90 minutes to cook For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature. 20 large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon lemon juice 1/4 … Continue Reading →
Recommended dishes published in The Detroit News
Recipe courtesy of “Molto Batali” (Ecco, 2011) 1 large or 2 medium heads (about 2 pounds) Romanesco (or use regular cauliflower) 1 cup brine-cured green olives, pitted 3 tablespoons salt-packed capers, rinsed and drained 1/4 cup finely chopped fresh Italian parsley Grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup extra … 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 →
Stir together in large bowl to blend: 3 cups fresh pineapple cut into 1/4 -inch pieces. Add 1/2 cup fine-chopped red bell pepper, 1/2 cup chopped red onion, 1/4 cup chopped fresh mint and 2 teaspoons grated fresh lemon zest. Season with salt and pepper. Cover and chill.