cdkitchen > recipebox > member recipes
Shared Recipes by Recipe Box Members (page 1611)
Roasted Shiitakes and Pacific Cod
2 pounds shiitake mushrooms, stems removed, halved if large 4 tablespoons olive oil 4 sprigs fresh rosemary Coarse salt and ground pepper 4 Pacific cod or halibut fillets (6 to 8 ounces each)
by ICOOK2
added 2011-01-10
added 2011-01-10
2 pounds shiitake mushrooms, stems removed, halved if large 4 tablespoons olive oil 4 sprigs fresh rosemary Coarse salt and ground pepper 4 Pacific cod or halibut fillets (6 to 8 ounces each)
Grilled Salmon with Spicy Honey-Basil Sauce
2 tablespoons pine nuts, toasted 1 tablespoon honey 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/2 cup packed fresh basil 2 cloves garlic, minced 1 small red chile or 1 medium
by ICOOK2
added 2011-01-10
added 2011-01-10
2 tablespoons pine nuts, toasted 1 tablespoon honey 2 tablespoons fresh lemon juice 1/4 cup olive oil 1/2 cup packed fresh basil 2 cloves garlic, minced 1 small red chile or 1 medium
Salmon with Herbed Mustard Sauce
4 salmon fillets , about 6 ounces each 4 tablespoons fresh lemon juice Coarse salt and ground pepper 1/2 cup Dijon mustard 1 teaspoon extra-virgin olive oil 3 tablespoons chopped fresh dill
by ICOOK2
added 2011-01-10
added 2011-01-10
4 salmon fillets , about 6 ounces each 4 tablespoons fresh lemon juice Coarse salt and ground pepper 1/2 cup Dijon mustard 1 teaspoon extra-virgin olive oil 3 tablespoons chopped fresh dill
Shaved Parsnip Salad
Serves 8 2 tablespoons sherry vinegar 3 tablespoons extra virgin olive oil Coarse salt and freshly ground pepper 2 hearts of romaine, cut into bite-size pieces 3 parsnips (about 8 ounces),
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 8 2 tablespoons sherry vinegar 3 tablespoons extra virgin olive oil Coarse salt and freshly ground pepper 2 hearts of romaine, cut into bite-size pieces 3 parsnips (about 8 ounces),
Spicy Cauliflower
Serves 4 3 tablespoons grapeseed oil 3/4 teaspoon whole cumin seeds 1 1/2 teaspoons whole mustard seeds 1 large onion, thinly sliced (about 3 cups) 1/4 cup finely shredded peeled ginger
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 4 3 tablespoons grapeseed oil 3/4 teaspoon whole cumin seeds 1 1/2 teaspoons whole mustard seeds 1 large onion, thinly sliced (about 3 cups) 1/4 cup finely shredded peeled ginger
Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
Serves 4 Coarse salt and ground pepper 8 ounces soba (Japanese buckwheat noodles) 2 tablespoons vegetable oil, such as safflower 1 teaspoon toasted sesame oil 2 tablespoons fresh lime
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 4 Coarse salt and ground pepper 8 ounces soba (Japanese buckwheat noodles) 2 tablespoons vegetable oil, such as safflower 1 teaspoon toasted sesame oil 2 tablespoons fresh lime
Spinach Salad with Pomegranate and Avocado
Serves 6 1 pomegranate 1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 2 tablespoons olive oil Coarse salt and ground pepper 2 bunches flat leaf spinach, stems trimmed, well washed
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 6 1 pomegranate 1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 2 tablespoons olive oil Coarse salt and ground pepper 2 bunches flat leaf spinach, stems trimmed, well washed
Gigante Beans
Ingredients Serves 8 3/4 cup dried gigante beans 2 bay leaves Coarse salt and ground pepper 1/2 cup extra-virgin olive oil 1 small onion, cut into 1/4-inch dice (3/4 cup) 1 large
by ICOOK2
added 2011-01-10
added 2011-01-10
Ingredients Serves 8 3/4 cup dried gigante beans 2 bay leaves Coarse salt and ground pepper 1/2 cup extra-virgin olive oil 1 small onion, cut into 1/4-inch dice (3/4 cup) 1 large
Two-Bean Vegetarian Chili
Serves 4 1 tablespoon olive oil 1 large onion, coarsely chopped 3 cloves garlic, minced 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks 1 red bell pepper, ribs and
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 4 1 tablespoon olive oil 1 large onion, coarsely chopped 3 cloves garlic, minced 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks 1 red bell pepper, ribs and
Wild Salmon with Lentils and Arugula
Serves 4 1 medium red onion, diced 1 carrot, peeled and diced 1 stalk celery, diced 1 bay leaf 1 cup green lentils Kosher salt and freshly ground black pepper 2 tablespoons
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 4 1 medium red onion, diced 1 carrot, peeled and diced 1 stalk celery, diced 1 bay leaf 1 cup green lentils Kosher salt and freshly ground black pepper 2 tablespoons
Avocado and Lime
Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh
by ICOOK2
added 2011-01-10
added 2011-01-10
Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh
Almond Chicken Soup with Sweet Potato, Collards, and Ginger
Serves 4 4 cups chicken stock 1/2 yellow onion, diced 1 minced garlic clove 1 large sweet potato, peeled and diced (2 cups) 8 ounces boneless, skinless chicken breast, cut into 1-inch
by ICOOK2
added 2011-01-10
added 2011-01-10
Serves 4 4 cups chicken stock 1/2 yellow onion, diced 1 minced garlic clove 1 large sweet potato, peeled and diced (2 cups) 8 ounces boneless, skinless chicken breast, cut into 1-inch