about 4 months ago - No comments
Marinade & dressing 1/2 cup dried apricots 4 tsp Dijon mustard 1 cup hot water 4 tsp red-wine vinegar 2 cups mint leaves 1/2 tsp salt, or to taste 1 tsp grated orange zest 2 Tb honey 1/2 cup orange juice Freshly ground pepper 1/4 cup
about 6 months ago - No comments
1/3 cup plus 3 tablespoons extra-virgin olive oil 2 teaspoons bottled chipotle hot sauce 1/2 teaspoon sugar 2 cups cornflakes, finely crumbled 2 teaspoons dried oregano 1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges 1 large head of romaine lettuce, torn into bite-size pieces Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing
about 7 months ago - No comments
1 head romaine lettuce, rinsed and torn into bite-size pieces 1 clove garlic, minced 1 tsp. Dijon-style mustard 1 tsp. fresh lemon zest 1 Tbsp. fresh lemon juice 1 Tbsp. white balsamic vinaigrette 1/4 cup extra virgin olive oil Pinch salt freshly ground pepper Parmesan cheese wedge Sprinkle salt over the torn greens and chill
about 7 months ago - No comments
1 pint strawberries, sliced 1 tablespoon plus one teaspoon white balsamic vinegar 1 tablespoons olive oil Salt and pepper 1 bunch spinach, washed and coarse stems removed 2 ounces goat cheese, crumbled 1/4 cups sliced almonds, toasted In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
about 7 months ago - No comments
3 teaspoons canola oil, divided 1 14-ounce package firm water-packed tofu, rinsed and crumbled 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt, divided 1 small zucchini, diced 3/4 cup frozen corn, thawed 4 scallions, sliced 1/2 cup shredded Monterey Jack cheese 1/2 cup prepared salsa 1/4 cup chopped fresh cilantro Heat
about 7 months ago - No comments
3 egg whites, whipped ½ cup of applesauce, room temperature ½ cup of orange juice, room temperature 1 teaspoon of orange extract 2 teaspoons of vanilla 2 cups of zucchini, grated 1 cup of carrot, grated 3 cups of flour ½ cup of sugar 1 tablespoon of cinnamon ½ teaspoon of salt ½ teaspoon of
about 7 months ago - No comments
1 pound fresh or frozen gnocchi 2 tablespoons butter 2 medium shallots, chopped 1 pound zucchini, (about 3 small), very thinly sliced lengthwise 1 pint cherry tomatoes, halved 1/2 teaspoon salt 1/4 teaspoon grated nutmeg Freshly ground pepper, to taste 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh parsley Bring a large saucepan of
about 8 months ago - No comments
1 pound dried linguine 1 bunch spinach, coarse stems discarded, leaves washed well and spun dry 1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces 2 tablespoons finely chopped garlic 2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled 2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled 3/4
about 9 months ago - No comments
1 1/2 cups orzo (10 ounces) 3 tablespoons unsalted butter 3 tablespoons olive oil 1 cup finely chopped shallot (6 1/2 ounces) 2 medium zucchini (1 1/2 pound total), cut into 1/3-inch dice 2 medium yellow squash (1 pound total), cut into 1/3-inch dice 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup hazelnuts (4
about 11 months ago - No comments
1/4 cup olive oil 1 cup chopped onion 1/2 lb green beans, trimmed, halved 1/4 teaspoon cayenne pepper 1 lb zucchini, sliced 1 lb potatoes, peeled, cut into cubes 3/4 cup chopped fresh parsley 1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped Heat oil in a large skillet over medium-high heat. Add onion