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Recipes
Watermelon and Tomato Salad
By TPMay
Serves 4
- 3-4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4 inch chucks
- 1 small English cucumber or regular cucumber, peeled, seeded, and cut into 3/4 inch cubes
- 1/4 cup sliced pickled red onions
- 1 cup 3/4 inch cubed red seedless watermelon flesh
- 1 tablespoons chopped herbs, mint and basil
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper
Smoky Sweet and Sour Cantaloupe
By TPMay
In a large nonstick skillet cook bacon until crisp
- 5 strips thick-cut smoked bacon
- 1 medium red onion, sliced
- 1/2 cup Asian sweet chili sauce
- 2 tablespoons Rice vinegar
- 4 cups cubed cantaloupe
Blueberry Waffles with Blueberry Sauce
By TPMay
In a large bowl, combine the flour, baking powder and salt
- SAUCE:
- 2 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2/3 cups milk
- 3 eggs, separated
- 1/4 cup butter, melted
- 2/3 cup fresh or frozen blueberries
- 1-1/2 cups fresh or frozen blueberries
- 1/2 cup orange juice, divided
- 3 tablespoons honey
- 1 tablespoon cornstarch
Tarte Tatin
By TPMay
Heat the oven to 300°F. Cut off both ends of each apple, then peel
- 6 Gala apples
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 vanilla bean
- Pinch of salt
- 1 sheet frozen puff pastry, thawed
- Whipped cream, for garnish
Grilled Romaine Salad with Citrus Herb Vinaigrette
By TPMay
Serves 8
- Grilled Romaine Salad With Citrus Herb Vinaigrette
- This time, forget the usual green salad. Grill crunchy Romaine lettuce to get a satisfying smoky flavor.
- Makes 8 servings
- Ingredients
- Salad
- 2 Romaine hearts, halved lengthwise
- 2 teaspoons olive oil
- Dressing
- 2 tablespoons chopped herbs (use what youhave-parsley, mint, dill, cilantro)
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Quinoa Mac and Cheese
By TPMay
Preheat oven to 375 F Add squash to a stock pot and cover with water
- 1 small butternut or acorn squash, peeled and cut into cubes
- 1/4 cup whole milk
- 1 teaspoon thyme
- 3 – 4 cups cooked quinoa
- 1 cup chopped kale, finely chopped
- 1 cup cheddar, grated
- 1/2 Seasoned breadcrumbs
- 1 tablespoons. olive oil
Herbed Greek Yogurt Dressing
By TPMay
Combine the yogurt, parsley, dill, mint and honey; mix until evenly incorporated
- 8 ounce plain Greek yogurt
- 1 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- 1 tablespoon honey
- salt and pepper
Mangui (Mashed Plantains)
By TPMay
Peel the plantains and cut lengthwise, then divide each half into two
- 4 unripe plantains
- 1 1/2 teaspoons of salt
- 4 tablespoons of butter or olive oil (see notes)
- 1 tablespoon of onion powder (optional, see notes)
- 1 cup of water at room temperature
- To make onion garnish
- 2 tablespoons of olive oil
- 2 large onions
- 1 tablespoon of fruit vinegar
- 1/2 teaspoon of salt (or more, to taste)
Phyllo-wrapped Baked Brie with Orange Marmalade and Walnuts
By TPMay
Preheat oven to 350 degrees F
- 1/2 cup orange marmalade
- 1/2 teaspoon ground cinnamon
- Pinch of crushed red pepper flakes
- 1/2 cup walnuts (toasted, if desired)
- 1 (8 ounce) round Brie cheese
- 20 sheets phyllo dough (thawed, if frozen)
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tablespoon water
Our Favorite Vinaigrete
By TPMay
In a lidded jar, shake the vinegar, mustard and honey to blend
- 1/3 cup white wine or champagne vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon local honey
- 1/2 cup extra virgin olive oil
- Pinch of salt and ground pepper