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Tag Archives: recipes
This is another incredibly easy and incredibly delicious dinner using in season Spring produce — and lots of Parmesan cheese! Asparagus is particularly lovely to eat in season during the Spring. And when you roast it, the stalks take on a deep rich flavor which is complemented by the nuttiness of the Parmesan cheese. Which pairs very well with this Parmesan chicken. The best thing is that these can cook side by side in the same pan, so it’s a kind of fix it and forget it meal. For each person eating, take one chicken cutlet. You will be topping the chicken cutlet with a Parmesan and bread crumb topping. In a small bowl mix and equal amount of grated Parmesan cheese and bread crumbs — you can use plain, flavored, or Panko breadcrumb here. Add enough olive oil to make the dry ingredients slightly paste-like. It doesn’t have to be completely smooth, just enough so it all sticks together. Place the chicken cutlets in a baking pan, off to one side. Cover the tops of the cutlets with the Parmesan/breadcrumb mixture.
Now onto the asparagus. Make as much or as little as you like — but I think that you will want to have leftovers. Snap off any tough ends. Lay the asparagus out on the other side of the baking pan and drizzle with some olive oil. Then sprinkle with a little Parmesan cheese and put the entire pan in a 400 degree oven for 20-25 minutes. And that’s it. Simple and delicious!
One of the best parts of Spring is all of the new fruits and vegetables coming into season. It makes it easy and exciting to throw together a quick and healthful meal. This salad uses tatsoi — an Asian green which is in the large brassica family, which means it’s related to broccoli, cabbage, cauliflower, Brussels sprouts and mustard. The leaves are tender, sweet and mild. You can cook it like any other green, but it also makes a great simple salad. And even the flowers are edible, so if you find some in your farmer’s market give it a try. Or you can use any new green that you find, or a combination. Just wash and dry your leaves. For the dressing take 1 crushed garlic clove and 2 tablespoons of fresh-squeezed lemon juice and stir them together in a small bowl. Then whisk in 2 tablespoons of olive oil until it is well-emulsified and add salt or pepper to taste. Toss the leaves with the dressing and then divide onto your plates and top with the flowers! Easy, pretty, healthy and tasty.
Will you be hosting a brunch this weekend for Mother’s Day? Deviled eggs are always popular. And delicious! Here is the basic recipe, one you have it mastered, you can add your own spin. Try adding hot sauce, capers, crabmeat, bacon, or swap out the mayo for mashed avocado. To duplicate the serving idea above, line one of my serving trays with long chives or garlic scapes and place the egg halves on top of the greenery.
Basic Deviled Eggs
4 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon mustard, or to taste
1/4 teaspoon cayenne, or to taste
Paprika or fresh parsley leaves or chives for garnish
Peel the eggs, cut them in half lengthwise, and carefully scoop out the yolks.
Mash the yolks with a sprinkle of salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning. Spoon the filling back into the whites.
Sprinkle with paprika, parsley or chives and serve.
Quinoa is a super healthy grain that is really tasty and makes a great alternative to rice or pasta in a side dish or a salad and it cooks in a fraction of the time, providing protein in addition to carbs. This salad tosses the grain with broccoli and cauliflower florets, lime juice, cilantro, chopped tomato, red onion, cucumber, and jalapenos for a spicy kick. Fresh, light, yet filling and nutritious.
First you have to rinse the quinoa. In a large bowl, cover 1 cup quinoa with cool water and let sit for 5 minutes. Dra in in a strainer and rinse until the water runs clear, then transfer to a medium saucepan. Cover with 2 cups of water or broth and bring to a boil. Reduce the heat to low, and simmer for 15 minutes until the grain becomes slightly translucent. Drain off excess liquid, cover the pot and let sit for 10 minutes.
2. In the meantime, combine 1 cup steamed broccoli and cauliflower florets, 1 diced cucumber, 1 chopped tomato, cilantro, and 1/4 cup olive oil in a large bowl with a pinch of salt. In a separate bowl, combine 1/4 lime juice, and a splash vinegar. Allow to sit while the quinoa finishes cookinCombine the vegetables and toss to coat, then stir in the quinoa and 1 diced jalapeno.
I love Easter Brunch — it’s a great time to celebrate with family and friends. My friend keeps chickens and sometimes duck eggs, which are good for quiche, they are so big! The brown eggs seem to take Easter egg dye better and result in deeper colors, except for the yellows.
For appetizers, I like to spread a fig and sage jelly over goat cheese & sprinkle it with walnuts. The veggie tray and orange bowl of hummus are vintage Annieglass.
For a fresh healthy dip that tastes like Spring try my Green Pea Hummus.
Cook 1 cup of fresh or frozen peas in boiling water for 1 or 2 minutes, drain and plunge into ice water to stop the cooking — the fresh flavor will cook away if you skip this step.
Pulse in a food processor 4 or 5 times or until smooth with 1/4 cup olive oil, 2tsp. chopped fresh mint, 1 garlic clove and dash of salt . Serve with fresh veggies- tiny sweet peppers, carrots, jicama, carrots, celery, radish halves, sugar snap peas or endive leaves.
Its also good to serve with toasted bread slices or sweet potato chips.