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Recipes
Crispy Orzo Salad
By karen1
For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl
- Dressing:
- 2 tablespoons olive oil
- 2 tablespoons jarred green olive tapenade
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon kosher salt
- Salad:
- 1 to 2 hearts of romaine lettuce, sliced thin
- 2 roasted red peppers, sliced into thin strips
- 1 bulb fennel, shaved thin
- One 6-ounce combo package of provolone and genoa salami, sliced thin
- Pasta:
- 1/2 cup olive oil
- 1/2 cup par-cooked orzo pasta (see Cook's Note)
- teaspoon kosher salt Dressing:
- 2 tablespoons olive oil
- 2 tablespoons jarred green olive tapenade
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon kosher salt
- Salad:
- 1 to 2 hearts of romaine lettuce, sliced thin
- 2 roasted red peppers, sliced into thin strips
- 1 bulb fennel, shaved thin
- One 6-ounce combo package of provolone and genoa salami, sliced thin
- Pasta:
- 1/2 cup olive oil
- 1/2 cup par-cooked orzo pasta (see Cook's Note)
- 1/4 teaspoon kosher salt
Herbed Basmati Rice
By karen1
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan
- 1 cup 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
- 1 3/4 cups 1 3/4 cups water
- 3/4 teaspoon 3/4 teaspoon kosher salt
- 1 tablespoon 1 tablespoon unsalted butter
- 2 tablespoons 2 tablespoons minced fresh curly parsley leaves
- 1 tablespoon 1 tablespoon minced fresh dill leaves
- 1 tablespoon 1 tablespoon minced fresh scallions, white and green parts
- Pinch Pinch freshly ground black pepper
Potato-Crusted Salmon with Herb Salad
By karen1
Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns
- 4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
- 2 tablespoons snipped chives
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper
- Four 8-ounce skinless salmon fillets
- 1 cup vegetable oil
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons extra-virgin olive oil
- 4 ounces herb salad mix (6 cups)
Portobello Mushroom Lasagna
By karen1
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Pea Pesto Crostini
By karen1
Recipe courtesy Giada De Laurentiis
- 1 (10-ounce) package frozen peas, defrosted
- 1 garlic clove
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/3 cup olive oil
- 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
- 1/3 cup olive oil
- 8 cherry tomatoes, halved or 1 small tomato, diced
Apple and Cheese Pie
By karen1
Directions Position an oven rack on the bottom third of the oven and preheat to 400 degrees F
- Butter, for greasing the pie dish
- 5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
- 1 cup coarsely grated sharp white Cheddar (4 ounces)
- 2/3 cup dark brown sugar
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
- 1 egg white, beaten until frothy
The Union Square Cafe's Bar Nuts
By karen1
Preheat the oven to 350 degrees F
- 2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 teaspoons Maldon or other sea salt
- 1 tablespoon unsalted butter, melted
Herb Coeur A La Creme
By karen1
2012, Ina Garten, All Rights Reserved
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Israeli Couscous with Apples, Cranberries and Herbs
By karen1
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat
- Couscous:
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook's Note
- Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Pasta Primavera
By karen1
Recipe courtesy Giada De Laurentiis
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan