INGREDIENTS
1 pound
snap peas, trimmed
1 tablespoon
Meyer lemon juice
1 teaspoon
Meyer lemon zest
3 tablespoons
extra virgin olive oil
1 teaspoon
minced shallot
1 tablespoon
chopped mint leaves
Salt and freshly ground pepper, to taste
INSTRUCTIONS
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
Using a slotted spoon, transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.
In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
Slow Cooker Korean/Miami Beef Short Ribs (Kalbi) are literally falling-off-the-bone tender from a long, slow cooking process braising in a flavorful marinade that doubles as a fantastic slightly sweet and savory sauce that can be drizzled over the cooked short ribs and white rice.
These gluten free, lactose free and cabbage free fish tacos are a hit with everyone, special diets or not. Look for corn tortillas at Mexican markets (or if you have a favourite Mexican restaurant you can ask if they will sell you a package).
Ingredients 2 pounds fresh asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5-6 cups chicken broth 1/2 cup crème fraîche or heavy cream 1/4 tsp fresh lemon juice (optional) Directions Cut asparagus stalks off and the spears into 1/2 inch pieces. Cook onion in 2 tablespoons butter in a heavy pot over low heat, stirring until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, for 5 minutes. Add 5 cups broth and simmer, covered, for about 15-20 minutes. Use a hand blender to blend soup until smooth. Stir in creème fraîche (for a more thin soup, add more broth). Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon...
