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Countdown to Summer Recipes

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Ingredients

Ingredients with Lamb Chops

  • 1 French lamb rack (about 8 lamb chops)
  • 1 TBSP of Moroccan spice rub (mix of cardamom, allspice, salt, pepper, dehydrated garlic)
  • 1TBSP Extra virgin olive oil

Ingredients for Salad Lemon Mustard Dressing

  • Half a lemon
  • 1 tbsp of Dijon Mustard
  • 1 tbsp in black pepper
  • 2 tspn of salt
  • 1 tspn of honey
  • 2 cloves of garlic, pressed

Lamb Chops and Salad with Lemon Mustard Dressing - Home & Family

Directions for Lamb Chops

1. Coat both sides of the lamb chops with olive oil so the rub really adheres to the chops.
2. After you’ve thoroughly coated both sides, do the same with the rub.
3. Place the lamb chops atop a baking sheet and place in the oven for a broil. For medium rare, broil for 4 minutes on each side, flipping them halfway through that way both sides get a nice broil goin’ and voila!

Directions for Salad

1. Mix together in a bowl until well combined, pour over your favorite salad mix and enjoy!

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Ingredients

Ingredients

  • 3-4 cups pitted fresh Cherries
  • 1 TBS lemon juice
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1 cup flour
  • 1/4 tsp salt
  • 1 egg beaten
  • 6 TBS melted butter

Cherry Cobbler - Home & Family

Directions

1. Put cherries in buttered baking dish. Sprinkle lemon juice almond and vanilla extract over fruit.

2. Mix in separate bowl, sugar flour salt egg and butter.

3. Lightly fold all ingredients until blended and place dollops of batter over fruit. (If you beat the dough or over stir ....it becomes tough.)

4. Bake in preheated 350 • oven for 45 minutes.

5. Serve with vanilla ice cream.

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Ingredients

Ingredients for Salmon Marinade

  • 2 tbsp whole grain mustard
  • 3 tbsp melted ghee*
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp fresh cracked pepper

Ingredients for Tangy Apricot Dressing

  • 3 tbsp apricot jam *
  • 2 tbsp lemon juice (approx 1 lemon)
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp fresh cracked pepper
  • 7 tbsp avocado oil (can use extra virgin olive oil instead)

Salmon Salad Nicoise - Home & Family

Directions for Salmon

1. Buy 1 lb of salmon with the skin.
2. Bring it home, rinse and run clean hands along the salmon looking for spikey bones. Remove the bones using tweezers.
3. Preheat the oven to 500˚F. Line baking sheet with parchment paper. Place the salmon on it.
4. Make the marinade below. Pour very generously over the salmon, rubbing it in slightly. Coat it as thickly as possible.
5. Once the oven is ready, pop the salmon in for 13-15 minutes or until just flakey. Allow to cool. Remove the skin, and break into big chunks to set on the platter.

Directions for Salmon Marinade

1. Combine all ingredients and spread over the salmon.
* Ghee is clarified butter (which means the milk solids in the butter have been boiled off) often used in Indian cuisine that can be found at a health food store. Without the milk solids, it has a higher cooking temperature than butter, and it won’t burn at the high temperature of this recipe.

Directions for Tangy Apricot Dressing

1. Combine all ingredients except the olive oil in a small bowl.
2. Slowly stream in the olive oil with a whisk until combined.
3. Serve this alongside the platter for people to help themselves. I like to serve it in a little creamer pitcher, for a cute presentation.
* Look for one that is 100% fruit to avoid added sugar.
Directions for Hard Boiled Eggs

1. Place 4 eggs in a pot with water to generously cover.

2. Bring to a boil.

3. Cover. Remove from heat and set aside for 13 minutes using a timer.

4. At 13 minutes, pour off the hot water and replace with cold water.

5. Once eggs are slightly cool, peel under cool running water (makes them easier to peel). Slice in half and place on platter.

Directions for Thinly Shaved Spring Onions

*If you have a Japanese Mandolin, you will get really thin slices. They are only about $15, and they are a great tool to have. If you don’t have one, just slice as thin as possible. Either way – stay focused while slicing!

Directions for a Dozen Small Red Potatoes and 1/2 LB Green Beans

1. Boil scrubbed potatoes in very salty water until al dente.

2. Add green beans. Cook an additional 4 minutes or until green beans are al dente. Drain. Rinse in very cold water until both potatoes & beans are cool.

3. Toss potatoes in EVOO & S/P when done. Serve green beans as is. Add both items to the platter.

Directions for 1 Pint Grape Tomatoes

Rinse, drain well and add to the platter. Easy enough!

Directions for Caper Berries and Small Capers

Sprinkle around the finished platter. If caper berries can’t be found, olives may be substituted.

Directions for Mixed Greens

Rinse, if necessary. Dry well, and place in a big wooden bowl served alongside the platter.

Directions for Bread and Butter

Use Manna Bread, a sprouted bread that can be found at health food stores, authentic sourdough bread. Whichever, just slice it nicely, place neatly on a plate with a small bowl of cubed butter and serve with the platter.

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Ingredients

Ingredients for Bagels

  • 1 medium head cauliflower, broken into florets (3-4 cups)
  • 2 tablespoons almond flour
  • 2 tablespoons coconut flour
  • ¼ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • Za’atar seasoning, for sprinkling

Orange Zinger Juice

  • 1 (1-inch) piece fresh turmeric, peeled
  • 1 (1-inch) piece fresh ginger, peeled
  • 4 medium oranges, peeled and seeded
  • ¼ to ½ lime, peeled and seeded
  • 4-8 ice cubes (optional)

Directions:

For the Bagels
1. Preheat the oven to 400F. Line a baking sheet with parchment paper.


