Corn & Tomatoes

Posted on February 20, 2014 by admin
Fresh Corn and Tomatoes
Serves 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 5 ears fresh corn
  2. 2 tablespoons unsalted butter
  3. 1 clove garlic, diced
  4. 1 large Vidalia onion, diced
  5. 2 tablespoons heavy cream
  6. 1 large tomato, chopped
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon freshly ground black pepper
  9. 1 tablespoon chopped fresh herbs
Instructions
  1. Using a paring knife, cut the kernels away from the ears of corn. Run the back of the knife down the cob to extract as much liquid (called “milk”) as possible. Set the corn kernels aside.
  2. In a large skillet, melt the butter and add the garlic and onion. Cook for about 3 minutes. Add the reserved corn kernels and cook for 8 minutes. Stir in the cream. Add the tomato and cook for 5 minutes. Stir in the salt, pepper, and herbs.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Beet Salad

Posted on February 20, 2014 by admin
Little Beet Salad
Serves 4
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 3/4 pound small beets (about the size of a golf ball)
  2. 1 cup beet greens
  3. 2 tablespoons red wine vinegar
  4. 1 teaspoon coarse-grained mustard
  5. 1/8 teaspoon ground ginger
  6. 1 tablespoon freshly squeezed lemon juice
  7. 1/4 teaspoon salt
  8. 3 tablespoons olive oil
  9. 3 cups mixed lettuce leaves
Instructions
  1. Remove the tops from the beets and peel the beets. Cut each beet into 4 wedges. Steam in a steamer basket for 18 minutes, or until fork-tender.
  2. Meanwhile, choose 1 cup of the smallest of the beet greens, stack the leaves, and slice into ribbons. Set aside.
  3. Whisk together the red wine vinegar, mustard, ginger, lemon juice, and salt. While whisking, slowly pour the olive oil into the vinegar mixture.
  4. Combine the lettuce and sliced beet greens and arrange on a small platter. Toss the warm steamed beets with about half the dressing in a small mixing bowl. Pour the beets over the lettuce. Serve the remaining dressing on the side.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Sautéed Lemony Salmon with Brussels Sprouts, Onions and Apples

Posted on November 6, 2013 by Mary Moore
Sautéed Lemony Salmon with Brussels Sprouts, Onions and Apples
Serves 4
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Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Ingredients
  1. Salmon - 4 pieces fresh, wild caught salmon, approx. 4-6 oz each, skin on
  2. 1 cup panko bread crumbs
  3. Zest of 1 large lemon
  4. 2 tsp Olive oil
  5. Salt and freshly ground black pepper to taste
  6. Brussels Sprouts - 1 small sweet onion, sliced or chopped thinly
  7. 1 ½ lbs brussel sprouts, trimmed and quartered or shredded
  8. 4 - 6 garlic cloves, pressed
  9. 2 apples, peeled, cored and sliced thinly
  10. 1 Tbsp Olive oil
  11. 2 Tbsp cider vinegar
  12. Salt
  13. Freshly ground pepper
Instructions
  1. Salmon - Preheat oven to 400*F.
  2. Add panko, zest, 2 tsp olive oil, salt and pepper to a medium bowl and toss to combine.
  3. Line a jelly roll pan with parchment paper or a silpat and place the salmon on it skin side down. Top the salmon with the panko mixture.
  4. Cook on 400* for approx. 10 mins for every inch thickness of fish.
  5. Brussels Sprouts - Heat olive oil in a 3 quart sauté pan over medium heat. Add the onions, garlic and Brussels sprouts, season with salt and pepper, and cook until just tender, approx. 8 mins.
  6. Add the sliced apples and cook about 2 minutes. Add the cider vinegar and cook until the apples are tender, approx. 2 minutes more. Season to taste before serving.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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