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Recipes
Grilled Vegetable Platter with Picnic Vinaigrette
By deedavis
Prepare a medium-hot fire in a grill
- 1 shallot, finely chopped
- 2 Tbs. red wine vinegar
- 1 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 6 Tbs. olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh basil
- Salt and freshly ground pepper, to taste
- 2 red bell peppers
- 2 yellow bell peppers
- 4 Asian eggplant
- 4 zucchini
- 18 asparagus spears, trimmed and peeled, if desired
- 6 plum tomatoes, halved lengthwise
- 1/4 cup assorted finely chopped fresh herbs, such as flat-leaf parsley and basil
Grilled-Potato Salad
By deedavis
New potatoes are small, young and usually round, and have thin skins and a waxy, firm texture
- For the mustard vinaigrette:
- 2 lb. red or white new potatoes
- Vegetable oil for brushing
- 5 lean bacon slices
- 1/4 cup olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 2 tsp. Dijon mustard
- 2 Tbs. chopped dill pickle
- Salt and freshly ground pepper, to taste
- 1 cup chopped red bell pepper
- 1 small red onion, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley (optional)
Whole Boneless Rib Eye With Chimichurri
By deedavis
I usually cook roasts on the bone because I like the way bones gently conduct heat into the meat
- 1 boneless rib-eye roast, 6 to 10 pounds
- Coarse salt
- 2 cups Chlmlchurri (page 252), or more If desired
- 6 bay leaves
Chimichurri Sauce
By deedavis
From gaucho campfires to society weddings, you can always find chimichurri in Argentina, The basics-olive oil, pa...
- FOR THE SALMUERA
- 1 cup water
- 1 tablespoon coarse salt
- 1 head garlic, separated into cloves and peeled
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves
- 2 teaspoons crushed red pepper flakes
- V4cup red wine vinegar
- V2cup extra virgin olive 011
Lasagna Cupcakes
By deedavis
Lasagna dressed up like dessert for Halloween!?! So cute we could just EAT IT UP!
- Ingredients:
- Lasagna Cupcakes
- PER SERVING (1 cupcake): 165 calories, 4.75g fat, 390mg sodium, 14g carbs, 1.25g fiber, 3g sugars, 15g protein -- PointsPlus® value 4*
- Lasagna dressed up like dessert for Halloween!?! So cute we could just EAT IT UP!
- 12 oz. raw lean ground turkey
- 1/4 tsp. salt, divided
- 1/8 tsp. black pepper
- 1 cup chopped onion
- 1/2 cup chopped mushrooms
- One 14.5-oz. can crushed tomatoes
- 1 1/2 tsp. chopped garlic, divided
- 1/2 tsp. Italian seasoning
- One 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups fat-free ricotta cheese
- 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1/8 tsp. ground nutmeg
- 24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
- 1 1/2 cups shredded part-skim mozzarella cheese
Roasted Brussels Sprouts with Garlic and Pancetta
By deedavis
Preheat oven to 450°F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an ...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup water
Vegetarian Taco Salad
By deedavis
Nobody will miss the meat in this colorful, zesty vegetarian taco salad
- 2 tablespoon(s) extra-virgin olive oil
- 1 large onion, chopped
- 1.5 cup(s) fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1.5 cup(s) cooked long-grain brown rice (see Tip)
- 1 can(s) (15-ounce) black, kidney, or pinto beans, rinsed
- 1 tablespoon(s) chili powder
- 1.5 teaspoon(s) dried oregano, divided
- 0.25 teaspoon(s) salt
- 0.5 cup(s) chopped fresh cilantro
- 0.33 cup(s) prepared salsa
- 2 cup(s) shredded iceberg or romaine lettuce
- 1 cup(s) shredded pepper Jack cheese
- 2.5 cup(s) coarsely crumbled tortilla chips
- Lime wedges for garnish
Grilled Rosemary Lamb Chops
By deedavis
Combine olive oil, lemon juice, garlic and rosemary
- 4 lean lamb chops
- 3 cloves garlic, crushed
- 1 tbsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh rosemary leaves
- kosher salt and fresh ground pepper
Heirloom Tomato Gazpacho
By deedavis
Heirloom Tomato Gazpacho Close Print The chilled soup known as gazpacho tastes refreshing on a warm afternoon
- 1/2 red onion, cut into 3/8-inch dice
- 3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
- 1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
- 1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
- 5 tsp. fresh lemon juice
- 4 Tbs. olive oil
- 2 tsp. minced fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 2 garlic cloves
- 1/2 tsp. minced fresh thyme
- 2 Tbs. sherry vinegar
- 2 cups cubed French bread
- 1 large red bell pepper, seeded and cut into 3/8-inch dice
- Crème fraîche for garnish
Smoky Potato Gratin
By deedavis
In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and c
- Kosher salt, to taste
- 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
- 2 garlic cloves
- 8 Tbs. (1 stick) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme
- Freshly ground pepper, to taste