2. In a food processor, pulse the cauliflower florets until broken down to a fine, rice-like consistency.


3. In a medium bowl, combine the almond flour, coconut flour, garlic powder, salt, and eggs. Stir in the riced cauliflower and mix until thoroughly combined.


4. Using your hands, form the dough into about six 3-inch rounds and place them on the prepared baking sheet. Use your finger to poke a hole in the centers, like a traditional bagel. Sprinkle with za’atar and bake for 30 minutes, or until golden brown around the edges.


5. Serve the bagels warm, or transfer to a resealable plastic bag and store in the refrigerator for up to 3 days or in the freezer for up to 1 month.


For the Juice
1. In a high-speed blender, combine the turmeric, ginger, oranges, lime, and ice cubes (if using). Blend until completely smooth.

Bagel recipe courtesy of Andrea Bemis.
Juice recipe courtesy of Lily Diamond.
Reprinted from Well + Good. Copyright © 2019 by Well+Good.

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Ingredients

Ingredients for Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted

Ingredients for Filling

  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds
  • 1 cup fresh blueberries
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp lemon zest
  • 1 1/2 cups of Chopped White Chocolate

Blueberry White Chocolate Dream Bars - Home & Family

Directions for Graham Cracker Crust

1. Preheat oven to 350˚F. Line bottom and sides of 13- x 9-inch baking pan with enough parchment paper to overhang. Toss graham cracker crumbs with butter; press into bottom of prepared pan.

Directions for Filling

1. Sprinkle layers of white chocolate, coconut, almonds, and blueberries evenly over crust. Stir condensed milk with lemon zest; pour evenly over top.

Direction for Bars

1. Bake for 25 to 30 minutes or until light golden brown. Let cool completely on rack. Remove from pan and cut into bars.

Variations:

Substitute pecans, hazelnuts or pistachios for almonds if desired.

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INGREDIENTS:

SALAD (SERVES 4-6):

  • 3/4 cup seasoned rice vinegar
  • 1/4 cup water
  • 1 garlic clove, peeled and smashed
  • 1 (3 inch) strip orange zest
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon black peppercorns
  • 1/8 teaspoon mustard seeds
  • Fennel bulb, stalks discarded, 2 tablespoons fronds minced and bulb halved, cored, and sliced thin Salt and pepper
  • 4 (6- to 8 ounce) boneless, skinless chicken breasts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 10 ounces (10 cups) watercress, torn into bite-size pieces
  • 1/2 cup macadamia nuts or cashews, toasted and chopped

SPICED ROASED CHICKPEAS (SERVES 6):

  • 2 (15 ounce) cans chickpeas
  • 3 Tablespoons extra-virgin olive oil
  • 2 Teaspoons paprika
  • 1 Teaspoon ground coriander
  • 1/2 Teaspoon ground turmeric
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon sugar
  • Salt
  • 1/8 Teaspoon cayenne pepper

BBQ-SPICED CHICKPEAS:

  • Omit allspice and cumin
  • Increase sugar to 11/2 teaspoons
  • Substitute 1 tablespoon smoked paprika for paprika, garlic powder for coriander, and onion powder for turmeric

SPANISH-SPICED ROASTED CHICKPEAS:

  • Omit turmeric, allspice, and sugar
  • Decrease coriander to 1/2 teaspoon and cumin to 1/4 teaspoon
  • Substitute 1 tablespoon smoked paprika for paprika.

DIRECTIONS:

Salad

  1. Combine vinegar, water, garlic, orange zest, fennel seeds, pepper­corns, and mustard seeds in 2‑cup liquid measuring cup and microwave until boiling, about 5 minutes. Stir in sliced fennel bulb until completely submerged and let cool completely, about 30 minutes. (Pickled fennel can be refrigerated for up to 6 weeks.)
  2. Meanwhile, dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Cover chicken with plastic wrap and pound to even 1‑inch thickness. Submerge chicken in water and heat over medium heat until water registers 170 degrees. Turn off heat, cover, and let sit until chicken registers 160 degrees, 13 to 16 minutes.
  3. Transfer chicken to paper towel–lined baking sheet and ­refrigerate until chicken is cool, about 30 minutes. Transfer chicken to cutting board and shred into bite-sized pieces using 2 forks.
  4. Drain fennel, reserving 1/3 cup brine; discard solids. Whisk reserved brine, oil, and 1/4 teaspoon salt in large bowl. Add chicken, pickled fennel, watercress, and fennel fronds and toss to combine. Season with salt and pepper to taste. Sprinkle with macadamia nuts and serve.

Roasted Chickpeas

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes.
  2. Transfer chickpeas to 13 by 9‑inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into ­single layer. Transfer to oven and roast for 30 minutes. Stir chickpeas and crowd toward center of pan. Continue to roast until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven and test again in 5 minutes.)
  3. Combine paprika, coriander, turmeric, allspice, cumin, sugar, 1/8 teaspoon salt, and cayenne in small bowl. Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste. Let cool fully before serving, about 30 minutes. (Chickpeas can stored in airtight container for up to 7 days.)

