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.
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...