Summer Hominy Salad
Votes: 4
Rating: 4.25
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Rate this recipe!
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Servings |
Prep Time |
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2 servings |
20 minutes |
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Servings |
Prep Time |
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2 servings |
20 minutes |
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Summer Hominy Salad
Votes: 4
Rating: 4.25
You:
Rate this recipe!
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Servings |
Prep Time |
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2 servings |
20 minutes |
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Servings |
Prep Time |
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2 servings |
20 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Pour lime dressing over the hominy mixture and toss until evenly coated.
Transfer the salad to serving plates and garnish with cilantro. Enjoy!
Heart of Palm Salad
Votes: 8
Rating: 4.25
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Heart of Palm Salad
Votes: 8
Rating: 4.25
You:
Rate this recipe!
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Dress the salad with lime juice mixture and toss until spinach is evenly coated.
Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes
Optional: Add sliced avocado.
Stuffed Endive
Votes: 0
Rating: 0
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Servings |
Prep Time |
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12 servings |
15 minutes |
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Servings |
Prep Time |
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12 servings |
15 minutes |
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Stuffed Endive
Votes: 0
Rating: 0
You:
Rate this recipe!
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Servings |
Prep Time |
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12 servings |
15 minutes |
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Servings |
Prep Time |
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12 servings |
15 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
Separate endive leaves and lay out on a tray. Set aside.
Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
Spoon 2 tablespoons of walnut mixture into each endive leave.
Serve as an appetizer or light snack. Enjoy!
Broccolini and Peaches
Votes: 2
Rating: 5
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Cook Time |
Passive Time |
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5 minutes |
2 minutes |
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Cook Time |
Passive Time |
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5 minutes |
2 minutes |
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Broccolini and Peaches
Votes: 2
Rating: 5
You:
Rate this recipe!
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Cook Time |
Passive Time |
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5 minutes |
2 minutes |
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Servings |
Prep Time |
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4 servings |
10 minutes |
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Cook Time |
Passive Time |
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5 minutes |
2 minutes |
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Ingredients
Servings: servings
Units:
Instructions
Prepare your mise en place.
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Trim broccolini stems to 3” length and place in a large mixing bowl.
Add garlic, olive oil, salt and pepper to the bowl.
Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
Scatter peach wedges on the sheet pan.
Roast in the oven 5 minutes.
Remove pan from oven and allow to cool for 1‐2 minutes.
Arrange broccolini and peaches on plates. Garnish with mint leaves.
Serve as a side or snack. Enjoy.
Brussels Sprouts with Walnuts
Votes: 8
Rating: 3.88
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Brussels Sprouts with Walnuts
Votes: 8
Rating: 3.88
You:
Rate this recipe!
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Ingredients
Servings:
Units:
Instructions
The Sprouts
Prepare your mise en place.
Cut each sprout in half lengthwise and then in half again to make little wedges.
Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
Bring water to a boil over high heat.
When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
Steam for 8 minutes or until the sprouts are bright green. Remove from heat immediately.
Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
Dump the cooked sprouts back into the hot pan.
Layer The Flavors
Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
Add the chopped walnuts, and stir to mix well.
Taste and season with salt and pepper to taste.
Serve hot as a side dish or cold as part of a salad.