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Ingredients

Ingredients for Cajun Remoulade

  • 1 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon cider vinegar
  • Juice of 1 lemon
  • 2 tablespoons Cajun seasoning
  • 1 scallion, trimmed and finely chopped

Ingredients for Tomatoes

  • Peanut or vegetable oil, for frying
  • 2 pounds green tomatoes (4 to 6 tomatoes), sliced into 1/4-inch rounds

Ingredients for Spice Blend

  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 cup self-rising flour

Ingredients for Wet Mixture

  • 3 large eggs, beaten
  • 1/2 cup buttermilk

Ingredients for Coating

  • 1/2 cup panko bread crumbs
  • 1 cup yellow cornmeal

Fried Green Tomatoes with Cajun Remoulade - Home & Family

Directions

1. Prepare the rémoulade: Combine all the rémoulade ingredients in a small bowl. Set aside until ready to serve. Fill a deep-fryer or large, heavy pot two-thirds of the way (no more than that) with the oil and heat to 350°F.

2. Lay tomato slices out on a plate and prepare a dredging station: Lining up three rimmed dishes, mix the spice blend in the first dish, the eggs and buttermilk in the second dish, and the panko and cornmeal in the third dish. Place both sides of each tomato in the spice blend first, then in the wet mixture, and then in the coating.

3. Place the dredged tomatoes in the hot oil. Fry until golden brown on both sides, flipping after about 30 seconds on the first side. Transfer the fried tomatoes to a cooling rack or paper towels to drain.

4. Serve on a large platter with the rémoulade.

Variation: Fried Okra with Cajun Remoulade

When you talk about the South, you have to talk about okra. Many may be worried by the ooey-gooeyness or the natural “stickiness,” but I promise you that this southern classic will become a family favorite. Following the recipe, simply replace the tomatoes with about 2 pounds of okra, sliced into ½-inch pieces.

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INGREDIENTS:

CHICKEN:

  • 4 (4–6-oz [112–168-g]) boneless chicken breasts or thighs
  • 1 tbsp (15 g) seasoned salt 2 cups (470 ml) buttermilk

BREADING:

  • 2 cups (240 g) all-purpose flour 11⁄2 tsp (8 g) seasoned salt 1 cup (115 g) panko bread crumbs
  • 3–4 quarts (2.7–3.6 L) oil, for frying

TO SERVE:

  • 4 Crispy and Fluffy Waffles (recipe follows), Unsalted butter, softened Maple syrup Homemade Sriracha (recipe follows)

CRISPY & FLUFFY WAFFLES:

  • 2 eggs 2 cups (240 g) all-purpose flour
  • 1 ¾ cups (415 ml) milk
  • 1⁄2 cup (120 ml) vegetable oil
  • 1 tbsp (12 g) sugar
  • 4 tsp (20 g) baking powder
  • 1⁄4 tsp salt
  • 1 ½ tsp (8 ml) vanilla extract
  • Pan spray

SRIRACHA:

  • 12 oz (340 g) red jalapeños, stems removed and roughly chopped
  • 4 oz (112 g) red serranos, stems removed and roughly chopped
  • 8 oz (224 g) green jalapeños, stems removed and roughly chopped
  • 4 cloves garlic
  • 2 tbsp (25 g) granulated sugar
  • 2 tbsp (30 g) brown sugar
  • 1–2 tsp (6–12 g) salt
  • 1⁄2 cup (120 ml) distilled white vinegar
  • 1 tsp xanthan gum

Fried Chicken and Waffles with Homemade Sriracha - Home & Family

DIRECTIONS:

Chicken:

  1. To make the chicken, take a heavy-duty zip-top bag and cut open one side of it. Place the chicken pieces in the bag, leaving it slightly open so as not to create an air bubble. Using a small frying pan or rolling pin, pound into even 1⁄4-inch (6-mm) thick pieces. Place the pounded chicken in a medium-size bowl, sprinkle with the seasoned salt and pour in the buttermilk. Cover with plastic wrap and marinate in the fridge for 4 hours and up to overnight.
  2. To make the breading, in a large bowl, combine the flour, seasoned salt and bread crumbs, and stir until well mixed.
  3. When ready to fry, heat the oil in a heavy skillet until 360°F (182°C) on a frying thermometer. Remove the chicken from the buttermilk, but do not shake off the excess buttermilk. Place the marinated chicken into the breading mix and press the breading into the chicken. Press both sides in the breading and shake off the excess. Carefully place the chicken in the oil and fry 3 to 5 minutes, until cooked through or the internal temperature reaches 160°F (71°C) in the thickest part of each piece. Remove from the oil with a slotted spoon and drain on a paper towel–lined plate.
  4. To serve, place the fried chicken on top of the cooked waffles. Top with butter, maple syrup and Sriracha.

Chef Tip: You can substitute chicken thighs or even whole pieces of chicken in the recipe. You can double the breading and use it to fry up one whole fried chicken cut into 8 pieces.

Waffles:

  1. Preheat a waffle iron to 400°F (200°C).
  2. In a large bowl using a hand mixer or a stand mixer with the whisk attachment, beat the eggs until fluffy. Add the flour, milk, vegetable oil, sugar, baking powder, salt and vanilla and beat just until smooth. Transfer the batter to a 4-cup (960-ml) measuring cup to make it easy to pour.
  3. Spray the preheated waffle iron with pan spray. Pour the batter onto the hot waffle iron and cook until golden brown, following the manufacturer’s instructions. Serve hot.

Sriracha:

  1. Place the peppers, garlic, both sugars and salt in a food processor and pulse until roughly chopped. Transfer the mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose-fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, 6 to 8 days.
  2. Transfer the mash to a blender, add the vinegar and purée until very smooth. Strain the sauce through a fine sieve. Add the xanthan gum and purée again until smooth and thick. Store your sauce in squeeze bottles in the fridge for up to 3 months.

