Suzi Sheffield’s Quinoa and Baby Butterbean Salad

Posted on May 31, 2017 by admin
Suzi Sheffield’s Quinoa and Baby Butterbean Salad
Serves 8
This cool, refreshing salad is perfect for summer — with fresh butterbeans and lots of herbs. Beautiful Briny Sea’s Suzi Sheffield developed it to use with her French Picnic salt, which contains thyme, lavender, garlic, pink peppercorn. But you may use any salt of choice. The addition of a roasted Meyer lemon adds a nice gentle zing.
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Ingredients
  1. 1 lemon (preferably Meyer), thinly sliced
  2. 3 cups cooked baby lima beans, chilled
  3. 3 cups cooked quinoa, chilled
  4. ½ cup toasted sliced or slivered almonds
  5. ½ cup toasted pumpkin seeds
  6. ¼ cup fresh dill, chopped
  7. ¼ cup fresh mint, chopped
  8. ¼ cup fresh cilantro, chopped
  9. ¼ cup fresh Italian parsley, chopped
  10. 3 green onions, thinly sliced
  11. 2 teaspoons Beautiful Briny Sea’s French Picnic salt (may add more to taste)
  12. ½ cup basil-mustard vinaigrette (recipe below)
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Arrange lemons in an even layer on the parchment. Bake for 20 minutes. Cool. Chop roughly and set aside.
  2. In a large bowl, mix lima beans, quinoa, almonds, pumpkins seeds, dill, mint, cilantro, parsley, green onions, lemon and salt. Stir gently to mix. Add vinaigrette, and stir gently to incorporate into salad. Chill for at least 1 hour before serving. Serves: 8
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Surf and Turf Kebabs

Posted on May 31, 2017 by admin
Surf and Turf Kebabs
Serves 6
When skewering kebabs, the best approach is to skewer beef and seafood separately because they cook at different rates. The sauce was inspired by a classic bernaise sauce, made with butter and plenty of fresh tarragon, which has a lovely anise flavor.
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Ingredients
  1. 1 clove garlic, minced
  2. 4 teaspoons butter
  3. 1 tablespoon olive oil
  4. 1 teaspoon lemon zest
  5. ¼ cup chopped fresh tarragon
  6. Salt and pepper to taste
  7. 1 (16 ounce) Meyer Natural Angus Ribeye Steak
  8. 16 ounces peeled and deveined shrimp
Instructions
  1. Mix garlic with butter, olive oil and lemon zest. Place in microwave just long enough to melt butter. Stir in tarragon and salt and pepper. Set aside.
  2. Set EGG for direct cooking at 550°F/288°C.
  3. Cut Ribeye into cubes about ¾-inch square. Thread onto Flexible Skewer. Thread shrimp onto additional Flexible Skewer. Place beef skewers on grill first. Place shrimp onto grill about 4 minutes after beef. Cook to desired degree of doneness.
  4. Remove skewers and brush liberally with butter sauce. To serve, divide beef and shrimp evenly among plates and pass with any extra sauce.
  5. Makes 6 servings.
Notes
  1. Recipe and photo courtesy of Meyer Natural Angus and Big Green Egg®. For more information, visit MeyerNaturalAngus.com.
Adapted from Big Green Egg®
Adapted from Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Apricot-Ancho Barbecue Glaze

Posted on May 24, 2017 by admin
Apricot-Ancho Barbecue Glaze
The perfect combination of sweet and spicy, try this barbecue glaze with grilled shrimp, pork or chicken.
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 6 slices bacon, cooked, crumbled
  2. 1½ cup (195 g) onion, peeled, diced
  3. 1 Tablespoon minced garlic
  4. ¾ cup (180 ml) ketchup
  5. ¾ cup (180 ml) orange juice
  6. ¾ cup (165 g) dark brown sugar, packed
  7. ¼ cup (60 ml) malt vinegar
  8. 2 ancho chilies, stemmed, diced
  9. 1 teaspoon paprika
  10. 1 teaspoon dry mustard
  11. 1 teaspoon Tabasco sauce
  12. 1 teaspoon cayenne pepper
  13. 2 teaspoons salt
  14. 1 teaspoon ground black pepper
  15. 1 cup (165 g) apricots, pitted, sliced
Instructions
  1. Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
  3. Transfer sauce to Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds, until relatively smooth.
  7. The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.
Notes
  1. Yields: 4 cups
  2. © 2017 Vita-Mix Corporation
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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