INGREDIENTS
Salsa: 3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed) 2 cans (15oz.) black beans, drained and rinsed 1 3/4 cup diced red onion 1 1/2 cup chopped green pepper 1 large red bell pepper, diced 2 jalapeno peppers, finely minced 2 cups tomato, diced Lime Cilantro Dressing: 2 Tbsp. Extra virgin olive oil 3/4 cup fresh lime juice, zest of one large lime, 1 1/2 Tbsp. Garlic, finely minced, 1 Tbsp. Ground cumin, 1 tsp. kosher salt, 2/3 cup cilantro, chopped DIRECTIONS 1. Combine all salsa ingredients in a large bowl and set aside. 2. Whisk together ingredients for the Lime Cilantro Dressing 3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours *Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
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INGREDIENTS
4 heaping cups 1-inch watermelon chunks-seeds removed. 1 1/2 cups chopped tomatoes 1/2 red onion-thinly sliced 1/4 cup fresh basil, chopped 1 1/2 Tab. Olive oil 3 Tab. Fresh lime juice 1/4 tea. Salt 1/8 tea. Ground pepper 1/2 cup feta cheese DIRECTIONS 1. Combine watermelon cubes, tomatoes, red onion and basil in a large bowl. 2. Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly 3. Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers. Yield: 6 cups ( 4 servings of 1 1/2 cups each) Prep Time: 10 minutes Total Time: 10 minutes Tips– You can advance prep the watermelon, onion and tomatoes and refrigerate. Just add dressing and feta right before serving to prevent salad from getting to soggy. INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread 1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided 1 garlic clove 2 cups watermelon, diced 1 cup feta cheese, cut into fine dice 2 Tbsp. fresh chives, minced 2 Tbsp. Fresh mint, minced 4 tsp. Balsamic vinegar, or to taste Salt and pepper to taste DIRECTIONS 1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes. 2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast. Yield: 16 servings Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes INGREDIENTS
2 package crescent rolls 8 oz cream cheese, softened 8oz carton Sour Cream 1 pkg. ranch-style dressing mix 4 cups chopped or sliced vegetables · carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc. 2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite) DIRECTIONS Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust. Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy. INGREDIENTS
2 Tab. Olive Oil 3 Large leeks 1 large bunch turnip greens*, cleaned & sliced 1/2 cup stock (beef or chicken or vegetable) 15oz. ( 1 can) garbanzo beans, rinsed & drained 15 oz. (1 can) great northern beans, rinsed and drained 1/2 tsp. Red pepper flakes 1/2 cup grated Parmesan cheese, or more to taste * Any Hearty Greens will taste great in this dish, such as kale, collards, spinach or beet greens DIRECTIONS 1. Heat olive oil in a large skillet over medium heat. Add leeks and sauté until just beginning to brown and soften. Stir in greens and stock. Stir occasionally and cook for 5-7 minutes. 2. When greens have softened, stir in beans and pepper flakes and heat until warmed through. Spoon into a serving dish, and top with Parmesan Cheese. Tips: This dish can be served over pasta, polenta or rice, or enjoyed on its own. Yield: 4-6 servings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes INGREDIENTS
Dressing: 6 T. wine vinegar 1 tsp. dill weed 1/2 tsp. black pepper 1/4 tsp. salt 5 T. vegetable oil 5 T. olive oil 3 large tomatoes Parmesan cheese Lettuce (if desired) DIRECTIONS Combine in order listed the dressing ingredients and whisk until well blended. Pour over 3 large sliced tomatoes and marinate 1 hour. Sprinkle with a little parmesan cheese. Serve on lettuce leaves INGREDIENTS
1 (8 ounce) package uncooked farfalle pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch cayenne pepper Salt and ground black pepper to taste 8 oz feta cheese, crumbled DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. In a large bow, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve. INGREDIENTS
1/2 lb. sweet peas 1 1/2 T sesame seeds 1 1/2 T peanut oil 2 T dry sherry 1/2 cup thin sliced radishes 1/4 t sugar pepper and salt to taste DIRECTIONS Heat sesame seeds until lightly toasted, about two minutes over low heat. Raise heat to high, add sweet peas and cook about 3 minutes. Add sherry, cook another few minutes. Add remaining ingredients and cook just to heat through. Serve immediately INGREDIENTS
2 tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 1 tbsp. Dijon mustard 4 tsp. white sugar 1 tbsp. cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries Salt and pepper to taste 1/4 cup sliced almonds DIRECTIONS Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish INGREDIENTS
1/2 pound sugar snap peas 1 tablespoon olive oil 1 tablespoon chopped shallots 1teaspon chopped fresh thyme Kosher salt to taste DIRECTIONS Preheat oven to 450 degrees Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt. Bake 6 to 8 minutes in the preheated oven, until tender but firm. |
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