Chef Tip: If you love really spicy Sriracha, reverse the proportions of the serrano and jalapeños. And if you think that’s not going to be hot enough for you, substitute the chiles for Scotch bonnets and Thai chiles. I’m not responsible for the burning of your mouth or bottom if you go this route!

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Ingredients

Ingredients

  • 1/2 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped pecans, optional
  • 3 large bananas, sliced
  • 12 slices egg bread or challah (about 3/4 pound)
  • 1-1/2 cups 2% milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Directions

1. Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

2. Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

3. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

4. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes.

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Ingredients

Ingredients

  • Kosher salt
  • 3 cups shelled English peas
  • 2 cups shelled fava beans
  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano, plus more for serving
  • 4 large eggs
  • All-purpose flour, as needed
  • 1 recipe Chef Anne’s All-Purpose Pasta Dough, rolled for ravioli (see below)
  • Semolina flour, as needed
  • ½ pound (2 sticks) unsalted butter
  • 1 to 1½ cups chicken stock

Ingredients for Chef Anne's All-Purpose Pasta Dough

  • 1 pound all-purpose flour
  • 4 whole eggs, plus 1 yolk
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 1 to 2 tablespoons water or more if needed

Spring Pea and Ricotta Ravioli with Fava Beans - Home & Family

Directions to Ravioli

1. Bring a medium pot of well-salted water to boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil, and cook the peas for 2 more minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
2. In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta, Parmigiano, and eggs; mix well, season with salt, and taste to make sure it’s delicious.
3. To assemble the ravioli, dust a clean work surface lightly with flour and lay out sheets of pasta about 12 inches long; use a pastry brush to brush the bottom half of the pasta sheets lightly with water. Fill a disposable pastry bag (or a zip-top bag with one corner cut out) with the pea mixture and pipe 1-inch balls of filling onto the pasta about 1½ inches apart. Fold the top half of the pasta sheet over the filling so the top edge meets the bottom edge. Use your index fingers to press around the filling and seal the edges shut. Use a fluted ring cutter or fluted pasta roller to cut out the ravioli; put them on a baking sheet dusted with semolina.
4. Bring a large pot of well-salted water to a boil.
5. Bring a large saucepan to medium heat and add the butter and 1 cup of the chicken stock; season with salt. When the butter has melted, add the fava beans.
6. Add the ravioli to the boiling water and cook for 4 to 5 minutes; scoop out the ravioli and add them to the sauce. Cook the ravioli in the sauce for a couple of minutes, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta. If the sauce seems too thick, add a bit more stock. Put five ravioli on each serving plate, spoon a little extra sauce and some fava beans over each, and sprinkle with Parm to serve.

Directions for Pasta Dough

1. Mound the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and the olive oil, salt and water.
2. Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don’t worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
3. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooth, supple dough. When done the dough should love VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
4. When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
5. Roll and cut the pasta into desired shape.

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Ingredients

Ingredients for Crust

  • 12 sheets of Graham Crackers
  • 6 tablespoons of melted butter
  • 2 tablespoons of sugar

Ingredients for Cheese Custard

  • 8 oz of cream cheese, room temperature
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of sour cream
  • 2 eggs

Ingredients for Toppings

  • 2 cups of blueberries
  • 1/4 cup of water
  • 1/3 cup of sugar
  • 1 tablespoon of cornstarch mixed with 1 tablespoons of water

Blueberry Custard Pie - Home & Family

Directions

1. Preheat oven to 325 degrees ( 165º C).
2. Crust: In a food processor or blender add Graham crackers, butter and sugar and pulse into a course mixture. Pat the crumb mixture into the bottom and sides of a 9-inch pie pan and bake for 10 minutes. Let cool completely before adding custard.
3. Custard: In a bowl, combine the cream cheese, sugar, and vanilla and mix until smooth. Add in the sour cream mixing well, be sure not to over mix. Add the eggs one at a time beating well in between. Pour into the cooled pie shell and bake until just set, 20-30 minutes. Remove from oven and let cool.
4. Topping: Combine the berries, water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. Remove from heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from heat and let cool until just slightly warm.
5. Spoon the berries over the custard. Chill for at least one hour before serving.

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Ingredients

Ingredients

  • 80 grams (½ cup) white sesame seeds
  • 84 grams (½ cup) black sesame seeds
  • ½ cup (1 stick) salted butter
  • 130 grams (1 cup) all-purpose flour
  • ¼ teaspoon baking soda
  • 60 grams (¼ cup) tahini
  • 210 grams (1 cup) turbinado sugar
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 2 pints ice cream or sorbet, such as dulce de leche, ginger, vanilla or mango

Benne Seed Cookie Ice Cream Sandwiches - Home & Family

Start to finish: 45 minutes, plus cooling and chilling
Makes 30 cookies, or 15 ice cream sandwiches
Recipe Courtesy “Christopher Kimball’s Milk Street” – 177MilkStreet.com

