Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper if desired and serve immediately.
Preheat the oven to 425 degrees.
Peel, devein and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Starting from the outer edge of a ...
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
Spin it dry in a salad spinner, leaving just a little
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad.
Check the seasoning and serve at room temperature.
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
Combine with the shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.
Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
and the pepper. Allow the salad to sit for at least
dd it to the salad. Toss the salad with just enough dressing
mall bowl.
For the salad, cut the avocados in half
Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
Allow the potatoes to steam for 15-20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, ...
Cut the tomatoes in half and place them in a large bowl.
Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible.
Gently fold it into the salad and serve at room temperature.
o dry, before adding to salad.
To cut down on
o handle, cut potatoes into salad-size pieces, into a bowl
tick of butter is what Ina calls for in her recipe
br>NOTE: to double per Ina ,\"If you want to serve
cing.
A NOTE FROM INA: The edges of the shortbread
br>Good served with a salad and popovers!
In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss salad with enough dressing to moisten and serve immediately.
br>Roast at 400*F. (Ina originaly baked at 425*) for