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Category: Latest recipes


Baked Salmon with Cranberry-Thyme Crust Latest recipes

Baked Salmon with Cranberry-Thyme Crust

Baked Salmon with Cranberry-Thyme Crust Recipe Ingredients4 6- to 7-ounce salmon fillets3/4 cup panko (Japanese breadcrumbs) or fresh breadcrumbs1/4 cup dried cranberries, chopped1/4 cup chopped green onion3 tablespoons butter, melted2 tablespoons chopped fresh thyme2 teaspoons grated lemon peelRecipe PreparationPreheat oven to 375°F.

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Squash and Root Vegetable Slaw Latest recipes

Squash and Root Vegetable Slaw

Squash and Root Vegetable Slaw Recipe Ingredients1½ cups shredded raw kabocha or butternut squash1½ cups shredded raw celery root1 teaspoon fresh lemon juice2 apples, peeled, quartered, cored, cut into matchstick-size pieces1 cup fresh parsley leaves½ cup chives, cut into 1-inch piecesKosher salt and freshly ground black pepperRecipe PreparationCombine kabocha, rutabaga, and sweet potatoes in a large resealable plastic bag.

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Apple, Green Onion, and Jalapeño Salsa Latest recipes

Apple, Green Onion, and Jalapeño Salsa

Apple, Green Onion, and Jalapeño Salsa Recipe Ingredients1 1/2 pounds Fuji apples (about 3 large), peeled, halved, cored1/2 cup minced green onions2 tablespoons minced seeded jalapeño chiles1/2 cup fresh lemon juice4 teaspoons (packed) finely grated lemon peelRecipe PreparationCoarsely grate apples into strainer set over large bowl.

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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto Latest recipes

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto Recipe Ingredients1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped1/4 cup (packed) fresh Italian parsley leaves4 tablespoons pine nuts, divided5 teaspoons fresh lemon juice, divided2 teaspoons chopped shallot6 tablespoons (or more) olive oil, divided, plus additional for brushing4 boneless chicken breast halves with skin4 1/2-inch-thick slices country-style French or sourdough bread1 5-ounce package mixed baby greens1 cup thinly sliced radishes (from 1 large bunch)1 cup thinly sliced Japanese cucumbers (about 1 1/2)Recipe PreparationPlace 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely.

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Pork Rib Roast with Fig and Pistachio Stuffing Latest recipes

Pork Rib Roast with Fig and Pistachio Stuffing

Pork Rib Roast with Fig and Pistachio Stuffing Recipe IngredientsPork1/3 cup coarse kosher salt1/4 cup (packed) golden brown sugar6 5-inch-long fresh rosemary sprigs4 garlic cloves, peeled, smashed1/2 teaspoon dried crushed red pepper6 cups cold water, divided2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)Fig and Pistachio StuffingRecipe PreparationStir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve.

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Roasted Carrots with Creamy Nuoc Cham Dressing Latest recipes

Roasted Carrots with Creamy Nuoc Cham Dressing

Roasted Carrots with Creamy Nuoc Cham Dressing Recipe This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.Ingredients2 pounds medium carrots, scrubbed2 tablespoons plus ¼ cup vegetable oil1 small shallot, thinly sliced2 red Thai chiles, sliced1 ½-inch piece ginger, peeled, thinly sliced2 garlic cloves, thinly sliced2 tablespoons fresh lime juiceRecipe PreparationPreheat oven to 425°.

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Roasted Figs with Yogurt Latest recipes

Roasted Figs with Yogurt

Roasted Figs with Yogurt Recipe Ingredients8 ounces dried black Mission figs, halved1/2 cup low-fat Greek yogurtRecipe PreparationHeat a large nonstick skillet over medium heat. Sprinkle cut side of figs with sugar and place them cut side down in skillet. Toast until sugar forms a caramelized crust, about 2 minutes.

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Orzo Salad with Heirloom Tomatoes and Herbs Latest recipes

Orzo Salad with Heirloom Tomatoes and Herbs

Orzo Salad with Heirloom Tomatoes and Herbs Recipe Ingredients8 ounces orzo (rice-shaped pasta: about 1 1/4 cups)2 tablespoons Sherry wine vinegar1 tablespoon fresh lemon juice1/2 cup extra-virgin olive oil1 1/4 pounds assorted heirloom tomatoes, cut into 1/2-inch pieces3/4 cup chopped green onions1/2 cup sliced pitted oil-cured olives1/4 cup thinly sliced fresh basil1/4 cup chopped fresh mint2 tablespoons chopped fresh Italian parsleyRecipe PreparationCook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

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Crispy Fish with Brown Butter Sauce and Kohlrabi Salad Latest recipes

Crispy Fish with Brown Butter Sauce and Kohlrabi Salad

Crispy Fish with Brown Butter Sauce Recipe Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious. Toasting your own nuts yields far more flavorful and fresh results than buying preroasted ones at the store. But recently we’ve been taking things a step further by toasting a handful of nuts in a skillet with a few tablespoons of olive oil or butter over medium heat until they’re super golden and fragrant.

