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Recipes
Fettuccine with Tomatoes and Crispy Capers
By Fresh2
Contributed by Grace Parisi FAST HEALTHY Inspiring Idea Frying capers in oil makes them incredibly crispy
- 1/2 cup extra-virgin olive oil
- 1/4 cup small capers, drained and patted dry
- 1/4 cup cornstarch
- 4 oil-packed anchovies, chopped
- 2 large garlic cloves, thinly sliced
- 2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
- 2 tomatoes, coarsely chopped
- 1/2 teaspoon crushed red pepper
- 1 tablespoon thinly sliced basil
- 1 pound fettuccine
- Freshly grated Parmigiano-Reggiano cheese, for serving
Date Wraps
By Fresh2
Sweet dates and salty prosciutto combine in a tasty bite
- 16 thin slices prosciutto
- 16 whole pitted dates
- Freshly ground pepper to taste
Goat Cheese and Roasted Corn Quesadillas
By Fresh2
Heat a large nonstick skillet over medium-high heat
- 1 cup fresh corn kernels (about 1 large ear
- 2/3 cup (5 ounces) goat cheese, softened
- 8 (6 inch) corn tortillas
- 1/4 cup chopped green onions
- 10 tablespoons bottled salsa verde, divided
- Cooking spray
Fusilli with Creamed Leek and Spinach
By Fresh2
FAST VEGETARIAN This delicious pasta was the fastest and simplest to prepare of all the winners
- 3/4 pound fusilli
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 cup heavy cream
- 4 cups packed baby spinach (4 ounces), coarsely chopped
- 1/2 cup lightly packed basil leaves, finely chopped
- Kosher salt and freshly ground pepper
The Best Lemon Bars
By Fresh2
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 lemons, juiced
Pineapple Polenta Squares with Shrimp
By Fresh2
Courtesy of Karen Dawson for Food Network Magazine
- 2 cups low-sodium chicken broth or water
- 1/2 cup polenta
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh sage
- 1/2 cup finely chopped fresh pineapple
- Vegetable oil, for brushing
- 1/2 cup chopped fresh pineapple
- 12 large shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 6 thin slices prosciutto, halved lengthwise
- 1 stick unsalted butter, cut into pieces
- 1/4 cup finely chopped fresh pineapple
- Chopped fresh parsley, for garnish
Dang Cold Asian Noodle Salad
By Fresh2
In a medium stock pot, boil water, add salt and cook noodles
- 1 package soba noodles
- 1 tsp sesame oil
- 2 tbs rice wine vinegar
- 3 tbs soy sauce
- 1 tsp hot chili oil
- 1 tbs hoisin sauce
- 5 tbs extra-virgin olive oil
- 1 carrot, thinly sliced or julienned
- 2 celery stalks, thinly sliced or julienned
- 5 green onions, bottom 4 inches, thinly sliced
- 1/2 cup thinly sliced napa cabbage
- 1/2 cup red bell pepper, thinly sliced or julienned
- 1/2 cup julienned bok choy
- 1 cup bean sprouts, optional
- 3 tbs minced fresh cilantro leaves
- 3 tbs sesame seeds, toasted, for garnish
- 4 tbs unsalted peanuts, for garnish
Orecchiette with Veal, Capers and White Wine
By Fresh2
Contributed by Grace Parisi FAST MAKE-AHEAD "The sauce fits the pasta," said judge Marc Vetri in praise of thi...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground veal
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound orecchiette
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons unsalted butter
Radlermass
By Fresh2
Directions Add the lemon-lime soda to a 12-ounce glass half-filled with ice
- 4 ounces lemon-lime soda
- 4 ounces your favorite ale, such as Bass
- 1 slice lemon
Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese
By Fresh2
Recipe courtesy Anne Burrell
- 6 Black Mission figs, cut in 1/2
- 1/2 cup balsamic vinegar, plus extra for dressing
- Crushed red pepper flakes, optional
- 12 slices prosciutto
- 1/2 log goat cheese
- Extra-virgin olive oil
- 2 cups baby arugula
- 1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
- Kosher salt