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Recipes
Vegetables: Roasted Sweet Potatoes with Hot Honey Browned Butter
By SharonE
Dining In by Alison Roman
- 4 small to medium sweet potatoes, scrubbed
- 6 Tbs. (3/4 stick) unsalted butter
- 2 Tbs. honey
- 1 Tbs. white wine vinegar or apple cider vinegar
- 1 tsp. crushed red pepper flakes
- kosher slat and freshly ground black pepper
- flaky sea salt
Vegetables: Turmeric Roasted Carrots with Seeds and Yogurt
By SharonE
Dining In Alison Roman
- 1 pound small carrots, scrubbed, tops trimmed to about ½ inch
- 3 tablespoons olive oil
- 1 tablespoon finely grated fresh turmeric or ½ teaspoon ground
- 2 teaspoons cumin seed
- 2 teaspoons fennel seed
- Kosher salt and freshly ground black pepper
- ¾ cup full-fat Greek yogurt
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice
- 3 cups spicy greens, such as mustard greens, watercress, or wild arugula
Salad: Baked Goat Cheese Garden Salad
By SharonE
Combine first three ingredients in samll bowl
- 1/2 cup olive oil
- 4 fresh thyme sprigs or 1 tsp. dried
- 1 bay leaf, crumbled
- 2 4-oz. logs soft mild goat cheese (Montrachet) cut into four 1/2" thick rounds
- 1 cup toasted fresh white breadcrumbs
- 3 tbsp. balsamic vinegar
- 1 tsp. seasoned rice vinegar
- 8 cups assorted baby greens
Vegetables: Baked Summer Squash with Cream and Parmesan Bread Crumbs
By SharonE
Preheat the oven to 400 ° F
- 1 cup coarse Fresh Bread Crumbs or panko
- ½ cup finely grated Parmesan cheese
- 2 garlic cloves, finely grated or chopped
- 2 teaspoons fresh oregano, marjoram, or thyme leaves, chopped
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ¾ pound small summer squash (yellow squash or zucchini), halved lengthwise (or quartered, if all you can find are large squash)
- 1 cup heavy cream
Breakfast: Neil's Pancakes
By SharonE
I had the best pancakes in the world from Clinton St
- Maple Butter:
- 4 cups all-purpose flour
- 1 tbsp. baking powder, plus 1 tsp.
- 3/4 cup sugar
- 1 tsp. salt
- 6 large eggs, separated
- 3 cups whole milk
- 3/4 cup (12 tbsp.) unsalted butter, melted, plus 2 tsp. unmelted for the griddle
- 1 tsp. vanilla extract
- 2 1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts
- 1/2 cup confectioners' sugar or cinnamon sugar for dusting
- 1 cup real maple syrup (grade-B organic)
- 2 sticks (16 tbsp.) cold unsalted butter, cut into cubes
Cheese: Simple Homemade Ricotta
By SharonE
Great on pesto pizza
- 3 cups fresh/raw whole milk (not ULTRA pasteurized/homogenized)
- 3/4 cups heavy cream
- 1/2 tsp. sea salt
- 3 tbs. fresh lemon juice or more
Appetizer: Dungeness Crab Cakes
By SharonE
THE most delicious crab cakes!
- 1 tablespoon canola oil plus more for frying
- 1 rib celery, finely chopped
- 1 ear fresh corn, husked, kernels cut off
- 1 green onion, thinly sliced
- 1/4 small red bell pepper, cored, seeded and finely chopped
- 1/4 small green bell pepper, cored, seeded and finely chopped
- Salt and pepper to taste
- 2 1/2 cups panko breadcrumbs
- 1 (8-ounce) container lump crab meat
- 1 egg, lightly beaten
- Grated zest of 1 lemon
Salad: Chicken Mango with Black Beans
By SharonE
The chicken, mango and black beans are an awesome combination but the lime in this dressing brings everything out
- Dressing:
- 2 cups (1/2-inch) diced cooked skinless chicken breast
- 1 large mango, peeled, seeded, and cut into small cubes (about 1 1/2 cups)
- 2 (4-ounce) Persian or pickling cucumbers, scrubbed and cut into small cubes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large cob of corn kernels, cut off cob
- 1 small green pepper, diced
- 2/3 cup sliced almonds, toasted
- Grated zest of 1 large lime
- 1/2-2/3 cup fresh lime juice (from 3-4 large limes, I tend to like more lime juice in this dressing but you can adjust to your taste)
- 1/4 cup honey
- 1 tbs dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/4 cup creamy almond butter, optional
Meat: Skirt Steak Marinated
By SharonE
In a large bowl, whisk all ingredients through garlic until smooth
- 1/4 cup soy sauce
- 2 tbsp. Worcestershire sauce
- 2 tbsp. whole grain mustard
- 2 tbsp. canola oil
- 1 1/2 tbsp. packed light brown sugar
- 2 tsp. crushed red pepper
- 4 garlic cloves, minced
- 2 1/4 lb. skirt steak, cut into 6 pieces
- kosher salt and pepper
Breads: Sour Cream Flatbread
By SharonE
Dining In Alison Roman
- 2 ¼ teaspoons active dry yeast (from one ¼-ounce envelope)
- Pinch of sugar
- 4 cups all-purpose flour, plus more for rolling
- ⅓ cup sour cream
- 2 tablespoons (¼ stick) unsalted butter, melted
- 1 tablespoon kosher salt
- Olive or vegetable oil, for cooking, grilling, or baking