Italian Salsa Verde

image

http://www.yahoo.com/food/time-saver-of-the-week-italian-salsa-verde-69892950938.html

how to use it:

Best of all: it keeps in the fridge for several days or as long as several weeks, if stored in a tightly sealed jar and covered with a layer of oil, like pesto. Here’s one of our favorite salsa verde recipes:

Salsa Verde

courtesy of Caroline Fidanza and Saltie: A Cookbook

Ingredients

2 cups mixed herbs: parsley, mint, dill, scallion, cilantro

1/4 cup capers

1 fresh red chile (optional), seeded andthinly sliced

2 large cloves garlic (optional), thinly sliced

3 tablespoons extra-virgin olive oil

1–2 lemons

Sea salt

Directions

In a bowl, toss the herbs with the capers, chile and garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary with lemon and salt.

 

 

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Turkey Chopped Salad with Spicy Avocado Dressing

http://shine.yahoo.com/food/recipes/turkey-chopped-salad-with-spicy-avocado-dressing-233916-epicurious.html

Turkey Chopped Salad with Spicy Avocado Dressing

Ingredients

  • 1 large avocado, halved, pitted
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 teaspoons chili-garlic sauce*
  • 3 tablespoons olive oil
  • 2 cups diced cooked maple-honey turkey (about 10 ounces)
  • 1 cup diced peeled jicama
  • 1 cup diced red onion
  • 1 large red bell pepper, diced
  • 1/2 cup plus 1 tablespoon chopped fresh cilantro
  • Romaine lettuce leaves

Directions

  1. 1Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
  2. 2Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.
  3. 3*Available in the Asian foods section of many supermarkets and at Asian markets.

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Photo of this Recipe

http://m.foodnetwork.com/recipes/708201

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Ingredients

  • Kosher salt
  • 12 ounces mostaccioli or penne pasta
  • 1/2 cup mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup white vinegar, plus more if needed
  • Freshly ground pepper
  • 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
  • 1 10-ounce package grape tomatoes, halved lengthwise
  • 1/2 pound smoked gouda cheese, cut into small cubes
  • 24 fresh basil leaves, thinly sliced

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside. Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl. In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving. Photograph by Kana Okada

 

Chinese Slow-Cooked Pork Shoulder

http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe/index.html?oc=linkback

Chinese slow-cooked pork shoulder

Ingredients
3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving
Directions
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe/index.html?oc=linkback