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MAY 2010 – Green Beans with Garlic Vinaigrette
INGREDIENTS: Vinaigrette: 1/2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 2 teaspoons extravirgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced Beans: 2 1/2 pounds green beans,...
APR 2010 – Basic and Lemon Vinaigrette
INGREDIENTS: 1/4 cup fresh lemon juice (from 1 to 2 lemons) 1 teaspoon honey 1 small shallot, minced 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper INSTRUCTIONS: Whisk together the lemon juice, honey,...
MAR 2010 – Tuna and White Bean Salad
INGREDIENTS: 1 garlic clove 3 tablespoons fresh lemon juice 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed 1 (1-lb) seedless cucumber (usually plastic-wrapped),...
FEB 2010 – Swiss Chard With Shallots
Serve this quick and easy side dish with roasted meats or vegetables. INGREDIENTS: 1 tablespoon olive oil1 shallot, finely chopped1/8 teaspoon red pepper flakes 2 bunches Swiss chard, rinsed well 1 tablespoon apple cider vinegar 1/2 teaspoon salt INSTRUCTIONS: Cut...
JAN 2010 – Turkey Chili
INGREDIENTS: 1pkg. McCormick Original Chili Seasoning Mix 1 lb. lean ground turkey 1 large can of stewed tomatoes, pureed or diced 1 large onion 1 green pepper 3 cans S&W or Safeway Pinto Beans INSTRUCTIONS: Dice onion and pepper and...
DEC 2009 – Brussels Sprouts With Lemon
INGREDIENTS: 1 pound Brussel Sprouts, trimmed and halved 1 T extra virgin olive oil 1 lemon, cut into quarters and then into paper thin slices Kosher or sea salt and freshly cracked black pepper INSTRUCTIONS: Toss the Brussels sprouts with...