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St. Patrick’s Day is one of my favorite holidays. I don’t do all that much during the day, but at night, I always find time to make a nice dinner. We usually focus on the side dishes because that’s where all the potatoes are found. I do love my potatoes and when they’re creatively mashed together with other vegetables, my heart smiles. Last night, we prepared an easy, yet tasty and filling combination of savory cabbage and potatoes. It was delicious, so I thought I’d share the recipe with you.

The Recipe

This is one of those “there’s hardly anything in this dish, but it’s still really good” recipes. I like these the best because they’re so easy to put together. In the case of this dish, you’ll need some red potatoes, a head of green cabbage, some veggie broth, an onion, salt, pepper and a few other things. It’s quintessential Irish fare. I love it.

The flavors for this dish are what you’d expect potatoes and cabbage to taste like. There’s enough salt added to keep things interesting though. I consider this dish to be a classic that can easily by made each and every St. Patrick’s Day. It’s a staple.

Ingredients

Serves: 6-8

2 Tablespoons Extra Virgin Olive Oil
6 Medium Red Potatoes, Cut into Sixths
1 Large Sweet Onion, Sliced
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Vegetable Broth
1 Small Head Green Cabbage, Coarsely Chopped
1/2 Cup Parsley, Chopped

Step-by-Step Instructions

I’d like to thank Sumptuous Living for this recipe. I pulled it from their website and I am quite happy with the results!

Cook the Potatoes & Onion

Warm a large dutch oven over medium heat. Add the olive oil, potatoes, onion, salt, pepper and vegetable broth to it. Stir everything together, cover the pot and let the contents of the dutch oven cook for 15 minutes or until the potatoes are just tender.

Cook Cabbage

Uncover the pot and add the cabbage to it. Stir the cabbage into the potatoes and let everything cook for another five minutes or until the cabbage is just tender. When finished, turn off the heat and add the parsley to the pot. Stir that in too.

Plate & Serve

Taste the contents of the pot to make sure it’s to your liking and season if necessary. Divide the cabbage and potatoes between plates, serve and enjoy!

The Final Cabbage & Potatoes Dish

This is a good one. I’d even go so far as to add a pat of butter to each serving, but that’s just me. I enjoyed this side dish very much and it will indeed become a staple in my house. If you decide to give this recipe a shot, please let me know your thoughts in the comment section below. Thanks for reading!

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This is a good one for you and I’m excited to share it. As you probably know by now, I love salmon. If I could, I’d eat it every single night for dinner. Of course I can’t do that because it’s just too expensive to be practical, but I do enjoy it every now and again as well as during almost every single holiday.

What makes plain salmon even better? I’ll tell you what. A honey and ginger glaze, that’s what. Wait until you see this one. It consists of olive oil, ginger, honey, soy sauce, garlic and red pepper flakes. Those red pepper flakes at the end give it some very nice bite.

The Recipe

This is an awesome salmon dish. It’s roasted in parchment paper to keep the moisture in, which in turn, keeps the salmon extremely tender. I could tell this salmon was perfect when I pulled it out of the oven last night. As far as the flavors go, I think I did a pretty good job at describing them above, but I will add that the sweetness of the honey totally goes with the flavor of the garlic and the zing of the ginger. Both the salmon and the flavor rests upon some sliced zucchini and onion and all together, it makes for a perfect dish. A very clean dish as well, as it doesn’t make any sort of mess because of the parchment.

Ingredients

Serves: 4

For the Glaze

1 Tablespoon Extra-Virgin Olive Oil
2 Tablespoons Soy Sauce
1 Teaspoon Ground Ginger
1 Teaspoon Garlic Powder
2 Tablespoons Honey
Pinch Red Pepper Flakes

For the Dish

2 Medium Zucchini, Sliced on the Bias
1 Red Onion, Sliced Thin
2 Tablespoons Lemon Juice
4 6-Ounce Salmon Fillets
4 Teaspoons Sesame Seeds

Step-by-Step Instructions

I’d like to thank PureWow for this recipe. I’ve found a few others on their website and each and every one of them has been outstanding.

Pre-Heat Oven

Be sure that one of your oven racks is in the center position in your oven and then pre-heat the oven to 350 degrees.

Cut the Parchment Paper

Cut out four pieces of parchment that are approximately 15″ x 17″ in their dimensions. Then, fold each one in half once and set aside.

