), cut into thin strips 2 tsp. finely chopped fresh mint Fill a large bowl with cold water and squeeze the juice from the lemon halves into the water. Trim the artichokes as in the recipe for SlowSautéed Artichokes on p. 2 of this bonus download, but cut the bottoms into halves instead of quarters. Put the artichoke halves in the lemon water. Heat the oil in a 12-inch skillet over moderately low heat. Add the onion and cook until soft, about 10 minutes. Meanwhile, cut each artichoke half into thin wedges (about 6 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. Season with salt and pepper and stir to coat them with the fat. Cover and cook until the artichokes are almost tender, 20 to 25 minutes. Check and stir occasionally to be sure they aren t burning or sticking but are steaming steadily; adjust the heat accordingly. If there s any sticking, add a tablespoon or two of water. Add the peas and cover the pot. Cook until the peas are tender, 3 to 5 minutes. Remove from the heat; stir in the prosciutto and mint. Taste and adjust the seasonings. Serve immediately. Janet Fletcher, Fine Cooking #57 Top left photo: Steve Hunter

4 Linguine with Asparagus, Morels & Cream Serves three to four as a side dish or two as a main course. If you can t find fresh morels, use dried. Chanterelles also taste great in this dish. 3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry 4 Tbs. unsalted butter 1 small shallot, finely chopped (about 1 Tbs.) 1 lb. asparagus, trimmed and cut on the diagonal into 11 2-inch slices 11 4 cups heavy cream 2 tsp. fresh thyme leaves Salt and freshly ground black pepper 6 oz. dried linguine or fettuccine 3 Tbs. freshly grated Parmigiano-Reggiano If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1 4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper. Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add the Parmigiano and toss to coat the pasta. Serve immediately. Seen Lippert, Fine Cooking #26 Fava Beans with Prosciutto, Mint & Garlic Serves two. Fava beans have two protective layers: a pod with a soft, furry lining and a tough skin around each bean. Parboiling the beans will loosen the skin around the bean just enough for you to pinch it off. Because the process is a bit laborious, if you want to double the recipe, you can use a cup of shelled fresh peas in place of the extra cup of favas. 1 Tbs. plus 1 2 tsp. kosher salt; more as needed 11 2 lb. fresh fava beans in the pod, shelled 2 Tbs. extra-virgin olive oil 2 Tbs. minced prosciutto (I use domestic) 1 tsp. minced garlic 1 2 tsp. balsamic vinegar 8 large mint leaves, finely chopped (to yield 2 to 3 tsp.) Fill a medium-large pot with 2 qt. water and 1 Tbs. of the kosher salt. Bring the water to a boil. Fill a large bowl with ice and just enough water to cover. Add the fava beans to the boiling water and cook for 2 to 3 minutes, until the beans protective skin is loose and the beans themselves are bright green and just tender. Using a mesh strainer, immediately transfer the beans to the ice bath, and let them sit immersed in the water until cool, about 2 minutes. Transfer the beans to a dishtowel, pat dry, and pop the beans out of their skins by pinching at one end. In a medium skillet, heat the olive oil over medium heat. Add the prosciutto and sauté for 1 minute. Add the garlic and sauté, stirring constantly, until it s very fragrant and just beginning to turn brown, another 1 to 2 minutes. Add the fava beans, season with the remaining 1 2 tsp. salt, and sauté until the favas are heated and coated well with the pan contents, another 2 minutes. (Some of the beans will begin to turn a lighter color.) Add the balsamic, turn off the heat, and stir to coat. Add the mint and stir to combine and wilt it. Taste for salt; depending on the saltiness of your prosciutto, you might want to add more. Susie Middleton, Fine Cooking #45 Fine Cooking features hands-on, how-to cooking information for cooks of all skill levels. The magazine is published seven times a year. Visit FineCooking.com to subscribe today. Bottom photo: Maura McEvoy

