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Gluten-Free Chicken Meatballs with Braised Lemon and Kale

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2 tablespoons olive oil, divided

2 medium shallots, minced, divided

1 scallion, minced (all parts), plus thinly sliced green tops for garnish

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1 pound ground chicken meat

1 teaspoon kosher salt and freshly ground black pepper, plus more

1 lemon, very thinly sliced and seeds removed

2 cups low salt chicken broth

1 large bunch curly kale, destemmed

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Carrots with Horseradish (Carote al Rafano)

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Horseradish grows easily and can quickly take over in the garden. It can be picked in season, but for a stronger flavor, the roots are best picked in winter. They must be scrubbed under running water and put into water acidulated with lemon juice before they are grated.
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Mussel Soup (Zuppa di Cozze)

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The true specialty of Ligurian cooking is fish, always absolutely fresh and very simply cooked in its own broth with a little oil For a short time in spring, tiny baby fish called gianchetti (fry) are to be found. These are cooked in soup, boiled and eaten with oil and lemon, or mixed with egg and fried as fritters.
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Hot Toddy Pick-Me-Up

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The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version-from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn-omits the usual honey or sugar and plays up the herbal and spicy notes instead.