Recipes 6/15 & 6/16

By admin|June 14, 2011|Information

Roasted Asparagus

2 lbs fresh asparagus

Good olive oil

Kosher salt, plus extra for sprinkling

Freshly ground black pepper

Preheat the oven to 400 degrees F. Break off

the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. (From The Food Network: Ina Garten)

Grilled Chicken Breasts w/ Fresh Strawberry Salsa

4 (6 ounce) skinless, boneless chicken breast halves

Salt and pepper to taste

1 serrano chile, seeded and minced

1 clove garlic, minced

1 tsp chili powder

2 Tbls raspberry vinegar

1/4 C olive oil

2 C sliced fresh strawberries

2 Tbls chopped fresh mint

2 Tbls white sugar

1 serrano chile, seeded and minced

1/3 C minced red onion

2 Tbls raspberry vinegar

Salt and pepper to taste

1/4 C sour cream

Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 Tbls raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts,

squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.

While the chicken marinates, toss the strawberries with the mint and sugar in a

bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and

2 Tbls raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room

temperature for 20 minutes before serving.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Remove the chicken breasts from the marinade, and shake off excess. Discard the

remaining marinade. Cook the chicken on the grill until no longer pink in the center and the

juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of

sour cream.


Red Radish Salad

2 tsp sugar

1 lemon, juiced

1/2 C sour cream

8 red radishes, thinly sliced

2 Delicious apples, quartered cored and thinly sliced

1/2 European seedless cucumber, thinly sliced

2 Tbls chopped fresh dill

Salt and black pepper

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes,

apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt,

and pepper, toss again; serve.

(From The Food Network: Rachael Ray)

Romaine Salad

2 hearts romaine, chopped

1/4 C whole leaves of fresh herbs, in any combination: parsley, basil, sage — whatever you have on hand

1/4 pint grape tomatoes, halved

1 Tbls balsamic vinegar, a couple of splashes

3 Tbls extra-virgin olive oil, eyeball it

Salt and pepper

Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

(From The Food Network: Rachael Ray)

Scallion & Egg Pancakes

2 Tbls honey

1 Tbls white wine or cider vinegar,

1 tsp sesame oil

1/4 C tamari dark soy sauce

1/8 C water, eyeball it

1 Tbls light oil, plus some to drizzle

4 scallions cut into 1-inch lengths

2 eggs plus 2 egg yolks, beaten


4 large plain flour tortillas

Mix honey with vinegar, sesame oil, and soy sauce, then stir in water and transfer to a small serving dish.

Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

(From: The Food Network: Rachael Ray)

Fried Rice w/ Scallions, Edamame, & Tofu

1 Tbls plus 1 tsp canola oil, divided

2 large cloves garlic, minced

4 scallions, greens included, rinsed, trimmed and thinly sliced

1 Tbls minced ginger

4 C leftover cooked brown rice

3/4 C finely diced red pepper

3/4 C cooked, shelled edamame

1/2 C fresh or frozen, thawed, corn

6 oz firm tofu, cut into 1/4-inch cubes

2 eggs, beaten

3 Tbls low-sodium soy sauce

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

(From The Food Network: Ellie Krieger)

Glazed Radishes


Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. Add a slab of butter and a hearty pinch of salt and sugar, bring to a boil, then simmer over medium-high heat until most of the liquid evaporates; toss radishes in the buttery glaze.

(From The Food Network)

Corn & Asparagus Salad

3 C frozen corn, thawed

2 bunches asparagus, trimmed

1 small red onion, diced small

1/4 cup fresh basil leaves

1/2 cup sugar

1 cup rice wine vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

Blanch the asparagus for 1 minute and toss into an ice bath. Cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

(From The Food Network: Paula Deen)

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