Directions

1. Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment.
2. In a 12-inch skillet over medium, combine both sesame seeds and toast, stirring frequently, until the white seeds are golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool completely; wipe out but do not wash the skillet.
3. Set the empty skillet over medium and melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes. Immediately pour into a medium heatproof bowl and let cool for 10 to 15 minutes. Meanwhile, in a small bowl, whisk together the flour and baking soda; set aside.
4. To the butter, whisk in the tahini, sugar and salt; the sugar will not fully dissolve. Whisk in the egg. Using a rubber spatula, stir in the sesame seeds. Add the flour mixture and stir until combined.
5. Form the dough into thirty 1-inch balls (1 rounded tablespoon each), rolling the dough between the palms of your hands. Arrange 15 balls on each prepared baking sheet, evenly spacing them. Using the palm of your hand, flatten each into a disc about ¼ inch thick.
6. Bake until light golden brown at the edges, 12 to 14 minutes, switching and rotating the baking sheets halfway through. Let cool on the sheets for 5 minutes, then transfer to wire racks and cool completely.
7. Line both baking sheets with foil and stack on top of each other. Transfer cookies to the top baking sheet, placing half of them flat side up. Chill in freezer 15 minutes. Remove top baking sheet with cookies, leaving second sheet in freezer. Scoop ¼ cup ice cream into a ball shape and release onto the flat side of a cookie. Place a second cookie flat side down on top of ice cream. Press gently to spread the ice cream to the edges. Repeat with remaining cookies. Place them onto the baking sheet in the freezer and chill until solid, about 2 hours. If keeping overnight, wrap baking sheet in plastic.

TIP: Pair these cookie sandwiches with ginger, dulce de leche, vanilla ice cream, or mango sorbet’’

TIP: Don't toast the black and white sesame seeds separately. Since the black sesame seeds won't darken in color as they cook, the color of the white seeds will help you gauge doneness. As you toast, stir frequently and pay attention, as they burn easily.

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Ingredients

Ingredients for Sea Bass

  • 10 6 oz sea bass
  • 10 oz. heirloom cherry tomato tomatillo cilantro melange
  • 20 oz of sofrito
  • 10 sweet corn soufflé
  • Salt and white pepper for sea bass

Ingredients for Heirloom Tomaotes, Tomatillo, Cilantro Melange

  • 1 pint of heirloom cherry tomatoes
  • 1 basket of fresh tomatillo
  • 2 tablespoons of fine chopped cilantro
  • 1 tablespoon of fine chopped Italian parsley
  • 2 tablespoon of lime juice
  • 1 tablespoon of olive oil
  • Salt to taste

Ingredients for Sofrito Sauce (Makes 24 oz.)

  • 6 Roma tomatoes medium small chopped
  • 2 red bell pepper medium small chopped
  • 2 yellow bell pepper medium small chopped
  • 2 shallots peeled and fine chopped
  • 1 tablespoon of fresh garlic
  • 1 teaspoon of saffron
  • 1/2 cup of olive oil
  • 2 Tbsp butter
  • 1/4 cup white wine
  • Salt and pepper to taste

Ingredients for Sweet Corn Souffle (Makes 8)

  • 8 fresh corn peeled and cleaned
  • 1/2 cup of corn starch
  • 1/2 cup of melted butter
  • 1/2 cup of milk
  • 1 tsp cornmeal
  • 2 eggs
  • 1/4 cup of sugar
  • Pinch of salt

Pan Seared Sea Bass - Home & Family

Directions for Sea Bass

1. Preheat the oven to 400°F.
2. Season each piece of sea bass with salt and white pepper.
3. Add 2 tablespoons of grapeseed oil to an ovenproof skillet.
4. Sear the sea bass over medium-high heat, on one side for 2-3 minutes until nicely browned.
5. Flip the fish to the opposite side and roast in the oven for 5-6 minutes or until the fish is just cooked through.
6. Set aside

Directions for Melange

1. Chopped heirloom cherry tomatoes and tomatillos medium fine
2. Add the lime juice and the olive oil
3. Salt and white pepper to taste

Directions for Sofrito

1. Sauté garlic for 3 minutes. Add shallots and cook for another 3 minutes then add the bell peppers and cook for about 5 minutes.
2. Add the tomatoes and wine and cook for 10 minutes at low heat.
3. Stir in butter and season with salt and pepper to taste

Directions for Souffle

1. Shaved 4 ears of corn and put in a mixing bowl the other 4 shaved them and strain them and save the milk

2. In a mixing bowl add the rest of the ingredients finishing with the butter, salt and sugar

3. Mix them well and in a well spray 4 oz foil cups, filled up to 3/4 full

4. Bake at 300 in a 200 pan with one inch of water

5. Cover with foil and bake for 35 minutes


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Ingredients

Ingredients for Fish Cakes

  • Skinless, Atlantic salmon fillets, roughly chopped (1 lb. for 4 – 6 servings)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 egg
  • 1/2 inch fresh ginger, grated
  • 1 red bird’s eye chili, finely sliced
  • 4 spring onions, finely sliced
  • 1/2 red onion, finely sliced
  • A handful of fresh coriander
  • 1 tablespoon olive oil, for frying

Ingredients for Asian Salad Dressing

  • 1/2 inch fresh ginger, grated
  • 1/3 cup sesame oil
  • 1 tablespoon sesame seeds
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • Mixed salad leaves

Salmon Cakes - Home & Family

Directions

1. First make the dressing: Simply place all the ingredients in a bowl and whisk well to combine.

2. Place the salmon, sesame oil, sesame seeds, egg, ginger, chili, spring onions, red onion and coriander in a food processor and blitz together, making sure you retain a little texture.

3. Divide the fish cake mixture into little patties. On a clean surface, carefully shape into four cakes about 2.5cm thick. Transfer to a plate, cover and chill for 30 minutes (or up to a day).

4. Heat the olive oil in a large, non-stick sauté pan over high heat and cook about 4 - 5 at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then reduce the heat a little, turn and cook for another 60-90 seconds (they are small so will cook quickly). Repeat until all the fish cakes are cooked and serve warm, drizzled with a little Asian dressing, and a mixed leaf salad.

