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Recipes
Romaine with Parmesan Vinaigrette
By Pollin
Mix first 5 ingredients in jar
- # 1/4 cup fresh lemon juice
- # 3 tablespoons grated Parmesan cheese
- # 2 teaspoons whole grain mustard
- # 1 teaspoon Worcestershire sauce
- # 1 garlic clove, minced
- # 6 tablespoons extra-virgin olive oil
- # 2 hearts of romaine
Crustless Quiche
By Pollin
Preheat oven to 425°F with rack in middle
- # 1 1/2 tablespoons fine dry plain bread crumbs
- # 1 cup frozen chopped onions
- # 1 cup diced cooked ham (1/4 pound)
- # 1 tablespoon unsalted butter
- # 1 (8-ounce) package shredded Swiss cheese (2 cups)
- # 4 large eggs
- # 1 cup heavy cream
- # 1 cup whole milk
Italian Wedding Soup
By Pollin
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend
- Meatballs:
- 1 * 1 small onion, grated
- 1/3 * 1/3 cup chopped fresh Italian parsley
- 1 * 1 large egg
- 1 * 1 teaspoon minced garlic
- 1 * 1 teaspoon salt
- 1 * 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 * 1/2 cup grated Parmesan
- 8 * 8 ounces ground beef
- 8 * 8 ounces ground pork
- * Freshly ground black pepper
- Soup:
- 12 * 12 cups low-sodium chicken broth
- 1 * 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
- 2 * 2 large eggs
- 2 * 2 tablespoon freshly grated Parmesan, plus extra for garnish
- * Salt and freshly ground black pepper
- 1/2 *1/2 cup wine
- 1 *1 cup pasta
Spinach Salad with Shrimp and Feta
By Pollin
1. In a medium skillet, heat 3 tablespoons olive oil over medium-high heat
- 1/4 * 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 * 1 pound shrimp, peeled and deveined
- 1 * 1 shallot, finely chopped
- 2 * 2 tablespoons red wine vinegar
- 1 * 1 tablespoon spicy mustard
- 1 * 1 tablespoon honey
- * Salt and pepper
- 8 * 8 ounces spinach
- 1/2 * 1/2 cup feta cheese
Veggie Tart
By Pollin
Heat oven to 425 degrees. Line a baking sheet with foil
- 1 refrigerated pie crust (9-inch size)
- 2/3 cup light cream cheese with chives
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 2 plum tomatoes, sliced
Chicken Florentine Pasta
By Pollin
Cook pasta according to package directions in lightly salted water
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Beet and Goat Cheese Salad
By Pollin
Directions Line a baking sheet with foil
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted
- 1/4 bing cherries
- 1/2 avocado, peeled pitted, and cubed
- 3 oz soft fresh goat cheese, crumbled
Apricot, Date, and Cashew Snack Balls
By Pollin
Process the nuts and sea salt in a food processor fitted with the S blade till the nuts are coarsely ground
- 1 cup cashews, walnuts, or almonds
- Generous pinch sea salt
- 1 1/4 cups pitted Medjool dates (about 15 or 16 dates)
- 1/4 cup dried apricot
- 1 tablespoon almond butter
- 1/4 cup sesame seeds
- 1/2 teaspoon cinnamon
Chicken and Broccoli Butternut Squash Pasta
By Pollin
Preheat the oven to 400 degrees
- For the pasta:
- 1 large butternut squash, peeled, Blade C, noodles trimmed
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 boneless and skinless chicken breasts, cubed
- 3 cups broccoli florets
- red pepper flakes
- chopped parsley, to garnish
- For the sauce:
- 1 garlic clove, minced
- 1 tablespoon minced shallots
- 3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
- 1/2 cup vegetable broth or more as needed to thin
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 2 teaspoons lemon juice (freshly squeezed)
- pepper, to taste
Salsa Summer
By Pollin
Combine all ingredients in a bowl and serve
- 1 nectarine, diced
- 1/2 cup strawberries, diced
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- 1/2 cup avocado, diced
- 1/2 cup corn (grilled is best!)
- 1 cup black beans
- juice from one lime
- optional: jalapeno, cilantro