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Recipes
marinated zucchini and summer squash
By pdav
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
scallion vinagrette/bobby flay
By pdav
In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil
- 6 scallions, pale and dark green parts only, coarsely chopped
- 1 jalapeño, seeded and chopped
- 3 tablespoons sherry vinegar
- 3 tablespoons water
- 1 teaspoon honey
- 1/4 cup plus 1 tablespoon canola oil
- 3 tablespoons chopped cilantro
- Kosher salt and freshly ground pepper
pomogranate and blood orange salsa
By pdav
Active time: 35 minutes Total time: 1 hour, 35 minutes In a large bowl, whisk together lime juice, salt, and pe...
- 1 Tbsp. fresh lime juice (from 1 lime)
- 1 tsp. kosher or sea salt
- 1/8 tsp. freshly ground black pepper
- 6 blood oranges
- 1 pomegranate
- 1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
- 2/3 cup diced red onion
- 1 jalapeno chili , seeds and ribs removed, minced
- 2 green onions , including green tops, cut on the diagonal into thin slices
- 1/4 cup chopped fresh cilantro leaves
chicken breasts stuffed with goat cheese, caramelized springs onions and thyme
By pdav
1. Heat oil in a large skillet over medium heat
- 1 1/2 teaspoons olive oil
- 1 1/3 cups thinly sliced spring onions (about 1 pound)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) crumbled goat cheese
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fat-free milk
- 1 1/2 teaspoons chopped fresh thyme
- 6 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
goat cheese with pistachios and cranberries
By pdav
On a large plate, combine the pistachios and cranberries
- 2 tablespoons roasted pistachios, chopped
- 2 tablespoons dried cranberries, chopped
- 1 8- to 10-ounce log fresh goat cheese
- crackers or bread, for serving
cappuccino blossoms
By pdav
1. Preheat oven to 375º. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; be...
- 1 cup butter, softened
- 6 tablespoons granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup coffee liqueur
- 2 2/3 cups all-purpose flour
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped salted, roasted almonds*
- Parchment paper
- 42 dark chocolate kisses
mexican stuffed poblanos
By pdav
1. Preheat broiler. 2. Place poblanos on a foil-lined baking sheet
- 4 poblano chiles
- 1/2 cup organic vegetable broth
- 1/2 cup uncooked bulgur
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 teaspoons cumin
- Cooking spray
- 3/4 cup shredded Monterey Jack cheese
- 2 cups chopped seeded tomato (about 2)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
pink-grapefruit-and-avocado salad
By pdav
Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits
- 2 medium ruby grapefruits
- 1 teaspoon finely grated grapefruit zest
- 1 medium shallot, minced
- 1 teaspoon white wine vinegar
- 2 medium Hass avocados, sliced 1/4 inch thick
- Salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- Chervil leaves, for garnish
sherry-shallot vinaigrette
By pdav
In a small bowl, toss the shallot with the vinegar and season with salt and pepper
- 1 large shallot, thinly sliced
- 1 1/2 tablespoons sherry vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
berries with limoncello
By pdav
Combine first 8 ingredients in a bowl; let stand 20 minutes
- Summer Berry Medley with Limoncello and Mint
- 6 1 6 servings (serving size: about 1 cup)
- 1 1 1 cup fresh raspberries
- 2 2 2 cups fresh blackberries
- 2 2 2 cups hulled fresh strawberries, quartered
- 2 2 2 cups fresh blueberries
- 1/4 1/4 1/4 cup sugar
- 1 1 1 tablespoon grated lemon rind
- 2 2 2 tablespoons fresh lemon juice
- 2 2 2 tablespoons limoncello (lemon-flavored liqueur)
- 1/2 1/2 1/2 cup torn mint leaves