From Fine Cooking magazine. 11/2 pounds cucumber, peeled and sliced in half lengthwise, then seeded 3 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1 teaspoon fresh lime juice 1 teaspoon fish sauce 1/4 cup torn basil leaves (preferably Thai) 1/4 cup coarsely chopped peanuts Slice cucumber halves diagonally into 1/4 inch thick crescents. … Continue Reading →
Michigan strawberries are just now appearing in markets (Bigelow Berry Farm, Burda’s Berries and Gibbs Berry Farm) and look so pretty with fresh nasturtium flowers (Uhlianuk’s Greenhouse) in this refreshing salad. From “Plum Gorgeous” by Romney Steele. Vinaigrette: 1 shallot, finely chopped 1 1/2 tablespoons champagne vinegar or white balsamic vinegar Pinch sugar 2 strawberries … Continue Reading →
The radishes available from VanHoutte Farms are huge but tender and sweet. Fresh mint is available in small pots from several greenhouse growers at the Royal Oak market so you can choose the variety that best suits your taste. This quick dish from “Vegetable Love” is given an unexpected jolt by the ginger. 21/2 tablespoons … Continue Reading →
Recipe from Jamie Purviance. 3 tablespoons extra-virgin olive oil plus additional for drizzling 1 tablespoon chopped fresh dill 1 tablespoon Sherry wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 6 green onions, trimmed 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece 1 large head of red … Continue Reading →
From Nealey Dozier and TheKitchn.com. For the marinade: 1 large chicken breast (about 1/2 pound) 1/2 cup plain, whole milk yogurt 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher salt Freshly ground black pepper, to taste For the Greek sauce: 4 tablespoons mayonnaise (regular or light) 1 tablespoons milk 1 tablespoon cider … Continue Reading →
Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →
Recipe from “The Essential Low Fat Cookbook.” Beans are a great source of fiber, and this salad mixes protein with carbs to help fill you up. A very quick salad to produce, this makes a lovely light lunch, served with warm, seeded bread. 1 (14-ounce) can cannellini beans, drained 1 tablespoon extra-virgin olive oil Juice … Continue Reading →
From Everyday Food magazine. 3 1/4 cups shredded cooked chicken (from 2 boneless, skinless chicken breasts) 2 celery stalks, finely chopped 1 large shallot, finely chopped 1 avocado, diced small 3/4 cup Avocado Dressing (see recipe below) Coarse salt and pepper 4 slices sourdough bread, toasted In a medium bowl, combine chicken, celery, shallot, avocado … Continue Reading →
From Everyday Food magazine. 1 grapefruit, peel and pith removed 1 large navel orange, peel and pith removed 3 ounces baby arugula (3 cups) 2 avocados, sliced 2 radishes, trimmed and thinly sliced 2 tablespoons extra-virgin olive oil 2 scallions (white and light green parts only), thinly sliced Coarse salt and pepper Working over a … Continue Reading →
2 pounds extra-small Yukon Gold potatoes 1 lemon, juiced and zested 1/3 cup olive oil 1 teaspoon sugar 5 ounces fresh baby spinach, well washed 2/3 cup flat-leaf parsley, leaves only and loosely packed 2/3 cup fresh dill, fronds only and loosely packed 3 shallots, peeled and thinly sliced Flaky salt and freshly ground black … Continue Reading →