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Recipes
Pine Nut and Meyer Lemon Aioli
By Wewah
This works just as well with regular lemons, but Meyer lemons make it seem more special
- 1/3 cup pine nuts
- Zest and juice of 1 Meyer lemon
- 2 or 3 fresh sage leaves or 1 teaspoon dried
- 1 teaspoon maple syrup or honey
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- Salt and plenty of freshly ground pepper
- 1/4 cup olive oil
Strawberry Champagne Gelatin Cup
By Wewah
Pour the water and sugar into a saucepan and place on the stove
- 1 1/4 cups water
- 1 ⁄3 cup sugar
- 2 cups champagne or
- sparkling wine
- 4 sheets gelatin
- 12 small strawberries
Cilantro, Pistachio, Almond And Castelvetrano Sauce
By Wewah
This sauce has a nice balance of flavors
- Makes about 2 cups
- 1/3 cup sliced almonds
- 1/3 cup pistachios, roasted or lightly toasted
- 1/2 cup castelvetrano olives
- 1 clove garlic, roasted or toasted
- 1 jalapeno (or more to taste)
- 1 cup cilantro leaves, cleaned and picked from the stem
- Juice of half a lemon
- 1 teaspoon honey
- 1/4 cup olive oil
- 1/2 cup water
- Salt and plenty of freshly ground pepper
Mashed Potatoes
By Wewah
Method 1 Put potatoes into a saucepan
- 1 1/2 lbs Yukon gold potatoes, peeled and quartered length-wise
- 1/2 teaspoon salt
- 4 Tbsp heavy cream
- 2 Tbsp butter
- 1 Tbsp milk
- Salt and Pepper
Benihana Dipping Sauce By Todd Wilbur
By Wewah
The origin of the name of this chain of Japanese steakhouses dates back to 1935
- Ginger Sauce (for vegetables and seafood)
- 1/4 cup chopped onion
- 1/4 cup soy sauce
- 1/4 teaspoon white vinegar
- 1/2 ounce ginger root (a nickel-size slice), peeled and chopped
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- Juice of 1/2 lemon (2 tablespoons)
Root Vegetable Au Gratin
By Wewah
Preheat oven to 400 degrees Peel the rutabaga, parsnips and carrots, and then thickly slice them (you will need to...
- 18 ounces rutabaga
- 18 ounces parsnips
- 18 ounces carrots
- 8 oz container sour cream
- 2 teaspoons horseradish sauce
- 2 ounces grated gruyere cheese
Perfect Summer Fruit Salad
By Wewah
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high ...
- 2/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1/3 cup packed brown sugar
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2 cups cubed fresh pineapple
- 2 cups strawberries, hulled and sliced
- 3 kiwi fruit, peeled and sliced
- 3 bananas, sliced
- 2 oranges, peeled and sectioned
- 1 cup seedless grapes
- 2 cups blueberries
Easy Crockpot Beef Fajitas
By Wewah
Place onions and peppers in crockpot
- 1 large onion, sliced
- 3 bell peppers in variety of colors
- 1 1/2 - 2 lbs. thin sliced beef, cut in strips
- 1 packet fajita seasoning
The Secret to Cauliflower Pizza Crust
By Wewah
Preheat your oven to 400 F
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg, beaten
- 1/3 cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
Seared Scallops with Cauliflower, Brown Butter, and Basil
By Wewah
Heat 1 Tbs. of the oil in a large nonstick skillet over medium-high heat until shimmering hot
- 3 Tbs. extra-virgin olive oil
- 1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
- 1 lb. all-natural (dry-packed) sea scallops
- 2 Tbs. unsalted butter
- 1 large shallot, minced
- 1/2 cup dry vermouth
- Kosher salt and freshly ground black pepper
- 8 large fresh basil leaves, thinly sliced