Cobb Salad

02 May

This week, we’ve prepared a Mothers’ Day menu for all of your family get-togethers. The cuisine is perfect for celebrating both Mom and the spring season: it’s fresh, light, and gently sweet! For starters, toss the traditional Cobb salad with a zippy lemon dressing.

4 cups torn iceberg lettuce
2 ripe tomatoes, chopped
1 ripe avocado, chopped
4 slices thick bacon, cooked crisp, coarsely crumbled
4 ounces crumbled blue cheese
½ cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Black pepper, to taste

1) Arrange lettuce, tomatoes, avocado, and bacon on a large serving platter; top with blue cheese. Whisk together remaining ingredients in a small bowl; pour over salad and serve.

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Frozen Sugared Grapes

29 Apr

Yes, you’ll love these delicious finger-desserts! Pack them to-go for a sweet treat on the road, too!

1 bunch purple grapes
Granulated white sugar, as needed

1) Rinse grapes under cold water. While still wet, roll grapes in sugar in a medium bowl.

2) Transfer grapes to freezer; freeze until slightly firm, about 30 minutes.

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Warm Banana Fudge Sundaes

28 Apr

Few desserts say “summer fun” quite like the banana sundae. Enjoy our version of the classic recipe!

4 ripe bananas, peeled, halved lengthwise
1 pint fudge ice cream
¼ cup chocolate sauce
¼ cup berry jam of choice

1) Place bananas in 4 serving bowls. Place ice cream on counter to soften 5 minutes.

2) Meanwhile, combine chocolate sauce and jam in a small saucepan; heat over low until thickened and warm, stirring, about 5 minutes.

3) Scoop softened ice cream over bananas; top with chocolate sauce and serve.

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Bucatini Marinara

27 Apr

While this tomato-ey pasta dish is great served warm, it’s just as delicious served chilled or at room temp, so it’s great for dining outside.

½ pound bucatini noodles
2 tablespoons olive oil
¼ cup minced onion
2 cloves garlic, minced
¼ teaspoon red pepper flakes
½ pound Roma tomatoes, finely chopped
2 tablespoons tomato paste
Sea salt and black pepper, to taste
2 tablespoons unsalted butter
½ cup grated Parmesan cheese, for garnish

1) Bring a large pot of salted water to a boil over high heat; add noodles and cook until al dente, about 8 to 9 minutes. Drain, reserving ¼ cup cooking liquid, and set aside.

2) Meanwhile, heat oil in a medium pot over medium. Add onion, garlic, and red pepper; cook until softened, about 7 minutes, stirring.

3) Add tomatoes and tomato paste to pot; season to taste. Cover and cook 10 minutes, until thickened.

4) Add reserved pasta and cooking water, along with butter, to pot; cook until thickened, stirring, about 2 minutes.

5) Ladle into serving bowls and garnish with grated cheese.

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Chilled Shrimp Salad

26 Apr

This week, enjoy a menu built around dining outside. The recipes are simple, seasonal, and thoroughly perfect for taking on the patio. Bust out the music and your fave sparkling juice or wine, and enjoy the afternoon with our menu set for spring. For starters, try out a recipe for a chilled shrimp salad; it’s got crunchy, sweet spring vegetables in the mix to add flavor and nutrition.

1 pound cooked shrimp, coarsely chopped
½ pound grape tomatoes, halved
½ pound fresh asparagus, blanched, chopped
1 cup sweet corn
¼ cup thinly sliced red onion
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh basil
½ teaspoon sea salt
¼ teaspoon black pepper

1) Combine shrimp, tomatoes, asparagus, corn, and onion in a large bowl; toss gently.

2) Combine remaining ingredients in a small bowl; whisk until smooth.

3) Pour dressing over shrimp mixture; toss to coat. Chill 2 hours until overnight.

See also: Shrimp Recipe.

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Frozen Berry Cheesecake

22 Apr

Not quite a real cheesecake, but more of a frozen yogurt pie, this spring-tastic dessert is light, refreshing, and a cinch to make.

4 cups fresh berries, divided
8 ounces cream cheese, softened
1 cup crème fraiche
½ cup sugar
1 (9-inch) prepared graham cracker pie crust

1) Combine 3 cups berries, cream cheese, crème fraiche, and sugar in a food processor; puree until smooth.

2) Spoon mixture into prepared pie crust; spread evenly. Freeze until firm, about 2 hours.

3) Thaw at room temperature until just softened, about 10 minutes, before serving.

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Crab Salad with Radishes and Oranges

21 Apr

Served alongside a heartier entrée, this seasonal salad helps to cleanse the palate and make room for seconds.

