Ingredients 1 pound chicken breast tenderloins 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided 12 ounces brown mushrooms, sliced 1/2 cup diced yellow onion 3 cloves garlic, minced 2/3 c. sun-dried tomatoes, chopped 1 teaspoon oregano 1/2 teaspoon thyme 1 (14.5 oz) can Cannelini Beans, drained and rinsed… Read More »
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You… Read More »
Always make more salad dressing than you’ll need. It takes no longer to mix a big batch, and it means tomorrow night’s salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads. Ingredients SERVINGS: MAKES 1½ CUPS • 1 small shallot, finely chopped • ¾ cup olive oil • ¼… Read More »
Ingredients Makes about 1 cup • 1 small shallot, chopped • ¾ cup olive oil • ¼ cup fresh lemon juice • 2 teaspoons Dijon mustard • 1 teaspoon honey • Kosher salt and freshly ground black pepper Preparation • Purée shallot, oil, lemon juice, mustard, and honey in a blender until smooth; season with… Read More »
Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic. Ingredients SERVINGS: MAKES ABOUT ½ CUP • 1 small garlic clove, finely grated • 2 tablespoons red wine vinegar • 2 teaspoons Dijon… Read More »
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt. INGREDIENTS 1 teaspoon extra-virgin olive oil 1 shallot, finely chopped… Read More »
Ingredients 3 large portobello mushrooms, sliced 1 each medium sweet red, orange and yellow peppers, sliced 1 medium zucchini, sliced 10 fresh asparagus spears, cut into 2-inch lengths 1 small onion, sliced and separated into rings 3/4 cup grape tomatoes 1/2 cup fresh sugar snap peas 1/2 cup fresh broccoli florets 1/2 cup pitted Greek… Read More »
4 c. Shredded cabbage However much cilantro you want An avocado or two in chunks 1c. Chopped tomato 1/3 c. Sliced green onion 2 T. Lime juice 1 T. Olive oil 1/4 t. Salt *Mix all to make cabbage slaw. 1 lb. fish of choice 1t. Chili powder 1/4 t. Salt *Mix salt and chili… Read More »
This is one of my absolute favorite recipes! Thank you, Allison Stockman! Prep –> 20 min. Total time –> 30 min. Servings: 4 Ingredients Coarse salt and ground pepper 1 pound asparagus, ends trimmed and cut into 2-inch lengths 1 pound sugar snap peas, strings removed 1 pound bow-tie pasta (farfalle) 4 tablespoons extra-virgin olive oil… Read More »