Tag Archives: Lemon

Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon

Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon
Serves 2
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Ingredients
  1. 1 whole head cauliflower
  2. 3 tablespoons butter
  3. 1 cup chicken stock
  4. 3 tablespoons toasted pine nuts
  5. 12 Nicoise olives
  6. 1 Lemon, zested
  7. 2 cups mustard greens, chiffonade
  8. 1/2 lemon, juice
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Heat a medium sized pot to medium heat, sear whole cauliflower in butter, rotating until even color all over.
  3. Place pot, uncovered, in oven for 30–45 minutes.
  4. Remove cauliflower from pot and let rest on a separate plate, discard any browned butter left in the pan.
  5. Add chicken stock, pine nuts, olives, lemon zest, mustard greens and cook until wilted.
  6. Check for seasoning and finish with 1/2 squeezed lemon juice.
  7. Serve roasted cauliflower on the bed of mustard greens, and garnish with lemon.
Notes
  1. Recipe by Gavin Kaysen, an All-Clad Chef Ambassador
  2. ®Copyright 2016, All-Clad
Cooks Recipes http://recipe.cookswarehouse.com/


Recipe brought to you by Chef Gavin Kaysen an All-Clad Ambassador

Garlic, Herb and Lemon Roasted Leg of Lamb

Garlic, Herb and Lemon Roasted Leg of Lamb
Images and talk of eggs are everywhere! Think of a different kind of egg for your holiday preparations - the Big Green Egg®! Below is wonderful recipe for Easter festivities and gatherings, made easy and delicious on your Big Green Egg.
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Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Prep Time
40 min
Cook Time
1 hr 30 min
Total Time
2 hr 10 min
Ingredients
  1. 1.15 lb. Leg of Lamb (can be boneless or with bone depending on preference)
  2. 1 stick Unsalted Butter (room temperature)
  3. 2 tbsp. Fresh Thyme (chopped finely)
  4. ¼ cup Fresh Rosemary (chopped finely)
  5. ¼ cup Fresh Oregano (chopped finely)
  6. 1 ½ tbsp. Garlic (chopped)
  7. ¼ cup Olive Oil
  8. Zest of 1 Lemon
  9. 1 ½ tsp. Kosher Salt
  10. ½ tsp. Ground Black Pepper
  11. 2 tbsp. Lemon Juice
  12. 1 extra Lemon
  13. 1 bulb of Garlic (halved with skins on)
  14. Few extra pinches of salt
Instructions
  1. Set EGG for indirect cooking at 375°F/177°C.
  2. Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)
  3. Truss lamb to stay together during cooking process and place in a plastic container. Set aside.
  4. In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set ¼ cup of the mixture aside.
  5. Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.
  6. Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).
  7. Roast for 1 ½ hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)
  8. Spoon the drippings onto lamb every 20-30 minutes while it is cooking.
  9. (Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.
  10. Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)
  11. Enjoy!
Notes
  1. Recipe courtesy of Linkie Marais©. You can find out more about Linkie at linkiemarais.com
Cooks Recipes http://recipe.cookswarehouse.com/

Green Juice

Green Juice
Jump start your day - and year - with this green juice recipe from Breville. Juicing provides a quick, easy and efficient way to meet your daily vitamin and mineral needs. If you aren’t a fan of eating salads, green juices are a great way to consume a ‘salad in a glass’. Use organic whenever possible, especially the apples. Definitely buy organic apples, as non-organic are often waxed to keep them fresher. If you can’t find organic, you can always peel off the waxy skin; however, the downside is that many of the nutritional benefits are concentrated in the skin and outer layers.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cucumber
  2. 2 celery stalks
  3. 1 cup spinach
  4. 1 cup of kale
  5. 1 cup romaine lettuce
  6. 1/4 fennel root
  7. 1 inch ginger
  8. 1/2 lemon
  9. 2 green apples
Instructions
  1. Wash and prep all ingredients per your juicer manual.
  2. Process all ingredients in a slow juicer, such as the Breville Juice Fountain Crush.
  3. Pour over ice if desired - enjoy!
Adapted from Food Thinkers by Breville © 2014
Adapted from Food Thinkers by Breville © 2014
Cooks Recipes http://recipe.cookswarehouse.com/