RecipeHive

Free Recipe Newsletter

Get Inspired! A weekly digest of recipes
Advertisement
Become a member to remove ads.

Recipe Tags

appetizer bacon beef black pepper breakfast butter carrots chicken chicken broth chives cilantro cocktail dessert dry white wine eggs entree flour garlic ginger grilled heavy cream honey italian kosher salt lemon lemon juice lemon zest lime juice olive oil onion parsley pasta salad salt salt and pepper scallions seafood shallots shrimp soup sugar thyme unsalted butter vegetable oil vegetarian

The Buzz

  • CatherineCatherine on Udon with Chicken and Garlicky Peanut DressingThis is such a fun and easy recipe. I added a few condiments and veggies to it - matchstick carrots, cucumbers - you could even add red bell peppers - for color. I also chopped up some scallions and jalapeños...
  • CatherineCatherine on Roasted Broccoli with Lemon and Pine NutsI made this last night - and it was delicious. I did the broccoli in our toaster oven - to keep the heat in my kitchen to a minimum. You can't go wrong with lemon and pine nuts!! Lovely crunch...
  • CatherineCatherine on Arugula, Watermelon and Feta SaladI made this salad the other night - during the high heat of a Louisiana summer. It was so refreshing and delicious. The feta and mint wake up the watermelon with a bit of salt and tang! Will be making...
  • CatherineCatherine on Cherry and Herb SaladThis is a unique take on salad. Because I couldn't find Holland chiles - I used serrano - and they were a little spicy. I only used one - but it still had quite a kick. Kids were not so...
Sep.12
0

Raw Corn Salad with Tomatoes, Feta, and Herbs

Posted by in Shared Member Recipes

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.
Sep.10
0

Roquefort Pear Salad

Posted by in Shared Member Recipes

“This is the best salad I’ve ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.”
Apr.13
0

Spring Salad with Fava Beans

Posted by in Shared Member Recipes

Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil

Feb.23
0

Apple and Quinoa Salad

Posted by in Shared Member Recipes

This is a recipe from the Washington Local and Seasonal Cookbook – that was given to me by my sister for my 49th bday. It features recipes using local ingredients of Washington state, by season. This is a Fall salad – that has lots of different flavors and great crunch going on with the combo of crisp apples, fresh corn kernels, dried cranberries, toasted pecans and fresh herbs.
Oct.18
0

Barley and Kale Salad with Golden Beets and Feta

Posted by in Shared Member Recipes

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won’t wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don’t forget the plastic forks!
< previous