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Recipes
Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney
By á-32
Combine first 6 ingredients in a medium saucepan; bring to a boil
- 1 cup riesling or other dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup fresh orange juice
- 2 1/2 tablespoons sugar
- 1/8 teaspoon ground cloves
- 2 (3-inch) cinnamon sticks
- 4 teaspoons canola oil
- 2 (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup coarsely chopped peeled ripe Fuyu persimmon (about 2)
- 1/2 cup fresh cranberries
- 1 tablespoon butter
Noodle Kugel
By á-32
Directions Preheat the oven to 350 degrees F
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Barbecue Pulled-Turkey Sandwiches
By á-32
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend
- 3 T mayonnaise
- 2 t apple cider vinegar
- 1/2 t celery seeds
- 3 c thinly sliced green cabbage
- 2 slices applewood-smoked bacon, chopped
- 1 c tomato puree
- 1/4 c apple cider vinegar
- 1/4 c water
- 3 T (packed) dark brown sugar
- 1 t chili powder
- 1/4 t ground cumin
- 2 1/3 c shredded cooked turkey (light and dark meat)
- 4 soft rolls (such as onion, egg, sesame, or whole wheat)
Greek Marinated Flank Steak with Tzatziki Sauce
By á-32
Instructions Prepare your meat: place your flank steak in a large container or dish (I use a 9x9 baking dish)
- For the beef:
- 2 lbs 2 lbs Flank Steak
- 1 cup 1 cup olive oil
- 1/4 cup 1/4 cup fresh lemon juice
- 1/4 cup 1/4 cup coconut aminos or soy sauce
- 1 tbsp 1 tbsp lemon zest
- 1/4 cup 1/4 cup red wine vinegar
- 1 tbsp 1 tbsp Dijon mustard
- 2 tbsp 2 tbsp fresh chopped mint
- 1 tsp 1 tsp dried oregano
- For the Tzatziki:
- 3/4 cup 3/4 cup plain Greek yogurt or 1/2 cup coconut cream*
- 1/4 cup 1/4 cup fresh lemon juice
- 1/2 cup 1/2 cup finely chopped cucumber
- 2 tbsp 2 tbsp chopped fresh dill
- 2 tbsp 2 tbsp chopped fresh mint
- 1 clove 1 clove garlic crushed
- 1 tsp 1 tsp salt
Golden Beet Soup
By á-32
Selma Brown Morrow
- 6 tablespoons (3/4 stick) pareve margarine
- 9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
- 4 1/2 cups chopped onions
- 4 teaspoons minced peeled fresh ginger
- 1 tablespoon finely grated lemon peel
- 6 cups (or more) low-salt chicken broth
- 2 to 3 tablespoons fresh lemon juice
Big pan of Brownies
By á-32
Place the butter, sugar and water in a large pot and bring to a boil; whisk until the butter and sugar are dissolve...
- 1 pound unsalted butter
- 20 ozs ( 3 cups) granulated sugar
- 6 ozs (3/4 cup) water
- 3 pounds (4/12 ozs bags) semi-sweet chocolate chips
- 12 large eggs
- 2 Tablespoons pure vanilla extract
- 20 ozs (4 3/4 cups) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- Optional ingredients: chopped nuts. rum raisins, crumbled marzipan or almond paste, white chocolate chips, butterscotch chips, more chocolate chips...(my favorite!)
Grilled Fennel and Asparagus Salad
By á-32
Directions Preheat a grill to medium-high
- 1 clove garlic, smashed to a paste with a pinch of salt
- 1 lemon, juice and zest
- 1/4 cup Italian white wine vinegar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 2 bunches jumbo asparagus, trimmed
- 1 large bulb fennel, trimmed, halved
- Canola oil, for oiling grill
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1/2 cup golden currants
- 1/2 cup oil-cured olives, pitted, crushed
- 3 cups baby arugula
- Pinch kosher salt
- Freshly ground black pepper
- 1 cup shaved Pecorino Romano
Basil Rubbed Halibut with Puttanesca Relish
By á-32
Directions For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling
- 2 tablespoons red wine vinegar
- 2 teaspoons anchovy paste
- 1 teaspoon finely chopped fresh oregano
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 tablespoon extra-virgin olive oil
- 3 ripe beefsteak or large heirloom tomatoes, cut into thick slices
- 1 jalapeno
- 1 small onion, cut into thick slices
- Canola oil, for brushing
- 1/4 cup chopped kalamata olives
- 1 tablespoon capers, drained
- 1/4 cup torn fresh basil leaves
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- 1/2 cup canola oil
- 1 cup loosely packed fresh basil leaves, plus sprigs for garnish
- Kosher salt and freshly ground black pepper
- 4 halibut fillets (8 ounces each)
Eggs Benedict and Easy Hollandaise Sauce
By á-32
Watch how to make this recipe
- 4 extra-large eggs, at room temperature
- 2 thin slices of prosciutto
- 2 English muffins, sliced in half and toasted
- Easy Hollandaise Sauce (recipe follows)
- Minced fresh chives, for serving
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons (3/4 stick) unsalted butter
Instapot Thai Peanut Chicken and Noodles
By á-32
Author: Danielle Green Recipe type: Entree, Pressure Cooker Cuisine: Thai Prep time: 5 mins Cook time: 45...
- 1 1/2 lb boneless skinless chicken breasts
- 1 c. Thai peanut sauce
- 3/4 c. chicken broth
- 5 oz. stir-fry rice noodles
- 1 c. sugar snap or snow peas
- optional garnishes - chopped peanuts, red pepper flakes, green onions & cilantro