Filed under Entrée

Summer Farro Salad

Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 small yellow onion, quartered 1 small carrot, halved 1 celery rib, halved 12 ounces farro (1 3/4 cups) 5 cups water Kosher salt 3 tablespoons red wine vinegar Freshly ground pepper 1/2 small red onion, thinly sliced 1 small seedless cucumber, halved lengthwise and thinly … Continue reading

Lemon Butter Chicken

Ingredients 8 bone-in, skin-on chicken thighs 1 tbsp. smoked paprika 3 tbsp. butter 3 cloves garlic, minced 1 c. chicken broth 1/2 c. heavy cream 1/4 c. freshly grated Parmesan Juice of 1 lemon 1 tsp. dried thyme 2 c. baby spinach, chopped Preparation Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and … Continue reading

Indian Vegetable Curry

Ingredients 2 tablespoons curry powder 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 c. chopped onion 3/4 lb. potatoes, cut into 1/2″ pieces 3 cloves garlic, pressed 1 tbsp. grated fresh ginger 1 – 1 ½ serrano chiles, minced 1 tbsp. tomato paste ½ head cauliflower, florets (4 c.) 1 (14.5oz) can diced tomatoes, blended … Continue reading

Thai Coconut Soup

Ingredients 1 tsp. vegetable oil 3 stalks lemon grass, sliced thin 3 large shallots, chopped 8 sprigs fresh cilantro leaves, chopped 3 tbsp. fish sauce 4 c. chicken broth 2 14 oz. cans coconut milk 1 tbsp. sugar ½ lb. white mushrooms, cut into 1/4″ slices 1 lb. pork tenderloin, halved lengthwise, sliced into 1/8″ thick … Continue reading

Lentil Soup with Chorizo

Ingredients 1 lb. lentils 1 onion 5 tbsp. extra-virgin olive oil 1 ½ lb. Spanish chorizo 3 carrots, peeled and cut into 1/4-inch pieces 3 tbsp. parsley 7 c. water 3 tbsp. sherry vinegar 2 bay leaves ⅛ tsp. ground cloves 2 tbsp. smoked paprika 3 garlic cloves, minced 1 tbsp. all-purpose flour Preparation Place … Continue reading

Chicken-Fried Ribs

Ingredients For ribs: About 6 cups vegetable oil 2 racks baby back ribs (about 1 pound each), cut into ribs 1/3 cup all-purpose flour 3 large eggs, lightly beaten 1 1/2 to 1 3/4 cups panko For mustard sauce: 1/2 cup sour cream 2 tablespoons mayonnaise 1 Kirby cucumber, coarsely grated 2 tablespoons Dijon mustard … Continue reading

Dijon & Herb Crusted Rack of Lamb

Ingredients 1 rack of lamb 1½ tablespoons olive oil Kosher salt & freshly ground black pepper ½ cup panko breadcrumbs ¼ cup grated Pecorino Romano cheese 1 tablespoon chopped flat leaf parsley 1 teaspoon chopped fresh thyme leaves ½ teaspoon chopped fresh rosemary leaves 2 tablespoons Dijon mustard Preparation Heat a heavy skillet over high … Continue reading

Chicken Piperade Tacos

Ingredients PIPERADE PEPPER STEW 4 red bell peppers 3 green bell peppers 1 yellow pepper 2 tablespoons canned chipotle peppers in adobo sauce 1 jalapeño, seeded and diced CHICKEN TINGA 1 chicken breast 1/2 onion 1 garlic clove Bay leaves 8 tablespoons extra virgin olive oil 2 garlic cloves, minced 1 large yellow onion, julienned … Continue reading

Sweet Potato, Kale, and Lentil Soup

Ingredients 1 tablespoon olive oil 1 onion, chopped 3 garlic cloves, minced 2 sweet potatoes, cubed 1 teaspoon each cinnamon, nutmeg, cayenne pepper 1 tablespoon curry powder 1/2 tablespoon each black pepper and HImilayan pink sea salt 32 ounces vegetable broth 1 cup red lentils 4 kale or turnip green leaves, rises removed and chopped … Continue reading

Green Bean Potato Curry

Ingredients 3 tablespoons olive oil 1 1/2 tablespoons mustard seed 2 medium potatoes, diced 1 teaspoon salt 1 teaspoon turmeric powder 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string 2 tomatoes, diced 1 teaspoon ginger, minced 1 teaspoon cumin powder 1 teaspoons coriander powder 1/2 teaspoons red pepper … Continue reading