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Fresh cranberries are the best for this recipe, but it’s fine to substitute frozen cranberries if you can’t find fresh. Just be sure that the cranberries you buy are uncooked and unsweetened. Let them thaw a little in a colander or strainer before mixing them in the filling. Cranberry Tart Serves 8 – 12 1 recipe Basic Pie Crust or Sour Cream Pie...

Posted on Apr 3 2012 - 1:15pm by YSC
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Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. Ingredients 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3/4 cup Dutch-process cocoa powder, plus more for pans 1/2 cup boiling water 2 1/4 cups sugar 1 tablespoon...

Posted on Apr 2 2012 - 2:56pm by YSC
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This salad is great for entertaining, because you dress it ahead of time. Ingredients 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups) 3 tablespoons extra-virgin olive oil Sea salt Freshly ground black pepper 4 large shallots, thinly sliced (1 1/2 cups) 1/4 cup fresh lemon juice 3 tablespoons flaxseed oil 1 1/2 bunches Lacinato...

To satisfy a hungry crowd, serve this with white or brown rice in place of lettuce. Ingredients 4 tablespoons extra-virgin olive oil 1 pound medium shrimp, peeled and deveined Coarse salt and ground pepper 1/2 small white onion, diced small 2 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 cup fresh lime juice (from 2 limes) 1/4...

Posted on Mar 3 2012 - 2:52pm by YSC
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Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time. Ingredients 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges 1 tablespoon plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 1 teaspoon...