Couscous Salad with Tangerines and Raisins

January 20, 2016 KellyH 0 Comments

Couscous Salad with Tangerines and Raisins Serves 6 2 cups plain couscous 1/2 teaspoon saffron, crushed in the palm of your hand 2 cups hot chicken or vegetable broth 1/2 cup extra virgin olive oil 1/4 cup tangerine juice 1/4 cup rice vinegar 1/4 cup finely chopped red scallion 1/2 cup sliced almonds 1 cup …

Read More “Couscous Salad with Tangerines and Raisins”

Sauteed Chicken Breasts with Lemon and Parsley

January 20, 2016 KellyH 0 Comments

Sautéed Chicken Breasts with Lemon and Parsley Serves 6 1 tablespoon extra-virgin olive oil 4 tablespoons butter 6 chicken breast halves, skin and bones removed Salt and black pepper Juice of 1 lemon 1/4 cup finely chopped Italian parsley 1 lemon, thinly sliced for garnish 1. Over medium high heat, melt 3 tablespoons butter, and …

Read More “Sauteed Chicken Breasts with Lemon and Parsley”

Pasta with Golden Beets, Greens and Pancetta

January 20, 2016 KellyH 0 Comments

Pasta with Golden Beets, Greens and Pancetta Serves 6 Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens. 2 tablespoons extra virgin olive oil One 1/2-inch …

Read More “Pasta with Golden Beets, Greens and Pancetta”

Parsnip Cake with Tangerine Cream Cheese Frosting

January 20, 2016 KellyH 0 Comments

Parsnip Cake with Tangerine Cream Cheese Frosting Makes two 9-inch layers, or one 13-by-9-inch baking pan A kissing cousin to carrot cake, the parsnips give this cake a sweet flavor, and moist texture. 1 1/2 cups canola oil 2 cups sugar 3 large eggs 2 teaspoons vanilla extract 3 cups thinly grated parsnips One 8-ounce …

Read More “Parsnip Cake with Tangerine Cream Cheese Frosting”

Lemongrass Flavor Bomb

January 20, 2016 KellyH 0 Comments

Lemongrass Flavor Bomb Makes about 1 cup Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir-fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley. 1 stalk lemongrass, tough outer layer removed, and finely chopped 6 garlic cloves 1 cup firmly packed Italian parsley 1/2 to …

Read More “Lemongrass Flavor Bomb”

Lemongrass Shrimp Stir Fry Salad

January 20, 2016 KellyH 0 Comments

Lemongrass Shrimp Stir Fry Salad Serves 4 1/2 pound linguine, cooked al dente, and cooled 2 red scallions, finely chopped 1 cup thinly sliced romaine lettuce 2 medium carrots cut into julienne 1/4 cup finely chopped mint 1/4 cup vegetable oil 2 garlic cloves, minced 1 Tablespoon minced fresh lemongrass 1 1/2 pounds large shrimp, …

Read More “Lemongrass Shrimp Stir Fry Salad”

Farmers' Market Box 1-14-16

January 13, 2016 KellyH 0 Comments

Fuji Apples – Fair Hill Apple Farm Medjool Dates – Wynola Flats Produce Arugula – Be Wise Ranch Cilantro – Be Wise Ranch Leeks – Kong Thao Farm Red Oak Lettuce – Black Sheep Produce Navel Oranges – Black Sheep Produce Garnet Yams – Kong Thao Farm Celery Roots – Weiser Family Farm Algerian Tangerines …

Read More “Farmers' Market Box 1-14-16”

Farmers' Market Box 1-7-16

January 6, 2016 KellyH 0 Comments

Rainbow Carrots – Kong Thao Farm Fennel – The Garden of… Mizuna Greens – Be Wise Ranch Meyer Lemons – Koral’s Tropical Fruit Farm Yuzu Limes – Rancho Del Sol Walla Walla Onions – Milliken Family Farm Cara Cara Oranges – Ken’s Top Notch Produce Ruby Crescent Fingerling Potatoes – Weiser Family Farm Red Radishes …

Read More “Farmers' Market Box 1-7-16”

Roasted Salmon with Yuzu Sauce

January 6, 2016 KellyH 0 Comments

Roasted Salmon with Yuzu Sauce Serves 4 to 6 1/2 cup extra virgin olive oil 2 tablespoons Old Bay seasoning 2 1/2 pounds salmon filets 4 large egg yolks 2 to 4 tablespoons Yuzu lime juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup unsalted butter, melted and kept hot 1. Preheat …

Read More “Roasted Salmon with Yuzu Sauce”

Rainbow Carrot Cake with Orange Frosting

January 6, 2016 KellyH 0 Comments

Rainbow Carrot Cake with Orange Frosting Serves 8 to 10 1 1/2 cups canola oil 2 cups sugar 3 large eggs 2 teaspoons vanilla extract One bunch rainbow carrots, finely shredded 2 Cara Cara oranges, peel and pith removed, segmented, and chopped 1/4 cup orange juice 1/2 cup chopped pecans 3 cups unbleached all-purpose flour …

Read More “Rainbow Carrot Cake with Orange Frosting”