Cucumber Noodle Salad with Feta, Arugula and Red Wine Vinaigrette

Posted on September 11, 2015 by admin
Cucumber Noodle Salad with Feta, Arugula and Red Wine Vinaigrette
Continue to enjoy the flavors of summer with this refreshing salad! It tastes amazing and refrigerates very well. Toss it with some chilled shrimp, chicken or add some chickpeas and you’ve got a light lunch.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Vinaigrette
  1. 2 tbsp olive oil
  2. ¼ cup red wine vinegar
  3. 1 tbsp lemon juice
  4. ½ tsp oregano
  5. salt and pepper, to taste
  6. 1 tsp honey (optional)
Salad
  1. 1 large cucumber, Blade A
  2. 1 cup packed baby arugula
  3. ½ onion, Blade C
  4. ¼ cup crumbled feta cheese
Instructions
  1. Place all of the ingredients for the vinaigrette into a bowl and whisk together. Set aside.
  2. Place the cucumber noodles on top of two sheets of paper towels. On top, place another two sheets. Lightly press down onto the noodles to absorb the moisture. Pat dry and then place in a bowl.
  3. Add the baby arugula and onion to the cucumber noodles and toss to combine. Then, add in the vinaigrette and toss again to combine. Add in the feta, lightly toss and transfer to a serving bowl or platter.
  4. Enjoy
Notes
  1. © Copyright 2015 Clarkson Potter, Inspiralized, LLC and Ali Maffucci, from "Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals".
  2. Copies are available in-store at The Cook's Warehouse.
Adapted from Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals
Adapted from Inspiralized: Turn Veggies Into Healthy, Creative, Satisfying Meals
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Grilled Fajita Burgers

Posted on September 4, 2015 by admin
Grilled Fajita Burgers
Serves 4
With the kickoff to football season as well as Labor Day festivities, this is the perfect weekend to fire up your grill. Enjoy all of your favorite fajita flavors in these easy to prepare (and even easier to eat!) burgers.
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 4 Nature’s Own 100% Whole Wheat Sandwich Rolls
  2. 1/2 small red bell pepper, cut in strips
  3. 1/2 small green bell pepper, cut in strips
  4. 1/2 small onion, cut in wedges
  5. 2 teaspoons vegetable oil
  6. 1 lb lean ground beef
  7. 2 tablespoons dry fajita or Mexican seasoning
Instructions
  1. Set EGG for direct cooking at 350°F/177°C.
  2. In medium bowl, mix bell peppers and onion with oil. Spoon into Half Moon Griddle and cook on EGG 15 minutes or until tender, stirring occasionally. Meanwhile, mix ground beef and fajita seasoning.
  3. Form 4 patties, about 1/2 inch thick. Add to EGG; cook 8 to 10 minutes or until no longer pink in center and interior temperature reaches 160°F/71°C.
  4. If desired, toast rolls during last minute of grilling. Place burgers in rolls and top with vegetables. Makes 4 servings
Notes
  1. Recipe courtesy of Nature’s Own Bread and For more information, visit naturesownbread.com and biggreenegg.com
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Espresso Blondies

Posted on August 28, 2015 by admin
Espresso Blondies
Yields 12
Le Creuset's Ice Cream bowls aren't just for ice cream! Bake your blondie (or cookie, or brownie...) right in the bowl and then top your warm treat with a scoop of your favorite ice cream.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 cups unbleached all-purpose flour
  2. 2 tsp baking powder
  3. 1 tsp kosher salt
  4. 12 oz unsalted butter, melted and cooled slightly
  5. 2 1/2 cups light brown sugar
  6. 1/4 cup instant espresso powder
  7. 4 large eggs, lightly beaten
  8. 2 TBSP plus 2 tsp vanilla extract
  9. Nonstick cooking spray
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together melted butter, brown sugar, and espresso powder. Stir in eggs and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
  3. Lightly spray 12 individual stoneware dessert dishes with cooking spray. Scoop 1/3 cup batter into each dish. Bake for 20-22 minutes, or until just set. A wooden pick inserted into the center should come out mostly clean with a few moist crumbs. Do not overbake.
  4. Cool blondies for 10 minutes. Serve warm with ice cream, whipped cream and other topping as desired.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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