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Ingredients

Ingredients for Filling

  • 2 medium lemons
  • 2 cups sugar
  • 4 large eggs, beaten well
  • 2 tablespoons flour
  • 1/4 teaspoon salt

Ingredients for Nancie's Double-Crust Pastry

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup unsalted butter, very cold
  • ¼ cup vegetable shortening, very cold
  • 4 – 7 tablespoons ice water

Shaker Lemon Pie - Home & Family

Directions for Filling

1. Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali’s surrealistic paintings, you’re on the right track. Scoop up as much of the escaping lemon juices as possible while you work, and add them to the bowl of sliced lemons.
2. Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are barely 1-inch long, again gathering escaping juices back into the bowl, to capture their bright flavor.
3. Add the sugar to the bowl of lemons, and stir to mix them together well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
4. To complete the pie, heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
5. Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan.

6. To seal the pie, fold the top crust over the edge of the bottom crust, Press the two crusts together very firmly, all around the pie. Crimp this folded edge in a pointed design. Or press the tines of a fork into the pastry rim, working around the pie to make a handsome design.
7. Cut 8 steam vents in the top of the pie, so that steam can escape, and the pie’s juices can bubble up. Place the pie on a baking sheet and place it on a rack positioned in the middle of the 400 degree F oven. Bake for 15 minutes.
8. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 30 to 40 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool. Serve warm or at room temperature. Ice cream or whipped cream complement this pie wonderfully.

This recipe comes from Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan, from Chronicle Books. Copyright Nancie McDermott. All rights reserved.

Directions for Double-Crust Pastry

1. Pulse flour and salt in a food processor until combined, about 3 or 4 times. Add cubed butter and shortening, and pulse until butter and shortening break down into pea-sized bits and flakes. With machine running, add 4 tablespoons ice water. Stop and pulse 4 times. Add 2 to 3 tablespoons water and pulse a few times more, until dough just begins to clump together.
2. Spread 2 layers of parchment paper or waxed paper on countertop. Turn piecrust dough out onto paper. Gather edges of paper up and use them to pull dough into a big lump. Open paper and divide lump in two. Wrap each half in plastic and gently shape into a flat plump disk. Chill 2 hours or up to 2 days.
3. To bake a pie, place one lump of chilled dough on a floured surface. Dust a rolling pin with flour, and roll out the piecrust. Starting from the center, roll outward, up and down, and on the diagonal, stopping to move the crust clockwise as you roll, so that it doesn’t stick to the surface. Add more flour as needed and keep moving around the crust to make a big circle.
4. When the crust is at least an inch larger than the rim of the pie pan, gently roll it onto your rolling pin and transfer it to the pie pan. Unroll it to line the pan, moving it around gently, to center it with even edges. Trim edges to 1 inch from the edge of the pan overhang. Push and tuck gently to place the pastry --- avoid stretching and pulling it to make it fit. If time, chill the pastry lined pie pan for an hour or longer.
5. When ready to bake, fill the crust, place top crust over filling, tuck it in, trim and crimp the edges to seal well, cut vents in the top, and bake as directed.

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16 of 22
Ingredients

Ingredients

  • 5 1/3 cups whole milk
  • 1/4 cup + 2 tablespoons condensed milk
  • 1 3/4 cups sugar
  • 1/4 cup malted milk powder
  • 2 1/2 cups heavy cream
  • 3 1/2 ounces cooked purple yam, puréed (see note) 3 ounces ube halaya jam
  • 1 egg yolk
  • 1 tablespoon ube extract (optional)
  • Salt & Sugar, to taste
  • 1 cup malted milk pieces, chopped

Ube Malted Crunch Ice Cream - Home & Family

Directions

1. In a 4 qt stockpot, heat whole milk on medium heat and bring to 95F.
2. Add condensed milk, malted milk powder, & sugar, reserving 1/4 cup sugar on the side. Whisk to dissolve.
3. When mixture reaches 113F, add heavy cream. Continue to whisk frequently.
4. In a small bowl, add remaining 1/4 cup sugar to egg yolk. Whisk together until pale yellow. Set aside.
5. Once mixture reaches 122F, add purple yam purée, ube halaya jam, & egg yolk-sugar mixture.
6. Whisking constantly, continue to heat ice cream base to 170F. Immediately remove from heat and transfer to an ice bath to cool.
7. Once ice cream base has cooled to a lukewarm temperature, process in a blender until completely smooth. Add extract (optional). Season with salt and/or more sugar to taste. Note: Your base should taste about 10% stronger in flavor/ sweetness than you’d prefer, as the flavors will be muted once frozen.
8. Strain ice cream base through a fine mesh strainer and transfer to an air tight container & refrigerate for at least 12 hours, or overnight.
9. Process the ice cream base through an ice cream maker according to manufacturer’s directions. Ideally, the ice cream will be ready when the mixture has reached 20F or lower. In the last few seconds of churning, add malted milk pieces.
10. Transfer ice cream to a shallow container and freeze for 10 minutes to harden before serving. Serve ice cream within 4 hours of churning. Any ice cream kept past this time will grow ice crystals rapidly in a home freezer.

NOTE:
Sweet purple yams of the Okinawan variety can be found at Asian supermarkets or specialty produce stores. Boil them until soft and then purée.
You can also prepare a purée from dehydrated ube powder- also found at Asian supermarkets; follow the directions on the package.
“Ube halaya jam” can also be found at any Asian market, packaged in glass jars. Be aware that the jam has sugar added to it, so consider reducing the sugar in your recipe if substituting some of the purple yam purée for ube halaya jam.

