One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Waldorf Salad with Honey-Yogurt Dressing
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Pulled Pork with Italian-flavored Greens
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
Warm Potato Salad
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove Read More…
Braised Beans with Tomatoes, Garlic and Mint
I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
Curried Smashed Potatoes
This is adapted from a recipe at chow.com.
Yogurt-Marinated Skewers of Squash and Lamb (or Pork)
Ok, not a fan of lamb? Pork loin will work or cubes of chicken breast. But it’s worth trying with the lamb. Delicious.
Summer Squash with Honey
Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook Read More…
Corn Pudding
Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, peppers, flour and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture. Place butter in an 8-inch square Read More…
Roasted Red Pepper Salad
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Dandelion Salad with Goat Cheese
Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.