5 Risotto with Peas, Mint & Lemon Serves six as a side dish or four as a main course. 5 to 6 cups low-salt chicken broth 4 Tbs. unsalted butter 1 medium onion, cut into 1 4-inch dice 2 cups arborio rice (or other risotto rice) 1 2 cup dry white wine (like Pinot Grigio) 2 cups frozen peas 1 3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 Tbs. finely grated lemon zest 1 4 cup freshly grated Parmigiano-Reggiano; more for serving Heat the chicken broth in a saucepan over medium-high heat until very hot and then reduce the heat to keep the broth hot. In another wide, heavy saucepan, melt 2 Tbs. of the butter over medium heat. Add the onion and a generous pinch of salt and sauté, stirring occasionally with a wooden spoon, until the onion softens and starts to turn lightly golden, 3 to 5 minutes. Add the rice and stir until the grains are well coated Slightly Spicy Sugar Snap Peas with Mint & Lime Serves two to three. Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste as you would a condiment for pan-steamed snap peas. The peas have a mild, slow-burning heat, but if you like things hotter, try doubling the curry paste. 2 Tbs. unsalted butter tsp. Thai red curry paste 3 4 lb. sugar snap peas, trimmed 2 Tbs. thinly sliced fresh mint 2 tsp. fresh lime juice 1 4 Heat 1 Tbs. of the butter in a medium saucepan over medium heat. As soon as the butter melts, add the curry paste and mash it around with the back of a fork until it s mostly broken up and distributed through the butter. Add the peas and toss with tongs to coat in the butter. Add 1 3 cup water, cover with the lid slightly ajar, raise the heat to medium high, and steam until the peas are almost tender, about 5 minutes. Remove the lid and let any remaining liquid boil off. Stir in the remaining 1 Tbs. butter, the mint, and the lime juice. Season to taste with salt and serve. Jennifer Armentrout, Fine Cooking #72 with butter and the edges become translucent, 1 to 2 minutes. Pour in the wine and stir until it s absorbed, about 1 minute. Add another generous pinch of salt and ladle enough of the hot broth into the pan to barely cover the rice, about 1 cup. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed, 2 to 3 minutes. Continue adding broth in 1 2-cup increments, stirring and simmering, until it has been absorbed each time, at intervals of 2 to 3 minutes. After 16 to 18 minutes, the rice should be creamy but still fairly firm. At this point, add the peas and another 1 2 cup broth. Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 minutes. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, the remaining 2 Tbs. butter, and the Parmigiano. Season with salt to taste. Serve the risotto immediately with a sprinkling of Parmigiano. Tasha DeSerio, Fine Cooking #64

A Spring Veggie-Lover s Dinner

A Spring Veggie-Lover s Dinner Spiced up by A Spring Veggie-Lover s Dinner Baby vegetables, spring herbs and wild mushrooms star in this fresh dinner. Serves Eight. To serve eight with this menu, you ll need to double the pasta dish.

More information

Top Ten Quick Shrimp Recipes

Top Ten Quick Shrimp Recipes Top Ten Quick Shrimp Recipes When you think about it, shrimp is virtually the perfect convenience food. It freezes well, defrosts quickly, cooks in a flash, and pairs deliciously with a vast range of flavors.

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

If you re looking for a fast, delicious pasta dinner, look no further. Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream. Serves six to eight.

If you re looking for a fast, delicious pasta dinner, look no further. Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream. Serves six to eight. Top Ten Fine Cooking s Weeknight Pasta Favorites If you re looking for a fast, delicious pasta dinner, look no further We polled our staffers to find out which of Fine Cooking s quick pastas were their

More information

Paula Kraft s Artichoke Recipes

Paula Kraft s Artichoke Recipes Paula Kraft s Artichoke Recipes Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that

More information

FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013

FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 APPETIZERS CRISPY BRUSSEL SPROUTS WITH GARLIC AIOLI PROSCIUTTO WRAPPED ASPARAGUS SIDES WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE RAW KALE SALAD WITH

More information

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles... Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13

More information

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon

More information

The Four Seasons. Menu

The Four Seasons. Menu The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Fourth Harvest: 6/23/15 & 6/26/15 Watermelon Panzanella Serves 8 2 slices crusty bakery style bread (such as multigrain), cut into 1-inch cubes 5 oz. arugula 1/3 C thinly sliced red onion 2 C cubed fresh

