Recipes

Ingredients: 1 pocket-sized caput cauliflower, cutting into bite-sized florets viii oz crimini mushrooms, halved two carrots, cutting into 1/2 inch-thick rounds iii cloves garlic, minced (divided use) 1 3/4 loving cup pearl (Israeli) cous cous two 1/4 cups water 1 1/2 lb medium shrimp 1 pocket-sized onion, sliced greens from 1 bunch carrots, minced* salt freshly solid soil dark pepper Directions: Preheat oven to 350. Place the cauliflower, mushrooms, carrots inward a unmarried layer on a foil-lined baking sheet. Sprinkle alongside one-half of the minced garlic. Drizzle alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Roast for xl minutes or until the vegetables are fork-tender together with lightly browned. Remove to a large bowl. Bring the H2O to a boil, add together the cous cous. Cover together with simmer viii minutes or until tender, stirring occasionally. Meanwhile, house the shrimp together with onions inward a unmarried layer

Ingredients: 1 pocket-sized caput cauliflower, cutting into bite-sized florets viii oz crimini mushrooms, halved two carrots, cutting into 1/2 inch-thick rounds iii cloves garlic, minced (divided use) 1 3/4 loving cup pearl (Israeli) cous cous two 1/4 cups water 1 1/2 lb medium shrimp 1 pocket-sized onion, sliced greens from 1 bunch carrots, minced* salt freshly solid soil dark pepper Directions: Preheat oven to 350. Place the cauliflower, mushrooms, carrots inward a unmarried layer on a foil-lined baking sheet. Sprinkle alongside one-half of the minced garlic. Drizzle alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Roast for xl minutes or until the vegetables are fork-tender together with lightly browned. Remove to a large bowl. Bring the H2O to a boil, add together the cous cous. Cover together with simmer viii minutes or until tender, stirring occasionally. Meanwhile, house the shrimp together with onions inward a unmarried layer

Ingredients: 1 pocket-sized caput cauliflower, cutting into bite-sized florets viii oz crimini mushrooms, halved two carrots, cutting into 1/2 inch-thick rounds iii cloves garlic, minced (divided use) 1 3/4 loving cup pearl (Israeli) cous cous two 1/4 cups water 1 1/2 lb medium shrimp 1 pocket-sized onion, sliced greens from 1 bunch carrots, minced* salt freshly solid soil dark pepper Directions: Preheat oven to 350. Place the cauliflower, mushrooms, carrots inward a unmarried layer on a foil-lined baking sheet. Sprinkle alongside one-half of the minced garlic. Drizzle alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Roast for xl minutes or until the vegetables are fork-tender together with lightly browned. Remove to a large bowl. Bring the H2O to a boil, add together the cous cous. Cover together with simmer viii minutes or until tender, stirring occasionally. Meanwhile, house the shrimp together with onions inward a unmarried layer

Ingredients: i 1/2 loving cup bluish crab meat (I used leftover meat from steamed crabs ) three ears' worth of grilled corn kernels i lb asparagus, grilled together with cutting into bite-sized pieces 1/2 small-scale onion, diced 1/4 teaspoon ghost pepper flakes three tablespoon minced chives ii 1/2 tablespoons apple tree cider vinegar* body of body of water salt freshly reason dark pepper Directions: Place all ingredients inwards a medium bowl, toss to evenly distribute all ingredients. Serve immediately. *I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a piece dorsum only regular apple tree cider vinegar would run too. Notes: Ghost pepper is pretty intense. If y'all are a spice-phobe displace subbing inwards i 1/2 teaspoons of crushed scarlet pepper flakes. I brushed the corn together with asparagus inwards olive stone oil prior to grilling together with then no additional stone oil was needed inwards the finished dish. If using "

Ingredients: i 1/2 loving cup bluish crab meat (I used leftover meat from steamed crabs ) three ears' worth of grilled corn kernels i lb asparagus, grilled together with cutting into bite-sized pieces 1/2 small-scale onion, diced 1/4 teaspoon ghost pepper flakes three tablespoon minced chives ii 1/2 tablespoons apple tree cider vinegar* body of body of water salt freshly reason dark pepper Directions: Place all ingredients inwards a medium bowl, toss to evenly distribute all ingredients. Serve immediately. *I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a piece dorsum only regular apple tree cider vinegar would run too. Notes: Ghost pepper is pretty intense. If y'all are a spice-phobe displace subbing inwards i 1/2 teaspoons of crushed scarlet pepper flakes. I brushed the corn together with asparagus inwards olive stone oil prior to grilling together with then no additional stone oil was needed inwards the finished dish. If using "

