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Recipes
Slow-Roasted Brown Sugar and Dill Cured Salmon
By lindsayvk
1. Combine first 3 ingredients in a bowl
- 1/2 cup packed light brown sugar
- 1/3 cup chopped fresh dill
- 2 Tbsp kosher salt
- 1 (3 lb) salmon fillet
- Cooking spray
- 1/2 cup reduced-fat mayo
- 2 Tbsp Dijon mustard
Mushroom Frittata
By lindsayvk
1. Preheat broiler. Heat an 8-inch ovenproof skillet over medium high heat
- 1 package (8 oz) package exotic mushroom blend
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1 1/2 tsp chopped fresh thyme
- 3 large egg whites
- 2 large eggs
Sauteed Chicken Breasts with Tarragon
By lindsayvk
A chicken breast-flattened, seasoned, sauteed, and served with a simple pan sauce-can be delicious and very easy to...
- 1 tsp sweet paprika
- 1 tsp Yellow Curry powder or Madras curry powder
- 6 large (about 6oz each) or 12 small (about 3oz each) boneless, skinless chicken breasts
- Kosher salt
- Canola oil
- 3 Tbsp unsalted butter
- 1 Tbsp minced shallot
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 cup chicken stock
- 1 Tbsp coarsely chopped tarragon, plus 1 Tbsp tarragon leaves
- Freshly ground black pepper
Shrimp and Peapod Vinaigrette
By lindsayvk
1. Cook shrimp in boiling water with the bay leaf in it until they are just pink through
- 1 Bay leaf
- 2 1/2 lbs. large shrimp
- lots of snow pea pods
- 1/2 cup olive oil
- 3 Tbsp white wine vinegar
- 3 Tbsp Dijon mustard
- 1 Tbsp chopped shallots
- 1 tsp finely minced ginger
- 1 clove garlic, minced
- 1 Tbsp chopped dill
- salt and pepper to taste
- pinch of salt
Roasted Beets in Vinaigrette
By lindsayvk
For Vinaigrette: Put all ingredients in a clean jar with a tight-fitting lid
- Vinaigrette:
- 2 cloves garlic, minced
- 2 Tbsp Dijon mustard
- juice of 3 lemons
- 1 tsp grated lemon zest (optional)
- 2 Tbsp light-colored vinegar (I prefer champagne, but white wine vinegar is fine too)
- 1 tsp salt
- freshly ground pepper
- 1 1/2 cups good olive oil
- For Beets:
- 2 bunches beets, washed, greens removed
- 2 Tbsp olive oil
- 3/4 cup mustard vinaigrette (
- Salt and pepper to taste
Smokey Muhammara
By lindsayvk
-Preheat oven to 350 F. -Roast peppers
- For serving:
- 3 red bell peppers
- 1 cup of walnuts
- 3/4 cup of pecans
- 1 1/2 teaspoons cumin
- 2 teaspoon of sweet smoked paprika
- 1 1/2 teaspoon ground Chipotle Chile powder
- 3 cloves garlic
- 1 1/2 teaspoon of salt
- 2 teaspoons olive oil
- 1-3 tablespoon lemon juice
- 1 teaspoon of honey
- 2 -3 tablespoons pomegranate molasses (substitute balsamic vinegar)
- 1 fresh baguette, thinly sliced (or pita bread cut into triangles), lightly toasted (I prefer pita!)
- 1 English cucumber, cut into 1/4 inch thick and 3 inch long sticks
- Celery sticks
- Carrot sticks