Prepare the Glaze

In a medium sized bowl, add the olive oil, soy sauce, ginger, garlic, honey and red pepper flakes. Then, whisk these ingredients together with a fork.

Arrange the Salmon in the Parchment

Arrange all four pieces of parchment paper on your counter top. Then, divide the zucchini between them and arrange that zucchini on one half of the paper. Then, divide the onion four ways by spreading it out on top of the zucchini. After that, place one piece of salmon on top of each arrangement. Sprinkle some lemon juice over each piece of salmon and then pour one quarter of the glaze over each piece of salmon as well. Finally, fold the parchment over the ingredients and fold it tightly so it creates an airtight pocket.

Bake the Salmon

Place each pocket of parchment paper on a baking sheet and then place the baking sheet in your oven. Allow the salmon to cook for about 15-18 minutes. Check it at 15 minutes to see if it’s done. When it is, remove it from the oven and turn off the heat.

Plate & Serve

Slide the contents of each parchment pocket onto its own plate and serve. Enjoy!

The Final Salmon Dish

I loved this because it was so tasty. The sweetness of the honey was great against the heat of the red pepper flakes. I would definitely make this recipe again. If you decide to try this one out, please let me know your thoughts in the comment section below. Thanks for reading!

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As I was preparing this soup last night, I looked over and said, “Either this is going to be very good or it’s going to put us in the hospital.” I truly hoped it was the former and I’m happy to report that it was. This is very good soup and I’ll tell you right off the bat, it’s going on my list of favorites. It’s wicked healthy and you won’t find anything as robust out there. It knocked it out of the park.

The Recipe

I came across this recipe a while back and checked it out because it was billed as an immunity boosting green soup. I wasn’t specifically looking for an immunity boosting soup, but what the heck, I checked it out anyway. After I read through the ingredient list, I decided to place this recipe on my todo list because I liked what I saw. The soup includes broccoli, spinach, Swiss chard, oregano, scallions, avocado, a few different spices and more. Everything is pureed at the end, which makes the individual flavors combine into something fresh and wonderful. Whoever came up with this one should get a pat on the back. I approve.

Ingredients

Serves: 6-8

2 Tablespoons Olive Oil
8 Teaspoons Garlic, Minced
2 Teaspoons Ground Ginger
4 Scallions, Chopped
1 Tablespoon Dried Oregano
1 Cup French Parsley, Chopped + More for Garnish
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Soy Sauce
4 Cups Broccoli Florets
6 Cups Vegetable Broth
4 Cups Swiss Chard, Stemmed, Chopped and Packed
1 Pound Baby Spinach
1 Avocado
1/4 Cup Lemon Juice
1 Teaspoon Salt
1/4 Cup Pumpkin Seeds, Toasted

Step-by-Step Instructions

I’d like to thank Tasty for this recipe. It’s genius and I appreciate having the opportunity to prepare it.

Sauté Ginger, Garlic & Scallions

Warm a large pot over medium heat on your stove top. Then, add in the olive oil, scallions, garlic and ginger. Stir and let these ingredients simmer for about three minutes. Be sure not to burn them or brown them too much.

Add Parsley, Oregano & Spices

Next, add in the oregano, parsley, cayenne, turmeric, black pepper and soy sauce. Stir and allow to simmer for two minutes.

Add Broccoli & Broth

After that, add in the broccoli florets and let cook for five minutes, stirring occasionally. Then, add in the vegetable broth and raise the heat to high just until the liquid begins to boil. Finally, cover the pot and reduce the heat to low and let the liquid simmer for ten minutes.

Add Swiss Chard & Spinach

Slowly add in the Swiss chard and then the baby spinach. Both of these leafy greens will wilt after a few seconds, so add them to the pot slowly to give you as much room as possible. Cook everything for just two minutes and then turn off the heat and allow the soup to cool for 15 minutes.

Puree the Soup

With a hand blender or a traditional blender, puree the soup. Then, add in the avocado, lemon juice and salt and blend those ingredients in as well.

As you can see, you’ll end up with a very green soup. Give it a taste. I think you’ll like it.

Plate & Serve

Divide the soup between bowls and then sprinkle some toasted pumpkin seeds on each and add some chopped parsley as well. Serve and enjoy!

The Final Healthy Green Soup

I still don’t know what to make of this soup. It’s just so green. It was good though, I can assure you of that. Go ahead and give it a try and if you do, please leave your thoughts down below in the comment section. Thanks for reading!

