Category: Food
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Grilled Corn, Zucchini, and Black Bean Quesadillas
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Grilled Corn, Zucchini, and Black Bean Quesadillas The corn, zucchini and scallions tossed together combined with the black beans and cheese make a wonderful quesadilla. Topped with the avocado salsa, it becomes a super-satisfying vegetarian dinner. Ingredients: For the grilled vegetables: 2 ears of corn, unshucked or (1 1/2 cup of frozen corn if broiling)…
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Seared Scallops with Cucumber and Jalapeño
Seared Scallops with Cucumber and Jalapeño These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. Ingredients: 2 tsp. canola oil 6 dry-packed sea scallops Kosher salt 1 small English (seedless) cucumber 1/2 medium lime 1 Tbs. finely…
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Winter Salad with Curried Shrimp, Apples, and Cashews
Winter Salad with Curried Shrimp, Apples, and Cashews The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day. Ingredients: 6 Tbs. rice vinegar 2-1/2 tsp. light brown sugar 1 medium shallot, thinly sliced lengthwise 3 Tbs. canola oil 2 tsp. fish sauce Kosher…
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Quesadilla with Refried Beans, Cheese and Scallion Sour Cream
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Quesadilla with Refried Beans, Cheese and Scallion Sour Cream Replace the sour cream and scallion for a guacamole. The guacamole substitute makes a nice diversion from the original recipe. Add the grilled paprika shrimp to make the quesadillas even more robust. Ingredients: 1/4 cup sour cream 2 scallions, trimmed and thinly sliced Olive oil as…
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Grilled Paprika Shrimp
Grilled Paprika Shrimp Use these delicious shrimp for the quesadilla recipe. Ingredients: 1 pound large shrimp, shelled and deveined Extra virgin olive oil (EVOO), for drizzling 1 1/2 teaspoons smoked sweet paprika (half a scant palmful) 1 teaspoon onion powder (1/3 palmful) 1/2 teaspoon garlic powder (eyeball it) Salt and pepper Juice of 1 lime…
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Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts
Tomato, Chive & Pine‑Nut Salad with Gorgonzola Toasts This salad is gorgeous when you make it with the four colors of tomato, but it’s still excellent if you only use one or two colors. If possible try heirloom tomatoes with this recipe. Ingredients: 1/3 cup pine nuts 1/4 cup extra-virgin olive oil 2 Tbs. balsamic…
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Black Bean, Corn and Avocado Salad
Black Bean, Corn and Avocado Salad It takes about 10 minutes to throw together and is its versatility. Eat it simply on its own as a salad, scoop it up with tortilla chips, put it between tortillas and call it veggie tacos, or use it to top grilled chicken or steak Ingredients: 1½ cups (1…
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Horseradish Mashed Potatoes
Horseradish Mashed Potatoes Ingredients: 2 1/2 pounds red potatoes 2 1/2 pounds Yukon Gold (yellow) potatoes (Idaho can be substituted) 1 1/4 cup butter 1 1/4 cup creamy pureed horseradish 1 1/2 cup heavy cream 2 1/2 teaspoons kosher salt 1 1/2 teaspoon ground fresh black pepper Preparation: 1. Wash potatoes well, leaving the skins…
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Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
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Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce Ingredients: 2 1/2 pounds cherry tomatoes, halved 1/3 cup olive oil 5 garlic cloves, minced 1 tablespoon balsamic vinegar 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano 1 pound farfalle (bow-tie) pasta 1/2 cup halved pitted Kalamata olives or other brine-cured black olives…
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Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce
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Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce Ingredients: Kosher salt 8 to 9 oz. egg pappardelle (dried) 2 Tbs. olive oil 2 Tbs. finely chopped shallot 8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces 1 Tbs. minced garlic (2 large cloves) 2 Tbs. dry white wine 1 Tbs. tomato paste 1…