More information

Soups. Created by Nicole Porter Wellness

Soups. Created by Nicole Porter Wellness Soups Created by Roasted Carrot White Bean & Tahini Soup 11 ingredients 1 hour 4 servings 1. Preheat your oven to 375F and line a baking sheet with parchment paper. 2. In a large bowl, toss the chopped

More information

2018 Summer CSA Recipes Week 5

2018 Summer CSA Recipes Week 5 CLASSIC CARROT SUMMER SALAD 10 oz. Shredded Carrots (or julienne 1 or 2 Carrots) 1/2 Cup Raisins 1/2 Cup Fresh Pineapple, diced 1/2 Cup Apple, diced 1/4 Cup Grapes, diced 1/4 Cup Mayonnaise (give Spectrum

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Sixth Harvest: 7/7/15 & 7/10/15 Potato Vegetable Salad 1 lb. new potatoes 1 cup shelled fresh peas 1 summer zucchini, thinly sliced into coins 1/4 cup chopped chives 2 green onion, chopped, white and green

More information

Make It Tonight. Easy Dinner Download. monday Shrimp Tacos with Spicy Cabbage Slaw. tuesday Roasted Cauliflower and Goat Cheese Frittata

Make It Tonight. Easy Dinner Download. monday Shrimp Tacos with Spicy Cabbage Slaw. tuesday Roasted Cauliflower and Goat Cheese Frittata Make It Tonight Easy Dinner Download MENU for the Week of APRIL 8, 2019 monday Shrimp Tacos with Spicy Cabbage Slaw tuesday Roasted Cauliflower and Goat Cheese Frittata wednesday Watercress Salad with

More information

Quick & Easy Pear and Arugula Salad

Quick & Easy Pear and Arugula Salad Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean

More information

Sugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa

Sugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa Sugar Snap Peas Sweet-tasting whether raw or cooked, are a cross between garden or shelling peas and snow peas. Peas a legume or a plant that bears fruit in the form of pods enclosing the fleshy seeds

More information

Thanksgiving Dinner for 8

Thanksgiving Dinner for 8 Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about

More information

Barramundi and Lemon Butter

Barramundi and Lemon Butter Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5

More information

A Taste of Spring. Spiced up by. Welcome the season with a menu inspired by the market s freshest ingredients. Serves Six.

A Taste of Spring. Spiced up by. Welcome the season with a menu inspired by the market s freshest ingredients. Serves Six. Spiced up by A Taste of Spring Welcome the season with a menu inspired by the market s freshest Serves Six. And after months of hearty winter produce, the arrival of delicate spring vegetables at my local

More information

PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE

PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE PAIRS WITH SEAGLASS PINOT GRIGIO PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE SEAGLASS Pinot Grigio s crisp acidity and traces of minerality make it a beautiful food wine. Pair this wine

More information

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes. Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,

More information

Recipes from the Tubby Olive

Recipes from the Tubby Olive Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! The Tubby Olive's Sensational Salad Recipes! Fruit Salad with Honey Balsamic Dressing 2 T Tubby Olive 18 Year Aged Balsamic,

More information

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted.

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted. s l ow- r oast e d p o r k s h o u l d e r with carrots, onions, and garlic cook once, eat twice Roast Pork Replay PULLED-PORK SANDWICHES Eat delicious slow-roasted pork on Sunday and then turn it into

More information

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss

More information

Chicken with Salad Lemon Herb Dressing

Chicken with Salad Lemon Herb Dressing Chicken with Salad Lemon Herb Dressing Buy or bake 3 small chickens. Chickens can be baked a day ahead. If you are baking them yourself sprinkle with salt and pepper, stuff chicken with one sliced lemon

More information

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.

More information

Vegetarian Summertime Menu Plan

Vegetarian Summertime Menu Plan Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad

More information

Apple, Bacon Brussels Sprouts

Apple, Bacon Brussels Sprouts Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash

More information

Chef s IngredientTM $

Chef s IngredientTM $ $2.50 & Chef s IngredientTM 1-800-827-8328 cooking@soupbase.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other

More information

40 february/march 2009 COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted.

