In fall, the kitchen gardens of Provence yield abundance crops of spinach, and the open markets are heaped with bright green spinach leaves. 1 1/2 tsp salt 6 bunches fresh spinach, rinsed and trimmed 1/4 cup olive oil 3 garlic cloves 1/2 tsp freshly ground pepper juice of 1 lemon Bring a large pot of […]
Cut persimmons into thin slices and remove the seeds. Finely shred Chinese cabbage. Make a dressing of rice wine vinegar, a little Asian sesame oil and peanut oil and toss with the cabbage. Add persimmons and toasted sesame seeds.
1 can (12-oz) S&W Sweet n’ Natural Corn, drained 1 can (15-oz) S&W Black Beans, rinsed and drained 1 1/2 cups chopped celery 1/2 cup chopped green onion 1/4 cup chopped cilantro 1 can (14-oz) S&W Ready-Cut Salsa 1/4 cup S&W Vintage Lites Red Wine Vinegar Dressing In a large bowl, combine first 5 ingredients; […]
Dressing: 1/2 cup olive oil 3 garlic cloves 2 Tbsp lemon juice 4 anchovy fillets salt to taste 2 Tbsp cold water Salad: 2 heads Romaine lettuce 2 cups crisp golden croutons, about 1/2-inch square 1/2 cup grated Parmesan cheese The Dressing: Put the olive oil and garlic in a blender or a food processor […]
Fuyu persimmon avocado watercress or young mixed greens lime juice minced cilantro Peel, seed and thinly slice a Fuyu persimmon. Peel an avocado and slice lengthwise. Arrange the slices on a bed of crispy watercress or young mixed greens. Drizzle with lime juice and sprinkle with a little minced cilantro.
1 cup chopped persimmon 2 cups diced melon fresh lemon juice arugula or butter head lettuce Combine persimmon and melon. Drizzle with fresh lemon juice and serve on a bed of young arugula or butter head lettuce.
4 kiwis 1 large tomato 1 cucumber 2 avocados fresh basil sprigs (for garnish) juice of 1 orange (1/2 cup) 1 tsp balsamic vinegar 1/2 tsp Dijon mustard Wash and trim ends from kiwis. Cut into 1/4-inch slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados. Arrange ingredients equally on 4 salad plates. […]
2 quarts small, new red (or quartered) large potatoes 2 tsp garlic salt 1/2 cup chopped fresh basil or 2 tsp dry basil 1/2 cup marinated dried tomatoes, chopped Sprinkle olive oil from marinated dried tomatoes over potatoes and roll them until well coated. Roast at 450 degrees until brown. Stir in garlic salt, basil […]
14 Tbsp unsalted butter, softened and more for the pan 6 pounds Yukon Gold potatoes, peeled and cut into chunks 2 Tbsp plus 1 tsp kosher salt 1 1/2 cup sour cream 1 tsp black pepper 6 Tbsp finely chopped chives 2/3 cup bread crumbs 2/3 cup grated Parmigiano-Regianno cheese Lightly greased a 9-inch by […]
1 pound asparagus (medium-size stalks) 6 Tbsp olive oil 1 Tbsp minced garlic 12 ounces fettucine 1 (7-ounce) can albacore tuna, drained and flaked 12 kalamata olives, pitted and sliced 1 cup Italian parsley leaves 3 – 4 Tbsp fresh lemon juice, or more to taste 1 tsp dried leaf oregano salt and freshly ground […]
2 pounds asparagus 1 Tbsp olive oil 1 Tbsp thin strips orange peel 1 tsp cumin seeds salt and pepper Rinse asparagus; trim off stem ends. In a 12- by 17-inch baking pan, mix asparagus with olive oil, orange peel, and cumin. Sprinkle generously with salt and pepper. Bake in a 450º oven until asparagus […]
This fresh pasta dish, which Eugenie Russell learned to make from a friend’s mother in France, can be prepared in the amount of time it takes to cook the pasta. 12 ounces dried penne pasta 1 1/2 pounds ripe tomatoes 1 cup chopped or slivered fresh basil leaves 3/4 cup crumbled feta cheese (4 oz.) […]
Serve these cheese-topped tomatoes alongside a green salad or with a collection of small salads or crudites. 5 ounces fresh goat cheese, at room temperature 1 small garlic clove, minced to a paste with salt 1 Tbsp finely minced Italian parsley 1 1/2 tsp finely minced fresh thyme 1 1/2 tsp finely minced fresh savory […]
While everyone seems to know that corn is at its best eaten just after it’s picked, it’s barely appreciated that arugula is just as fragile; its bright nuttiness turns stale after a day or so. Tomatoes can keep a little longer, but don’t refrigerate them, just choose a cool spot to store them. 1 dozen […]
That makes enough for a crowd. 6 pounds Russet potatoes, cut in half 1/4 cup apple cider vinegar 2 cups diced celery 2 cups diced dill pickles 1 cup diced sweet red onion 1/2 cup minced parsley 1 cup mayonnaise 1 cup plain nonfat yogurt 4 Tbsp pickle juice 1 tsp salt 1 tsp coarsely […]
Theoretically, cooking green vegetables in wine should bleach out their color, but something magical happens with this technique and everything comes out beautifully. Maybe it’s the mushrooms. 3 Tbsp olive oil 2 garlic cloves, lightly crushed 1/4 pound mushrooms, finely chopped 1 bunch broccoli, cut into florets 1 1/2 cups dry white wine salt and […]
2 1/2 pounds thin-skinned potatoes 1/3 cup chopped green onions, white part only 1/4 cup minced parsley 1 chicken bouillon cube dissolved in 1/4 cup hot water 1/4 cup corn or safflower oil 3 Tbsp white wine vinegar 2 Tbsp coarse German-style mustard 1/2 tsp dill weed 1/2 tsp brown sugar 1/2 tsp salt 1/2 […]
2 pounds small new potatoes 8 green onions, thinly sliced 4 Tbsp chopped fresh dill 3 garlic cloves, chopped 1/2 cup mayonnaise 1/2 cup sour cream 2 – 3 Tbsp capers juice of 1/2 lemon salt and pepper to taste Boil the potatoes until just well and let cool until you can handle them. Cut […]
How much arugula do you need for this recipe depends on how dry or damp it is at the store. If it is perfectly dry, 1/2 pound will suffice. If it has been recently misted, it will be heavier from the water, so you will need about 3/4 pound. For a more healthful dish, substitute […]
2 pounds small russet potatoes 1/4 cup dry white wine 1 Tbsp white-wine vinegar 1 Tbsp fresh lemon juice 1 tsp Dijon mustard 1/2 tsp salt 1/4 tsp white pepper 1/4 cup olive oil 2 Tbsp finely chopped green onions 2 Tbsp finely chopped fresh parsley Scrub the potatoes and drop them into a saucepan […]