Ruffles by Johanna Ortiz, Spring/Summer 2018.
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.
View original post 138 more words
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.
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
200g/ 7oz pistachio nuts
1 handful of mint leaves
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…
View original post 39 more words
Ralph and Russo summer whites.
I was inspired by a local Mexican restaurant to make this dish. I researched on line for a recipe and found this one. Delicious and very easy and to make!
Get recipe here.
In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch. Traditionally made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.
Shrimp in Crazy Water
- 4 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1/2 fennel bulb thinly sliced
- 1 15-ounce can of diced tomatoes
- 1 cup dry white wine
- 1/2 cup sea water or 1/2 cup water with 1/2 teaspoon salt
- 1/2 chopped parsley
- 10 Kalamata olives, pitted and chopped
- 1 teaspoon cayenne pepper
- 1 pound of large shrimp, peeled and deveined
- freshly ground pepper
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
- Add the tomatoes and their juice, wine, seawater, and bring to a boil, then reduce the heat to low and cook for 10 minutes. Add parsley, olives, cayenne, and shrimp, cover and cook until the shrimp is pink, about 5 minutes. Season with freshly ground pepper to taste.
It’s all in the details! Chris Gelinas Spring 2018.
Part 2 of my recipes from Goop series. Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts.
Get recipe here.