Recipes Discovered - Recipes

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Ingredients:

• 1/2-pound fresh mozzarella, finely diced
• 2 yellow peppers, roasted, peeled, seeded, and finely diced
• 1/4 cup chiffonad fresh basil
• 3/4 cup balsamic vinegar
• 1/4 cup molasses
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 6 cups mixed baby greens, washed and dried

Directions:

Combine the mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the mixture.

Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the salad on top.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Bobby Flay.

Read my review of this recipe.

Ingredients:

• 3 cloves garlic, finely chopped
  
• 1 teaspoon grill seasoning blend
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
  
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
  
• 1 pounds flank steak, thinly sliced
• 2 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 2 limes
• 1/4 cup chicken broth
• 1/2 teaspoon coriander
  
• 1 teaspoon corn starch
• 8 cups torn lettuce
• 12 cherry tomatoes, halved
• Sour cream, for garnish

Directions:

Mix garlic, steak seasoning, paprika, cumin, Worcestershire sauce and vinegar. Whisk in olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 to 30 minutes. 

Heat a large skillet over high heat. Add the steak (with the marinade) and saute for about 3 minutes, turning as needed. Remove steak from the pan (leave the drippings), and add the peppers and onions. Saute for about 10 minutes, until very soft and slightly charred. Combine the juice from the limes, chicken broth, coriander, and corn starch in a small bowl and then add it to the peppers and onions, along with the steak. Heat for about 1 minute before serving over the lettuce. Top with tomatoes and a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Better Homes and Gardens.

Read my review of this recipe.

Ingredients:

• 5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
  
• 1/4 red onion, peeled, halved lengthwise, and thinly sliced
  
• 1 cucumber, halved lengthwise, seeded, and thinly sliced
  
• 2 tablespoons red wine vinegar
  
• Coarse salt and black pepper

Directions:

Dress the tomatoes, onions, and cucumber with red wine vinegar, salt, and pepper.
Let stand while you prepare dinner, about 20 minutes. Re-toss before serving.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3/4 cup packed basil leaves, washed and dried
  
• 1/2 teaspoon dijon mustard
  
• 3 tablespoons white wine vinegar
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• A pinch of sugar
  
• 1 tablespoon extra virgin olive oil
• 5 ears corn, husked
  
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely diced
  

Directions:

Combine all vinaigrette in a food processor and process until the basil is finely chopped. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes and onions. Season to taste with salt and pepper and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Gourmet Magazine.

Read my review of this recipe.

Ingredients:

• 1/2 seedless cucumber, also known as English cucumber
  
• 2 vine ripe tomatoes, seeded
  
• 1 green bell pepper, seeded
  
• 1/2 red onion, peeled
  
• 4 ribs celery from the heart, including leafy tops
• 1 tablespoon red wine vinegar
  
• 1 lime or 1/2 lemon, juiced
  
• 1/2 teaspoon chili powder
  
• 1 tablespoon olive oil
  
• Coarse salt and freshly ground black pepper

Directions:

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Combine vinegar, lime or lemon juice and chili powder in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

Pasta Salad:

• 4 ounces whole wheat pasta
• 1 tablespoon Parmesan cheese
• 2 cups cucumber, defrosted
• 1/2 pint grape tomatoes
• 1 tablespoon walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Pesto:

• 1 tablespoon walnuts
• 1 tablespoon garlic, (3 cloves)
• 1 cup basil, packed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon olive oil
• 2 tablespoons chicken stock
• 1 tablespoon Parmesan cheese
• 2 ounces frozen spinach, defrosted and squeezed dry
• 1 tablespoons lemon juice
• 1 tablespoon mayonnaise

Directions:

Cook pasta according to package directions. Drain and cool.

To make the pesto, place the walnuts and garlic in the bowl of a food processor. Process for 15 seconds. Add the basil leaves, salt, and pepper. Add the oil and chicken stock and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Add the spinach, lemon juice, and mayo and puree.

Add the pesto mixture to the cooled pasta and then add the Parmesan, cucumber, tomatoes, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Serves 2 as a main dish.

Nutrition:

Substitutions:

Recipe adapted from Ina Garten

Read my review of this recipe.

Ingredients:

Salad:

• 5 ounces spinach (about 6 cups), watercress, arugula, or other greens
• 1 avocado, sliced or diced and sprinkled with lime juice
• 1 navel orange, peeled and sectioned
• 1/2 red onion (about 1/2 cup), thinly sliced
• 2 tablespoons sunflower seeds or pumpkin seeds

Dressing:

• 1 teaspoon extra virgin olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon orange juice
• 2 teaspoons lime juice or lemon juice
• Pinch of orange, lime, or lemon zest
• Salt, to taste

Directions:

To make the dressing, whisk the oil, vinegar, honey, juice, and zest in a small bowl until well blended; set aside.

For the salad, slice the avocado and sprinkle with lemon or lime juice to prevent it from oxidizing, or turning brown.

On individual plates, add spinach, then top with orange, avocado, onion slices, and seeds. Drizzle with dressing and sprinkle with salt.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Food Blogga.

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Ingredients:

• 6 jumbo shrimp, peeled, de-veined and partially butterflied
• Salt and freshly ground black pepper
• 12 sage leaves
• 6 slices prosciutto, unraveled
• 1/2 pint cherry tomatoes, halved
• 1 shallot, minced
• 1 red pepper, chopped
• 1/2 cup basil, chopped
• 2 tablespoons red wine vinegar
• 1 cup spinach leaves

Directions:

Preheat broiler and adjust oven rack 4 to 6 inches from broiler.

Open up the butterflied shrimp and season them with salt and freshly ground black pepper. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of prosciutto.

Transfer the wrapped shrimp to a foil lined baking sheet. Add the tomatoes, shallots, and red pepper. Broil for 3 to 4 minutes, flip the shrimp, and broil another 3 to 4 minutes, until the prosciutto is crisp and the shrimp are opaque.

Divide the spinach between two plates and top with the roasted veggies and three shrimp each. Drizzle with vinegar, season with salt and pepper. Scatter the basil on top.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 tablespoon chopped fresh basil
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon paprika
• 1/4 cup olive oil
• 4 cups seeded and balled watermelon
• 1/4 pound prosciutto, cut into thin strips
• 8 cups arugula
• 1/2 teaspoon freshly ground pepper

Directions:

Whisk together basil, vinegar, honey, and paprika; gradually whisk in oil until blended. Set aside.

Arrange arugula onto 4 plates. Wrap each watermelon ball with a thin strip of prosciutto and place on top of arugula. Drizzle with dressing and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Southern Living.

Read my review of this recipe.

Ingredients:

Salad:

• 2 cups bread (2 large slices), cut into 1-inch cubes and dried overnight
• 4 slices bacon, chopped
• 1 pint grape tomatoes, halved
• 4 cups chopped romaine lettuce
• 2 tablespoons chiffonade basil

Vinaigrette:

• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil

Directions:

Heat a skillet over medium high heat. Add the bacon and fry until almost crisp, about 5 minutes. Add the chopped bread to the skillet and toss until the bacon drippings are absorbed, about 30 second. Transfer to a plate. Return the skillet to the heat and add half of the grapes tomatoes. Moving constantly, cook for 1 to 2 minutes, just until seared. Remove from the pan and set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes and lettuce and dress with vinaigrette, toss well. Add the bread and bacon, garnish with basil and serve.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.