Spring Recipes
Grilled Peaches with Fresh Raspberry Sauce
Ingredients: 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces) 3 tablespoons water 3 tablespoons sugar 1 tablespoon fresh lemon juice 3 tablespoons unsalted butter 1 1/2 tablespoons (packed) dark brown sugar 6 medium-size ripe but firm peaches, halved, pitted Directions: Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as more
Roasted Tomato Sauce with Broccoli Rabe Ravioli
Ingredients: 4 lb. fresh plum tomatoes (about 22), quartered 3 medium red onions (about 1 lb. total), very coarsely diced 16 cloves garlic, peeled and crushed 2 to 3 fresh jalapeños, quartered 1 Tbs. dried oregano 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Directions: Heat the oven to 450°F. In a nonreactive roasting pan (not aluminum), combine the tomatoes, onions, crushed garlic, jalapeños, and oregano. Add the olive oil, more
Mahi Mahi with Tomato, Olive, and Caper Sauce
Ingredients: 2 Tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper 4 1-inch-thick skinless mahi mahi fillets (about 6 oz. each) 1 small yellow onion, cut into small dice 1 medium clove garlic, minced 3/4 cup dry white wine 1 tsp. dried oregano 1 14.5-oz. can no-salt-added diced tomatoes 1/2 cup pitted green olives, rinsed, drained, and coarsely chopped 1 Tbs. capers, rinsed and drained 1/4 cup chopped fresh flat-leaf parsley Directions: Heat more
Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli
Ingredients: Aioli 1/4 cup extra-virgin olive oil 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched 1/4 teaspoon fleur de sel or coarse kosher salt 3/4 cup mayonnaise, divided 2 teaspoons fresh lemon juice Sandwiches 2 (3-ounce) packages thinly sliced pancetta, about 30 slices 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted 1 large bunch mizuna or arugula, torn into 2-inch pieces 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds Directions: For aioli: more
Alaska Crab Claw Antipasto
Ingredients: Ingredients for Crab Claw Dressing: 6 cups White balsamic vinegar 1/2 cup DFS Dried oregano leaves 6 Tbsp. Sugar 2 Tbsp. DFS Garlic, finely minced 1 Tbsp. Kosher salt 1 Tbsp. DFS Cracked black pepper 12 cups DFS Extra virgin olive oil Additional Ingredients: 6 lb. Alaska Snow Crab cocktail claws, thawed 6 cups Comsource Canned ripe olives, drained 2 lb. DFS Tomatoes, chopped 1/2 inch 1lb. 8oz. DFS Red bell peppers, seeded cut more
Grilled California Avocado Quesadilla
Ingredients: 12 DFS Avocados Fresh lime or lemon juice, as needed Arneo olive oil, as needed DFS Salt, as needed 6 oz. manchego cheese, shredded finely 4 oz. panela cheese, grated 2 oz. cotija cheese, shredded finely DFS ground black pepper, as needed 2 lb. 4 oz. DFS poblano chiles, roasted, peeled, cut into thin strips 12- 10″ tortillas DFS unsalted butter, as needed Salsa fresca, as needed Directions: An hour or two before service: more
Roasted Asparagus with Lemon
Ingredients: 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon finely grated lemon peel 36 asparagus spears, trimmed Directions: Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.
Mussels in Saffron and White Wine Broth
Ingredients: 2 tsp. butter 3 garlic cloves 1 cup dry white wine 2 tbsp. half and half 2 1/2 tsp. saffron threads 1 cup clam juice 4 scallions, thinly sliced 3 tomatoes, seeded and chopped 3 tbsp. lemon juice 8 pounds mussels, scrubbed and debearded 2 1/2 tbsp. chives, chopped Directions: Melt the butter in a large pot, then add the garlic. Saute until the garlic in fragrant, about 1 minute. Add the wine, half more
Strawberry and Arugula Salad with Hazelnut Dressing
Ingredients: 1/2 cup hazelnuts (3 oz) 1 tablespoon Sherry vinegar 1 1/2 teaspoons fresh lemon juice 1 teaspoon minced shallot 1 teaspoon sugar 2 tablespoons canola oil 2 teaspoons hazelnut oil 3/4 lb arugula (9 cups), tough stems discarded 1/2 lb strawberries, trimmed and quartered lengthwise 1/2 cup mild fresh goat cheese (2 oz), crumbled Directions: Preheat oven to 350°F. Roast nuts in a shallow baking pan in middle of oven until golden, 10 to more
Salmon with Fennel and Pernod
Ingredients: 1-1/2 teaspoons fennel seeds, crushed1/4 cup (1/2 stick) butter, room temperature2 tablespoons minced shallots1 large fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices;2 tablespoons fronds chopped, divided2 6- to 7-ounce salmon fillets2 tablespoons Pernod or other anise-flavored liqueur Directions: Stir fennel seeds in large nonstick skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl; cool. Mix in butter, shallots, and 1 tablespoon fennel fronds; more
Tiramisu
Ingredients: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Directions: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small more
Goodfellows Asparagus Salad with Parmesan Cheese
