Ingredients8 Servings12ounces carrots, peeled, cut on slight diagonal into 1/4 -inch-thick slices12ounces turnips, peeled, cut into 1/2-inch cubes2cups shelled fresh peas (from about 2 pounds in pods) or 2 cups frozen peas (10 ounces), thawed8ounces sugar snap peas, strings removed1/4 cup reserved herb butter (from Roast Leg of Lamb with Tarragon-Mint Butter)2teaspoons chopped fresh tarragon2teaspoons
Tag: Crustacean-Free
Caramelized Cumin-Roasted Carrots
Ingredients6 ServingsNonstick vegetable oil spray12medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces2tablespoons extra-virgin olive oil11/2 teaspoons cumin seeds2teaspoons coarse kosher saltPreparationStep 1Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.Step 2Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking
Plunge in Enjoy
Ingredients For fall in love 2 oz fresh grapefruit juice
White Russian
Ingredients For white russian
Mare E Monte (Scallops And Truffles With Crimson meat Marrow)
Ingredients:1/4 cup extra-virgin olive oil2 tbsp. sherry vinegar2 tbsp. balsamic vinegar2 tbsp. finely chopped black truffles, plus 2 oz. thinly slicedKosher salt and freshly ground black pepper, to taste1 1/2 lb. celery root, peeled and roughly chopped2 cups chicken stock1 cup heavy cream8 split beef marrow bones1/2 cup distilled white vinegar6 diver scallopsChicory or other
Korean Pork
Serves 4 Author Notes I originally made this to satisfy my best friend’s cravings for beef bulgogi, but it’s turned into our ultimate comfort food, especially with homemade kimchi. There are two versions, depending on how much time you have. —angiecita Ingredients 1/4 cup soy sauce 1/4 cup rice vinegar 1 teaspoon toasted sesame oil
Entomatadas With Cheese
Ingredients:2 pounds tomatoes, cored and cut in half, lengthwise or 2 15-ounce cans of diced tomatoes, preferably fire roasted1 jalapeño, seeds and stem removed, cut in half lengthwise3 garlic cloves1/3 medium yellow onion1/2 teaspoon ground cumin1/4 teaspoon ground allspice1 cup chicken broth1 teaspoon vegetable oil or lard2 tablespoons chopped cilantroSalt to taste1 tablespoon vegetable oil
Warmth Couscous Salad With Salmon and Mustard-Dill Dressing Recipe
An under 30-minute dish that’s perfect for a picnic or weeknight meal. Serious Eats / Yasmin Fahr Why This Recipe Works Cooking the salmon first allows it to rest while the couscous cooks.Making the dressing in the serving bowl means one less dish to wash. I don’t know who first put dill, mustard, and salmon
Ruby red grapefruit mimosas
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Mango vanilla thickshake
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