We came across this recipe in Cooking Light Magazine. It has such great, fresh flavor, it can be so much more than a dressing for salad. It would be great as a marinade for fish or chicken. You can also use it as a light sauce on the side of grilled meat or fish. This recipe will keep in the refrigerator for a few weeks, so you’re always ready for a great dressing or sauce!
Fresh Orange and Lemon Dressing
Servings 10
Calories 52kcal
Ingredients
- 4 Tbsp good quality olive oil
- 2 Tbsp fresh orange juice
- 2 Tbsp fresh lemon juice
- 1 Tbsp + 1 t. Dijon mustard
- 1 tsp minced garlic
- Salt and fresh ground pepper to taste.
Instructions
- Whisk all ingredients in a container and refrigerate.
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These smashed potatoes are easy and so good you need to be sure to have at least 4 per person. The recipe below serves 2 people – maybe!! We found this “Hot Steve” salt at William-Sonoma in the Ponce de Leon Market on the belt line in Atlanta. It has a spicy chili flavor and was made right in Atlanta. The garlic olive oil is from the Kalamazoo Olive Oil Shop located in our hometown, St. Petersburg, FL. Purchasing a few local ingredients while you travel turns a normal recipe into something special!
Garlic and Parmesan Smashed Potatoes
Servings 2
Calories 298kcal
Ingredients
- 8 small honey gold potatoes
- 1 clove garlic minced
- 1 Tbsp olive oil
- spicy salt and fresh ground pepper to taste
- 1 Tbsp freshly grated parmesan cheese
Instructions
- Preheat oven to 425°.
- Place potatoes in a pot and cover with salted cold water.
- Boil potatoes until done, about 20 minutes.
- Line cookie sheet with parchment paper.
- Place cooked potatoes on parchment paper and smash with the bottom of a juice glass.
- Mix garlic and olive oil (if not using garlic oil) and brush the tops of each potato.
- Salt and pepper to taste.
- Bake for 30-40 minutes, until crunchy.
- Remove from oven and sprinkle grated cheese over each potato. Serve warm.
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This linguine dish is so good it would be great for a family meal or perfect for company. And it will be ready in 30 minutes!
Quick Spicy Tomato and Bacon Linguine
Servings 6
Ingredients
- 1/3 pound thick-sliced bacon chopped
- 3 Tbsp olive oil
- 1/2 cup water
- 1 1/2 cup sweet onions roughly chopped
- 6 medium tomatoes roughly chopped
- 1 cup dry white wine
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 tsp dried basil
- parmesan cheese
- 1 pound fresh linguine cooked
Instructions
- Sauté bacon until almost crisp.
- Remove bacon and drain on a paper towel.
- Leave 2 Tbsp bacon drippings in pan and add olive oil, water, and onions. Sauté for 3 minutes.
- To pan, add tomatoes, wine, garlic powder, red pepper flakes, and bacon. Sauté for 3 minutes.
- Finally, add basil and simmer for 5 minutes.
- Serve over pasta with freshly grated parmesan cheese.
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This soup is very hearty and makes a healthy, flavorful meal. The recipe can be changed by using whichever vegetables you have on hand.
Farmers Market Vegetable and Chicken Soup
Servings 10
Ingredients
- 2 Tbsp olive oil
- 2 yellow onions minced
- 4 carrots cut into one inch pieces
- 2 zucchini cut into one inch pieces
- 1/2 pound green beans cut into one inch pieces
- 1 eggplant peeled and cut into one inch pieces
- 1/2 medium head green cabbage shredded
- 4 ounces mushrooms sliced
- 2 garlic cloves minced
- 1 cup canned fire roasted tomatoes chopped
- 3 quarts chicken stock or water
- 2 tablespoon basil chopped
- 1/4 cup arborio rice
- 2 cups canned white or cannellini beans well rinsed
- 4 poached boneless, skinless chicken breasts cut into bite sized pieces (see our Perfect Poached Chicken link below)
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- Several dashes of hot sauce
- 1/2 cup pesto pre-made
- Freshly grated parmesan cheese
Instructions
- In a soup pot, heat olive oil over medium heat.
- Add onions and cook for 3 minutes.
- Add the carrots, zucchini, green beans, and eggplant and sauté for 5 minutes, stirring frequently.
- Add cabbage and sauté until soft.
- Add mushrooms and sauté for several minutes.
- Add garlic and stir for another minute.
- Add tomatoes, stock and basil and bring to a boil.
- Reduce heat to simmer and cook until vegetables are tender and soup has slightly thickened - about 15 minutes.
- Add rice and beans and cook for 15 minutes.
- Add chicken, salt, pepper and hot sauce. Heat until chicken is warm.
- Place soup in bowls and top with a teaspoon of pesto and grated parmesan cheese.
Cinnamon and cloves in a beef stew recipe? Absolutely! Prepare this updated version of beef stew and your home will be filled with a wonderful aroma and your family and friends will be filled with a delicious, hearty meal. This isn’t your grandmother’s beef stew …
Contemporary Beef Stew
Servings 6
Ingredients
- 4 pounds boneless beef chuck cut into 2 inch cubes
- 2 cinnamon sticks
- 2 bay leaves
- 5 whole cloves
- 3 whole allspice
- 1/2 tsp ground allspice
- pinch nutmeg
- 1 cup dry red wine
- 1/4 cup of red wine vinegar
- 20 ounces skinned pearl onions use frozen if you are crunched for time
- 3 stalks celery chopped in slices
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 can can of diced fire-roasted tomatoes 14 ½ ounces
- 1 1/2 Tbsp tomato paste
Instructions
Marinade
- Place all ingredients up to pearl onions in a large bowl. Cover and refrigerate over night.
Stew
- Drain the beef, but reserve the marinade.
- Melt butter and 1 tablespoon oil in a dutch oven.
- Sauté onions and celery on medium heat for about 5 minutes and place in a bowl using a slotted spoon.
- Add the remaining 1 tablespoon of olive oil to the pan.
- Sear beef, stirring occasionally for about 10 minutes.
- Add marinade, onion, celery, tomatoes, tomato paste and enough water to cover the beef.
- Bring to boil and simmer for about 1 1/2 hours, or until meat is fork tender.
Notes
Serve over egg noodles, or herbed noodles, such as the basil noodles, pictured above.This stew can be made several days in advance. Freeze any leftovers.