Ingredients: i 1/2 loving cup bluish crab meat (I used leftover meat from steamed crabs ) three ears' worth of grilled corn kernels i lb asparagus, grilled together with cutting into bite-sized pieces 1/2 small-scale onion, diced 1/4 teaspoon ghost pepper flakes three tablespoon minced chives ii 1/2 tablespoons apple tree cider vinegar* body of body of water salt freshly reason dark pepper Directions: Place all ingredients inwards a medium bowl, toss to evenly distribute all ingredients. Serve immediately. *I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a piece dorsum only regular apple tree cider vinegar would run too. Notes: Ghost pepper is pretty intense. If y'all are a spice-phobe displace subbing inwards i 1/2 teaspoons of crushed scarlet pepper flakes. I brushed the corn together with asparagus inwards olive stone oil prior to grilling together with then no additional stone oil was needed inwards the finished dish. If using "

Ingredients: iv cups shredded napa cabbage 2/3 loving cup diced char siu 1/2 loving cup diced, peeled & cooked shrimp (or 1/2 loving cup cooked tiny "salad" shrimp) half dozen (fresh) shiitake mushrooms, minced 1 carrot, julienned three greenish onions, thinly sliced 1 clove garlic, minced 1 tablespoon grated fresh ginger or ginger juice for the sauce: 2 tablespoons soy sauce 1 tablespoon rice vino vinegar 1 tablespoon dark vinegar 1 tablespoon oyster sauce 1/2 tablespoon cornstarch mixed amongst 1/2 tablespoon water 1 lb parcel refrigerated or defrosted frozen egg curlicue wrappers* 1 egg beaten amongst 2 tablespoons water Directions: Whisk together the sauce ingredients. Heat inward a pocket-size pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp together with pork until the cabbage is but starting to wilt. Remove from heat. Add sauces together with toss to evenly distribute. Allow t

Ingredients: iv cups shredded napa cabbage 2/3 loving cup diced char siu 1/2 loving cup diced, peeled & cooked shrimp (or 1/2 loving cup cooked tiny "salad" shrimp) half dozen (fresh) shiitake mushrooms, minced 1 carrot, julienned three greenish onions, thinly sliced 1 clove garlic, minced 1 tablespoon grated fresh ginger or ginger juice for the sauce: 2 tablespoons soy sauce 1 tablespoon rice vino vinegar 1 tablespoon dark vinegar 1 tablespoon oyster sauce 1/2 tablespoon cornstarch mixed amongst 1/2 tablespoon water 1 lb parcel refrigerated or defrosted frozen egg curlicue wrappers* 1 egg beaten amongst 2 tablespoons water Directions: Whisk together the sauce ingredients. Heat inward a pocket-size pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp together with pork until the cabbage is but starting to wilt. Remove from heat. Add sauces together with toss to evenly distribute. Allow t

Ingredients: 1 1/2 lb medium shrimp, steamed in addition to peeled 12 oz tri-color penne, cooked 1 cubanelle pepper, diced two mini cucumbers, diced 1/3 loving cup diced crimson onion for the dressing: 1/2 loving cup mayonnaise 1/3 loving cup chopped fresh dill juice in addition to zest of 1 large lemon body of body of water salt freshly soil dark pepper Directions: Toss together the salad ingredients inward a large bowl. In a minor bowl, whisk together the dressing ingredients. Drizzle over the salad in addition to toss to coat. Refrigerate at to the lowest degree xxx minutes prior to serving. My thoughts: The weather condition has done a drastic plough to a greater extent than or less since the freak snowstorm inward belatedly March. It has been nigh lxxx or fifty-fifty higher upwards this weekend which way it is officially hammock in addition to picnic time! I've been shuffling my schedule in addition to hence I convey some costless fourth dimension in

Ingredients: 1 lb medium shrimp, steamed together with peeled iii little to medium beets, boiled, peeled together with cubed 3/4 loving cup pomegranate arils 1/4-1/3 loving cup crumbled Gorgonzola 1/4 loving cup slivered almonds 12 oz arugula dressing: 1 teaspoon anchovy paste 2-3 tablespoons white balsamic vinegar 1 1/2 teaspoon Dijon mustard 1 1/2-2 tablespoons extra virgin olive oil ocean salt freshly terra firma dark pepper Directions: Whisk together the dressing ingredients. Toss amongst the arugula inwards a large bowl. Divide amid iv plates. Top amongst remaining ingredients.   My thoughts: We of late spent a weekend inwards Alexandria, Va where nosotros truly ended upwards going to the same eating theatre twice inwards 2 days for lunch. The Hangtown modest I had the start solar daytime was together with then good, nosotros returned together with then I could essay their seafood Cobb, which was too excellent. This salad is truly zip similar that ane but I

