Mix all dressing ingredients together and refrigerate for flavors to develop.Add mushrooms to dressing and toss to coat.Refrigerate mushroom mixture for at least 30 minutes.Just before serving, plac ...
Preheat the oven to 400 F (200 C).In a large flat pan or baking sheet, salt the eggplant slices generously on all sides, toss to coat evenly and hold for 30 minutes to release excess moisture and bi ...
Preheat oven to gas 4 / 350\u00b0F / 180\u00b0C.Cook the rice as per packet instruction. When cooked but still warm mix with 3-4 tbsp of the dressing, toss the rice around in the dressing and then l ...
Bring potatoes to a boil over high heat with 1 tsp salt added to water.Reduce heat to low; cover and simmer 10 to 12 minutes, or until potatoes are fork-tender. Drain.In a serving bowl, whisk vinega ...
After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for ...
Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).In the meantime, slice bacon in ...
Up to one week ahead:In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and p ...
Toss together the salad ingredients.Combine the dressing ingredients and mix well.Drizzle the dressing over the salad and re-toss.Serve cold. ...
In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel.Microwave at high 6 minutes until crisp; remove bacon and crumble.Reserve 2 1/2 tablespoons drippings.Add mushrooms ...
Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then saute them golden brown in butter and season them with salt ...