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Recipes
Mango Pomegranate Guacamole with Plantain Chips
By mirandavoegeli
Make Guacamole: Halve, pit, and peel avocados
- Guacamole:
- 4 ripe avocados (2 pounds total)
- 1 cup finely chopped white onion
- 2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
- 1/4 cup fresh lime juice, or to taste
- 3/4 cup pomegranate seeds (from 1 pomegranate)
- 3/4 cup diced peeled mango
- 1/2 cup chopped cilantro
- Garnish: lime wedges
- Plantain Chips:
- 1 1/2 teaspoons finely grated fresh lime zest, chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 4 green plantains (1 1/2 pounds)
Gin & Tonic
By mirandavoegeli
Place the ice in a tall, narrow, chilled glass
- 3 ounces gin
- 4 ounces tonic water
- 1 tablespoon freshly squeezed lime juice
- Lime wedge, for garnish
- Ice (tonic water ice cubes are recommended)
Chilled Persian Yogurt Soup
By mirandavoegeli
"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Zaré
- 1/2 cup walnuts
- 1/4 cup dried rose petals, crushed (optional, see Note)
- 2 cups 2 percent plain Greek yogurt
- 1 1/2 cups ice water
- 1/2 cup golden raisins
- 1/2 seedless cucumber, peeled and finely diced (1 cup)
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped chives
- Salt and freshly ground pepper
- Ground sumac, for garnish (optional, see Note)
Bacon-and-Romaine Skewers with Blue Cheese Dressing
By mirandavoegeli
Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish
- 4 ounces crumbled Maytag blue cheese
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper
- 4 ounces slab bacon, cut into large dice
- 1/2 pound romaine hearts, small leaves whole, large leaves cut into pieces
Stone Fruit Lattice Pie
By mirandavoegeli
Recipes & Menus | recipes Stone Fruit Lattice Pie Mix and match your favorite ripe summer stone fruit to make thi...
- Crust
- 1 Unbaked Pie Crust in a 9" glass or metal pie pan
- Filling
- 2 pounds nectarines
- 1 pound peaches, peeled
- 1 pound plums
- 1/2 cup plus 1 Tbsp. sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon orange-flower water (optional)
- 1 large egg, beaten to blend
Green Lentil Hummus
By mirandavoegeli
In a medium saucepan, combine the chicken stock, green lentils and bay leaf
- 3 cups chicken stock or low-sodium broth
- 1 cup green lentils (about 6 ounces)
- 1 bay leaf
- 3 garlic cloves, coarsely chopped
- 1/4 cup tahini
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/4 cup chopped cilantro
- Salt
- Cayenne pepper
- Sweet paprika, for sprinkling
- Pita chips, sliced fennel and red bell pepper strips, for serving
Roasted Mushrooms and Shallots with Fresh Herbs
By mirandavoegeli
Preheat the oven to 400°
- 2 1/2 tablespoons Asian sesame oil
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/4 pounds mixed mushroomssuch as white, cremini and shiitakelarge caps quartered
- Salt
- 10 small shallots, peeled
- 1/3 cup chopped mint
- 1/3 cup chopped parsley
- 1 tablespoon chopped dill
- 1 tablespoon roasted black sesame seeds
Fennel Soup with Orange Creme Fraiche and Croutons
By mirandavoegeli
Preheat oven to 375F with rack in middle
- 1 small leek (white and pale green part only), halved and thinly sliced
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons fennel seeds
- 5 tablespoons extra-virgin olive oil, divided
- 1 medium russet (baking) potato
- 2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
- 5 cups water
- 1 (8-inch) length of baguette, cut into 1-inch cubes
- 1/2 cup creme fraiche or sour cream
- 1 teaspoon grated orange zest
Chopped Kale with Hot Pepper Vinegar
By mirandavoegeli
Richard Blais's chile-spiked vinegar punches up kale, which he cooks here with a little caraway
- 1 cup white vinegar
- 2 serrano chiles, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 10 garlic cloves, thinly sliced
- 2 teaspoons ground caraway
- 3/4 pound kale, stems discarded and leaves coarsely chopped
- Salt and freshly ground pepper
Grilled Pork Tenderloins with Vegetable Curry
By mirandavoegeli
In a large, deep skillet, heat 2 tablespoons of the oil
- 2 1/2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon minced jalapeño
- 2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
- 1 1/2 teaspoons Thai red curry paste
- 2 cups pure coconut water
- 3 tablespoons lime juice
- 2 cups coarsely shredded stemmed kale
- 1 tablespoon chopped cilantro
- 2 tablespoons full-fat sour cream
- 4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness