This delicious, hearty meat and potato main dish is perfect for serving at a nontraditional Passover.
Get the recipe here.
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New York Fashion Week
My picks from New York Fashion Week.
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Marc Jacobs
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Naersiling
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Staud
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Michael Kors
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Shrimp Cobb Salad with Creamy Vinaigrette
Roasted Chicken with Fregola Salad
With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie chicken found at a local market and I used Israeli couscous instead of fregola.
Roasted Chicken with Fregola Salad
Ingredients
- 12 ounces of fregola or Israeli pearl couscous
- 1 pound roasted chicken breast, shredded
- 10 ounces grape tomatoes
- 1 10-ounce jar roasted red peppers
- 4 cups (packed) baby arugula
- 1 4-ounce jar grilled artichoke hearts
- 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
- 2 teaspoons pine nuts, lightly toasted
- salt and pepper
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup grapeseed oil, add slowly
Directions
In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts. Serve chilled or room temperature.
In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.
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New York Fashion Week
DAY ONE! I’m already loving what I see!
Here’s some of my picks.
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Noon by Noor.
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Tom Ford.
Can’t wait for day 2!
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Stuffed Tomatoes and Peppers
This could be a meal by themselves or it would go nicely along grilled meat. It did take longer to cook than what the recipe stated. But, I will place the baking dish on the bottom shelf. I also made a mistake and added to much water and so the sauce was too thin. Only add enough water to reach a quarter of the height of the vegetables. This was courtesy Alexandra Statou, Cooking with Loula
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Stuffed Zucchini
Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated up to 6 hours, just finish baking it before serving.
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Johanna Ortiz
5 Summer Salads
More summer salads!
It is the season of picnics, fireworks, and parties. I have picked out a few of our favorite salads for today and the few weeks ahead.
We love Balsamic vinegar and one of our favorite potato salads is this Balsamic Roasted Red Potato Salad (click for link to recipe). It can be served warm or at room temperature but the flavor is amazing! An unexpected dish for the summer is always fun.
This BLT Pasta Salad (click for link to recipe) is a great addition to a barbecue. The pasta with the BLT salad adds a whole level of texture and makes it nice and filling for those teens that you may have that seem to have never-ending appetites.
This is one of my most favorite salads. The goat cheese, the blueberries, and the slightly sweet/tart dressing are amazing together! The toasted almonds add a nice crunch too.
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Sweet & Salty Summer Salad
Great summer salad!
With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca.
Ingredients
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
10-12 apricots
200g/ 7oz pistachio nuts
100g/3.5oz sultanas
1 handful of mint leaves
Dressing
5 tbsp olive oil
1 1/2 limes (juiced)
(1 tsp of honey if you like)
salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon)
Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might…
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