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This is an incredible dish. It’s got all the right elements, including lentils, baby greens, a very good tasting honey mustard vinaigrette and some outstanding salmon. While I absolutely love salmon, I find it a bit expensive to eat as much as I’d like to fill me up. This dish handles that. The lentils add some bulk to the salad the salmon sits on, so after eating this one, I felt quite satisfied.

The Recipe

As I was putting this dish together, I looked online to see how long I had to cook the lentils. I had no idea if it was a 15 minute endeavor or an hour and a half one. The back of the lentil bag told me nothing. All it said was something about soaking them. Anyway, I discovered that it takes 15-20 minutes to cook lentils to perfection. I followed that guidance to learn that lentils take every bit of 45 minutes to cook. Where someone pulled 20 minutes out if, I’ll never know. Unless, of course, they soaked them first. That may be the missing information here, not that they shared that part or anything.

Like I mentioned above, I love this dish. I love most salmon dishes, but the ones that actually fill me up are the best. In this particular meal, the greens and the lentils are tossed in the honey mustard vinaigrette, which brings things to a new level. It’s like a meal on top of a salad, which is fine with me. I’m not picky.

Ingredients

Serves: 4

For the Dressing

1 Teaspoon Garlic, Minced
4 Tablespoons White Wine Vinegar
2 Teaspoon Whole Grain Mustard
1 Tablespoon Honey
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoon Water

For the Dish

1 Cup Dry Lentils
1 Teaspoon Thyme
3 Cups Vegetable Broth
2 Tablespoons Olive Oil
24 Ounces Mushrooms, Halved
2 Teaspoons Garlic, Minced
4 6-Ounce Salmon Fillets
2 Cups Packed Baby Greens
Salt
Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his website. It’s marvelous and I love it.

Cook the Lentils

In a medium sized saucepan, bring the three cups of vegetable broth to a boil over high heat on your stove top. When boiling, add the thyme and lentils and reduce the heat to medium-low, so the broth is just simmering. Then, cover the pot and let the lentils cook for about 45 minutes or until they’re just tender. Don’t cook them too long or they’ll get mushy. Drain any liquid from the pot as a final step.

Prepare the Vinaigrette

In a medium sized bowl, combine all of the vinaigrette ingredients and whisk them together with a fork. Set the bowl aside for later use.

Cook the Mushrooms

Warm a large skillet over medium-high heat and then add one tablespoon of olive oil to it. Next, add the mushrooms to the skillet and let the mushrooms cook for about eight minutes. Just let them go long enough so they’re softened somewhat and lightly browned on the outside. Don’t go too long of they will completely break down and will lose all of their form. Add the garlic about two minutes from the end of this process.

Cook the Salmon

For this recipe, you can use either skinless or skin-on salmon fillets. I used skin-on because I prefer my salmon like that. Anyway, warm a large skillet over medium-high heat and add the other tablespoon of olive oil to it. Then, place the salmon in the skillet and season it with salt and pepper.

Let the salmon cook for a few minutes until you see the cooked portion reach half way up the side of the salmon. At that point, flip the salmon. Let cook for just a minute or two more until the two cooked portions meet each other in the middle. When finished, turn off the heat and remove the fish from the skillet.

Combine Ingredients

In a large bowl, add the lentils, baby greens, mushrooms and half the vinaigrette. Toss everything well. Season to taste with salt and pepper.

Plate & Serve

Divide the salad mixture between plates and then place a piece of salmon on each plate as well. Drizzle the remaining vinaigrette over each piece of salmon. Serve and enjoy!

The Final Garlic & Mushroom Salmon Dish

Ad you can see, this dish looks delicious. I truly enjoyed this one. The salmon came out wonderfully and the vinaigrette brought all the flavors home. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

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I’ve taken a liking to the Waldorf salad, so I thought I’d try one from Gordon Ramsay’s collection. This recipe is quite similar to the last one I shared, but the dressing is slightly different. Whatever the variety, I enjoy these salads because they’ve got some decent protein in them from the shrimp and they’ve got some sweetness in them from the grapes. I just love that.

The Recipe

There aren’t many ingredients in this salad and what it does include is easy to find at the grocery store. The recipe calls for some romaine lettuce, apple, grapes, shrimp and walnuts for the salad itself and then some Greek yogurt, apple cider vinegar, lemon juice, salt and pepper for the dressing. It’s a great tasting and very filling salad, as far as salads go.

