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Recipes
Tagine with Lamb and Couscous
By miss5elements
Created by Art Smith Oprah
- 2 pounds boneless lamb shoulder , cut into bite-size cubes
- 4 tablespoons extra-virgin olive oil
- 2 medium carrots , peeled and cut into 1-inch chunks
- 1 medium sweet potato , skinned and cut into 1-inch chunks
- 6 tablespoons honey
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup chicken broth
- 1 medium onion , coarsely chopped
- 4 cloves garlic , skinned and mashed
- 1/4 cup white raisins
- 1/4 cup toasted almonds
- Sprigs of fresh cilantro for garnish
- 1 cup couscous
Pine-Ango-Beet-Tango Smoothie
By miss5elements
Pump Up Your Workout The Juicery, Portsmouth, NH Owner Alex Vandermark blends this vitamin-dense brew - a combo of ...
- 1/2 c frozen mango chunks
- 1/2 c frozen strawberries
- 1/2 c frozen pineapple chunks
- 1/4 medium-size beet, peeled & chopped
- 1 c freshly squeezed orange juice
Zucchini Coins with Chili and Parmesan
By miss5elements
1. Combine zucchini, EVOO, lemon juice & red pepper flakes
- 2.5 lbs zucchini, sliced 1/4" thick
- 1/3 c EVOO
- 3 T lemon juice
- 2 t red pepper flakes
- 2 oz grated Parmesan (about 1/2cup)
- Salt
- Black Pepper
Peach Cosmo
By miss5elements
Recipe adapted from the Signature Lounge (Chicago) for Food Network Magazine
- 1 1/2 ounces vodka
- 3/4 ounce peach schnapps
- 3/4 ounce cranberry juice cocktail
- Lime wedge, for garnish (optional)
Honey-Roasted Squash
By miss5elements
Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook Oprah
- 5 pounds mixed winter squash
- 1 piece (2 inches) ginger, peeled
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
Mini Wild Salmon Cakes
By miss5elements
sugar conscious, dairy free
- 3T EVOO
- 1lb skinless wild-caught salmon fillet
- salt & ground black pepper to taste
- 2 zucchini (~1lb), finely grated & squeezed firmly to remove excess water
- 1T organic dijon mustard
- 1 egg, beaten
- 3/4c plain bread crumbs
- lemon wedges
Grilled Small Fish Fillets
By miss5elements
Start with this template for simple, well-seasoned fillets
- 4 pieces boneless, skin-on striped bass, arctic char, pollock, or mackerel or boneless, skinless catfish (4-6 ozs)
- Kosher salt & black pepper
Captain Handsome
By miss5elements
Recipe adapted from Vessel (Seattle) for Food Network Magazine
- 1 1/2 ounces gin
- 1/2 ounce creme de violette
- 1/2 ounce fresh lime juice
- 1/4 ounce limoncello
- Absinthe, for the glass
- Splash of chilled seltzer
- Brandied cherry (sold in jars at gourmet stores), for garnish
Mini Grilled Cheese
By miss5elements
1. Spread horseradish mustard on 1 slice of bread & layer w/2 slices of cheese
- 2 T horseradish mustard (French's or supermarket brand)
- 6 slices white bread
- 6 slices Muenster cheese
- 4 T butter
Glazed Turnips & Edamame
By miss5elements
1. Simmer baby turnips w/ 2T butter, a pinch each of the sugar & salt, & 1/2c H2O, covered, 5 min
- 1 bunch baby turnips, peeled & quartered
- 3 T butter
- sugar
- salt
- H2O
- 1 lb edamame, shelled
- 3 scallions, sliced & separated by color