1/2 pound parsnips, peeled 2 tablespoons olive oil 1/2 teaspoon fleur de sel or sea salt Preheat oven to 375 degrees. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper. Bake …
1 pound Swiss chard 1/4 cup chicken broth, canned or homemade 1-1/4 pounds haddock fillets, cut into 2-inch chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 tomatoes, seeded, cubed, and drained 1 large onion, cut into narrow wedges 1/2 cup minced parsley 2 tablespoons sliced garlic 1 teaspoon tarragon Preheat oven …
1 lb. pasta ½ stick of butter, or more to taste 10 fresh whole sage leaves ¼ teaspoon freshly ground black pepper, or to taste hot water, from the pasta-cooking pot 1 cup Parmigiano-Reggiano, grated Melt the butter in the pan over medium heat, lay in the sage leaves and heat until the butter is …
Prepare crepe shells: 3 eggs 1 c water 1 c flour 1/8 t salt Beat the eggs and add the water. Mix in the flour and salt until well blended. Strain batter to remove lumps. Allow batter to rest while preparing the filling and the sauce. To prepare crepes. Heat an 8” coated omelette/frying pan …
1/4 cup extra-virgin olive oil 1/4 teaspoon grated lemon zest 1/4 teaspoon grated orange zest 1 tablespoon fresh lemon juice 1 tablespoon fresh orange juice 1 large head red-leaf lettuce (1 pound), torn into pieces 6 radishes cut into thin wedges 1/4 cup pine nuts (about 1 ounce), toasted Whisk together oil, zests, juices, a …
Boil salted water in a shallow pan, prepare an ice water bath to stop the cooking, immerse the asparagus for just 2-3 minutes into the boiling water. The asparagus should be a beautiful bright green. Lift the asparagus out with tongs and the sand should have been released. Submerge into the ice water and then …
1 medium onion, chopped 3 cloves garlic, minced Warm 2-3 T olive oil in a medium sauce pan over low heat, carefully add ¼ c water; add the onion and garlic, and sweat until softened not brown. Add 16 oz. can garbanzo beans, drained and rinsed 2 cups of vegetable broth ¼ cup crushed tomato …
Yield: 6 servings 1 (15-ounce) can cannellini beans, rinsed and drained 2 tablespoons tahini 2 tablespoons fresh lemon juice 1 garlic clove, peeled 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1/4 teaspoon ground cumin 1/4 teaspoon salt Dash cayenne pepper Add all of the ingredients to a food processor or blender and …
Beat 6 eggs Add ¼ c milk Mix in 1 pre-boiled or baked potato peeled and cubed Pinch of salt 1 t minced garlic ¼ c shredded parmesan cheese 1/2 – 3/4 c pre-cooked vegetable chopped steamed broccoli, spinach, sautéed zucchini, asparagus Pour beaten mixture into a heated frying pan coated with olive oil. Allow …
4 to 8 lettuce leaves 3 ounces somen (thin Japanese wheat noodles)* 1/2 cup matchstick-size strips carrots 1/2 cup matchstick-size strips green onion 1/2 cup matchstick-size strips red bell pepper (can be left out) Fresh cilantro leaves 1/4 cup rice wine vinegar 2 tablespoons low-sodium soy sauce 1 teaspoon chili paste with garlic* 1 teaspoon …
4 teaspoons olive oil, divided, more if needed 2 cups sliced leek 4 garlic cloves, minced 1/3 cup all-purpose flour (about 1 1/2 ounces) 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided …
Serves 2 4 large handfuls of arugula (about 12 ounces) 1 tablespoon olive oil 1 tablespoon white balsamic vinegar 1 barely ripe pear 3 ounces of soft blue cheese Salt and pepper Heat a large skillet over medium heat with the olive oil. Lightly sauté the arugula until just wilted. Toss with the vinegar. Arrange …
