1/2 cup mayonnaise
1/2 cup chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
4 egg or pumpernickel bread slices, toasted
1 pound cooked bay shrimp, drained, patted dry
4 butter lettuce leaves
1/2 English hothouse cucumber, thinly sliced
4 tomato wedges
4 thin lemon slices
4 fresh dill sprigs
Sticky sweet replaces blazing buffalo with these tasty wings. Serve them as finger food appetizers for an outdoor party or as the main course for a family dinner when paired with seasonal sides.
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin. Carve and serve the whole chicken with Hobo Pack Potatoes with Rosemary and Garlic and save the breast for Summer Chef’s Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing .
This dish is a combination of two recipes. The spiced shrimp is my go-to recipe for a shrimp cocktail, which I learned many years ago from a Chinese cookbook by Sunset. It is delicious, aromatic, and with a pungent cocktail sauce makes a perfect appetizer. I usually make the second recipe, for the Lemon-Ginger Sauce, to serve over roasted or fried fish or chicken, and use chicken or fish stock for the liquid. I have to say that the idea to marry these two recipes and serve it hot as an entrée was a successful and a delicious one. You also can make this recipe with lobster tails, crab, or scallops.
James Holmes, a Farmhouse Delivery CSA customer, developed the glaze for this recipe while experimenting with homemade mustards.
Nick Nairn loves morels, and he knows how to eke out every bit of flavor from them. Instead of discarding the water that he uses to plump dried morels, for instance, he adds it back to the dish, where they intensify the delicate, earthy taste.
8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels
3 tablespoons butter
1 cup (packed) sliced shallots
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
1 1/4 cups vegetable broth (if using fresh morels)
2/3 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon, divided
12 ounces fettuccine
1 cup grated Parmesan cheese, divided
Ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor-these meatballs are loaded with aromatics like scallions, ginger and garlic.
This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.
This dinner salad is a perfect light and quick, yet refined, meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness.