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Recipes
Kale Almond Pesto Linguine with Smokey Shrimp
By KDHarmon
For the Kale-Almond Pesto: In a food processor, combine the kale, cilantro and salt
- Pesto:
- 2 bunches torn kale leaves, rinsed, stems removed
- 3/4 bunch cilantro, rinsed, stems removed
- 1 teaspoon salt
- 2 sliced shallots, caramelized
- 1/2 cup whole milk ricotta
- 1/2 cup feta
- 1/4 cup extra virgin olive oil
- 1/2 cup toasted sliced almonds
- 1 clove garlic
- Pasta:
- 1 pound linguine
- Smoky Shrimp:
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons smoked paprika
- 1 pound (about 16) large raw shrimp, peeled and deveined
- Salt and freshly ground black pepper
Lemon-Garlic Shrimp and Grits
By KDHarmon
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Oven Risotto with Sausage and Bell Peppers
By KDHarmon
Preheat oven to 350°F. Heat the oil over medium-high heat in a heavy Dutch oven
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage (casings removed)
- 4 ounces salami (casing removed and finely diced)
- 2 red bell peppers (ribs and seeds removed, cut into small dice)
- 2 yellow bell peppers (ribs and seeds removed, cut into small dice)
- 2 small red onions (finely chopped)
- 3 garlic cloves (slivered)
- 2 teaspoons fresh thyme leaves (chopped)
- 2 teaspoons fennel seeds
- 1 1/2 cups Tomato Sauce
- 1 1/2 cups Arborio rice
- 1 1/2 cups dry red wine
- 1 1/2 cups chicken stock
- 1/2 cup grated Grana Padano cheese
Chinois Chicken Salad with Chinese Mustard Vinaigrette
By KDHarmon
Chinese Mustard Vinaigrette: In a blender or a food processor fitted with the stainless-steel blade, combine the ri...
- Chinese Mustard Vinaigrette:
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons dry Chinese or English mustard
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons peanut oil
- Chicken Salad:
- 4 cups shredded cooked skinless breast chicken meat (from a leftover or store-bought roast or rotisserie chicken or other recipe)
- 4 cups shredded Napa cabbage
- 2 cups shredded iceberg or romaine lettuce
- 1 cup julienned snow peas
- 1 cup shredded carrot
- 1/4 cup thinly sliced pickled sushi ginger, drained and cut into thin julienne strips
- 1 tablespoon black or white sesame seeds
- 1 scallion, trimmed and cut diagonally into thin slices
Blueberry Bread
By KDHarmon
Grease and flour a 9x5x3-inch loaf pan; set aside
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, beaten
- 1 2/3 cups milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup chopped pecans
Caprese Portobellos
By KDHarmon
1.Preheat oven to grill/broil settings on high heat
- Garlic butter:
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley
- Mushrooms:
- 5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
- 5-6 fresh mozzarella cheese balls, sliced thinly
- 1 cup grape (or cherry) tomatoes, sliced thinly
- fresh basil, shredded to garnish
- Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar (OPTIONAL)
Penne with Treviso and Goat Cheese
By KDHarmon
Bring a large pot of salted water to a boil over high heat
- 1 pound penne pasta
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, halved
- 1 pound treviso or radicchio, chopped (about 4 cups)
- 3 packed cups (3 ounces) baby spinach
- 1/2 cup low-sodium chicken stock
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups grated Parmesan
- 1 1/2 cups (11 ounces) goat cheese, crumbled
- 1/2 cup basil leaves, torn
Chicken Tandoori
By KDHarmon
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving (optional)
Shrimp Cakes
By KDHarmon
In a small bowl, whisk the mayonnaise with the hot sauce
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 pound shelled and deveined shrimp, chopped
- 3/4 cup panko
- 2 large eggs
- 3 tablespoons finely chopped scallions
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- Lemon wedges, for serving
Carrot-Walnut Loaf
By KDHarmon
Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan
- 1 cup vegetable oil, plus more
- 1-1/4 cups plus 1 tablespoon all-purpose flour; plus more
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup golden raisins
- 1/2 cup walnuts, coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces carrots, coarsely grated (about 2 cups)
- 2 teaspoons light brown sugar