This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their

A standard recipe for one dozen muffins makes about three dozen mini-muffins and requires approximately 10-15 minutes baking time (use the same temperature called for in the recipe). As with all muffins, fill the cups 2/3-3/4 full. Although you didn't ask (I'll add this for free should you get jumbo muffin tins), the same recipe for a dozen standard-size muffins can be baked in a 6-cup jumbo muffin pan and requires about 20-25 minutes baking time. What size are your small loaf pans? For yeast breads, weigh your dough: 7-1/2x3-1/2" - 2-1/2 c. flour or up to 1-pound of dough 5-3/4x3-3/4" - 1-1/2 c. flour or up to 8-ounces of dough 4-1/2x2-1/2 - 3/4 c. flour or up to 6-ounces of dough Yeast bread is baked to an internal temperature of 195-210 degrees F. Take the temperature with an instant read thermometer. The small 4-1/2x2-1/2" are probably done when they are between 190-195 degrees F., which is the same temperature for yeast rolls (dinner rolls, burger/sandwich buns, etc.). If you use your mini-loaf pans for quick breads, fill them 2/3 to 3/4 full. You can also use your mini-muffin tins for making small cinnamon rolls, sticky pecan rolls and dinner rolls. Just keep in mind the amount of dough you place in each mini-muffin cup should be approximately 1/3 of the size of the baked roll. A dough log for cinnamon rolls will be about the diameter of a quarter, or about as large as the circle formed when you press your index finger to your thumb. Cut each roll about 1/2-3/4 of an inch thick. The dough ball for dinner rolls will also be about that same size, or about 1/2-ounce of dough. -Grainlady

Chase, I got this recipe from someone here. I think his name was Bob. Ella’s Raspberry Vinaigrette 1/2 cup mild oil, such as canola or vegetable oil 2 TB honey 1 scant TB Dijon mustard 3 TB red wine vinegar (white balsamic works well too) 1 tsp fresh lime juice salt and pepper to taste half of 1/2 pint fresh raspberries, about 1/2 cup* *Frozen berries, thawed, can also be used. Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. (Strain to remove seeds) Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again. I dress my baby greens and then add roasted pecans. Btw, check your messages. ETA: It was Bob. raspberry-vinaigrette

plllog, if you freeze then thaw tofu, it changes the texture to be less pasty, more chewy, more voids, less soft, more meat-like. Grab a block and try, it’s kind of cool. Smoked tofu is another angle, you can buy that in Asian markets. Whether it will sub well for tuna in tuna salad I’m not sure, but I’d cube it then mix with mayo, seasonings, the usual tuna salad stuff, and then take a portion and experiment with the tiniest amount of fish sauce. In fact ,I’m now thinking there must be a better way to get that tuna-y flavor than fish sauce, because canned tuna is not really “fish-y“ which is why kids will eat it, and it’s not really salty either. Maybe forget about “fish”-ish and instead try “umami”-ish things. I’m a fan of nutritional yeast, of dry cheeses like ricotta, of powdered mushroom.