Ingredients

Serves: 4

For the Salad

1/3 Cup Walnuts, Crushed and Toasted
1 Small Head Romaine Lettuce, Sliced Thin
1 Pound Cooked Shrimp, Peeled
4 Celery Stalks, Sliced into Thin Rounds
2 Red Apples, Cored and Chopped into Bite Size Pieces
2 Cups Red and Green Grapes, Halved

For the Dressing

1/2 Cup Greek Yogurt
2 Teaspoons Dijon Mustard
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. This is another stellar salad from this gentleman and I’m looking forward to many more.

Combine & Toss Ingredients

This salad is so easy to put together. First throw half the walnuts, the lettuce, shrimp, celery, apples and grapes in a large bowl.

Then, mix everything together.

Make the Dressing

In a medium sized bowl, combine the Greek yogurt, dijon mustard, vinegar, lemon juice, salt and pepper and mix everything together well. Then, add the dressing to the salad and toss it until the salad ingredients are coated with the dressing.

Plate & Serve

When completed, divide the salad between plates. Sprinkle the remaining walnuts over the salad and serve. Enjoy!

The Final Waldorf Salad

I love fast recipes like this. If you’ve got a few of these ingredients in the house, you can pull this off any night of the week. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!

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I got an idea the other day that subliminally instructed me to hunt down some of Gordon Ramsay’s better recipes. I’ve tried a few of his in the past and have always been happy with them. Some of my favorites include the asparagus risotto, the scrambled eggs and the crispy salmon. Actually, now that I look at what I’ve shared here, I have actually prepared quite a few recipes from Gordon. While they’ve all been good, I definitely have had my favorites.

Anyway, for this recipe go-round, I thought I’d share a few more. Today, I have some wonderful Indian fish curry and later on this week I’ll have some grilled salmon and a Waldorf salad with shrimp. They’re going to be good, I can just tell.

The Recipe

This is a splendid seafood curry. I’ve enjoyed a few of these before and this one ranks up with the good ones I’ve tried. It includes the typical spices you’d expect; ground mustard seed, turmeric, cumin and ginger. It also includes red chilies, coconut milk, eggplant, green beans and white fish. I can’t tell you how good I feel after eating a bowl of this stuff. We’ve shared it over the past two nights and after I eat, I sit back with a big smile on my face. Perhaps it’s all the protein in the soup or maybe it’s something else. I’ll tell you that I’m happy and content though.

Overall, this is a very tasty and satisfying curry. It checks all the boxes that you’d find with something like this and it would definitely be a crowd pleaser if you prepared it for family or friends.

Ingredients

Serves: 4

1 Tablespoon Olive Oil
2 Sweet Onions, Sliced Thin
2 Teaspoons Ground Mustard Seed
1 Teaspoon Ground Turmeric
2 Teaspoons Ground Cumin
1 Teaspoon Ground Ginger
1 Chili, Seeded and Finely Chopped
1 14-Ounce Can of Coconut Milk
2 Cups Water
1 Tablespoon Lemon Juice
1 Tablespoon Brown Sugar
1 Small Eggplant, Cut into 1/2 Inch Pieces
2 Carrots, Cut into 1/2 Rounds
2 Cups Cut Green Beans
1 1/2 Pounds White Fish (Cod, Pollock, Haddock) Cut into Chunks
Salt
Ground Black Pepper

Brown Rice (Optional)

Step-by-Step Instructions

I’d like to thank Gordon Ramsay for this recipe. I found it on his very own website and I must say, if this is any indication, I’m excited about preparing the others I found as well. While I did slightly tweak this recipe, I must give all the credit to Gordon.

Soften the Onion

Warm a large skillet or pot over medium heat. Then, add in the olive oil, onions and a few pinches of salt to the pot and let the onions soften for approximately 10-12 minutes. Stir them a few times during this process. Once that’s done, add in the ground mustard seed, turmeric, cumin, ginger and chili. Stir everything again and let the ingredients cook for another minute.

Add Liquid & Simmer

Next, add in the coconut milk, water, lemon juice, brown sugar, one teaspoon of salt and 1/2 teaspoon of ground black pepper. Bring the liquid to a simmer.

