Fork Smashed Blonde Chickpea Salad August 23, 2021 by Jill Foucre Leave a Comment Fork Smashed Blonde Chickpea Salad 2021-08-23 13:32:46 Print Ingredients 1-15 oz can 8 Track Foods Blonde Chickpeas, drained 2 teaspoons mayonnaise (vegan mayo works too or you can use hummus) ¼ red onion, finely diced 1 teaspoon Italian seasoning ½ lemon squeezed 2 stalks celery, finely chopped Butterhead lettuce (4 – 6 pieces) Instructions Fork mash chickpeas to rough consistency (you can remove skins or just blend in to the mix). Blend in remaining ingredients. Adjust salt to taste. Spoon into lettuce boat or serve on pumpernickel bread. Notes Recipe courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Wild Rice and Edamame Salad June 7, 2021 by Jill Foucre Leave a Comment Wild Rice and Edamame Salad 2021-06-23 15:44:19 Print Ingredients 1/2 cup slivered almonds 2 tablespoons white sesame seeds 4 cups cooked wild rice 3 medium scallions, thinly sliced white and light green parts only 2 cups shelled cooked edamame, thawed if frozen 2 medium carrots, peeled and small dice 1/2 cup dry cranberries 3 tablespoons olive oil 2 tablespoons toasted sesame oil 1/4 cups rice vinegar, plus more as needed 2 teaspoon honey kosher salt freshly ground pepper Instructions Place the almonds in a frying pan over med. heat and toast, stirring often, until golden brown. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. Transfer to the bowl with the almonds. Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with salt, pepper and vinegar. Cover and chill for at least one hour before serving. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rotisserie Chicken Salad with Charred Scallion Dressing May 19, 2021 by Jill Foucre Leave a Comment Rotisserie Chicken Salad with Charred Scallion Dressing 2021-05-20 02:04:39 Print Ingredients 5 ounces country-style bread, crusts removed, torn into 1-inch pieces 10 tablespoons extra-virgin olive oil, divided 2 scallions Kosher salt, freshly ground pepper 2 tablespoons fresh lemon juice 2 tablespoons unseasoned rice vinegar 1 tablespoon Dijon mustard 1 tablespoon mayonnaise, preferably Hellmann’s 1 small rotisserie chicken, meat pulled from bones and shredded 6 radishes, trimmed, cut into wedges 1 head of Bibb lettuce, leaves separated 1 avocado, sliced, divided Instructions Preheat oven to 450°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool. Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 Tbsp. oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 Tbsp. oil. Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat. Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 Tbsp. reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Slow Roasted Tomato Farro Salad May 19, 2021 by Jill Foucre Leave a Comment Slow Roasted Tomato Farro Salad 2021-05-20 01:59:21 Serves 6 Print Ingredients 2 pints cherry or grape tomatoes, halved 1 tablespoon olive oil 1/2 tablespoon sugar 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cups cooked farro ½ cup crumbled feta cheese ½ cup pine nuts ¼ cup fresh herbs, like parsley, chives, oregano, etc salt and pepper to taste LEMON VINAIGRETTE 3 tablespoons lemon juice 2 tablespoons champagne vinegar 1 1/2 tablespoons honey 2 garlic cloves finely minced or pressed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin olive oil Instructions Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. While the tomatoes are roasting, cook the farro according to the directions (it’s usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn’t stick together, but don’t use too much since we toss the salad in dressing. To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don’t take your eyes off them! To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves. LEMON VINAIGRETTE In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Springspiration by Teri Hiben April 8, 2021 by Jill Foucre Leave a Comment Here we are in April! Together we’ve walked through winter with all of its challenges. We all had our ways of managing, but I know that over the past months I’ve made a lot of bread, simmered, then savored many different soups and stews, and tried my hand at some new culinary skills. All of those efforts, whatever they have been, nourished and comforted us. But now, with birdsong out my window, buds on the trees and enjoying the greening of the neighborhood, I’m looking for some new idea to match. There’s a desire for freshness, spring green vegetables, something a bit lighter to jumpstart our meals. Can you relate? I’ve decided to freshen up by finding some new sources for ideas. Actually, some of them aren’t “new”, simply revisited. I recently revisited the Marcel’s website, full of recipes from my co-workers over the past 10 years. Many of them are from our free Tuesday demos which means they are easy, tasty and tested. I was reminded of one of my all-time favorites: Janie’s Penne with Beef and Arugula (try it!). Then there are some of the cookbooks in my kitchen that I already use, but maybe haven’t looked at with new eyes, like Alison Roman’s Dining In. Her lemon tart isn’t complicated but certainly fills the desire for a fresh (and lovely) spring dessert. At Marcel’s we’re offering a richly varied collection of new cookbooks. There are 4 different sheet pan cookbooks for easy and healthy all-on-one-pan meals (think ideas like salmon, potatoes, asparagus – dinner is done!). Or Simply Julia for easy, simple and healthy meal ideas. My current obsession is Mandy’s Gourmet Salads from a restaurant in Quebec. I know, a salad is a pretty easy thing to throw together and I’ve done my share of throwing, but mine were getting tired and boring. After looking through it at the store a few times, I had to have it and at home since then, we’ve been pleased to enjoy the fresh flavors of the growing variety of fresh produce I’m finding in the grocery stores, all with an easy twist. Come in to take a look at some of these cookbooks and freshen up your spring meals! Mandy's Shanghai Salad 2021-04-08 12:35:28 Print Ingredients 2 cups chopped romaine 2 cups spinach or mesclun 1/2 avocado, diced 1/4 cups drained mandarine orange slices 1/4 cups halved cherry tomatoes 1/4 cups shredded lettuce 1/2 cups crisped ramen noodles (saute in oil) 2 tablespoons black and white sesame seeds Left over chicken, shrimp or salmon Sweet Sesame Dressing (or one of the tasty similar ones at Marcel’s) 1 cup sunflower (or light) oil 2 tablespoons toasted sesame oil 1 cup Sweet Sesame Syrup (see below) Sweet Sesame Syrup 3/4 cup agave syrup 1/2 cup apple cider vinegar 3 tablespoons Tamari or soy sauce Instructions Sweet Sesame Dressing: Mix together all ingredients for dressing in a jar and shake until homogenized. Combine and toss with salad ingredients. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/