Wanderlust Creamery’s Ube Malted Crunch® Ice Cream by Adrienne Borlongan, chef/ owner
All rights reserved by Wanderlust Creamery

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17 of 22
Ingredients

Ingredients

  • 1 lb. Chicken Thighs or Breast, cut in 1” cubes
  • 1⁄4 Cup Whole Kumquats (about 8-10)
  • 1 Cup Water
  • 2 Tablespoons Granulated Sugar
  • 1 Clove Garlic
  • 2 Tablespoons (or 1 inch) Fresh Ginger, peeled and roughly chopped
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Kumquats, sliced into thin rounds, seeds removed
  • 1 Tablespoon Light Sesame Oil
  • Salt and pepper, to taste
  • Sliced green onion for garnish
  • Toasted sesame seeds for garnish

Asian Style Kumquat Chicken - Home & Family

Directions

1. Add sugar and water to a small pot and bring to a simmer over medium heat. Add whole kumquats and allow to simmer in the liquid for 10-15 minutes or until the kumquats start to look a little translucent and are soft to the touch.
2. Add the kumquats and the liquid to a food processor with the ginger, garlic, soy sauce and hoisin sauce and blend until smooth.
3. Season the chicken with salt and pepper. Heat the sesame oil in a pan over medium high heat and cook until golden brown, about 7-8 minutes. Add in the kumquat sauce and sliced kumquats and allow to simmer for 3-4 minutes.
4. Serve warm over rice, with a sprinkle of toasted sesame seeds and green onions.

Cook time: 30 minutes
Serves 2

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18 of 22
Ingredients

Ingredients

  • 1 Crust (recipe below)
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced thinly
  • 1 garlic clove, minced
  • 1/4 cup fresh parsley
  • 1 tablespoon fresh oregano
  • Salt & pepper, to taste
  • 12 ounces mozzarella shredded cheese
  • 6 ounces shredded swiss or gruyere cheese
  • 4 eggs, beaten

Ingredients for Crust

  • 1 cup flour
  • 1⁄2 teaspoon salt
  • 1⁄4 cup olive oil
  • 1⁄4 cup ice water (I use refrigerated water)

Zucchini and Corn Pie - Home & Family

Directions

1. Preheat the oven to 375 degrees.

2. Heat the butter in a large, deep skillet over medium high heat. Add the onions, garlic and zucchini.

3. While the veggies sauté, cut the corn kernels off the cob. Add them to the pan and continue to sauté until the veggies are soft, 5-10 minutes. Remove from heat.

4. Place mixture into a bowl and let cool for a couple of minutes.

5. Next stir in the parsley, oregano, salt, pepper, cheeses (reserving a bit for the top), and the beaten egg.

6. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan.

7. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.

8. Remove foil and bake for an additional 5 minutes to brown the top.

9. Let stand for 10-15 minutes before cutting into slices. Enjoy!

Directions for Crust

1. Mix flour and salt with fork. Beat oil and water with whisk or fork.

2. Pour into flour and mix with fork.

3. Next press into 9" pie crust.

4. Fill with mixture.

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19 of 22
Ingredients

Ingredients for Biscuits

  • 3 cups peeled carrots (about 9 medium carrots)
  • 1½ tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 2¾ cups self-rising flour + 3 tablespoons + plus additional for dusting
  • ½ teaspoon baking soda
  • 2 teaspoons sea salt
  • 1½ tablespoons finely chopped fresh sage
  • 1 stick very cold unsalted butter + 1½ tablespoons, melted
  • 1¼ cup full fat plain yogurt, chilled
  • ¼ cup honey
  • 1-2 tablespoons very cold water, if needed

Directions

For the Carrots:
1. Heat the oven to 425°F.
2. Line a large rimmed baking sheet with foil.
3. Cut the carrots into ½-inch thick pieces.
4. Place them on the baking sheet. Drizzle with olive oil and season with salt. Toss to combine.
5. Roast for 30-35 minutes, stirring halfway through cooking, until the carrots are tender when pierced with a knife.
6. Allow to cool completely, then roughly chop them into small pieces.
For the Biscuits:
1. Heat the oven to 450°F. Line two rimmed baking sheets with parchment paper.
2. In a small bowl, add the chopped carrots and 3 tablespoons of flour. Mix to combine and set aside.
3. In another small bowl, whisk together the yogurt and honey. Set alongside the carrots.
4. Add the 2¾ cups flour, soda, salt and sage to a large, wide bowl. Whisk to fully combine.
5. Place a box grater in the large bowl and grate the butter into the flour mixture. Using your fingers, shake the grated pieces of butter into the dough to evenly disperse. Add the carrots and shake with your fingers again to fully incorporate.
6. Make a well in the center of the dry ingredients. Add the yogurt-honey mixture. Gently bring the dough together with a rubber scraper. If it’s still a bit too dry, add the cold water one tablespoon at a time. The dough should be a little tacky to the touch when ready.
7. Cover the bowl with plastic wrap and place the dough in the refrigerator and chill for at least 20 minutes.
8. Turn the dough out onto a clean, lightly floured surface. Gently pat out into a round. Using a well-floured rolling pin, roll out to 1-inch thickness. Take a 2-inch biscuit cutter, press directly down into the dough (DO NOT TWIST!) to cut out the biscuits. Place the biscuits on the baking sheet. Bring the dough scraps together. Roll out to 1-inch thickness and cut again. Place on the baking sheet. You should have 22-24 biscuits. If there is any dough left, gently form the “runt” biscuit with your hands and put on the baking sheet.
9. Lightly brush the tops with the melted butter.
10. Bake for 14-16 minutes or until the tops are golden brown. Rotate the baking sheet halfway through to ensure even color.
11. Serve warm or at room temperature.

