Ricotta-Filled Ravioli (Ravioli di Ricotta) recipe. Barley Recipe with Roasted Vegetables. Addictive Asian Cabbage Salad Recipe - Sunkissed Kitchen. Jeweled Carrot Salad with Apple and Pomegranate Recipe. Photography Credit: Elise Bauer Come fall, our pomegranate tree is heavy with cheerful red poms, and the kitchen table is covered with the fruit in various stages of de-seeding.
My mother has mastered the art of tasting pomegranate seeds by the way. When she finds a particularly sweet batch, she saves it for eating (versus juicing) and walks around with a bowl filled with the arils, insisting that we try them. Pomegranate seeds show up in almost everything we make this time of year. On our breakfast cereal. Nicoise Salad Recipe.
*Marinate tuna steaks in a little olive oil for an hour.
Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. Baked Barley Risotto With Mushrooms and Carrots Recipe. The Best Creamy Parmesan Salad Dressing. Healthy Greek Yogurt Ranch Dressing. Jalapeño cheese grits. Crunchy Cabbage Salad With Bacon Recipe. Mexican Three Bean Salad. Freekeh, an ancient grain, is a modern must-have. Pepper Parmesan Salad Dressing Recipe. Cheese Grits Recipe - Amber Huffman. Sauteed Mushrooms With Red Wine Recipe - Genius Kitchen. Roasted Tomato Caprese Salad. Caprese 2.0 Serves 2 to 4.
Note: This simple dish of peak season tomatoes, peppers, basil and fresh cheese satisfies even the most sophisticated palate. Roasting thin strips of lemon in with the vegetables adds a little crunch and infuses the olive oil with citrusy notes. From Beth Dooley. • 1 pint (2 c.) mixed cherry tomatoes • 2 to 3 bell peppers • 5 to 6 long, thin strips fresh lemon peel • 1/4 c. extra-virgin olive oil • 4 to 5 oz. fresh mozzarella, drained and sliced • Fresh basil for garnish • Drizzle of fresh lemon juice • Sprinkle of coarse sea salt Directions Preheat oven to 400 degrees. If the tomatoes are large, cut in half. Halve the peppers, remove the veins and seeds and cut into 2-inch chunks. Mediterranean Potato Salad Recipe.
This recipe makes a large batch of potato salad, perfect for a picnic or potluck.
Add a couple more glugs of vinegar – fauxtudor
You can easily cut the ingredients in half if you want a more moderate amount of potato salad.
Ingredients. Maple Vinaigrette - Mommy's Home Cooking. This Maple Vinaigrette Tastes amazing!!
Cucumbers in Cream Recipe. Baked Sweet Corn. Wild Rice Salad with Corn, Blueberries, and Almonds Recipe. Dressing Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine.
Whisking constantly, gradually add oil until emulsified; season with salt and pepper. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Bring to room temperature before serving. Cole Slaw Recipe : Robert Irvine. Sesame and Cilantro Vermicelli Salad Recipe. Print Is it hot where you are?
We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change. This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the flavor from the dressing (sesame oil, honey, soy sauce). The Best Smashed Potato Salad - The Suburban Soapbox.
One tsp kosher salt in salad is suffucient. May need a bit of cream to thin sauce – fauxtudor
Moroccan Carrot & Chickpea Salad. 5 stars based on 19 votes Share on TwitterShare on FacebookShare on Pinterest Fragrant spices, bright colors, sweet and savory flavors — this Moroccan salad is a feast for the senses.
It’s essentially an exotic twist on the classic carrot-raisin salad, yet you don’t need any exotic ingredients to make it. The magic is made with spices you likely already have in your spice cabinet. Thousand Island Dressing II Recipe. Pinto bean and hominy salad. Since I don’t have a backyard in New York, I’ve always had to rely on the kindness of others when it comes to outdoor dining.
Fortunately, however, I have friends with yards who enjoy inviting people to their homes for smoked briskets, sausage, and ribs. Since you can’t arrive empty handed I have long learned that a good side dish is always welcome, and this time of year I’m making them often. While I do have my old favorites that are always appreciated, I’m always looking for new ones to keep things interesting for both my friends and me.
While I have a lot of recipes to choose from, sometimes I’ll find myself throwing stuff together at the last minute, hoping that it works. But this is the beauty with salads—as long as the components complement each other, it’s hard to go wrong. A Divine (and EASY) Holiday Dish. The Thanksgiving holiday weekend is officially over, I'm back to work and routines, but the leftovers in the fridge are a tasty reminder of the feast we had on Thursday.
The whole spread was magnificent, but my favorite part of any holiday meal is Yorkshire pudding. Pin It Sure, Yorkshire pudding is more traditionally served with beef than turkey. Rice Cakes. When in Paris, I spend hours reading reviews of the latest restaurant openings. Mexican Rice. Beans and rice. Do any two foods go better together? OK, maybe, peanut butter and jelly, but if you give me a serving of beans, I will definitely want a serving of rice right beside it. When my parents were young and poor, we’d eat out once a month at Pancho’s.
They liked it for two reasons: one, it was all you can eat and two, kids got a free plate of beans and rice. Of course, there wasn’t anything special about beans and rice—we ate that at home all the time as well. Apples and greens. For the salad a single firm, crisp apple such as a Macoun, Mcintosh, or Pink Lady is all you need. Sliced thinly it’s combined with red onion, toasted walnuts, frisee (a bitter green) and tender red leaf lettuce. A simple dressing prepared with honey, cider vinegar, mustard, and oil adds both sweet and tart notes to the mélange. This salad could be used as a light opener for an autumn supper or as a side dish to roast pork or chicken. You can make the vinaigrette dressing in advance and the other ingredients only take minutes to clean and prep. Good bye Summer! Easy Oven Polenta — Shockingly Delicious. Print This Post I’m not much for standing at the stove for 40 minutes, stirring things.
(That’s why I like to do my caramelized onions in the Crock-Pot.) So while I like to eat polenta (or cornmeal mush as we called it in my childhood), I just never seem to choose to make it. All that standing and stirring while the polenta cooks seems tedious. Mostly I’ve used my bag of polenta (which I keep in the freezer for freshness), to make polenta cake. But reading the back of the package of Golden Pheasant Polenta opened my eyes to a new technique — baking it.
Basil Pesto Recipe : Food Network Kitchens. Curry rice with creme fraiche. My husband and I have left Paris with our son and his family to spend a few days on the northern coast of Brittany. We’ve rented a house with an incredible view of the Atlantic, marveling each time we gaze at the ocean through its picture windows. Although the sun has been out almost every day, brisk winds have kept us from spending time on the pristine beaches. Boucherie (the butcher’s) So, we’ve turned to cooking instead, taking advantage of the many marchés and food stores in the area. Huge artichokes (a specialty of Brittany), plump cherries, juicy peaches, and sweet melons are temptingly displayed, and, of course, there’s plenty of seafood—oysters, mussels, crab, lobsters, cod, and monkfish, caught fresh and sold the same day. Bordier Smoked Salt Butter. Tabbouleh. Spaetzle recipe from Betty Crocker. Strawberry and Spinach Salad with Herbs and Goat Cheese. Cranberry and Walnut Coleslaw Recipe.