Recipes Discovered – Recipes

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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:

• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 tablespoon extra-virgin olive oil
• 1 pound flank steak
• 1 pound red potatoes
• 1 leek, trimmed of tough tops
• 4 slices bacon, chopped
• 1/2 cup chicken stock
• 1 tomato, seeded and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream, to pass at table

Directions:

Mix garlic, steak seasoning, smoked paprika, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Cut potatoes into small pieces. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.

Heat a grill pan or outdoor grill to high heat.

Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.

Grill flank steak 6 to 7 minutes on each side.

Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.

Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Excellent steak marinade!

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:

• 2 cups uncooked macaroni
• 4 hard boiled eggs, chopped
• 1 small onion, grated
• 3 celery stalks, finely diced
• 1/4 cup relish
• 2 tablespoons mustard
• 1/2 cup sugar (or less according to taste)
• 3 tablespoons vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups Miracle Whip

Directions:

Cook pasta to “al dente” in salted water according to package directions. Drain. Add the remaining ingredients to a large bowl, and once cool, add the pasta. Mix carefully to combine. Refrigerator at least 4 hours before serving, best if left overnight.

Serves 8.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 cup water
• 3 tablespoons fresh lemon juice
• 1 cup couscous
• 1/2 teaspoon sea salt
• 3 tablespoons minced fresh dill
• 1 tablespoon lemon zest

Directions:

Bring the water to a boil; add lemon juice and remaining tsp of olive oil; stir in couscous; cover; reduce heat to low and simmer 1 minute. Remove from heat and let stand for 5 minutes. Stir in dill and lemon zest.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Whole Foods Market.

Read my review of this recipe.

Ingredients:

Pesto:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
  
• 2 tablespoons toasted pine nuts
  
• 2 tablespoons freshly grated Parmesan
  
• 2 garlic cloves, crushed
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup extra-virgin olive oil 

Pasta Salad:

• 2 cups spiral pasta, uncooked
• 1 pound fresh string beans, stemmed and cut into thirds
• 1 pint grape tomatoes
• 20 fresh mozzarella balls (grape tomato sized)
• Salt and pepper, to taste

Directions:

To make the pesto: In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

To make the pasta salad: Bring a large pot of water to a boil. Salt the water and then add the pasta. Cook according to package directions to al dente. During the last 2 minutes of cooking, add the string beans. Once cooked, drain in a colander and spray with cold water until cool.

Transfer the pasta and beans to a separate bowl. Add the tomatoes, mozzarella balls, and pesto. Stir well to combine. Chill for at least 1 hour before serving.

Serves 5.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.

Makes about 2 cups.

Nutrition:

Substitutions:

I omitted the cayenne pepper. I really enjoyed the tomatoes in the dip, so I would add 3 or 4 tomatoes next time.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons pure maple syrup
• 2 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced peeled fresh ginger
• 1/2 teaspoon ground cinnamon

Salad:

• 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1/2 cup chopped red pepper
• 1/2 cup pecans, toasted, coarsely chopped
• 1/2 cup golden raisins or brown raisins

Directions:

For dressing:
Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.

For salad:
Heat oven to 400 degrees. Roast sweet potatoes 30 to 40 minutes until they are just tender. Alternatively, steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, red pepper, pecans, and raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. Let stand at room temperature for at least 2 hours before serving.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of epicurious.

Read my review of this recipe.

Ingredients:

• 2 pounds small new potatoes
• Spring of mint
• 1 – 2 tablespoons olive oil
• 1 onion, chopped
• 6 ounces bacon, diced
• 2 garlic cloves, crushed
• 2 tablespoons chopped parsley
• a small punch chived, chopped
• 1 tablespoons wine vinegar or cider vinegar
• 1 tablespoon Irish wholegrain mustard
• Salt and pepper, to taste

Directions:

Scrape or rub off the skins from the potatoes, a cook them in salted water with the mint for about 10 minutes or until just tender. Drain and allow to cool a little, then turn into a salad bowl.

Heat the oil in a frying pan, then add the onion and cook gently until just softening. Add the diced bacon to the pan and cook for 3 to 5 minutes, until beginning to crisp up. Add the garlic and cook for another minute or so, and then add the chopped herbs, the vinegar, mustard and seasoning to taste, remembering that the bacon may be salty. Pour the dressing over the potatoes. Toss gently to mix, and serve warm.

Serves 4 to 6 people.

Nutrition:

Substitutions:

I couldn’t find new potatoes, so I used baby dutch potatoes.

Recipe courtesy of Irish Food & Cooking.

Read my review of this recipe.

Ingredients:

• 3 cups rotini pasta, cooked and drained
• 1 cup diced cooked ham or pepperoni
• 1 cup diced tomatoes
• 4 ounces Monterey Jack cheese, cubed
• 1 cup diced cucumber
• 1 cup diced red pepper
• 3/4 cup zesty Italian salad dressing

Directions:

Toss all ingredients except dressing in a large bowl. Add dressing and mix lightly. Cover and refrigerate several hours or until chilled.

Serves 6.

Nutrition:

Substitutions:

I used a combination of red and green peppers. In place of the tomatoes, I used a combination of red onion and celery.

Recipe courtesy of www.kraftfoods.com