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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Instructions-
Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
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Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
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Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 15 minutes Servings cupsIngredients- 3 cups fresh fiddlehead ferns ends trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Prep Time 15 minutes Cook Time 15 minutes Servings cupsIngredients- 3 cups fresh fiddlehead ferns ends trimmed
- 3 tablespoons Extra Virgin Olive Oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 5 minutes Servings servingsIngredients- 2 tablespoons sesame seeds
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Extra Virgin Olive Oil
- 4 cups shredded cabbage
- 2 carrots shredded
- 1 package ramen noodles crushed
Prep Time 15 minutes Cook Time 5 minutes Servings servingsIngredients- 2 tablespoons sesame seeds
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Extra Virgin Olive Oil
- 4 cups shredded cabbage
- 2 carrots shredded
- 1 package ramen noodles crushed
Instructions- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
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- Posted by elimam
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Prep Time 5 minutes Servings cups(1 1/2)Ingredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup soy sauce
- 1 Lemon juiced
- 3 cloves garlic minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoon honey
- ground black pepper to taste
Prep Time 5 minutes Servings cups(1 1/2)Ingredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup soy sauce
- 1 Lemon juiced
- 3 cloves garlic minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoon honey
- ground black pepper to taste
Instructions- In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 75 minutes Servings servingsIngredients- 1 can black beans rinsed and drained
- 1 can kidney beans drained
- 1 can cannellini beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 package frozen corn kernels
- 1 red onion chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 tablespoon chili powder
Prep Time 15 minutes Cook Time 75 minutes Servings servingsIngredients- 1 can black beans rinsed and drained
- 1 can kidney beans drained
- 1 can cannellini beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 package frozen corn kernels
- 1 red onion chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 tablespoon chili powder
Instructions- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Instructions- Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
- (Sneak a quick dip of artisan bread into the mixture - so good!)
- Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
- Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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Aug 1, 2016