Ingredients: 1 lb medium shrimp, steamed together with peeled iii little to medium beets, boiled, peeled together with cubed 3/4 loving cup pomegranate arils 1/4-1/3 loving cup crumbled Gorgonzola 1/4 loving cup slivered almonds 12 oz arugula dressing: 1 teaspoon anchovy paste 2-3 tablespoons white balsamic vinegar 1 1/2 teaspoon Dijon mustard 1 1/2-2 tablespoons extra virgin olive oil ocean salt freshly terra firma dark pepper Directions: Whisk together the dressing ingredients. Toss amongst the arugula inwards a large bowl. Divide amid iv plates. Top amongst remaining ingredients.   My thoughts: We of late spent a weekend inwards Alexandria, Va where nosotros truly ended upwards going to the same eating theatre twice inwards 2 days for lunch. The Hangtown modest I had the start solar daytime was together with then good, nosotros returned together with then I could essay their seafood Cobb, which was too excellent. This salad is truly zip similar that ane but I

Ingredients: 1 lb medium shrimp, steamed together with peeled iii little to medium beets, boiled, peeled together with cubed 3/4 loving cup pomegranate arils 1/4-1/3 loving cup crumbled Gorgonzola 1/4 loving cup slivered almonds 12 oz arugula dressing: 1 teaspoon anchovy paste 2-3 tablespoons white balsamic vinegar 1 1/2 teaspoon Dijon mustard 1 1/2-2 tablespoons extra virgin olive oil ocean salt freshly terra firma dark pepper Directions: Whisk together the dressing ingredients. Toss amongst the arugula inwards a large bowl. Divide amid iv plates. Top amongst remaining ingredients.   My thoughts: We of late spent a weekend inwards Alexandria, Va where nosotros truly ended upwards going to the same eating theatre twice inwards 2 days for lunch. The Hangtown modest I had the start solar daytime was together with then good, nosotros returned together with then I could essay their seafood Cobb, which was too excellent. This salad is truly zip similar that ane but I

Ingredients: 1 1/2 lb medium shrimp, steamed in addition to peeled 12 oz tri-color penne, cooked 1 cubanelle pepper, diced two mini cucumbers, diced 1/3 loving cup diced crimson onion for the dressing: 1/2 loving cup mayonnaise 1/3 loving cup chopped fresh dill juice in addition to zest of 1 large lemon body of body of water salt freshly soil dark pepper Directions: Toss together the salad ingredients inward a large bowl. In a minor bowl, whisk together the dressing ingredients. Drizzle over the salad in addition to toss to coat. Refrigerate at to the lowest degree xxx minutes prior to serving. My thoughts: The weather condition has done a drastic plough to a greater extent than or less since the freak snowstorm inward belatedly March. It has been nigh lxxx or fifty-fifty higher upwards this weekend which way it is officially hammock in addition to picnic time! I've been shuffling my schedule in addition to hence I convey some costless fourth dimension in

Ingredients: 1 1/2 lb medium shrimp, steamed in addition to peeled 12 oz tri-color penne, cooked 1 cubanelle pepper, diced two mini cucumbers, diced 1/3 loving cup diced crimson onion for the dressing: 1/2 loving cup mayonnaise 1/3 loving cup chopped fresh dill juice in addition to zest of 1 large lemon body of body of water salt freshly soil dark pepper Directions: Toss together the salad ingredients inward a large bowl. In a minor bowl, whisk together the dressing ingredients. Drizzle over the salad in addition to toss to coat. Refrigerate at to the lowest degree xxx minutes prior to serving. My thoughts: The weather condition has done a drastic plough to a greater extent than or less since the freak snowstorm inward belatedly March. It has been nigh lxxx or fifty-fifty higher upwards this weekend which way it is officially hammock in addition to picnic time! I've been shuffling my schedule in addition to hence I convey some costless fourth dimension in

Ingredients: ii 1/2-3 lb Russet potatoes, peeled together with cubed iii oz (powdered, dry) crawfish, shrimp together with crab boil 10 cornichons, minced ane large shallot, diced ii stalks celery, diced iii tablespoons mayonnaise ane tablespoon Dijon Directions: Bring the crab boil to boil inward a large pot of water. Add the potatoes together with boil until fork-tender. Drain, rinsing off simply about of the crab boil spices if desired. Place the potatoes inward a large bowl together with let to cool. Add remaining ingredients together with stir to evenly distribute. Serve similar a shot or refrigerate. My thoughts: I am ready for the summer! Can yous tell? I haven't had crabs even together with thence but I had the sentiment of using crab boil to ready potatoes for murphy salad a spell back. Matt remembered together with brought dorsum a parcel of crab boil from the shop for me. Now, almost people inward Baltimore purpose Old Bay (or every bit I genericall