Add the Eggplant & Carrots

Once the liquid is simmering, add the eggplant and carrots. Stir these ingredients into the liquid and let everything cook for about 20 minutes. Both the eggplant and carrots should soften.

Add Green Beans & Fish

Finally, add in the green beans and fish, mix into the other ingredients and let everything cook for another five minutes. After this, season with salt and pepper to taste.

Plate & Serve

Curry is always better over rice, so please feel free to cook up some jasmine or brown rice. Add some of the rice to a few bowls and then top that with the curry. Serve and enjoy!

The Final Seafood Curry

You’re going to love this soup. I don’t know what’s not to love. It’s robust and the flavor is definitely there. If you do decide to try it, please let me know your thoughts in the comment section down below. Thanks for reading!

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This may be the most unique salad I’ve ever eaten. Hats off to Hannaford for this one. I know I’ve consumed a lot of cranberries under many different circumstances in my day, but I don’t think I’ve ever tried them alongside baby greens, sweet potato and wild rice. What a combination. This was one good, and very filling, salad. That’s for sure.

The Recipe

Okay, so here goes. This salad has got cranberries, rice, potatoes, sweet onion, brussels sprouts, walnuts, Parmesan cheese and the best maple syrup and mustard vinaigrette. You’ll have to use your imagination for this one, but I don’t think it’ll be very tough to deduce that this is a tasty combination. When I find these recipes, I don’t really look through them for too long. I quickly scan the ingredient list and look at a few photos, just to make sure I can do what need to be done. Many times, what I end up with is a surprise. This salad was a surprise. The very distinct flavors of the cranberries complemented and contrasted the other flavors in the salad very well. They aren’t to be underestimated.

Ingredients

Serves: 8-10

For the Salad

1 Cup Wild Rice Blend
1 1/2 Pounds Sweet Potatoes, Cut into 1/2 Inch Pieces
3 Tablespoons Extra-Virgin Olive Oil
2 Cups Fresh Cranberries
1 Sweet Onion, Chopped
2 Tablespoons Maple Syrup
1 Pound Brussels Sprouts, Sliced Thin
3/4 Cup Walnuts, Chopped and Toasted
3/4 Cup Parmesan Cheese, Shaved
4 Cups Baby Greens
Salt
Ground Black Pepper

For the Vinaigrette

1/3 Cup Extra-Virgin Olive Oil
1/4 Cup Lemon Juice
2 Tablespoons Maple Syrup
2 Tablespoons Pub Style Mustard
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh magazine and it’s just perfect, like so many other of their recipes.

Pre-Heat Oven

Arrange your oven racks so one is in the middle position and then pre-heat the oven to 450 degrees.

Cook the Rice

Read the directions on the bag of rice you purchased and cook accordingly. Mine said to add two cups of water to a medium saucepan and bring the lightly salted water to a boil over high heat. Then, once boiling, add the rice, cover the pot and let cook for 30 minutes or until tender. When the rice is cooked, turn off the heat and drain any liquid out of the pan, if necessary. Then, spread the rice on a baking sheet and let cool.

Roast the Potatoes

Place the sweet potatoes in a large bowl, along with one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to coat the potatoes and then spread them on a baking sheet. Place the sheet in the oven for 30 minutes. When finished, remove the potatoes from the oven and place them in a bowl.

Roast Cranberries & Onion

Add the cranberries and onion to a large bowl, along with two tablespoons of maple syrup and one tablespoon of olive oil. Mix everything together well until the cranberries and onion are well coated. Then, spread these ingredients out on a large baking sheet and place the sheet into the oven for 15 minutes. During this time, the cranberries should cook nicely and the onion should soften. When finished, remove the baking sheet and turn off the heat to the oven. Place the contents of the sheet in a bowl.

This is the before view for this step.

Fry Brussels Sprouts

Warm a large skillet over medium heat on your stove top. When the pan is to temperature, add the final tablespoon of olive oil to it, along with 1/2 teaspoon salt and then add the sliced brussels sprouts. Stir and cook this ingredient for about ten minutes or until it’s somewhat softened.

Prepare the Vinaigrette

Add the vinaigrette ingredients; olive oil, lemon juice, maple syrup, mustard, salt and pepper to a medium sized bowl and whisk everything together well.

Assemble the Salad & Serve

Add the ingredients to salad bowls in layers. First start with the rice on the bottom and then add a layer of sweet potatoes. Next, add the brussels sprouts and the cranberry/onion mixture. Finally, add the baby greens on top, only to be topped with walnuts and Parmesan cheese. And then, finally again, drizzle the vinaigrette dressing over each salad. Wow, this is really something else.

