INGREDIENTS
1 pound fresh strawberries 1/4 to 1/2 cup sugar, depending on the sweetness of the berries 3 tbsp. bottled key lime juice 1/4 cup crème fraiche or sour cream 1/4 cup half and half DIRECTIONS Rinse the berries and then remove their caps. Transfer the berries into a blender. Add the sugar, juice and crème fraiche/sour cream and blend until the berries are finely chopped. Add the half and half and puree. Transfer into a glass bowl or jar, cover and refrigerate overnight. Taste and adjust the seasoning with a bit more lime juice, if needed. Serve Chilled.
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INGREDIENTS
6 large eggs, lightly beaten 2 tbsp. heavy cream 1/2 tsp kosher salt, divided 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices 2 tbsp. canola oil 1 tbsp. butter 2 cups zucchini, cut into 1/4-inch-thick slices 4 tbsp. freshly grated Parmesan cheese Garnishes: chives, parsley, basil and pepper DIRECTIONS Preheat oven to 350 degrees. Whisk together eggs, cream, and 1/4 tsp. salt. Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl. Return skillet to heat; melt 1 tsp butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat. Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese. Bake at 350 degrees for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate. INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas 1 (4-oz.) package baby arugula 2 cups sliced strawberries 1 cup seeded and chopped cucumber 3/4 cup frozen baby peas 4 ounces Gorgonzola or feta or blue cheese, crumbled 6 cooked bacon slices, coarsely chopped Sweet Basil Vinaigrette DIRECTIONS Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half. Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl. INGREDIENTS
1 15-oz can chickpeas, drained and rinsed 6 tbsp. tahini 6 tbsp. fresh lemon juice 3 tbsp. plain yogurt 2 tbsp. olive oil 4 cloves garlic, crushed 1 tsp ground cumin 1/4 tsp cayenne pepper plus more for garnish 1/4 c jalapeno pepper, minced 1/4 c red bell pepper, seeded and diced DIRECTIONS In a food processor or blender, puree chickpeas , tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture. Transfer puree to a medium bowl. Add garlic, cayenne, jalapeno and bell pepper. Mix well. Season with salt and pepper. Cover and chill 2-4 hours to allow flavors to blend. Garnish with cayenne pepper just before serving. Tips & Notes: Stumped on the tahini? The ingredient is a Middle Eastern paste made from ground sesame seeds. Find it in your local grocery store in the ethnic aisle or with the condiments. Yield: 16 servings INGREDIENTS
2 pounds eggplant, peeled and cut into 1-inch cubes(about 6 cups) 1-1/2 tsp.salt, divided 1/4 cup extra-virgin olive oil 1 medium onion, peeled and diced (about 1 cup) 1-1/2 Tbsp. Light brown sugar 1/4 cup balsamic vinegar or sherry vinegar 1/2 to 1 cup water, divided 3/4 cup large stuffed green olives 1 cup crumbled “feta cheese” 1/2 tsp. Freshly ground pepper DIRECTIONS 1. Place the eggplant cubes in a colander, sprinkle wit 1 tsp of salt and let it sit at room temperature for 20 minutes. 2. Heat the olive oil in a large skillet over med heat 3. Add onions and cook until soften about 8 minutes 4. Blot any moisture off the eggplant and add to the onions. Cook the eggplant, stirring often, until brown about 5 mins. 5. Stir in sugar, vinegar and 1/2 cup of water. There should be enough liquid to make the dish a consistency of thick stew. 6. Cover the skillet, reduce the heat to medium-low and simmer for 15 minutes. 7. Stir in the olives and cooked until warmed through– about 3 minutes 8. Gently fold in the cheese, season with remaining 1/2 tea. of salt and pepper. 9. Serve immediately Serves 4 to 6 INGREDIENTS
3 cups chopped fresh basil 1 cup extra virgin olive oil 1/2 cup pine nuts 1/8 cup Brazil nuts 2/3 cup grated Parmesan cheese 2 tablespoons minced garlic 1/2 teaspoon chili powder DIRECTIONS Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth. “This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells.” INGREDIENTS
1 bunch rainbow chard– leaves and stems separated and chopped 1 large onion, chopped 1 tbsp. olive oil Salt and black pepper to taste 2 tbsp. olive oil 4 ounces feta cheese, broken into 1/2 inch pieces DIRECTIONS Preheat oven to 350 degrees F. Grease a baking sheet with olive oil. Toss the chard stems and onions in a bowl with 1 tbsp. olive oil. Season with salt and pepper to tast, and spread onto the prepared baking sheet. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tbsp. of olive oil, salt and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over the top. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes. INGREDIENTS
4 kohlrabi bulbs, peeled 1 Tab. Olive oil 1 clove of garlic, minced Salt and pepper to taste 1/3 cup grated Parmesan cheese DIRECTIONS Preheat oven to 450 degrees Cut the kohlrabi into 1/4 inch thick slices, then cut each of those slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat. Spread Kohlrabi in a single layer on a baking sheet. Bake in a preheated oven until brown 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to oven to allow the cheese to brown, about 5 minutes. Serve immediately Prep Time: 10 minutes Cook Time: 20 minutes Ready in: 30 minutes Servings:4 INGREDIENTS
3 large beets 1 tbsp. olive oil Salt and ground black pepper to taste 1 bunch fresh kale, cut into bite-sized pieces 1/2 cup chopped cashews 1/4 cup dried cherries 2 tbsp. golden raisins 1/2 cup apple cider 1/2 lemon, juiced 1 tbsp. apple cider vinegar 2 tbsp. olive oil, or more to taste DIRECTIONS Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place beets onto prepared baking sheet. Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more. Let beets cool. Peel skins from beets and cut into 1-inch cubes. Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl. Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl. Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined. Pour dressing over salad and toss to coat. Refrigerate at least 1 hour for flavors to blend before serving. INGREDIENTS
6 Tab. Softened unsalted butter 2 Tab. Softened cream cheese 1 tea. Fresh lemon zest 1 Tab. Minced fresh chives Salt & Pepper to taste Tabasco to taste 18-36 fresh radishes, cut in half if large, left whole if small DIRECTIONS Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the Chive butter. Makes 36 hors d’oeuvres You can also spread the butter on thin slices of pumpernickel & make open face sandwiches |
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