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Recipes

Spring Risotto

Spring Risotto

By

Lorrie Hulston Corvin, Cooking Light MARCH 2005

  • 6 cups boiling water, divided
  • 1 cup dried morels
  • 2 pounds unshelled fava beans
  • 5 cups fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek (about 3 large)
  • 2 garlic cloves, minced
  • 2 cups Arborio rice
  • 2 tablespoons sun-dried tomato paste
  • 1 cup dry white wine
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup sliced green onions
  • 3/4 cup (3 ounces) finely grated fresh Romano cheese
4/5 (1 Votes)

Juicy Grilled Tomatoes

Juicy Grilled Tomatoes

By

The only way to grill tomatoes without losing their delicious juices is in a foil packet

  • 4 tomatoes (1 pound), quartered
  • 1 pint grape or cherry tomatoes (10 ounces)
  • 1 pint small mixed heirloom tomatoes, halved if large
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
0/5 (0 Votes)

Curried White Bean Dip

Curried White Bean Dip

By

Recipe courtesy Giada De Laurentiis

  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Madras curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 clove garlic, peeled and halved
  • Zest of 1/2 large lemon
  • Whole Wheat Pita Chips, recipe follows
  • Whole Wheat Pita Chips
  • 4 whole wheat pita breads
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
4/5 (1 Votes)

Red Chile Brunch Enchiladas, Spicy Potatoes, & Fried Eggs

Red Chile Brunch Enchiladas, Spicy Potatoes, & Fried Eggs

By

Rick Bayless "{Almuerzo Enchilado}"

  • Sauce
  • 4 medium dried ancho chiles - (2 oz total) - stemmed, seeded
  • 4 medium dried guajillo chiles - (1 oz total) - stemmed, seeded
  • 3 cups 711ml Very hot water
  • 3 Garlic cloves - roughly chopped
  • Salt - to taste
  • Spicy Potatoes
  • 4 Boiling potatoes cut in 1/2" cubes - 1 lb. Total
  • Salt
  • 6 tablespoons vegetable oil or rich-tasting pork lard
  • 1 small white onion - chopped
  • 8 Corn tortillas
  • 4 large eggs
  • 2 loosely packed cups sliced (1/4-inch) frisee lettuce or romaine if you like it better
  • 1 1/2 tablespoon vinegar, cider vinegar works nicely
  • 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
4/5 (1 Votes)

Frisee Salad with Lardons and Poached Eggs

Frisee Salad with Lardons and Poached Eggs

By

This delicious breakfast recipe is courtesy of Pastis restaurant in New York City

  • 4 heads frisee, inner white part only, washed well and spun dry
  • 2 tablespoons olive oil
  • 8-ounce slab of bacon, cut into 1/2-by-1-inch pieces
  • 3 shallots, finely chopped
  • 1/4 cup sherry vinegar
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 4 large eggs
0/5 (0 Votes)

Fruit Salad with Yogurt

Fruit Salad with Yogurt

By

Southern Living APRIL 2011

  • 4 cups fresh pineapple chunks
  • 1 qt. strawberries, hulled and sliced in half
  • 3 cups seedless green grapes
  • 2 mangoes, peeled and sliced
  • 2 (4-oz.) containers fresh raspberries
  • 2 cups Greek yogurt
  • 1 tablespoon dark brown sugar
  • 1 tablespoon honey
0/5 (0 Votes)

Fall Harvest Salad

Fall Harvest Salad

By

This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens

  • 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
  • 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon coarsely chopped tarragon
  • 1 tablespoon chopped flat-leaf parsley
  • 10 ounces mixed salad greens or mesclun
  • 1 cup coarsely chopped pecans
  • 1/2 cup roasted pumpkin seeds
0/5 (0 Votes)

Cauliflower and Bacon Gratin

Cauliflower and Bacon Gratin

By

Recipe courtesy Giada De Laurentiis

  • FOOD AND FUN
  • Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
  • 3 slices day-old sourdough bread or 2 cups bread crumbs
  • 3/4 cup heavy cream
  • 1 teaspoon all-purpose flour
  • 1/4 cup capers, rinsed and drained
  • 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
  • 1 cup grated Gruyere, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound cauliflower, trimmed and cut into florets
  • Olive oil, for drizzling
4/5 (1 Votes)

Basil Tomato Soup

Basil Tomato Soup

By

Southern Living

  • 2 medium onions, chopped
  • 4 tablespoons olive oil, divided
  • 3 (35-oz.) cans Italian-style whole peeled tomatoes with basil
  • 1 (32-oz.) can chicken broth
  • 1 cup loosely packed fresh basil leaves
  • 3 garlic cloves
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 (16-oz.) package frozen breaded cut okra
0/5 (0 Votes)

Wild Rice and Mushroom Soup with Chicken

Wild Rice and Mushroom Soup with Chicken

By

Add sliced whole wheat French bread and mixed salad greens to complete the menu

  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup chopped red bell pepper
  • 1/3 cup matchstick-cut carrots
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon butter
  • 2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2 cups shredded cooked chicken breast
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
0/5 (0 Votes)