VEAL SHOULDER WITH PORCINI, GARLIC & ROSEMARY
yum!
Serves: 8
1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound veal shoulder clod roast, tied to hold shape
1/4 cup olive oil
2 pounds meaty veal neck bones
4 cups canned low-salt chicken broth
1/2 cup [...]
MANGO-RADICCHIO CAPRESE WITH BASIL VINAIGRETTE
fresh!
Serves 4:
1/3 cup chopped fresh basil plus 8 whole large basil leaves
3 tablespoons extra-virgin olive oil
tablespoons white balsamic vinegar
8 radicchio leaves, thick ends trimmed
2 large mangoes, peeled, halved, thinly sliced
8 1/4-inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)
Blend chopped basil, oil, and vinegar in mini processor until most of [...]
HUMMUS & FETA WHOLE WHEAT SANDWICHES
Great for lunch at the office!
For 2 servings:
Hummus
1 14-to 15-ounce can organic garbanzo beans (chickpeas), drained
1 garlic clove, peeled3 tablespoons (or more) fresh lemon juice
3 tablespoons tahini (sesame seed paste)
2 tablespoons extra-virgin olive oil
2 teaspoons minced seeded jalapeño chile
Sandwiches
4 5×3-inch slices whole grain bread
1 Persian cucumber or one 4-inch [...]
GRILLED SCALLOPS & NECTARINES WITH CORN TOMATO SALAD
Serves 6:
Dressing
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) chili powder
3 tablespoons extra-virgin olive oil
Pinch of Sea salt (or fleur de sel*)
Salad
24 large sea scallops, side muscles removed, patted dry
3 firm but ripe nectarines (white or yellow), each cut into 6 wedges
Olive oil, [...]
MAHI-MAHI WITH BLOOD ORANGE & AVOCADO SALSA
light & easy
1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white [...]
AUTUMN FARMER’S MARKET SALAD
fresh and seasonal
4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 [...]
PEPPER AND CORIANDER SCALLOP SKEWERS WITH TARRAGON SALAD
Serves 4:
Vegetable oil cooking spray
2 tbsp orange juice
1 tbsp extra-virgin olive oil
1 tsp salt
1 head Boston (or bibb) lettuce, chopped
2 tangerines, sectioned
1 cucumber, peeled and thinly sliced
1/4 cup chopped fresh tarragon
2 tbsp all-purpose flour
2 tbsp crushed coriander seeds
1 tbsp [...]
ROASTED PEPPER AND TOMATO SALAD
yum!
Serves 4:
Dressing
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
Salad
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, [...]
SESAME SEARED TUNA WITH VEGETABLE SLAW
Serves 4:
hmmmmmmm…
Vegetable Slaw
2 carrots, peeled
2 parsnips, peeled
2 each green and red bell peppers, cored and seeded
1 small sweet onion
1 jalapeño pepper, cored (and seeded if less heat is desired)
2 tbsp chopped fresh cilantro
Vanilla Dressing
3 tbsp sugar
Seeds from 1/2 vanilla bean
1/2 cup rice [...]
SEARED SEA SCALLOPS ON LEMONGRASS SAUCE WITH BASIL, MINT AND CILANTRO SALAD
delicious!
Serves 8:
2 tsp canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores’ Asian section)
2 cups dry white wine
1 can (28 [...]
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