40 february/march 2009 COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted. 40 february/march 2009 Oranges A supermarket staple? Sure. Delicious year-round? Not even close. That s why we love oranges in winter, when they re at their sweet, juicy best. by joanne weir finecooking.com

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36 Barbecue Cookbook Compiled by cookdojo home edition Powered by CookDojo Home Edition - Web Based Version Page 1/11 2005-06-07 11:06:36 List of Recipes Barbecue Baked Barbecued Chicken Marinated Steak Kabobs

More information

Broccoli Cheese Soup. 1 (1 lb) loaf velveeta, cubed 1 cup milk ½ tbs garlic powder 2/3 cup cornstarch 1 cup water

Broccoli Cheese Soup. 1 (1 lb) loaf velveeta, cubed 1 cup milk ½ tbs garlic powder 2/3 cup cornstarch 1 cup water Soups & Stews Beef Bourguignon 1tbs good olive oil 8 oz applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1 cubes Kosher salt Freshly ground black pepper 1 lb carrots, sliced into 1 chunks

More information

UNEXPECTED HERB RECIPES FLAVORS WITH A TWIST SHOPGARDENREPUBLIC.COM

UNEXPECTED HERB RECIPES FLAVORS WITH A TWIST SHOPGARDENREPUBLIC.COM 20 HERB RECIPES UNEXPECTED FLAVORS WITH A TWIST BASIL MOJITO COCKTAIL 1 About 10 large basil leaves, divided 1/4 cup plus 4 tsp. superfine sugar, divided 1/4 cup lime juice 1/2 cup white rum About 1/2

More information

Make It Tonight. monday Chickpea, Arugula, and Pita Bread Salad with Goat Cheese. tuesday Grilled Flap Steak and Asparagus with Béarnaise Butter

Make It Tonight. monday Chickpea, Arugula, and Pita Bread Salad with Goat Cheese. tuesday Grilled Flap Steak and Asparagus with Béarnaise Butter Make It Tonight Easy Dinner Download MENU for the Week of MAY 1, 2017 monday Chickpea, Arugula, and Pita Bread Salad with Goat Cheese tuesday Grilled Flap Steak and Asparagus with Béarnaise Butter wednesday

More information

Your Meal Plan. Day 1. Day 2 BREAKFAST LUNCH DINNER BREAKFAST. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta

Your Meal Plan. Day 1. Day 2 BREAKFAST LUNCH DINNER BREAKFAST. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta Your Meal Plan To make changes or re-build this plan, log in at www.eatthismuch.com Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 If these links don't work, scroll to the bottom to make sure the whole

More information

FALL MENU Serves 8

FALL MENU Serves 8 FALL 2012 It's harvest time - and we're celebrating at festivals and feasts throughout Northern California! The "crush" is on, as grapes are picked and fermented to produce some of the best wines in the

More information

Pasta Recipes Created by Nicole Porter Wellness

Pasta Recipes Created by Nicole Porter Wellness Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,

More information

Chicken Gyros with Cucumber Salsa and Tsatsiki

Chicken Gyros with Cucumber Salsa and Tsatsiki Chicken Gyros with Cucumber Salsa and Tsatsiki Adapted from Gourmet Magazine 2 small cucumbers, divided 1 1/2 cups Greek yogurt (3/4 pounds) 1 teaspoon fresh lemon juice, divided 5 garlic cloves, minced,

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

recipe book First Edition

recipe book First Edition recipe book First Edition braised greens 2 tablespoons olive oil 2 cup minced celery 2 cup minced carrot cup minced onion, any type clove garlic, mashed 4 sprigs fresh thyme 3 cups greens (i.e. swiss chard,

More information

A Tuscan Easter Dinner

A Tuscan Easter Dinner Spiced up by A Tuscan Easter Dinner A whole roasted leg of lamb is paired with favabean crostini, sautéed artichokes, and other signs of spring. Serves Eight. To serve eight with this menu, you ll need

More information

March 2019 Healthy Grains

March 2019 Healthy Grains March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained

More information

2018 Summer CSA Recipes Week 2

2018 Summer CSA Recipes Week 2 2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup

More information

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil

More information

1 1/2 cups water 3/4 cup sugar 1/4 cup thinly sliced basil 2 pounds strawberries 4 oranges