The Final Salad

I can’t stress how tasty this salad is enough. I loved it and I’m definitely going to be making it again. Most likely for a holiday dinner with guests. I think it’ll impress them. Anyway, if you decide to give this one a try, please let me know your thoughts in the comment section down below. Thanks for reading!

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I found a neat looking recipe for some broccoli and mint pesto a few days ago and noticed that the photo used in the recipe was that of the pesto on top of some spaghetti. I found the image appealing, so I thought I’d try to imitate what was going on in it. I’ve never actually tried broccoli pesto before, so I had no idea what I was in for. To my surprise, I was very pleased with the final result. As it turns out, broccoli pesto is extremely tasty and fun to eat.

The Recipe

I encourage you to make some of this pesto at least once in your life. I think you’ll find it a quick and easy process and hey, you never know, it might become a favorite for you. When regular old tomato sauce becomes tiresome and boring on top of your pasta, you could just as easily go the pesto route. This is what I’m likely to do in the future. I’d like to jump back and forth between the two.

The first thing I thought after I tasted this pesto was how fresh it tasted. It really did. For some reason, broccoli, mixed up with mint and olive oil tastes “fresh.” It’s difficult to explain, but it’s true. I can tell you that the pesto is delicious though. It’s also got some garlic and pecans mixed in with everything, so really, the taste is outstanding. If you’re a pesto fan, you’ll enjoy this one.

Ingredients

Makes: 2 3/4 Cups

Salt
1 Pound Dried Spaghetti
1 Small Head of Fresh Broccoli, Cut into Florets
1/2 Cup Pecans, Crushed and Toasted
3 Teaspoons Garlic, Chopped
1 Cup Fresh Mint Leaves
2 Cups Fresh Parsley
1 Cup Extra-Virgin Olive Oil
1/2 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. I pulled it from their Fresh publication, which has proven to be a valuable resource for some very good recipes.

Blanch the Broccoli

Fill a large pot about half way with water and add 1 tablespoon of salt to it. Then, bring the water to a boil over high heat. When the water is boiling, add the broccoli to the pot and let it blanch for five minutes. When finished, strain the water from the pot and then fill the pot with cold water to stop the broccoli from cooking any further. After a few minutes, strain the broccoli in a colander.

Make the Pesto

Add the broccoli, 1/4 cup of the toasted pecans, garlic, mint, parsley, one teaspoon salt and 3/4 cup of olive oil to a food processor. Run the processor for about ten seconds until the ingredients are broken down. Then, add in the Parmesan cheese and pulse a few times until it’s mixed in with everything else.

When finished, transfer from the food processor to a bowl.

Cook the Spaghetti

Add four quarts of water to a large pot, along with one tablespoon of salt. Bring the water to a boil over high heat and then add the spaghetti. Let cook for ten or so minutes until the spaghetti is al dente. Reserve 1 cup of pasta water. When the pasta is ready, turn off the heat and strain the spaghetti through a colander and then place it back in the pot.

Combine Ingredients

Add the remaining 1/4 cup of olive oil to the spaghetti and mix well. Then, add half the pesto to the spaghetti and mix well. You should have some nice pesto covered pasta. If it’s too thick, you can add some of the reserved water to loosen things up.

Plate & Serve

Divide the pasta between plates. Add some of the remaining pesto to each plate and then sprinkle the remaining pecans over each plate as well. Serve and enjoy!

The Final Spaghetti & Pasta Dish

I loved this dinner. I’m totally going to make it again. If you have trouble with the consistency of either the pesto or the pasta, just add water, tablespoon by tablespoon. That should give you good results. Otherwise, this is a fairly straightforward recipe to prepare. If you do decide to give this one a shot, please let me know your thoughts in the comment section below. Thanks for reading!

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The outcome of this slaw was a surprise to me. It was actually much better than I thought it would be. The original recipe called for radicchio and the grocery store at which I shop never carries that. Since I wanted to prepare the recipe, I threw all caution to the wind and said, “The heck with it. I’m getting red cabbage instead.” Now, I understand that red cabbage is a bit more firm on the tongue than radicchio is, so I sliced the cabbage extra thin to compensate. Well, I did the best I could. It was great! The trick is to slice everything as thinly as it can be sliced. Even grate it if necessary. That way, there will be lots of surface area for the olive oil and lemon juice to cling onto.

