applecrisp1
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Post by applecrisp1 on Apr 26, 2021 17:21:42 GMT -5
Of course you can have this anytime. In the fridge now. www.msn.com/en-us/foodanddrink/recipes/this-simple-carrot-salad-is-the-perfect-summer-side-dish/ar-BB1g4AD9?ocid=msedgntpFrench Carrot Salad (adapted from DavidLebovitz.com) 1 pound of carrots (try purple for extra visual excitement) 2 tablespoons of olive oil 2 tablespoons fresh lemon juice (or a combination of lemon juice and sherry vinegar) 1/2 teaspoon fine sea salt 1/2 teaspoon Dijon mustard 1/4 teaspoon + a big pinch of white table sugar 2 tablespoons chopped fresh flat-leaf parsley (or a combination of parsley, tarragon, and chives) Shred the carrots finely and transfer them to a big mixing bowl. Add everything else except the herbs to a small jar or other container with a lid, then shake to emulsify. Add the dressing, little bits at a time, to the carrots until they are “glistening,” but not swimming in dressing. Add the herbs and toss again. Let hang out on the counter for at least an hour, or up to 24 hours in the fridge. Just make sure to take it out half an hour or so before serving. This salad is best served room-temp, alongside a freshly-grilled and charred piece of meat or fish.
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emptynestmom
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Post by emptynestmom on Apr 26, 2021 17:45:49 GMT -5
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Post by wallycat on Apr 26, 2021 19:03:30 GMT -5
Cook's Illustrated/America's test kitchen Hawaaian Macaroni salad Slaw and/or baked beans Caprese Salad YUM on that carrot salad. I just bought 6 pounds of carrots...costco...what can I say. Sounds healthier than the carrot cake I planned
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emptynestmom
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Post by emptynestmom on Apr 27, 2021 10:19:21 GMT -5
Another good one I tried... Grilled Asparagus Salad with Lemon & Feta INGREDIENTS 2 pounds very thick asparagus, about 24 spears, ends trimmed 3 tablespoons extra virgin olive oil, divided 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Zest of 1 lemon 1 tablespoon freshly squeezed lemon juice, from one lemon 3 oz feta cheese, crumbled (about 3/4 cup) INSTRUCTIONS Preheat the grill to high. Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper. Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool. Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to 1/4 teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold. www.onceuponachef.com/recipes/grilled-asparagus-feta-salad.html since it was colder the day I made this I just roasted this and it was still great...
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Post by PattiA on Apr 27, 2021 11:40:20 GMT -5
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gilgamesh37
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Post by gilgamesh37 on Apr 28, 2021 10:09:12 GMT -5
LEMONY SPAGHETTI SQUASH
Cook spaghetti squash as usual (or microwave in baking dish with ¼ cup water, high for 12-15 minutes). Toss with 1 Tbl of butter, 2 tsp of sugar, 1 tsp grated lemon rind, ¼ tsp salt and ¼ tsp pepper.
SUMMER GRATIN (possibly my favorite summer side dish)
2 Tbl olive oil 2 medium onions (about 14 oz total), thinly sliced 1 ¼ lbs small ripe tomatoes, cored and cut into ¼” slices ¾ lb (about 2 small) zucchini, cut into ¼” slices ¾ lb (about 2 small) yellow summer squash, cut into ¼” slices 3 Tbl olive oil ¼ cut fresh thyme leaves 1 tsp salt 1 ¼ cups freshly grated parmesan freshly ground black pepper to taste
In a medium skillet, heat the 2 Tbl olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they’re browning too quickly. (If you want, you can add 2 minced cloves of garlic in the last minute or two.) Spread the onions evenly in the bottom of an oiled 2 quart shallow dish. Let cool. Preheat the oven to 375º. Put the tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1½ Tbl of olive oil, 2 Tbl of thyme, and ½ tsp of salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbl of thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you’re trying to stand them more upright) two or three times as you go along. Season lightly with pepper and the remaining ½ tsp of salt. Drizzle the remaining 1½ Tbls of olive oil over everything. Combine the remaining cheese with the remaining 1 Tbl thyme and sprinkle this liberally over the whole gratin. Cook for 65-70 minutes, until well-browned all over and the juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving. This is best the day it’s made; for some reason, it doesn’t re-heat very well, I’m not sure why.
CHEFZHAT'S FARMER'S TOMATO PIE
1 folded refrigerated unbaked pie shell 1 ½ cup shredded Italian blend cheese 4 cloves garlic, minced 2 Tbl fine dry bread crumbs 2 lb ripe tomatoes, cut up 1 cup halved grape tomatoes (sometimes I skip this and just use cherry tomatoes, or more of the larger ones - this is a very flexible recipe!) ½ tsp salt ¼ cup shredded fresh basil leaves
Preheat oven to 450. Unfold piecrust and put into a 9 - 9 1/2 inch pie pan. Trim edges, crimp, line with foil, bake for 8 min. Remove foil and bake another 4 minutes. Remove from oven.
Reduce oven to 375. Sprinkle 1/3 C cheese over shell; top with 2 tsp crumbs. Top with 1/3 of the tomatoes, 1/3 of the remaining cheese. Sprinkle minced garlic evenly over cheese. Continue to layer, ending with tomatoes. Sprinkle with salt. Bake 20 to 25 minutes, until tomatoes are just beginning to brown on top. Remove from oven and sprinkle with basil. Let stand 10 minutes before serving.
SWEET & SOUR SUMMER VEGETABLES (originally from Gourmet, I think)
3 small zucchini (about 1 lb), sliced very thin 3 small yellow squash (about 1½ lbs), sliced very thin 1 red bell pepper, very thinly sliced ½ small red onion, very thinly sliced ½ cup red wine vinegar 1/3 cup sugar ¼ cup olive oil ½ tsp salt 1-2 large cloves garlic, minced
In 1 quart clean jar with tight-fitting lid, combine the vegetables. In small saucepan, combine remaining ingredients except garlic. Bring mixture to a boil, remove from heat and stir in garlic. Pour the mixture over the vegetables, close the jar tightly, and let sit for 6 hours, turning the jar upside-down every hour (so half the time, it's standing on its lid). Drain the vegetables and serve chilled or at room temperature. Can be made a day in advance; keep covered and chilled, turning upside-down when you think of it.
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Deleted
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Post by Deleted on Jan 24, 2022 7:48:21 GMT -5
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jeromeross
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Post by jeromeross on Mar 11, 2022 6:10:49 GMT -5
Greek Farro Salad its more for diet and fitness xD
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