I'll share my recipe, if you'll share yours, March 27, 2012

12 years ago

Snap Pea and Radish Salad

This is from The Comfort Table by Katie Lee Joel.

3/4 pound sugar snap peas

1 bunch radishes, trimmed

2 Tbs fresh chives or 1 Tbs dried chives

Dressing:

3 Tbs olive oil

1 Tbs cider vinegar

1 tsp honey

1 tsp kosher salt

1/2 tsp fresh ground pepper

Trim the peas, if needed, and then blanch the peas in a pot of boiling salted water for 2-3 minutes. Drain and immediately put the peas in a bowl of ice water to stop them cooking.

Trim the radishes and slice thinly or cut into wedges or do some of each.

Mix up the vinaigrette in a small jar, shaking until well blended, then pour over the peas and radishes and serve.

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Comments (2)

glenda_al
12 years ago
String Bean Salad
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese

Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.

In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
Jasdip
12 years ago
Soft Chicken Tacos with the Works (Fine Cooking)
This is a great way to use up leftover chicken.

2 large ripe avocados, pitted
2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips
12 small flour tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry
Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste.

Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds.

Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the chicken, cover, reduce the heat to low, and cook until the chicken heats through, about 10 minutes. Taste, and season with salt and pepper if needed.

Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.
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I'll share my recipe, if you'll share yours, March 27, 2012

Comments (2)

glenda_al

Jasdip

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