1 1/2 cups water 3/4 cup sugar 1/4 cup thinly sliced basil 2 pounds strawberries 4 oranges Recipes for Strawberries & Oranges in Basil Syrup, Sugar Snap Pea Soup with Parmesan Cream, and Asparagus and Shrimp Risotto reprinted with permission from How to Pick a Peach: The Search for Flavor From

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Fourth Harvest: 6/23/15 & 6/26/15 New Potatoes with Creamy Dill Sauce Serves 6 3 lbs. new potatoes 4 C heavy cream 1 C onion finely chopped 1/4 C butter 1/4-1/2 C fresh dill chopped (don t use stem part)

More information

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs Partially cook bacon in microwave for about 3 minutes. Blot with paper

More information

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded

More information

BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes

BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes 1 baguette loaf, split in half lengthwise, cut crosswise into 1 1/2-inch slices 2 large ripe beefsteak tomatoes 2 Tbsp. balsamic vinegar 3 Tbsp.

More information

Lesson 1: Celebrating Asparagus

Lesson 1: Celebrating Asparagus THEME CELEBRATING SPRING VEGETABLES Fox 8 s Kickin it with Kenny Heinen s #16 Twinsburg Wednesday, April 18, 2018 6:00 a.m. to 9:00 a.m. Fox 8 Lesson #1: Celebrating Asparagus Asparagus & Gruyere Tart

More information

Broccolini Recipe Guide

Broccolini Recipe Guide Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower

More information

Week 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices.

Week 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices. Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak

More information

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes!

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes! 1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately

More information

10 Not-So-Difficult Recipes to Get You Cooking

10 Not-So-Difficult Recipes to Get You Cooking 10 Not-So-Difficult Recipes to Get You Cooking Alex Hays Cheese Tortellini and Sausage Soup Prep/Cook Time: 30-45 min 2 tablespoons olive oil 12 oz fully cooked kielbasa Sausage, thinly sliced 1 onion,

More information

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved. SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twelfth Harvest: 8/18/15 & 8/21/15 Sweet Corn-Avocado Stir Fry 1 onion chopped 2 cloves garlic minced 4 ears sweet corn cut off the cob 2-3 sweet peppers cubed 1 hot pepper cubed (keep seeds & membranes

More information

The INFUSION SMOKER. Cookbook. Includes 10 uniquely created recipes for INFUSION SMOKER MODELS GSM160, GSM220

The INFUSION SMOKER. Cookbook. Includes 10 uniquely created recipes for INFUSION SMOKER MODELS GSM160, GSM220 The INFUSION SMOKER Cookbook Includes 10 uniquely created recipes for INFUSION SMOKER MODELS GSM160, GSM220 TABLE OF CONTENTS APPETIZERS AND SALADS //// P. 4-5 Smoked New England Clam Chowder / P. 7 Smoky

More information

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger

More information

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato

More information

Breakfast October 8, 2013

Breakfast October 8, 2013 1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4

More information

Bacon-Wrapped Beef Tenderloin with Red Wine Sauce

Bacon-Wrapped Beef Tenderloin with Red Wine Sauce Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized

More information

PLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org

PLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies

More information

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking 827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1

More information

December Recipe Ideas

December Recipe Ideas December Recipe Ideas CHICK ON A STICK SUPPER 1/2 cup ketchup 2 tablespoons honey 1 tablespoon Worcestershire sauce 1 1/2 pounds chicken breast tenders kosher salt and pepper canola oil, for the grill

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

Back on Track Program. Created by Karen Martel

Back on Track Program. Created by Karen Martel Back on Track Program Created by Back on Track Program Basic Clean Eating sample meal plan from the On Track meal planning and group coaching membership. Back on Track Program 6 days Mon Tue Wed Thu Fri

More information

Add grated parmesan, chopped parsley and give it a final season.

