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Recipes

Edamame Salad with Baby Beets & Greens

Edamame Salad with Baby Beets & Greens

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Cook beets over mod heat til tender, @ 20 min

  • 4 small beets
  • 2 C shelled edamame
  • 1 T rice vinegar
  • 2 t soy sauce
  • 1 1/2 t sesame oil
  • 1 t finely grated ginger
  • 2 scallions, finely chopped
  • 1 T julienned basil
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Avocado Salad with Citrus Vinaigrette

Avocado Salad with Citrus Vinaigrette

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In med. bowl, whisk together oil, lime juice, salt, pepper & garlic

  • 6 T olive oil
  • 2 T lime juice
  • Salt & pepper
  • 1 clove minced garlic
  • 1 med navel orange, peeled & sectioned
  • 1 small heat chicory or frizee
  • 2 avocados, halved
  • 1 small red onion, thinly sliced
  • 2 T chopped cilantro
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Parmesan Crusted Turkey Tenderloins, June

Parmesan Crusted Turkey Tenderloins, June

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Mix flour, salt, pepper, Parmesan, parsley & garlic

  • 1/4 C+ 2 T flour
  • 1/4 C + 1 T Parmesan cheese
  • 2 T finely chopped parsley
  • 2 cloves minced garlic
  • Salt & pepper
  • 2 lge eggs
  • 1 1/2 lb turkey tenderloin, cut into 4 pieces, pounded
  • 2 T butter
  • 2 t olive oil
  • 1 lemon, quartered
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Chickpea Salad in Caper Vinaigrette

Chickpea Salad in Caper Vinaigrette

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In bowl, gently combine beans, red pepper, capers, olives

  • 2 C chickpeas, drained & rinsed
  • 2 T diced red pepper
  • 1 T chopped capers
  • 4 cured olives, coarsely chopped
  • 1 T finely chopped onion
  • 1 clove garlic, minced
  • 2 T minced parsley
  • 4 T olive oil
  • 4 t Sherry vinegar
  • 1/4 t sugar
  • Salt & pepper
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Balsamic Steak au Poivre

Balsamic Steak au Poivre

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Pat steaks dry; sprinkle evenly with salt

  • 2 New York strip steaks
  • 1/4 t kosher salt
  • 2 T cracked pepper
  • 1 T olive oil
  • 1/3 C chopped shallots
  • 1/2 C beef broth
  • 2 T balsamic vinegar
  • 1 T butter
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Pork Medallions with Balsamic Vinegar & Sage

Pork Medallions with Balsamic Vinegar & Sage

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Cut tenerloin into eight 1 1/2" medallions

  • 1 1/2 lb porktenderloin
  • 2 T flour
  • 1/2 t salt
  • pepper
  • 1 T butter
  • 1 T olive oil
  • 2/3 C balsamic vinegar
  • 1/4 C chicken stock
  • 1 T chopped fresh sage
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Filet Mignon with Red Currant-Green Peppercorn Sauce

Filet Mignon with Red Currant-Green Peppercorn Sauce

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Prepare grill. Combine wine & shallots in small saucepan, bring to boil

  • 1 1/2 C dry red wine
  • 1/4 C finely chopped shallots
  • 1/4 C red currant jelly
  • 1 T drained brine-packed green peppercorns, finely chopped
  • 2 t butter
  • 4 4oz. tenderloin steaks
  • Salt & pepper
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Roasted Shrimp & Broccoli

Roasted Shrimp & Broccoli

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Preheat oven to 425 Cook broccoli in boiling water, 1 min

  • 5 C broccoli florets
  • 1 T grated lemon rind, divided
  • 1 T lemon juice
  • Salt & pepper
  • 1 1/2 lbs large shrimp
  • 2 T olive oil
  • 1/4 t crushed red pepper
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Chorizo Filled Dates wrapped in Bacon

Chorizo Filled Dates wrapped in Bacon

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Slice chorizo crosswise in thirds

  • 1 small chorizo, casing removed
  • 24 Medjool dates, pitted
  • 12 slices bacon, sliced crosswise
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Grated Carrot Salad

Grated Carrot Salad

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Cur carrots into fine julienne

  • 2 lbs medium carrots, peeled
  • 3/8 t kosher salt
  • 1 1/2 t grated lemon rind
  • 2 T lemon juice
  • 1 t Dijon mustard
  • Dash of red pepper
  • 2 cloves minced garlic
  • 1/4 C olive oil
  • 12/4 black pepper
  • 2 T thinly sliced chives
0/5 (0 Votes)