Refreshing Watermelon Lemonade

Ingredients

 

  • 6 cups 1-inch cubes seedless watermelon
  • 1 (10 oz) bottle organic lemon juice (or same amount of juice squeezed from fresh lemons)
  • 6 cups of water
  • 3/4 cup sugar
  • crushed ice
  • mint sprigs, for garnish

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Roasted Italian Mushrooms

Servings: 2

Cook time: 25

INGREDIENTS

2 Cups Mushrooms
1/2 Cauliflower, cut into small florets
1 Cup Cherry tomatoes
1 Cup Fennel, cut in half
2 Tbsp Olive oil, divided
1 Tbsp Apple cider vinegar
1 Garlic clove, minced
1 Tsp Sea salt
1 Tsp ground pepper
1 Tbsp Italian seasoning

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Cauliflower Hash brown Egg Cups

Servings: 6

Cook time: 20

INGREDIENTS

1 large head cauliflower, remove stalk and leaves, cut into florets, riced
1 extra large egg, whisked
1 Cup Mozzarella cheese
1 Tsp Salt, to taste
ground pepper, to taste
1/2 Tsp Garlic powder
12 Eggs
Pinch Chili flakes, to taste

1 large head cauliflower, remove stalk and leaves, cut into florets, riced
1 extra large egg, whisked
1 Cup Mozzarella cheese
1 Tsp Salt, to taste
ground pepper, to taste
1/2 Tsp Garlic powder
12 Eggs
Pinch Chili flakes, to taste

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The “Dreaming Man” Salad

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

4 ounces pancetta, cut as single slice and then diced into half inch pieces

2 cups day old bread, cut into quarter inch cubes

3 tablespoons parmesan cheese, grated

6 ounces of your favorite salad mix (I prefer something with radicchio, romaine and arugula in it.)

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Shallot, Arugula & Spinach Salad

Serves 4

Ingredients:

4 tablespoons chopped shallot

3 tablespoons white wine vinegar

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon paprika

1 teaspoon C&H® or Domino® sugar

4 tablespoons extra virgin olive oil

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Maureen’s Farro Salad

Serves 4-6

Ingredients:

1½ cup farro

½ yellow bell pepper, finely diced

½ red pepper, finely diced

½ orange red pepper, finely diced

½ cup red onions, finely chopped

½ cup of Kalamata olives, pitted and finely chopped

½ teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

3 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

5 tablespoons extra virgin olive oil

½ teaspoon paprika (optional)

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Silky Corn Soup with Truffle Oil and King Crab Meat

Serves 4

Ingredients:

For the soup:

4 tablespoons extra virgin olive oil

3 small shallots, finely chopped

1 pound whole-kernel corn

¼ cup sherry

4 cups chicken stock

¼ cup cream

1 tablespoon C&H® or Domino® sugar

Salt and pepper to taste

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French Toast with Butter-Braised Strawberries in a Cassis & Sugar Syrup

Serves 4

Ingredients:

For the French Toast:

8 tablespoons unsalted butter, clarified (see directions below), divided

8 tablespoons C&H® or Domino® granulated sugar

4 large eggs

1 cup cream

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

8 1-inch-thick slices day-old brioche

Whipped cream cheese

C&H® Powdered Sugar or Domino® Confectioners Sugar (optional)

Fresh mint leaves, for garnish

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Matzo Brei

Serves 2

Ingredients:

3 tablespoons butter

1 small white onion, finely chopped

¼ teaspoon salt, divided

⅛ teaspoon C&H® or Domino® sugar (optional)

4 eggs

¼ teaspoon black pepper

4 sheets of matzo

2 tablespoons unsalted butter

2 tablespoons sour cream, for topping

2 tablespoons applesauce, for topping

Chopped chives to taste

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Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer

Ingredients

  • Chicken thighs, boneless, skinless, cut into long strips — 1 pound
  • Galangal or ginger, minced — 2 teaspoons
  • Brown sugar — 2 teaspoons
  • Soy sauce — 1 tablespoon
  • Coconut milk — 2 tablespoons
  • Red curry paste (optional) — 1 teaspoon
  • Salt — 1/2 teaspoon
  • Oil — 1 tablespoon
  • Sambal kacang (peanut sauce) — 1 recipe

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