Add grated parmesan, chopped parsley and give it a final season. THE ULTIMATE TURKEY BOLOGNESE Recipe courtesy of Tyler Florence Yield: 8-10 servings Time: 2 hours 15 minutes (including resting time) Bolognese: 2 pound ground turkey 4 cloves garlic, peeled 2 carrots,

More information

SPRING COOKBOOK NEW RECIPES

SPRING COOKBOOK NEW RECIPES SPRING COOKBOOK 1 NEW RECIPES 1 Globe Artichoke Soup 6 globe artichokes 2 shallots, finely sliced 4 garlic cloves, sliced 5 sprigs thyme 2 sprigs rosemary 2 bay leaves 1 tsp. olive oil 700ml chicken stock

More information

Boston Lettuce and Radish Salad

Boston Lettuce and Radish Salad Boston Lettuce and Radish Salad Katherine Anderson www.foodandwine.com 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 2 bunches

More information

Broccoli Scramble Serves 1 Prep time: 5 minutes Cook time: 15 minutes

Broccoli Scramble Serves 1 Prep time: 5 minutes Cook time: 15 minutes Week 7 Meals DAY 1 Broccoli Scramble Prep time: 5 minutes Cook time: 15 minutes 2 tbsp Olive oil 2 strips Bacon 2 stalks Broccoli, chopped 3 Eggs 1 Egg white Salt and Pepper, to taste Beat the eggs with

More information

WEEK 3 RECIPES. Join the community at #SOSummerShapeUp WAKE-UP RECIPES: Good Morning Shot: Lemon Ginger Detox

WEEK 3 RECIPES. Join the community at #SOSummerShapeUp WAKE-UP RECIPES: Good Morning Shot: Lemon Ginger Detox WAKE-UP RECIPES: Good Morning Shot: Lemon Ginger Detox - 12 oz. of Water (at room temp) - Juice of 1/2 Lemon - Either 1/2 inch knob Ginger Root OR pinch of Cayenne Pepper 1. Add lemon juice to glass of

More information

Vegetables and Side Dishes

Vegetables and Side Dishes Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried

More information

Scarpetta Spaghetti with Tomato Sauce

Scarpetta Spaghetti with Tomato Sauce Reprinted from the book The Scarpetta Cookbook by Scott Conant, Copyright 2013, with permission from the publisher, Houghton Mifflin Harcourt. All rights reserved. Scarpetta Spaghetti with Tomato Sauce

More information

Create memorable & nutritious meals this season

Create memorable & nutritious meals this season 1/4 cup honey 2 tsp balsamic vinegar 4 tsp soy sauce 1/4 cup steeped and cooled black or green tea 2 tbsp brown sugar 2 tbsp orange juice 2 tsp orange zest 2 gingerroot, grated canola oil-1 tbsp for glaze,

More information

international Travel to your favorite international destination in your own kitchen!

international Travel to your favorite international destination in your own kitchen! international Travel to your favorite international destination in your own kitchen! With Maple Leaf Farms duck as your guide, there is no limit to where you can go. International cuisine is not just for

More information

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley Meal Plan Menu Thursday: Grilled Romaine From foodnetwork.com 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano Citrus Caesar Vinaigrette: 1 clove

More information

MEAL 1 MEAL 2 MEAL3 BONUS!

MEAL 1 MEAL 2 MEAL3 BONUS! 10/03/2013 Triple p plan: parmesan, potatoes, and pork chops This plan has more in common than the fact that all the meals have ingredients that start with the same letter. The truth is that they also

More information

Blueberr y Fruit Crumble

Blueberr y Fruit Crumble Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown

More information

Cauliflower and Chickpea Curry Recipe from epicurious.com

Cauliflower and Chickpea Curry Recipe from epicurious.com Cauliflower and Chickpea Curry Recipe from epicurious.com 1 medium-large cauliflower (about 1 3/4 pounds), trimmed Sea salt 2 tablespoons sunflower oil 3 onions, chopped 4 garlic cloves, chopped 1 teaspoon

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twenty-first Harvest: 10/21/14 & 10/24/14 Vegetarian Pho 2 large onions, peeled and halved nub of fresh ginger, peeled and sliced 4 cinnamon sticks 4 star anise 4 cloves 4 cardamom pods 1 tablespoon coriander

More information

Daniel Fast Recipes. Bean and Rice Casserole

Daniel Fast Recipes. Bean and Rice Casserole Daniel Fast Recipes Bean and Rice Casserole Beans and rice combine to make a complete protein. So this casserole serves as an excellent source of protein during the Daniel Fast. Preheat oven to 375 1 medium

