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Recipes
Sun-dried Tomato Tapenade With Crostini
By courtneyepowell
Sun-Dried Tomato Tapenade with Crostini takes about 30 minutes to prepare and can be made up to two days in advance
- 2 cups boiling water
- 1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
- 1/2 cup kalamata olives, pitted
- 2 tablespoons dried basil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
- Cooking spray
- Chopped fresh parsley (optional)
Kale and Farro Salad with Feta
By courtneyepowell
STEP 1 Cover farro with 3 inches of water in a medium saucepan
- 1 cup farro
- 2 cups packed torn Tuscan kale leaves (about 2 ounces)
- 1/4 red onion, finely diced (about 1/4 cup)
- 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
- Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup crumbled feta, preferably French
Spinach and Beet Salad with Green Goddess Dressing and Port Vinaigrette
By courtneyepowell
Make the dressing: In a small saucepan, bring salted water to a boil
- Green Goddess Dressing
- 1/4 tsp. kosher salt, plus more for blanching
- 1/2 cup spinach, packed (about 1/2 ounce)
- 1/4 cup tarragon leaves
- 1/4 cup parsley leaves
- 1 small clove garlic
- 2 Tbsp. vegetable oil
- 1 cup mayonnaise, preferably Hellmann's or Duke's
- 1 1/2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1/4 tsp. ground black pepper
- Port Vinaigrette
- 2/3 cup port
- 2 Tbsp. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1 small shallot, diced
- 3 Tbsp. canola oil
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- Candied Hazelnut Mix
- (makes 2 cups)
- Canola oil, for the pan
- 1 large egg white
- 2 Tbsp. light brown sugar
- 2/3 cup blanched hazelnuts, coarsely chopped
- 1/4 cup sunflower seeds
- 2 Tbsp. flaxseeds
- 1/8 tsp. kosher salt
- Salad
- 2 1/2 pounds baby beets, preferably a mix of yellow and red
- 6 cups baby spinach, loosely packed (about 5 ounces)
- 1 head frisée cut into 2" pieces (about 6 cups)
- 6 dried dates, pitted and thinly sliced
- 2 pink grapefruit, peeled and pith removed and sectioned
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 6 small red and yellow beets, peeled and thinly sliced (preferably with a mandolin)
- 1/2 cup Manchego cheese, cut into 1/4" dice (about 1 1/2 ounces)
Crepes with Mascarpone Cream and Roasted Blueberries and Cherries
By courtneyepowell
Prepare the crepes. Combine flour, egg, milk, sugar and salt in a bowl; mix until well blended
- Crepes:
- 1 c all purpose flour
- 1 egg
- 1 1/2 c whole milk
- 1/4 c sugar
- pinch salt
- butter
- Mascarpone cream:
- 8 oz heavy whipping cream
- 8 oz mascarpone cheese
- 5 T sugar
- 1 t vanilla extract
- Topping:
- 2 c blueberries
- 2 c cherries, halved and pitted
- 3/4 c sugar
Little Gem Mini Muffins
By courtneyepowell
1. In a large bowl, stir together the flour, sugars, baking powder, and salt
- 2 cups flour
- 1/3 cup firmly packed brown sugar
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried blueberries
- 1/2 cup chopped dried cherries
- 2/3 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
Seared Scallops with Summer Vegetables and Beurre Blanc
By courtneyepowell
1. Place a jelly-roll pan in oven
- 1/2 cup dry white wine
- 1/4 cup chopped shallots
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 teaspoon grated lemon rind
- 5/8 teaspoon kosher salt, divided
- 1 medium zucchini
- 1 medium yellow squash
- 1 orange bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 cup grape tomatoes
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon black pepper, divided
- 1 1/2 pounds sea scallops
- 1/4 cup small basil leaves
Carolina Chicken Burgers with Ancho Slaw
By courtneyepowell
1. Make the Ancho Slaw: Whisk together mayonnaise, vinegar, chile powder, and sugar in a large bowl
- Creamy Ancho Slaw:
- 2 pounds lean ground chicken breast
- 1/3 cup mayonnaise
- 1 tablespoon coarse-grained Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 sesame seed hamburger buns
- Carolina Burger Sauce
- Dill pickle slices
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 1/4 teaspoons ancho chile powder
- 1 teaspoon sugar
- 1/2 small head savoy cabbage, shredded or finely chopped
- 1 large celery rib, chopped
- 1/2 cup grated carrot
- Kosher salt to taste
- Freshly ground black pepper to taste
Radicchio and Shaved Fennel
By courtneyepowell
Combine oil, vinegar, mustard, S&P
- 1 head sliced radicchio
- 1 bulb thinly sliced fennel
- 2 T olive oil
- 1 T balsamic vinegar
- 1/2 t mustand
- pinch S&P
Cauliflower-Spinach Dip
By courtneyepowell
Place cauliflower in a steamer basket set over a pot of simmering water
- 4 c cauliflower florets
- 2 c lightly packed spinach leaves
- 2 T tahini
- 2 T fresh lemon juice
- 3 T EVOO
- 1 coarsely chopped small garlic clove
- salt and pepper
- Pita bread or crisps for serving
Oatmeal Carmelitas
By courtneyepowell
Stir together first 5 ingredients in a large mixing bowl
- 2 c flour
- 2 c quick cooking oats
- 1 1/2 c firmly packed light brown sugar
- 1 t baking soda
- 1/4 t salt
- 1 c melted butter
- 8 oz semi-sweet chocolate chips
- 1/2 c chopped pecans or walnuts
- 2 14-oz pkgs caramels
- 2/3 c half and half