4 cups green beans, trimmed (about 12 ounces) 3 tablespoons extra-virgin olive oil 1/4 cup minced garlic 2 teaspoons paprika 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined 2 16-ounce cans large butter beans, or cannellini beans, rinsed 1/4 cup sherry vinegar, or red-wine vinegar 1/2 teaspoon salt 1/2 cup chopped …
Serves: 6-8 2 lbs fingerling potatoes 3 ounces blue cheese, crumbled 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon pepper ½ cup crème-fraiche or sour cream 1½ tablespoons lemon juice Kernels from 3 ears of corn 3 tablespoons lemon zest 2 garlic cloves, minced ¼ cup finely chopped fresh Italian parsley 1½ tablespoons …
1/2 watermelon 1 cantaloupe, cut in half, seeded 2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish 2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish 1 lemon juiced (1/4 cup) 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool) 1/8 teaspoon amaretto Scoop 2 cups …
1 cup plain yogurt 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced 1 teaspoon fresh lemon juice 1 garlic clove, halved lengthwise 1 1/2 lb. ground lamb (not lean) 1/3 cup minced fresh parsley 1/4 cup minced onion 3/4 teaspoon salt 1/8 teaspoon ground allspice 4 (1/2-inch-thick) slices country-style bread (from …
2 firm-ripe tomatoes 1 small onion, cut into 3/4 -inch-thick slices 2 teaspoons olive oil 1 ear corn, inner layer of husk intact 1 small red bell pepper, seeded and finely chopped 1 small yellow bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crumbled …
7 ounces penne or bow-tie pasta 1 pound green beans, trimmed and cut in half 1 1/2 teaspoons salt 1 tablespoon water 1 cup loosely packed fresh basil leaves 1/4 cup extra virgin olive oil 1/2 teaspoon coarsely ground black pepper 1 medium tomato, chopped Small basil leaves for garnish 1. In large saucepot, cook …
This sauce recipe reminds me of the jar of sauce I was given all those years ago. This recipe is great if you want to prepare for serving now, freezing and/or canning. Keep in mind that canning is a process and every step needs to be followed exactly. Pressure canning is highly recommended for tomatoes. …
4 Large Bell Peppers of Any Color 1 Cup Uncooked Small Pasta 1/3 Cup Olive Oil 16 Ripe Cherry Tomatoes, Quartered 2 Garlic Cloves, Peeled and Minced 1/4 Cup Grated Parmesan Cheese 1 Cup Small Diced Mozzarella Cheese 1/4 Cup Fresh Basil Finely Chopped 6 Tbs. Olive Oil Salt & Pepper Red Pepper Flakes Preheat …
Serve as a warm dinner salad. • 10 ounces mustard greens • 1/2 large red onion, thinly sliced • 4-6 tablespoons vegetable broth, divided • 4 cloves garlic, chopped • 1 pinch red pepper flakes • 1/2 teaspoon salt (optional) • 2 tablespoons balsamic vinegar • 1/2 teaspoon soy sauce • 1/4 teaspoon agave nectar …
4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated 4 teaspoons canola oil 1 clove garlic, minced 1/4 teaspoon kosher salt 1/2 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon mirin, (see Note) Freshly ground pepper, to taste Preheat oven …
Serve this salad over a bed of greens and top with some sesame, or sunflower seeds. 1 ear corn (husk and silk removed; tip cut off) 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large) 1 avocado, halved, pitted, peeled, and diced 2 scallions, thinly sliced 2 tablespoons fresh lime juice 1 …
4 plum tomatoes 1 large cucumber 2 celery stalks 1 red bell pepper 1 small red onion 2 cups parsley (leaves and stems, roughly chopped) 1 lime Juice. Pour over ice. Enjoy! from: Joe Cross Juice
