Tagged with untested

Grilled Carrot Salad

Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water … Continue reading

Cucumber and Baby Pea Salad

Ingredients 1 cup plain whole-milk Greek yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch … Continue reading

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

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 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

Peach, Bourbon, and Molasses Tart

Ingredients CRUST 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt FILLING 4 local ripe peaches 1 cup multicolored raisins 5 medjool dates 1/4 cup bourbon 1/4 cup blackstrap molasses 1/4 cup maple syrup 1/2 cup nuts (walnuts or almonds are best) 2 tablespoons lemon juice Preparation … 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

Field Pea Panzanella Salad

Ingredients 2 cups day-old bread, cut into 1-inch dice 1 tablespoon olive oil 2 pounds cooked field peas (crowder, black-eye, lady-peas) 1 cup thinly sliced green onions 1/2 cup thinly sliced red onion 1 cup diced tomato 1 cup peeled, diced cucumber 1/2 cup chopped banana peppers 1/4 cup each chopped rosemary and parsley 2/3 … Continue reading