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We love to cook and if you do too, check out some of our favorite recipes below. We will be adding more recipes from time to time, so check back often.
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 Ingredients (Salad):
Romaine Lettuce
Green Onions
Chow Mein Noodles
Nuts (Cashew or sliced almonds)
Sesame Seeds Toasted
Ingredients (Asian Salad Dressing):
1/2 cup canola oil
4 tablespoons sugar or splenda
4 tablespoons cider vinegar
2 tablespoon soy sauce
2 teaspoons grated fresh ginger
Salt/Pepper to taste
Mix Dressing ingredients together then pour over Salad, toss. |
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Makes 1 Dozen
Prep: 30 minutes
Make stuffing and prep strawberries a day ahead. Fill strawberries no more than four hours before serving.
Ingredients:
14 large fresh strawberries, divided
1 (3-oz.) package cream cheese, softened
2 Tbsp. finely chopped walnuts or pecans
1 1/2 Tbsp. powdered sugar
1 tsp. orange liqueur (optional)
1. Dice 2 strawberries, and set aside.
2. Cut a thin slice from stem end of each remaining strawberry, forming a base for strawberries to stand on. Cut each strawberry into four wedges, starting at pointed end and cutting to, but not through, stem end.
3. Beat cream cheese at medium speed with an electric mixer until fluffy. Stir in diced strawberries, walnuts, powdered sugar, and, if desired, liqueur. Spoon or pipe about 1 Tbsp. mixture into each strawberry. |
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Recipe courtesy Tyler Florence
Ingredients:
2-3 pounds beef shoulder, cut into 2-inch pieces
8 fresh thyme sprigs, plus 4 sprigs
2 carrots, cut into 1/4-inch slices
6 garlic cloves, smashed
2 cups blanched and peeled red pearl onions
1 orange, peel cut in large strips
Cloves, a few
1 teaspoon whole black peppercorns
2 bay leaves
1 bottle good quality dry red wine (recommended Burgundy)
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
Sea salt and freshly ground black pepper
Bouquet Garni
2 1/2 cups beef stock
1/2 pound baby carrots
1/2 pound garden peas
1 pound white mushrooms, cut in half
Pinch sugar
Fresh flat-leaf parsley, chopped, as garnish
Chives, finely chopped, as garnish
To marinade, place beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.
Remove the beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15-20 minutes. Cover and cook on low heat for 2 hours.
After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until vegetables and meat are tender. Season with salt and pepper. Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew. Yields 6 servings |
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