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Recipes
Roasted Fennel
By courtneyepowell
Preheat oven to 400. Fill a large pot halfway with water and bring to a boil
- 2 large fennel bulbs, sliced into 4-8 wedges
- Sea salt and ground black pepper to taste
- 1 T olive oil
- 1/3 c grated Parmesan cheese
Hot-Crab and Pimiento-Cheese Spread
By courtneyepowell
STEP 1 Preheat oven to 375 degrees
- 8 ounces cream cheese, room temperature
- 6 ounces extra-sharp yellow cheddar cheese, grated (about 2 cups)
- 1/2 cup plus 2 tablespoons mayonnaise
- 8 ounces crab meat, picked over
- 1/4 cup chopped pimiento (from a 4-ounce jar)
- 1/4 cup sliced scallions (from about 3 scallions)
- 1 tablespoon plus 1 teaspoon fresh lemon juice, plus more to taste
- 1/2 teaspoon coarse salt
- Hot sauce
- 1 1/2 cups torn rustic bread (from 1 loaf, crust trimmed)
- Endive leaves, cucumber spears, and celery sticks, for serving
Spicy Mahi Mahi Fish Tacos with Roasted Corn Salsa
By courtneyepowell
In a medium mixing bowl, whisk together lime juice, olive oil, chili powder, cumin and sea salt to form a marinade
- FISH:
- 1 T fresh lime juice
- 1 T EVOO
- 1/2 t chili powder
- 1/4 t cumin
- 1/2 t sea salt
- 1 lb mahi mahi, cod or tilapia
- 1 T coconut oil
- 8 small corn tortillas
- 1 lime, cut into 8 wedges
- SALSA:
- 1 cob roasted corn, shaved
- 1/2 yellow onion, finely diced
- 1 large cucumber, peeled and finely diced
- 1/4 t sea salt
- 2 T fresh lime juice
- 1 avocado, finely diced
Raspberry Smoothie
By courtneyepowell
In a blender combine all ingredients
- 2 c cranberry-raspberry or pomegranate juice
- 2 c milk
- 1 bag (12 oz) frozen raspberries
- 1 container (6 oz) raspberry or cherry yogurt
Pollan Signature Salad
By courtneyepowell
Prepare the walnuts: Line a plate or work surface with wax or parchment paper
- Caramelized Walnuts:
- 1 c choopped walnuts
- 3 T sugar
- Dressing:
- 1/3 c white balsamic vinegar
- 1 T raspberry vinegar, Champagne vinegar or sherry vinegar
- 1 1/2 t Dijon mustard
- 1/3 c grape seed oil
- 2 T EVOO
- 1/8 t sea salt
- Fresh ground black pepper to taste
- Salad:
- 5-7 oz mesclun or mixed baby greens
- 1/2 Bosc pear (cut lengthwise), cored and thinly sliced
- 1/3 c shaved Parmesan cheese
Shrimp and Mango Lettuce Wraps
By courtneyepowell
Heat the oil in a large skillet over medium-high heat
- 2 tablespoons canola oil
- 1 pound peeled and deveined medium shrimp, chopped
- 2 cloves garlic, sliced
- 2 teaspoons Asian fish sauce
- 8 large Bibb lettuce leaves
- 1 mango, sliced
- 1/4 cup peanuts, chopped
- 1/4 cup fresh mint
- lime wedges and Sriracha or Asian chili-garlic sauce, for serving (optional)
Salmon Salad
By courtneyepowell
1. In a bowl, combine salmon, pesto, mayonnaise, garlic, sun-dried tomatoes, olives, scallions and vinegar; mash wi...
- 1 7.5-oz. can wild salmon, drained, skin and large bones removed
- 1 tablespoon basil pesto
- 1 tablespoon olive oil mayonnaise
- 1 small clove garlic, minced
- 2 drained oil-packed sun-dried tomatoes, finely chopped
- 5 pitted kalamata olives, finely chopped
- 2 scallions, finely chopped
- 1 teaspoon balsamic vinegar
- Salt and freshly ground black pepper
- 1 ripe but firm avocado, halved, pit removed
- 1 tablespoon pine nuts, toasted, optional
Chicken Mushroom Pizza
By courtneyepowell
Melt butter in a large saucepan over med heat
- 10 oz homemade or store bought pizza dough
- 1 T butter
- 1 med sized yellow onion
- 2 t brown sugar
- 1 t balsamic vinegar
- 1 c garlic white bean sauce
- 1 c sliced cooked chicken
- 1 c thinly sliced cremini mushrooms
- 1 c thinly sliced zucchini
Beef and Veggie Meatballs in Marinara
By courtneyepowell
Preheat broiler on high and place oven rack 4 inches below flame
- 6 t EVOO
- 4 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 1 t kosher salt
- 1 t sugar
- 1/2 t crushed red pepper flakes
- 1 small zucchini, roughly chopped
- 1 medium carrot, roughly chopped
- 1/2 small yellow onion, roughly chopped
- 1/4 c parsley leaves, plus more for serving
- 1 lb 90% lean ground beef
- 1/2 c quick cooking oats
- 1/2 c grated Parmesan, plus more for serving
- 1 large egg, beaten
Sweet Potato-Bean Burgers
By courtneyepowell
Steam or boil sweet potatoes until tender
- 2 medium sweet potatoes, peeled and chopped
- 1 14oz can white navy beans, drained and rinsed
- 2/3 c wheat germ
- 1/2 c chopped red onion
- 1/2 c chopped walnuts
- 1 T Dijon mustard
- 1 t ground cumin
- 1/4 t each salt and pepper
- 1 c parsley
- 1/3 c olive oil
- Juice of 1/2 lemon
- 1 chopped garlic clove
- 1/4 t salt
- 6 whole wheat hamburger buns