Greek Chicken Salad

Posted on July 31, 2014 by admin
Greek Chicken Salad
Another challenge with back-to-school time is readjusting to a hectic school, work and activity schedule. Keep it simple with this delicious recipe from our friends at Springer Mountain Farms
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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. 1/3 cup red wine vinegar
  2. 2 TBSP extra virgin olive oil
  3. 1 TBSP chopped dill
  4. ¼ tsp salt
  5. ¼ tsp black pepper
  6. 6 cups chopped romaine (or any type of salad greens)
  7. 2 medium tomatoes, diced
  8. 1 Cucumber, thinly sliced
  9. ½ cup chopped red onion
  10. ½ cup black olives
  11. ½ cup crumbled feta cheese
  12. 2 ½ cups cooked Springer Mountain Farms chicken, cubed or shredded
Instructions
  1. To make dressing, combine first 5 ingredients in a small bowl, whisk together.
  2. Combine remaining ingredients in a large bowl
  3. Add dressing, toss to coat
  4. Enjoy!
And here are other classes that will help to solve the "what's for dinner?" dilemma
  1. • Busy Mom's Favorite One Dish Meals with Aletia Dupree on August 12 at East Cobb
  2. • On August 19, Chef Stephanie Smithmyer teaches you how to Make Ahead and Freeze Hands On at our East Cobb store
  3. • Chef Adeline Borra shares a couple of great menus: Delicious and Healthy French Summer Dinner Hands On in Decatur on August 14 and New Ways to Love Salmon Hands On in Brookhaven on August 20
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Salmon with Lemon and Dill

Posted on July 25, 2014 by admin
Salmon with Lemon and Dill
Serves 1
It's salmon season! Enjoy fresh, wild-caught salmon while it's at it's peak. And there's no need to slave over a hot stove or even fire up the grill, steam your fish in the microwave in a Lekue Steam Case. Made of High-grade Platinum Silicone, this steam case helps you prepare healthful meals that are easy and delicious. Platinum silicone is a type of silicone that is completely odorless, anti-bacterial, and resistant to high and low temperatures. It's approved for use in hospitals, surgical materials, medical implants, and baby bottle nipples. It's also non-stick, so minimal oils and fats are needed. Whether you use the oven or microwave, the Lekue steam case cooks foods in their own juice or steam, enhancing their original and genuine aromas and preserving all nutrients.
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Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Prep Time
10 min
Cook Time
3 min
Total Time
13 min
Ingredients
  1. 1 6oz. fillet of salmon
  2. 3 tbsp fresh dill, roughly chopped
  3. fresh lemon juice
  4. salt and pepper
  5. 2 tbsp water
  6. 1 tbsp extra virgin olive oil
Instructions
  1. Pour the water into the bottom of the small Lekue Steam Case. Place the tray into the steam case and put the salmon filet inside on the tray. Drizzle the extra virgin olive oil on top of the salmon. Add a pinch of salt and pepper.
  2. Top the salmon with the freshly chopped dill, and lemon juice. Close the steam case and cook in the microwave for 2 minutes at 800watts. Once finished, leave the case closed for another minute to continue the cooking process.
  3. Remove from the microwave and enjoy.
Looking for other great ways to cook salmon? We have several seafood classes coming up that feature salmon
  1. A few seats are still available for tonight's Alaskan Seafood Hands On at Midtown with Chef Gloria Smiley
  2. Chef Stephanie Smithmyer leads the upcoming cooking class Salmon Five Ways Hands On, on July 29 at our East Cobb store
  3. Chef Adeline Borra shows you New Ways to Love Salmon Hands On in Brookhaven on August 20
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Fried Green Tomatoes

Posted on July 17, 2014 by admin
Fried Green Tomatoes
Serves 8
Gardens and farmers markets are overflowing with summer vegetables! Tomatoes are especially plentiful! Harvest a few of those tomatoes while they are still green and enjoy a Southern summer favorite! Cooking class instructor Aletia Dupree shares her recipe for this iconic dish. Learn more recipes that highlight the flavors of the summer garden in her upcoming class Summertime in the South: Fresh Vegetables from the Garden which is being held on July 28 at our East Cobb location. Only a few seats remain, register today before the class is sold out!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 5 large, firm green tomatoes
  2. 2 tablespoons sugar
  3. 2 eggs, slightly beaten
  4. 3/4 cup milk
  5. 3/4 cup buttermilk
  6. 1 1/4 cups self-rising flour
  7. 1/2 cup cornmeal
  8. 1/8 teaspoon black pepper
  9. 2 cups vegetable (for frying)
Instructions
  1. Slice tomatoes into 1/4-inch slices and place in a small bowl. Sprinkle sugar over tomatoes and set aside.
  2. In another bowl, whisk together eggs, milk and buttermilk and set aside.
  3. Mix flour, cornmeal and pepper together.
  4. Dip tomatoes in milk mixture, then dredge in the flour mixture.
  5. Heat oil in a heavy duty skillet, add tomatoes and fry until light golden brown, turning one time.
  6. Drain on paper towels, serve immediately.
Notes
  1. These are wonderful as a side dish or served as an appetizer with ranch dressing or horseradish sauce.
Adapted from © Copyright 2010, "Deliciously Southern" by Aletia Dupree Moon
Adapted from © Copyright 2010, "Deliciously Southern" by Aletia Dupree Moon
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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