I've had this recipe for years. It is originally from Southern Living and it's a "keeper" in my home.
Baby Spinach with Pine Nuts
2 (7-ounce) packages baby spinach
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts, toasted*
Saute spinach and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach wilts. Stir in salt and pepper; sprinkle with pine nuts. Serve immediately.
*2 tablespoons chopped, toasted pecans or toasted sliced almonds may be substituted.
Makes 4 servings
Monday, September 23, 2013
Thursday, May 30, 2013
"It tastes like spring," my daughter said when we gave this salad a try. I wished I had doubled the recipe because it disappeared so quickly. It is originally from Martha Stewart and you can print it here.
Cucumber Salad with Radish and Dill
1 English cucumber or 3 kirby cucumbers, halved lengthwise, seeded, and thinly sliced
4 large radishes (about 6 ounces), thinly sliced
Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh dill, plus more, torn, for garnish
1/2 teaspoon sugar
1 garlic clove, crushed with the flat side of a large knife
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
1. Put cucumber, radishes, and lemon zest in a medium bowl. Add cheese.
2. Make the vinaigrette: Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.
3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container (or store in a chilled cooler) up to 1 hour.
Serves 4 to 6
Thursday, February 14, 2013
Yes, we do indeed eat and enjoy Brussels sprouts at my house, and this recipe is definitely a keeper. I found it last fall in Good Housekeeping magazine. You can print it here.
Brussels Sprouts with Shallots
1 1/4 lb. Brussels sprouts, trimmed and cut into halves
1 1/2 Tbsp. butter
1 shallot, finely chopped
salt and pepper
1 tsp. sugar
2 Tbsp. white wine vinegar
1/2 c. lower-sodium chicken broth
1 Tbsp. snipped fresh chives
1. Heat large covered pot with salted water to boiling on high. Fill large bowl with ice and water. Add Brussels sprouts to pot; cook 5 minutes or until bright green and just tender. (A knife should pierce through core with little resistance.) Drain; transfer to ice water. When cool, drain again. (Brussels sprouts can be covered and refrigerated up to 2 days ahead.)
2. In same large pot, melt half of butter on medium. Add shallot and 1/8 teaspoon salt and cook 2 to 5 minutes or until tender, stirring frequently.
3. Add sugar and vinegar and stir well. Cook until liquid evaporates. Stir in broth, heat to boiling on high, and boil until mixture is almost dry.
4. Reduce heat to medium and stir in remaining margarine, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Return drained Brussels sprouts to pot. Cook until heated through, stirring frequently. Transfer to serving dish and top with chives.