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20 of 22
Ingredients

Ingredients

  • Whipped creme fraiche
  • Bottom biscuit
  • Strawberry ice cream
  • Chopped strawberries
  • Whipped cream
  • Top biscuit
  • Powdered sugar dusting

Ingredients for Biscuit Dough

  • 5 c. AP Flour
  • 2 tbsp. Kosher salt
  • 2 tbsp. Granulated sugar
  • 1 tbsp. Baking powder
  • 1 tbsp. Baking soda
  • 10 oz. (1.25 cups) cold lard
  • 1.5 cups buttermilk

Ingredients for Egg Wash

  • 2 XL eggs
  • 2 tbsp. Sugar

Ingredients for Whipped Creme Fraiche

  • 2 cups creme fraiche
  • Vanilla bean extract
  • Sugar
  • Salt
  • 2 Pints of strawberry ice cream
  • 3 baskets of strawberries
  • Powdered sugar

Ingredients for Whipped Cream

  • 1 pint heavy cream
  • Sugar
  • Vanilla bean extract
  • Salt

Buttermilk Biscuit Strawberry Shortcakes - Home & Family

Directions

  1. Oven 375*, line 2x half sheet trays with parchment paper.
  2. Big bowl: flour, salt, sugar, baking powder, baking soda. Start tearing off chunks of lard and massage them into the flour. Pour in buttermilk and gently massage the dough until just formed.
  3. Flour a table and turn dough out onto it. Flour top of dough and roll out 1.5 inches thick.
  4. Cut out biscuits and place onto sheet tray so that they’re almost touching.
  5. To make the egg wash: whisk eggs and sugar. Brush biscuits with egg wash.
  6. Bake 30-35 minutes until nice and golden brown.

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21 of 22
Ingredients

Ingredients for Strawberry Mock Mousse

  • 1 pint heavy cream, well chilled
  • 1 3.3 box of strawberry instant pudding mix
  • 1/2 tsp vanilla
  • 6 strawberries, wash dried and chopped or a 1/4 good quality strawberry preserve can be added

Ingredients for Vanilla Mock Mousse

  • 1 pint of heavy cream, well chilled
  • 1 3.3 box of Vanilla instant pudding
  • 1/2 tsp vanilla extract

Ingredients for Chocolate Mock Mousse

  • 1 pint heavy cream, well chilled
  • 1 3.3oz box of chocolate instant pudding
  • 1/2 tsp vanilla extract

Ingredients for Enhancements

  • Chocolate Ganache
  • 1 cup of cream
  • 12oz chocolate

Optional Toppings

  • Pineapple topping
  • Crushed Oreo cookie crumbs
  • Strawberry topping
  • Fresh bananas
  • Nut topping mix
  • Sprinkles
  • Maraschino cherry

Banana Split Mousse - Home & Family

Directions for Strawberry Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Fold strawberries into mock mousse pipe or scoop into serving dish
4. Let set up in fridge

Directions for Vanilla Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Pipe or scoop into serving dish
4. Let set up in fridge

Directions for Chocolate Mock Mousse

1. In the bowl of a stand mixer add heavy cream, pudding mix and vanilla.
2. Using a whisk attachment, whip on low for about one minute or until it is incorporated. Turn on to medium high speed until well whipped.
3. Pipe or scoop into serving dish
4. Let set up in fridge

*banana mock mousse can replace the vanilla just sub banana instant pudding
*sugar free pudding mix can be used as a substitute along with a sugar free fudge topping

Directions for Enhancements

1. Remove from heat and stir in the chocolate until it is melted completely
2. Ganache can be stored at room temperature for 3-5 days or in the refrigerator for up to two weeks can be frozen for up to three months. Fudge topping can be used as a substitute

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22 of 22
Ingredients

Ingredients for Salmon

  • 4 salmon filet -- about 5-6 oz each
  • 1 bunch of fresh dill
  • 1 Tbsp. olive oil
  • Salt and white pepper to taste for salmon
  • We will use only 1/2 of the dill to crust the salmon

Ingredients for Yellow Cauliflower Puree

  • 1 yellow cauliflower
  • 1 1/2 cups of milk
  • Salt to taste
  • 1 pinch of white pepper
  • 1 pinch of onion powder

Ingredients for Persian Cucumber Meyer Lemon Yogurt Sauce

  • 1 cup of plain yogurt
  • 1 Persian cucumber
  • 1 Meyer lemon juice
  • 1 Meyer lemon zest
  • Salt to taste

Dill Crusted Salmon with Cucumber Lemon Sauce - Home & Family

Directions for Salmon

1. On a dried paper towel place your salmon and sprinkle with salt and white pepper. Cover at least one half of the salmon with fresh dill slightly chopped
2. Heat up a medium to a large sautéed pan, add the olive oil and turn the flame to high heat
3. When it’s very hot, add your salmon carefully, placing it in the pan away from you
4. Cook salmon for about 2 minutes
5. Then turn salmon and transfer to an oven at 350 degrees for about 5 to 7 minutes to finish cooking
6. Remove the salmon from the oven and start to plate
7. Put one spoon of cauliflower puree on the middle of the plate and run it to the edge
8. With the spoon, put salmon on the middle of the cauliflower, top with the cucumber yogurt sauce and garnish with lemon zest

Directions for Puree

1. Clean the cauliflower and put it in small sauce pan with the milk
2. Cook at medium heat for about 8 minutes. After boiling it should be very tender
3. Drain all the milk and purée it with salt, white pepper and the onion powder until very smooth and set aside

Directions for Sauce

1. Mix them all together and taste and reserve

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