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Roast Beef with Butter Lettuce Pesto Latest recipes

Roast Beef with Butter Lettuce Pesto

Roast Beef with Butter Lettuce Pesto Recipe IngredientsButter lettuce pesto2 large heads of butter lettuce, coarsely chopped (about 16 cups), divided1 cup chopped fresh basil3 1/2 tablespoons white balsamic vinegar4 teaspoons honey mustardbeef2 cups coarse kosher salt1 2-pound beef tenderloin roast or 1 3/4-pound chateaubriand-cut top sirloin steak (about 1 1/2 inches thick)Recipe PreparationButter lettuce pestoPlace half of lettuce in processor; chop finely.

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Pretzel and Banana Truffles Latest recipes

Pretzel and Banana Truffles

Pretzel and Banana Truffles Recipe this way, please.& 34; />this way, please.& 34; />Want even more truffles? Right this way, please.Ingredients9 ounces bittersweet chocolate (70 cacao), chopped2½ cups mini pretzels (such as Rold Gold Tiny Twists)¾ cup sweetened banana chipsRecipe PreparationPlace chocolate in a medium bowl.

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Sautéed Chicken and Radishes with Mustard and Tarragon Latest recipes

Sautéed Chicken and Radishes with Mustard and Tarragon

Sautéed Chicken and Radishes with Mustard and Tarragon Recipe Ingredients4 skinless boneless chicken breast halves2 1/2 tablespoons butter, divided2 tablespoons olive oil, divided2 tablespoons minced shallot1 cup low-salt chicken broth2 teaspoons Dijon mustard2 teaspoons chopped fresh tarragon2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwiseFresh tarragon sprigs (for garnish)Recipe PreparationSprinkle chicken with salt and pepper.

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Andouille Succotash Latest recipes

Andouille Succotash

Andouille Succotash Recipe Ingredients2 tablespoons (1/4 stick) butter2 cups frozen baby lima beans, thawed2 cups frozen sweet corn, thawed6 ounces andouille sausage, thinly sliced into rounds2 cups chopped seeded fresh tomatoes (about 3)2 tablespoons chopped fresh parsley2 teaspoons fresh lime juiceRecipe PreparationMelt butter in heavy large skillet over medium heat.

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Spice Cranberry Sauce with Zinfandel Latest recipes

Spice Cranberry Sauce with Zinfandel

Spice Cranberry Sauce with Zinfandel Recipe Ingredients1 cup (packed) golden brown sugar1 3x1-inch strip orange peel1 12-ounce bag fresh cranberriesRecipe PreparationCombine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.

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Grilled Naan and Tomato Party Latest recipes

Grilled Naan and Tomato Party

Grilled Naan With Tomatoes Recipe Snatch up summer’s big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. “Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and get smeared on the naan during grilling,” she writes.

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Cold Sesame Noodles with Summer Vegetables Latest recipes

Cold Sesame Noodles with Summer Vegetables

Cold Sesame Noodles with Summer Vegetables Recipe Ingredients1/3 cup unseasoned rice vinegar1 tablespoon Sriracha (hot chili sauce)1 tablespoon toasted sesame oil8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)Kosher salt, freshly ground pepper8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles1 cup (loosely packed) cilantro leaves with tender stems3 scallions, thinly sliced1 tablespoon black or white sesame seedsRecipe PreparationWhisk first four ingredients in a large bowl.

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Orecchiette Carbonara with Charred Brussels Sprouts Latest recipes

Orecchiette Carbonara with Charred Brussels Sprouts

Orecchiette Carbonara with Charred Brussels Sprouts Recipe Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

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Fish with Orange-Saffron Broth Latest recipes

Fish with Orange-Saffron Broth

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreement2 ServingsDecember 2010IngredientsRecipe PreparationRecipe by Rhodes Restaurant St George s GrenadaNutritional ContentOne serving contains: Calories (kcal) 323.58 Calories from Fat 37.

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Chocolate-Nut Tart with Dried Fruit Latest recipes

Chocolate-Nut Tart with Dried Fruit

Chocolate-Nut Tart with Dried Fruit Recipe Ingredients1 refrigerated pie crust (half of 15-ounce package)1/4 cup raspberry preserves1/2 cup heavy whipping cream12 ounces bittersweet chocolate chips1 cup assorted nuts (such as pecans, sliced almonds, pistachios, and hazelnuts), toasted, coarsely chopped1 cup assorted dried fruit (such as cherries, golden raisins, cranberries, and blueberries)Large pinch of coarse kosher salt1/3 cup toffee bits, such as Skor (for garnish)Recipe PreparationPreheat oven to 450°F.

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Avocado Cups with Pomegranate Salsa Verde Latest recipes

Avocado Cups with Pomegranate Salsa Verde

Avocado Cups with Pomegranate Salsa Verde Recipe For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.Ingredients2 tablespoons coarsely chopped pomegranate seeds1 tablespoon fresh lemon juice1 tablespoon finely chopped preserved lemon peel4 ripe avocados, halved, pits removedFlaky sea salt (for serving)Recipe PreparationMix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt.

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