by Juli Leonard
Tweet The combination of fennel and watercress makes for a refreshing entree. Any protein can be used in place of the chicken, including pork tenderloin, shrimp, scallops or ahi tuna. Herbs such as thyme, basil and chives can be added to the dressing if desired. Recipe by Amanda Cushman. Salad: 2 cups baby arugula 1 […]
Categories: chicken, Grilling, Main dish, Salad • Tags: chicken, grilling, main dish, salad
by Juli Leonard
Tweet Asian Soba Noodles with Sautéed Tofu I particularly love this combination of cooked soba noodles and sautéed tofu but have added grilled salmon or chicken in place of the tofu. I recommend making extra noodles as they can be enjoyed warm or at room temperature. Recipe by Amanda Cushman. 1 pound firm organic tofu, […]
Categories: Main dish, Salad, Side dish, Vegan, Vegetarian • Tags: main dish, salad, side dish, tofu, vegan, vegetarian
by Juli Leonard
Tweet As poké bowl joints grow, learn how to make the Hawaiian specialty at home By Debbie Moose For something so cool, poké is really hot. The combination of chopped raw fish, rice and vegetables – pronounced POH-keh – started in Hawaii, where you can pick it up like fast food. Now poké is spreading […]
Categories: How to, Main dish, Seafood • Tags: easy, main dish, poké
by Juli Leonard
Tweet Shrimp is marinated for an hour and then grilled and served on top of a bed of mixed greens. Scallops can be used in place of the shrimp if desired. Recipe by Amanda Cushman. 1 1/2 pounds large shrimp, peeled and de-veined 5 tablespoons lime juice 1/4 cup virgin olive oil 2 teaspoons ground […]
Categories: appetizer, Grilling, Salad, Seafood • Tags: appetizer, grilling, salad, seafood
by Juli Leonard
Tweet This is a perfect dish to make ahead, as it can be served room temperature. Feel free to substitute chick peas for the white beans and add other herbs such as thyme or Italian parsley. Recipe by Amanda Cushman. 1/4 cup virgin olive oil 2 medium shallots, minced 2 garlic cloves, minced 3 16 […]
Categories: appetizer, Bread, Grilling, Vegan, Vegetarian • Tags: appetizer, beans, grilling, vegan, vegetarian
by Juli Leonard
Tweet I used an already opened bottle of dry wine with big fruit flavor and low tannin, plus a few grinds of fresh pepper to yield a full bodied, jewel-tone jelly made with pectin. Recipe by Jill Warren Lucas. 4 cups strawberries (before trimming) 1 1/2 cups red wine 1 cup water Freshly ground black […]
Categories: Canning, Farm to Plate, Fruit • Tags: canning. jelly, fruit, strawberries