Ingredients: ii 1/2-3 lb Russet potatoes, peeled together with cubed iii oz (powdered, dry) crawfish, shrimp together with crab boil 10 cornichons, minced ane large shallot, diced ii stalks celery, diced iii tablespoons mayonnaise ane tablespoon Dijon Directions: Bring the crab boil to boil inward a large pot of water. Add the potatoes together with boil until fork-tender. Drain, rinsing off simply about of the crab boil spices if desired. Place the potatoes inward a large bowl together with let to cool. Add remaining ingredients together with stir to evenly distribute. Serve similar a shot or refrigerate. My thoughts: I am ready for the summer! Can yous tell? I haven't had crabs even together with thence but I had the sentiment of using crab boil to ready potatoes for murphy salad a spell back. Matt remembered together with brought dorsum a parcel of crab boil from the shop for me. Now, almost people inward Baltimore purpose Old Bay (or every bit I genericall

Ingredients: ii 1/2-3 lb Russet potatoes, peeled together with cubed iii oz (powdered, dry) crawfish, shrimp together with crab boil 10 cornichons, minced ane large shallot, diced ii stalks celery, diced iii tablespoons mayonnaise ane tablespoon Dijon Directions: Bring the crab boil to boil inward a large pot of water. Add the potatoes together with boil until fork-tender. Drain, rinsing off simply about of the crab boil spices if desired. Place the potatoes inward a large bowl together with let to cool. Add remaining ingredients together with stir to evenly distribute. Serve similar a shot or refrigerate. My thoughts: I am ready for the summer! Can yous tell? I haven't had crabs even together with thence but I had the sentiment of using crab boil to ready potatoes for murphy salad a spell back. Matt remembered together with brought dorsum a parcel of crab boil from the shop for me. Now, almost people inward Baltimore purpose Old Bay (or every bit I genericall

Ingredients: 3 hard-boiled eggs * 1 tablespoon mayonnaise ½ teaspoon Japanese 7 spice pulverization ( shichimi togarashi ) 1/3 teaspoon rice vino vinegar 1/3 teaspoon mustard powder Directions: Slice the eggs inward half. Scoop out the yolks together with develop the whites aside. In a pocket-size bowl, crush the yolks alongside a white patato masher. Add the vinegar, mustard pulverization together with 7 spice powder. Beat alongside a fork until smooth. Spoon the yolk mixture into the whites. Sprinkle alongside additional 7 spice pulverization to garnish. Refrigerate leftovers upward to 3 days. *I boil them inward a picayune “butter warmer” but whatsoever pocket-size pan volition do; if they hit got besides much room they knock into each other together with crack. My thoughts: Growing up, I ate a fair total of deviled eggs. My mom was a main luncheon packer together with packed my luncheon all through school. She would hit lunches that were made upward of pocket-size

Ingredients: 3 hard-boiled eggs * 1 tablespoon mayonnaise ½ teaspoon Japanese 7 spice pulverization ( shichimi togarashi ) 1/3 teaspoon rice vino vinegar 1/3 teaspoon mustard powder Directions: Slice the eggs inward half. Scoop out the yolks together with develop the whites aside. In a pocket-size bowl, crush the yolks alongside a white patato masher. Add the vinegar, mustard pulverization together with 7 spice powder. Beat alongside a fork until smooth. Spoon the yolk mixture into the whites. Sprinkle alongside additional 7 spice pulverization to garnish. Refrigerate leftovers upward to 3 days. *I boil them inward a picayune “butter warmer” but whatsoever pocket-size pan volition do; if they hit got besides much room they knock into each other together with crack. My thoughts: Growing up, I ate a fair total of deviled eggs. My mom was a main luncheon packer together with packed my luncheon all through school. She would hit lunches that were made upward of pocket-size

Ingredients: 1 2/3 loving cup flour 1/2 loving cup butter, at room temperature 1/4 teaspoon vanilla 1 loving cup low-cal brownish sugar 2 eggs, at room temperature 1/2 teaspoon baking powder 1 teaspoon Old Bay 2/3 loving cup toffee bits 1 loving cup bittersweet chocolate chips Directions: Preheat the oven to 350°. Line 2-3 cookie sheets alongside parchment newspaper or a Silpat. In a medium-sized bowl, whisk together the dry out ingredients. Set aside. In a large bowl or bowl of a stand upward mixer, musical rhythm out the butter as well as saccharide together until low-cal as well as fluffy using a stand upward or electrical manus mixer. Add the eggs as well as vanilla as well as combine thoroughly. Gradually add together the dry out ingredients to the butter mixture as well as mix until a rattling thick dough forms. Fold inwards the chips as well as toffee. Form cookies past times dropping 1 heaping tablespoon of dough 2 inches apart (I s