The Recipe

Speaking of olive oil and lemon juice, that’s what the dressing for this recipe is made of. Those two things, along with some salt and pepper. I think it was the lemon juice that made me lift my eyebrows during my first taste. The cabbage, fennel, celery, apple and walnuts worked very well together to offer some robust flavor along with some great texture. This would be the perfect summer slaw to be thrown in a huge tray for a barbecue or something like that. For us, we simply added some to our nightly salads. That was perfect.

Ingredients

Serves: 6-8

1 12-Ounce Head of Red Cabbage, Sliced Very Thin
1 Fennel Bulb, Trimmed, Cored and Sliced Thin
1 Celery Rib, Chopped
4 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Large Apple, Cored and Sliced into Matchsticks
1 Cup Walnuts, Chopped
3/4 Cup Parmesan Cheese, Grated

Step-by-Step Instructions

I’d like to thank Hannaford for this wonderful recipe. I found it in their monthly Fresh flyer, along with a few others I’ll be sharing later this week or next.

Combine Ingredients

Add the cabbage, fennel, celery, olive oil, lemon juice, salt and pepper to a large bowl and mix everything together.

Next, add the apple, walnuts and Parmesan cheese to the bowl and lightly toss these ingredients with the others.

Plate & Serve

Divide the slaw between plates and serve. Enjoy!

The Final Red Cabbage & Apple Slaw

This was pretty easy, wasn’t it? All the work is in the prep. The next time I make this, I’ll grate everything by hand or use my food processor to do the work for me. That would be easiest. Anyway, this was a good recipe, so if you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!

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If you’re looking for an easy to put together and a very good tasting side dish for pretty much any occasion, I’ve got one for you. You have to love mushrooms though because that’s the primary ingredient in the dish. I found this recipe in one of my cookbooks and even though I didn’t need a side dish at the moment per se, I decided to go ahead and make it anyway. Sometimes these sides go well with our nightly salads.

The Recipe

Simply put, this recipe uses a few different ingredients to flavor a whole much of mushrooms. Once they’re flavored, everything is baked together and the result is out of this world. Now, I’m a lover of mushrooms, so this dish was perfect for me. But as I said above, you really have to like mushrooms. They’re all over the place in this one.

The recipes calls for onion, garlic, celery, mushrooms, lemon juice, marsala wine and a few other things to jazz everything up. I’m sure you can imagine what this combination of ingredients might taste like. It all works so well together.

Ingredients

Serves: 4-6

1/4 Cup Olive Oil
1/2 Cup Sweet Onion, Chopped
4 Teaspoons Garlic, Minced
2 Celery Stalks, Chopped
2 Pounds Mushrooms, Halved
2 Tablespoons Lemon Juice
2 Tablespoons Marsala Wine
1 Bunch Parsley, Chopped
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Vegetable Broth
1/2 Cup Bread Crumbs
1 Tablespoon Butter, Cut into Pieces

Step-by-Step Instructions

I’d like to thank Carlo Bernasconi and Christian Teubner for their wonderful resource called The Complete Italian Cookbook. This and many other incredible recipes are contained in this book and I’m so pleased with it.

Pre-Heat Oven

Arrange your oven racks so one is in the center position and then pre-heat the oven to 400 degrees.

Soften Onion & Garlic

Warm a large cast iron skillet over medium-high heat. Then add in the olive oil, onion, celery and garlic to it. Allow these ingredients to cook for a few minutes until they lightly brown.

Add Remaining Ingredients

Next, add the mushrooms, lemon juice, marsala wine, parsley, salt, pepper and vegetable broth to the skillet. Stir everything together well and continue to cook for another five minutes. Then, turn off the stove top heat.

Finally, sprinkle the tops of the mushrooms with the breadcrumbs and butter.

Bake the Mushrooms

Place the skillet into the oven and let the mushrooms bake for 20-25 minutes or until the breadcrumbs turn lightly golden brown. When finished, remove the skillet from the oven and turn off the heat.

The Final Baked Mushrooms

This recipe was almost too easy. And I’ll tell you that the result is tasty and interesting. Eating so many mushrooms like this is unusual, but in a good way. With all those flavors packed in there, I think this side dish will be a big hit. If you decide to try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!

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