This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.
1 lemon, halved
1 c white vinegar
6 cups water
3 tbsp sugar
3 tbsp of salt
1 lb raw wild shrimp
2 tsp celery seed
1/2 c – 3/4 c creme Fraiche
3 tbsp finely chopped tarragon
Lettuce for serving the shrimp
Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.
Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.
2 tablespoons chopped fresh flat-leaf parsley or basil
1 cup reduced-sodium marinara sauce, warmed
Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.
This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
1 lb leafy greens, such as spinach, chard and/or kale, stemmed and coarsely chopped
Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool.
Preheat oven to 350 degrees F. Generously coat a 8 inch springform pan with cooking spray.
Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
Finely chop greens in a food processor. Mix into the egg mixture to combine, pour into pan.
Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and removed springform. Serve warm or at room temperature.
This is another winner from Eating Well, perfect for a weeknight meal.
1 tbsp olive oil
1 lb chicken cutlets
Salt and pepper
¼ c heavy cream
3 tbsp lemon juice
4 tsp cornstarch
1 c unsalted chicken broth
1 (14 ounce) can artichoke hearts, rinsed and chopped
1 tbsp chopped fresh dill
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
whisk cream, lemon juice and cornstarch in a small bowl.
Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!
• 3 tablespoons baking powder • 1 1/2 teaspoons salt • 1 teaspoon freshly ground black pepper • 1 teaspoon fresh thyme leaves • 3 1/4 cups unbleached all-purpose flour, plus more for surface • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled • 1 cup heavy cream, plus more for brushing • 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel • 6 ounces Gruyère, cut into 1/4-inch pieces • Flaky sea salt for sprinkling
Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.