1 pound fresh crabmeat
1 cup thinly sliced radishes
2 oranges, peeled, cut into segments
¼ cup fresh lemon juice
6 tablespoons olive oil, divided
2 tablespoons minced fresh mint
6 cups baby salad greens
Sea salt and black pepper, to taste

1) Combine crabmeat, radishes, orange juice, 3 tablespoons olive oil, and mint in a large bowl; toss gently to coat. Toss baby greens, remaining 3 tablespoons olive oil, and seasoning in a separate large bowl.

2) Arrange salad green on serving plates; top with crabmeat mixture and serve.

See also: Crab Recipes.

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Lamb Shepherd’s Pie

20 Apr

Shepherd’s pie is hearty enough to easily feed a family, but elegant enough to be served on the fanciest of holidays—such as Easter dinner with the family.

2 tablespoons olive oil, divided
1 pound ground lamb
Sea salt and black pepper, to taste
1 cup chopped onion
½ cup chopped carrot
3 cloves garlic, chopped
2 teaspoons dried oregano
1 cup dry white wine
1 (28-ounce) can diced tomatoes
1 tablespoon tomato paste
1 cup frozen green peas
1 ½ pound gold potatoes, peeled, chopped
½ cup half-and-half
½ cup feta cheese
3 tablespoons butter

1) Preheat oven to 375°F.

2) Heat 1 tablespoon oil in a medium pot over medium. Season lamb with salt and pepper; add to pot and cook until browned, stirring, about 4 minutes. Remove from pot; set aside.

3) Add onion, carrot, garlic, and onion to pot; cook until softened, stirring, about 4 minutes. Add reserved lamb, wine, tomatoes, and tomato paste to pot. Bring to a boil over high heat; reduce to a simmer and cook, uncovered, 30 minutes. Add peas and simmer an additional 10 minutes, until stew is thickened and lamb is very tender.

4) Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 20 minutes. Drain and transfer potatoes to a large bowl. Add half-and-half, cheese, and butter; mash until just smooth.

5) Assemble the pie: Transfer stew filling to a 1 1/2-quart casserole dish. Spread potato topping evenly over. Bake until golden and puffy, about 30 minutes. Remove from oven, cool 10 minutes, and serve.

See also: Lamb Recipes.

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Asparagus Leek Soup with Parmesan

19 Apr

This Easter Sunday, enjoy a dinner with your friends and family made with fresh, seasonal spring ingredients. Start things off with a gentle spring soup chock-full of vegetables. It’s sweet and light but creamy and comforting.

2 tablespoons butter
3 cups chopped leeks
3 cloves garlic, chopped
1 teaspoon dried thyme
½ teaspoon onion powder
5 cups chicken broth
3 cups peeled chopped gold potatoes
3 cups chopped asparagus
¼ cup grated Parmesan cheese
Sea salt and black pepper, to taste
3 chives, chopped, for garnish

1) Melt butter in a large pot over medium. Add leeks, garlic, thyme, and onion powder; cook until softened, stirring, about 4 minutes.

2) Add broth, potatoes, and asparagus; bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very soft, about 30 minutes.

3) Working in batches, puree soup in a food processor until smooth. Transfer back to pot; add cheese and seasonings to taste. Cook over low until cheese is melted, stirring, about 2 minutes.

4) Ladle into serving bowls; top with chives and serve.

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Spring Citrus Bars

13 Apr

Delightful, delicious! A twist on the traditional lemon bars, our recipe is loaded with not just lemon, but also lime and orange. It’s springtime in every sweet bite.

1 ¼ cups all-purpose flour, divided
1 stick (1/2 cup) butter, sliced
1 ½ cups sugar, divided
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 teaspoon grated lemon zest
¼ cup fresh lime juice
¼ cup fresh lemon juice
2 large eggs
Powdered sugar, for dusting

1) Preheat oven to 350°F. Grease an 8-inch baking dish.

2) Combine 1 cup flour, butter, ½ cup sugar, and orange zest in a food processor; pules until a loose dough forms. Turn dough into baking pan; pat evenly along the bottom to form a crust. Bake until golden, about 15 minutes. Remove from oven; cool slightly.

3) Whisk remaining ¼ cup flour, remaining 1 cup sugar, lime zest, and lemon zest. Stir in lime juice, lemon juice, and eggs; mix well.

4) Pour filling into cooled crust; bake until set, 25 minutes. Remove from oven; cool completely, cut into squares, and serve dusted with powdered sugar.

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