RecipeHive

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Orange Pomegranate Salad with Honey

Posted by in Shared Member Recipes

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! –Carol Richardson Marty, Lynwood, Washington

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Whole Grilled Trout with Charred Corn and Black-Plum ChowChow

Posted by in Shared Member Recipes

Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to find boneless butterflied trout at the fish counter. Stuff them, fold them over to look like whole fish, tie them up with twine, and then proceed to the grill. Chowchow is a Southern relish typically made with cabbage, corn, green tomatoes, and bell peppers and preserved in big batches by canning. My version is a sweet, tangy quick pickle of fresh summer corn, charred on the grill, and diced black plums.

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Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos

Posted by in Shared Member Recipes

The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat-roasted grapes and shallots-to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.