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 …
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 …
2 small cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1 large tomato, halved and sliced 3 tablespoons mayonnaise 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon ground black pepper In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. …
Serves 4 Ingredients: • 4 oz. thin pancetta slices • 2 large peaches, cut in half, pits removed (if using cling peaches, cut in half around the pits) • 1 Tbsp. olive oil • 8 cups small arugula leaves, cleaned and dried. Tear into smaller pieces if leaves are large. • 1 cup pine nuts, …
I prepared this salad over the weekend with a mixture of lettuce greens and some arugula for a total of 4 cups. 8 ounces sugar snap peas, trimmed, strings removed 4 cups arugula, thick stems trimmed 1/4 cup fresh basil leaves plus more for serving 1/4 cup fresh mint leaves plus more for serving 3 …
1 – 1 1/2 lbs. new potatoes, scrubbed fine grain sea salt and freshly ground black pepper, to taste mixed greens for salad large handful fresh mint, torn 1 cup fresh peas Dressing juice of 1 orange or blood orange 3 tablespoons champagne vinegar 5 tablespoons extra-virgin olive oil pinch of oregano 2 tablespoons capers …
In an effort to use the salad greens in our shares I think that one of the best ideas is a main dish salad. This week in school we had Tacos. In one of the classes we prepared all of the taco ingredients and served as a salad instead. We started with a base of …
Kohlrabi is new to some of you. Like radishes and beets, cut the leaves from the vegetable so that they won’t continue to draw moisture. The leaves are edible, use them in soup or stir fry. My favorite way to eat kohlrabi is raw. Just peel and slice thin with a little sprinkle of salt …
Try chive flowers along with snipped chives over mashed potatoes, scalloped potatoes, snipped into salad, and soup. One bunch of chive flowers (about 16 flowers) 1/2 cup flour 1/2 cup ice cold club soda or seltzer or soda water a pinch of baking powder Salt & pepper Vegetable oil for shallow frying Store brought tempura …
1 pound asparagus 1 tablespoon Dijon mustard 1 tablespoon minced shallots 1 teaspoon orange zest 1 tablespoon fresh orange juice 1 tablespoon balsamic vinegar 1 tablespoon extra- virgin olive oil 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 2 navel oranges Rinse and trim the asparagus by snapping off the tough ends. Cook …
1 lb. Brussels sprouts 1 c orange juice ½ c grape seed oil ½ c white balsamic vinegar 2 T agave syrup or honey to taste 2 small red onions thinly sliced ¼ c chopped fresh cilantro ½ jalapeno pepper, seeded and thinly sliced 1 avocado, diced 2 roasted red peppers, diced Bring a …