More information

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu Soup s On! Menu Vegetable Beef Stew Southwestern Pork Chili Chicken and Wild Rice Soup African Chickpea Soup Vegetable Barley Soup Asparagus Soup Poule au Pot Cream of Cauliflower Soup Sweet Potato Soup

More information

IMMERSION BLENDER RECIPES

IMMERSION BLENDER RECIPES IMMERSION BLENDER RECIPES Since 956, Bon Appétit has published more than 0,000 recipes in the pages of our magazine and on bonappetit.com, in numerous bestselling cookbooks, and, more recently, in digital

More information

Chicken, Millet, and Mushroom One-Skillet Meal

Chicken, Millet, and Mushroom One-Skillet Meal Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,

More information

MEAL PLAN AND RECIPES WELLNESS 90 PROGRAM CONTENTS. Overview...2. Breakfast...3. Shakes...7. Lunch Recipes Dinner Recipes Snacks...

MEAL PLAN AND RECIPES WELLNESS 90 PROGRAM CONTENTS. Overview...2. Breakfast...3. Shakes...7. Lunch Recipes Dinner Recipes Snacks... WELLNESS 90 PROGRAM MEAL PLAN AND RECIPES CONTENTS Overview...2 Breakfast...3 Shakes...7 Lunch Recipes... 8 Dinner Recipes...11 Snacks...14 1 OVERVIEW WELLNESS 90 PROGRAM OVERVIEW BREAKFAST LUNCH DINNER

More information

Weekly Meal Plan Recipes

Weekly Meal Plan Recipes Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp

More information

Bison Chili. Ingredients. Directions

Bison Chili. Ingredients. Directions Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Nineteenth Harvest: 10/7/14 & 10/10/14 Radicchio, Fennel, and Olive Panzanella 6 oz. country-style bread, torn into bite-size pieces (about 4 cups) 1 tablespoon finely grated lemon zest 1/2 cup olive oil,

More information

Chef Gregory Torrech

Chef Gregory Torrech Chef Gregory Torrech Menu 1st Course: 28 day dry aged Beef Crudo Dijon Mustard, Shallot, Garlic, Yolk, Crostini 2nd Course: Herbed Spaetzle and Prosciutto Roasted Fig, Shallot Marmalade 3rd Course: Rainbow

More information

May 2006 Meal (Season finale) Menu: "Old West"

May 2006 Meal (Season finale) Menu: Old West May 2006 Meal (Season finale) Menu: "Old West" Recipes Rattlesnake eggs (Jalapenos stuffed with chorizo and cream cheese) Makes 12 servings 2 tablespoons vegetable oil 2 tablespoons finely minced onion

More information

Chicken Alfredo with Peas Serves 2 to 4

Chicken Alfredo with Peas Serves 2 to 4 Chicken Alfredo with Peas Serves 2 to 4 4 tablespoons butter 8 ounces chicken breast, cut into strips 1 clove garlic, sliced 2 teaspoons fresh thyme leaves 1 cup heavy cream 12 ounces dried fettuccine

More information

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon

More information

FOOD SWINGER. As a food swinger, you take a schmorgas-balanced approach to food.

FOOD SWINGER. As a food swinger, you take a schmorgas-balanced approach to food. FOOD SWINGER As a food swinger, you take a schmorgas-balanced approach to food. You won t go home with any old dish, but you re not going to swear off entire food groups, like meat or carbs, either. As

More information

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft.

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft. 30 Minute Irish Dinner Ingredients 2 tablespoons vegetable oil 1 (20 ounce) package Simply Potatoes Shredded Hash Browns 2 slices bacon, cut into small pieces 1 pound lean ground beef 1 2 cup chopped onion

More information

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat

More information

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Basic scrambled eggs. Directions Full Recipe

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Basic scrambled eggs. Directions Full Recipe Your Meal Plan To make changes or re-build this plan, log in at www.eatthismuch.com Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 If these links don't work, scroll to the bottom to make sure the whole

More information

A MELANGE OF ROASTED ROOT VEGETABLES

A MELANGE OF ROASTED ROOT VEGETABLES A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges

More information

Help Your Diabetes: Menu & Recipes for Week 2

Help Your Diabetes: Menu & Recipes for Week 2 Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled

More information