White Bean Kale Salad with Tahini Dressing April 13, 2017 by Jill Foucre Leave a Comment White Bean Kale Salad with Tahini Dressing 2017-04-13 16:03:32 Print Garlic Croutons 2 cups white or wheat bread, cubed (day old is best) 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado) 1/4 teaspoon garlic powder 1/4 teaspoon sea salt 1/4 teaspoon black pepper Beans 1 15-ounce can white or butter beans, rinsed and drained 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/4 teaspoon sea salt 1 tablespoon fresh parsley, chopped, plus more for topping Salad 10 ounces kale, chopped, large stems removed 2 tablespoons fresh lemon juice 1 tablespoons olive oil 1 tablespoon maple syrup Pinch each sea salt + black pepper 1 clove garlic, minced Dressing 1/3 cup tahini 1 clove garlic, minced 3-4 tablespoons fresh lemon juice 1-2 tablespoons maple syrup Pinch each sea salt + black pepper Hot water to thin Instructions Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional). Notes Best when fresh. If serving later, store dressing and croutons separately. By Dana Williams Adapted from The Minimalist Baker Adapted from The Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Cream Scones April 13, 2017 by Jill Foucre Leave a Comment Lemon Cream Scones 2017-04-13 11:24:42 Print Ingredients 3 cups flour 8 tablespoons cold unsalted butter, cut into small cubes 1/3 cup sugar 1 tablespoon baking powder ¼ teaspoon salt ¾ cup heavy cream, plus 3 tablespoons for egg wash 2 large eggs, and 1 more for egg wash 2 tablespoons finely grated lemon zest 1 ½ teaspoons vanilla Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment. In a food processor or large bowl, combine flour, butter, sugar, baking powder and salt. Blend in butter until mixture resembles a coarse meal. In a separate bowl, whisk together ¾ cup cream, 2 eggs, lemon zest, and vanilla. Add cream mixture to flour mixture and mix just until incorporated. Turn onto a floured work surface and form into a flat disc, about 8”across for large scones; or form 2 discs about 4-5” across each for smaller scones. Cut each disc into 8 wedges and transfer to baking sheet. In a small bowl, whisk together the remaining egg and the 3 tablespoons cream to make an egg wash. Brush scones with the wash and sprinkle with sugar. Bake until tops or golden brown and firm, 20-25 min. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Easy Easter Entertaining April 13, 2017 by Jill Foucre Leave a Comment Entertain with these delightfully easy gourmet “recipes!” Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and American Spoon Caper & Dill Relish Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper *Kelly Sears’ Deviled Egg Base Recipe Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam American Spoon Bloody Marys Wolf Moon Hibiscus Spritzers
Pasta Shells with Artichoke Cream and Smoked Chicken April 6, 2017 by Jill Foucre Leave a Comment Pasta Shells with Artichoke Cream and Smoked Chicken 2017-04-06 14:15:18 Print Ingredients One 8-ounce jar oil-packed artichokes, drained* Salt and freshly ground pepper 2 cups heavy cream 1 tablespoon fresh lemon juice 1/2 pound medium pasta shells 3/4 pound skinless smoked chicken breast**, cut into strips 1 pint cherry tomatoes, quartered 2 tablespoons finely chopped chives Instructions In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and purée. Add the lemon juice and season with salt and pepper. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve. Notes *Or use frozen artichokes. Do not use the tangy marinated artichokes. **Make your own smoked chicken breast using Cameron's Stovetop Smoker. Adapted from Food and Wine Magazine Adapted from Food and Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/