2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
From the Associated Press. 1 egg 2 tablespoons finely chopped fresh cilantro 2 scallions, finely chopped 2 cloves garlic, minced 2 tablespoons grated fresh ginger Zest of 1 lime 1/4 cup hoisin Salt 1 1/3 pounds ground turkey 3/4 cup panko (Japanese-style) breadcrumbs 4 tablespoons butter, divided 2 plum tomatoes, diced 1/2 cup … Continue Reading →
From “Sausage” by Nichola Fletcher 2 tablespoons olive oil 9 ounces Spanish chorizo, in small cubes 2 red onions, finely chopped 4 celery stalks, finely chopped 4 carrots, finely chopped 3 garlic cloves, grated or finely chopped Salt and freshly ground black pepper 1 (24-ounce) can tomato sauce 1 quart hot vegetable stock 2 (14-ounce) … Continue Reading →
From Faith Durand, managing editor of TheKitchn.com. 4 Hass avocados, ripe but not squishy Olive oil 1/2 lime Kosher salt and freshly ground pepper 1 clove garlic, minced or pressed (optional) 1/4 red onion, finely chopped (optional) 1/3 cup cilantro, finely chopped (optional) Heat a gas or charcoal grill and oil the grate lightly. … Continue Reading →
From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing, LLC. Feel free to substitute low-fat or soy milk. 2 cups fresh corn kernels (about 3 medium-size ears) ¼ cup olive oil 1 teaspoon salt 5 large eggs 2 cups cooked brown rice 1 small red pepper, seeded and cut into small dice 1 small … Continue Reading →
From Susan Russo at www.oneforthetable.com. 4 ears sweet corn 1/4 cup mayonnaise 1/2 teaspoon lime juice 1/8 teaspoon cayenne pepper or chili powder, plus extra for sprinkling Salt, to taste 2/3 cup crumbled Cotija anejo cheese (see note) Lime wedges Fresh finely chopped cilantro for optional garnish Soak corn (in husks) in cold water for … Continue Reading →
Recipe adapted from the Food Network. 1/2 small red onion, thinly sliced 2 medium carrots, shaved into ribbons with a vegetable peeler 4 radishes, thinly sliced 2 crusty hoagie-style rolls 1/2 cup mayonnaise 1/4 cup fresh lime juice (from about 4 limes) 2 teaspoons honey Kosher salt 3 cups shredded rotisserie chicken (from 1 … 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 courtesy of chef Aquiles Chavez, Houston, for Avocados From Mexico. 1 tablespoon olive oil ¾ cup chopped white onion, divided 1 dried Avocado and Queso Fresco Enfrijoladasl (see note) 1 cup chicken broth 3 fully ripened avocados from Mexico, halved, pitted and peeled 1 cup 1/4-inch cubes queso fresco or mild feta cheese … Continue Reading →