Rejuvenating Winter Broccoli Salad January 15, 2020 by Jenny Chang Leave a Comment Rejuvenating Winter Broccoli Salad 2020-01-16 02:39:19 Print Ingredients 3 heads broccoli, roughly chopped ½ bunch Tuscan kale, stemmed and roughly chopped 1/3 cup good olive oil 1 clove garlic, minced 1 inch fresh ginger, grated 1-2 tablespoon toasted sesame oil 1 tablespoon chile oil zest and juice of 1 lemon 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon Kosher salt 1 pinch crushed red pepper flakes, optional 3 large carrots, peeled and shaved into ribbons 2 bell peppers, thinly sliced ¼ cup each fresh cilantro and basil, chopped arils from 1 pomegranate (about ½ c.) 1 blood orange or grapefruit, supremes 1 avocado, sliced 2 tablespoons toasted sesame seeds Instructions In a large bowl, toss together the broccoli and kale. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using. Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate. Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed. Notes By Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Caesar Potato Salad September 29, 2019 by Jenny Chang Leave a Comment Caesar Potato Salad 2019-09-29 22:37:13 Serves 6 Print Ingredients 2 pounds small unpeeled round red potatoes 8 unpeeled cloves garlic ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons fresh lemon juice 1 ½ tablespoons extra virgin olive oil 1 tablespoon water 2 teaspoons anchovy paste 1/3 cup diced purple onion ¼ cup chopped fresh parsley 2 tablespoons grated fresh Parmesan cheese Instructions Place potatoes and garlic in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly. Peel garlic; place in a large bowl and mash. Stir in salt and next 5 ingredients. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients and toss. Serve warm or cover and chill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Skillet Corn Salad with Avocado Dressing September 29, 2019 by Jenny Chang Leave a Comment Skillet Corn Salad with Avocado Dressing 2019-09-29 22:35:03 Print Ingredients 2 tablespoons Olive oil 2 tablespoons Butter 4 Scallions - chopped 4 Ears of Sweet Corn- husked 1/2 teaspoon LFK Seasoning "Rub it Right"* (or Mojo SALT Sisters Blend)* 1/2 teaspoon Salt Pepper to taste 1 Pint halved Grape or cherry Tomatoes Juice of one Lime 1 Diced Ripe Avocado Chopped Cilantro to garnish Instructions Heat cast iron skillet for 5 minutes, then add oil and butter. Add chopped onions, and cook for 2 minutes. Next add corn kernels and seasoning to the skillet. Cook at medium high heat for 5 minutes and then add the halved tomatoes, lime juice, and diced avocado - stir until the avocado "melts" into the salad - about 2 minutes. Taste and adjust seasonings. Garnish with chopped cilantro - serve warm as a side dish or serve with your favorite chips. Notes *available at Marcel's Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Corn and Tomato – Sweet Onion Salad with Fresh Basil Dressing July 11, 2019 by Jenny Chang Leave a Comment Grilled Corn and Tomato - Sweet Onion Salad with Fresh Basil Dressing 2019-07-11 12:03:36 Print Ingredients 1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 2 teaspoons honey 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup extra virgin olive oil 8 ears of grilled corn, kernals removed from the cob 1 small sweet onion, halved and thinly sliced 1 pint grape or cherry tomatoes, halved Fresh basil sprigs, for serving 4 ounces crumbled blue cheese (optional) diced avocado (optional) Instructions Combine the vinegar, chopped basil, honey, salt, pepper and oil in a blender and blend until smooth. The dressing can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernals, onion and tomatoes in a large bowl. Add the dressing and toss to coat. Let sit at room temperature for 30 minutes before serving. The salad can be made one day in advance and stored, covered in the refrigerator. Optional: Can top with 4 ounces of crumbled blue cheese and a diced avocado just before serving. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Herbed Pasta Salad May 23, 2019 by Jenny Chang 2 Comments Herbed Pasta Salad 2019-06-20 00:42:21 Print Ingredients 1 shallot minced (about 1/4 cup) 1 clove garlic 1 teaspoon coarse salt, plus more for pasta water and seasoning ¼ cup extra-virgin olive oil 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped Freshly ground pepper 3/4 pound spaghetti or other pasta 1 fresh lemon, juice and zest Instructions Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm. Add in Parmesan cheese 1 cup frozen peas 1/2 cup sun-dried tomatoes Red pepper Scallions Pine nuts or anything that sounds good! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/