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Recipes
Summer Pasta Salad
By ruthg
Serving size: 2/3 cup
- 8 ounces dried lasagna noodles, broken into 3-inch pieces, or 3 cups dried bow ties or penne pasta
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 1/2 cups fresh green beans, trimmed
- 8 ounces cubed fresh mozzarella cheese or bite-size fresh mozzarella balls
- 1 1/2 cups thinly sliced yellow summer squash and/or zucchini
- 1 cup chopped tomato, halved cherry tomatoes, and/or halved grape tomatoes
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces, or salami, halved and sliced (optional)
- 1 cup arugula or fresh baby spinach
- 1/2 cup thinly sliced, halved red onion or sliced green onions
- 1/2 cup pitted ripe olives, halved pitted kalamata olives, or sliced pimiento-stuffed green olives (optional)
- 2 tablespoons slivered fresh basil
- 1 recipe Red Wine Vinaigrette
- 1 cup olive oil
- 1/3 cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar
- 1/4 cup shallots, finely chopped
- 2 tablespoons snipped fresh oregano, thyme, or basil or 1 teaspoon dried oregano, thyme, or basil, crushed
- 1 tablespoon Dijon-style mustard or 1/2 teaspoon dry mustard
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Mediterranean Crescent Ring
By ruthg
Heat oven to 375F. In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill)
- 1 (10 oz) pkg chopped spinach, thawed and water squeezed out
- 1 (12 oz) jar marinated artichoke hearts, chopped
- 1 c shredded mozzarella cheese
- 1/2 c garlic and herb flavored feta cheese
- 1/2 c diced roasted red bell pepper
- 1/4 c finely chopped calamata olives
- 2 T pine nuts, lightly toasted
- 1/4 t fresh cracked pepper
- 1/2 c mayonnaise (I use olive oil mayo)
- 1 clove garlic, minced
- 2 t fresh chopped dill
- 2 (8 oz) pkgs crescent rolls
- 1 egg white, lightly beaten
- 2 T fresh grated Parmigiano-Reggiano cheese
- cooking spray
Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese
By ruthg
4 Servings - 1 cup Recipe by Cooking Light June 2014 Fresh cherries add a meaty bite and tart-sweet flavor
- 1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 cherries, pitted and quartered
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 2 ounces goat cheese, crumbled (about 1/2 cup)
Vegetarian Black Bean Enchiladas
By ruthg
Preheat oven to 375 degrees F (190 degrees C)
- cooking spray
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small red bell pepper, chopped
- 1 (14.25 ounce) can vegetarian refried black beans
- 1 cup corn kernels, thawed
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 cup loosely packed and chopped fresh cilantro
- 1 (4 ounce) can canned green chiles, undrained
- 1/2 cup tomato salsa
- 1/2 cup tomato sauce
- 1/2 cup vegetable broth
- 1/2 lime, juiced
- 2 cloves garlic, peeled
- 2 teaspoons dried oregano
- 6 flour tortillas
- 2 cups shredded Cheddar cheese, divided
- 1 cup chopped avocado
- 1 cup chopped tomatoes
- 1/2 cup sour cream, or to taste
Roasted Asian Chicken Wings
By ruthg
Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil
- 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 1 tablespoon Emeril's Asian Essence
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 1 cup sugar
- 1/2 cup soy sauce
- 1/2 cup mirin
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons sesame seeds
- 2 tablespoons diagonally sliced green onions, for garnish
Mushroom Fricassee - Food and Wine
By ruthg
MICHAEL POIARKOFF January 2019
- 1 pound fresh cremini mushrooms
- 12 ounces fresh hen-of-the-woods mushrooms
- 12 ounces fresh chanterelle mushrooms
- 1 1/4 cups olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/4 cup Champagne vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice or aged balsamic vinegar
- Grilled bread, for serving
Couscous with Chick-peas and Vegetables
By ruthg
Makes 6 servings Calories 324, Fat 2g, Cholesterol 0mg, Sodium 330mg
- 1 cup dried chick-peas (garbanzo beans)
- 2 cans (14 ounces each) fat-free reduced-sodium chicken broth
- 1 large onion, quartered and sliced
- 2 large cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon saffron or turmeric (optional)
- 1/2 teaspoon salt
- 1/2 pound eggplant, cut into 3/4-inch cubes
- 1 large sweet potato, peeled and cut into 3/4-inch cubes
- 3/4 pound zucchini, cut into 3/4-inch cubes
- 1 can (14 1/2 ounces) chopped tomatoes
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 4 cups hot cooked couscous, cooked without salt
Crab Cakes with Chipotle Aïoli and Pineapple Salsa
By ruthg
Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's r...
- FOR THE AÏOLI AND SALSA:
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan
- 1/2 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- 1/4 tsp. cayenne
- 1 canned chipotle pepper in adobo sauce, seeded and minced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup minced cilantro
- 1/2 each small green and red bell peppers, stemmed, seeded, and minced
- 1/4 pineapple, minced
- 1/4 small white onion, minced
- FOR THE CRAB CAKES:
- 3 tbsp. unsalted butter
- 2 tbsp. mayonnaise
- 1 tbsp. minced parsley
- 2 tsp. Old Bay seasoning
- 1 tsp. baking powder
- 1 tsp. dry mustard
- 1/4 tsp. freshly ground black pepper
- 3 large sea scallops
- Kosher salt, to taste
- 1 lb. cooked Dungeness crabmeat, shredded
- 1 1/3 cups panko bread crumbs
- 2 egg whites, whipped into stiff peaks
- 2 tbsp. olive oil
Red Beans-and-Rice Veggie Burgers
By ruthg
Stirring the rice as it cooks releases the starch that helps hold the veggie patties together
- 1/2 cup uncooked long-grain white rice
- 2 (16-oz.) cans red kidney beans, drained and rinsed
- 1/3 cup minced green bell pepper
- 1/3 cup minced sweet onion
- 2 tablespoons minced celery
- 1 tablespoon Creole seasoning
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons mayonnaise
- 3 tablespoons Creole mustard
- 2 tablespoons minced green onions
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 6 butter lettuce leaves
- 6 (1/2-inch-thick) crusty bread slices, toasted
Quick Rotisserie Chicken And Brie Nachos
By ruthg
Recipe from: http://www.cookwithhaley
- 1 tablespoon olive oil
- 1 can (14.5 ounces) seasoned black beans, drained and rinsed
- 2-3 cups corn tortilla chips
- 1 cup store bought rotisserie chicken, shredded
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup green onions, sliced on a bias
- 1 teaspoon minced serrano pepper, seeds and membrane removed
- 1 cup (8 oz.) brie cheese, some of the rind removed, torn into pieces