Ingredients: Asparagus Salad: 6 lb. DFS Asparagus 2 cups Hellmann’s Mayonaise 2/3 cup Hood Buttermilk 3 Tbsp. DFS Fresh Lime Juice 2 cloves DFS Garlic, minced 2 Tbsp. DFS Fresh Chives, minced 2 tsp. Groeb Farms Honey 1 tsp. Morton’s Kosher Salt 1 tsp. DFS Cracked Black Pepper 1/4 tsp. Hot Pepper Sauce 1/4 tsp. DFS Ground Red Pepper 1 cup Aged Wisconsin Parmesan Cheese, grated 3 3/4 lb. DFS Baby Greens or Arugula 9 more
Toasted Farro with Cherry Tomatoes, Basil and Goat Cheese
Ingredients: 1 cup Farro 3 cups water plus 1/2 tsp salt 6 tbsp.Extra Virgin Olive Oil plus 1 Tbsp for roasting 3 tbsp. Red Wine Vinegar 2 cloves Garlic, minced 1/2 cup Red Onion, chopped fine 1 5 oz. basket ripe cherry tomatoes, halved 1/2 tsp. sea salt 3/4 tsp freshly ground black pepper 1 cup fresh basil leaves, julienned 3 oz. Goat Cheese Oil Cured Olives for garnish Directions: Place 1 Tbsp extra virgin more
Sesame Crusted Tuna with POM Soy Syrup
Ingredients: TUNA STEAKS- DiCarlo item# 246880 or 246883 4 6 to 8-oz. albacore tuna steaks, skin removed 3–4 tablespoons white and/or black sesame seeds 2 tablespoons canola oil salt and pepper to taste WASABI-CILANTRO-GINGER VINAIGRETTE 1 tablespoon wasabi paste 1 oz. ginger, about the size of a quarter 1/2 bunch cilantro 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1/2 cup canola oil POM-SOY SYRUP 1/2 cup POM Wonderful 100% Pomegranate Juice 1 tablespoon more
Orecchiette with Kale and Breadcrumbs
Ingredients: 1 pound kale (about 2 large bunches), stems trimmed Kosher salt 5 tablespoons olive oil, divided, plus more for drizzling 1 cup coarse fresh breadcrumbs 3 garlic cloves, chopped, divided Freshly ground black pepper 2 tablespoons (1/4 stick) unsalted butter 4 anchovy fillets packed in oil, drained 1/4 teaspoons crushed red pepper flakes 1 pound orecchiette (little ear-shaped pasta) 3/4 cup finely grated Parmesan or Grana Padano Directions: Working in batches, cook kale in more
Potato Soup with Bacon and Asparagus
Ingredients: 4 slices of thickly cut bacon 1 small onion, finely chopped 3 cloves garlic, minced 1 teaspoon salt 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 3 pound srusset potatoes, peeled and quartered 2 cups low-fat milk 1 teaspoon ground black pepper 1/4 cup chopped fresh chives (optional) Directions: Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to more
Strawberry Spinach Salad
Ingredients: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces 1 quart strawberries – cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered Directions: In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, more
Fruit Pizza
Ingredients: 1 (18 ounce) packagerefrigerated sugar cookie dough 1 (8 ounce) packagecream cheese, softened 1 (8 ounce) container frozen whipped topping, thawed 2 cups sliced fresh strawberries 1 pinch salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoons lemon juice 1/4 cup water 1/2 teaspoon orange zest 1/2 cup white sugar Directions: Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough more
Berry Walnut Arugula Salad with Roast Chicken and Strawberry Vinaigrette
Ingredients: Ingredients for Strawberry Vinaigrette 1 cup fresh strawberries, hulled (#1922) 2 tablespoons fresh squeezed lemon juice (#1612) ¼ cup olive oil (#321420) salt and pepper to taste Ingredients for Salad 2-4 generous handfuls arugula (#134) 4 tablespoons Strawberry Vinaigrette ¼ cup fresh blackberries (#1308) ¼ cup fresh blueberries (#1310) ¼ cup fresh raspberries (#1920) ¼ cup walnuts, lightly toasted (#520153) 2 cups cooked chicken breast, shredded (#120656) optional: crumbled blue (#18535), feta (#18521), or more
Mushroom Marsala with Cipollini and Thyme
Ingredients: Assorted mushrooms, small ones work better in this recipe 8 cipollini, small (#593) 1 3/4 cup Marsala wine (#305705) 1 heaping 1/4 cup, mascarpone cheese (#19250) 1 clove garlic, finely minced (#351) 1 tablespoon butter (#12252) fresh thyme and parsley (#797, #602) 1/2 lb. cooked Mezzi Rigatoni (#183452) Directions: Pre boil cipollini for 2 minutes with skins on then submerge in ice bath for easy peeling. Heat oven to 400 degrees, then place all more
Honey Mustard Duck Breast with Orange Sauce
Ingredients: 1 1/2 tbsp maple syrup (#406156) 1 1/2 tbsp orange juice (#79545) 2 1/2 tbsp honey (#406150) 1/2 tsp grated ginger (#342) 5 oz chicken stock (#226004) 1 tsp cornstarch (#95504) 1 duck breast, fat scored in a diamond pattern (#129534) 1 1/2 tbsp mustard (#284010) 1 orange, peel and pith removed and sectioned (#1726) Directions: Make the orange sauce by bringing to a boil the maple syrup, 1 tablespoon of the honey, the more
Sauteed Barramundi with Lemon Butter
Ingredients: 4 Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5 leaves minced fresh basil Salt to taste Directions: Gently saute the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste. Remove from heat. Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and more
Gigli Pasta with Chicken and Pea-Mint Pesto
Ingredients: 1lb. Gigli pasta 1 1/2 cup packed fresh mint leaves 10 oz. frozen peas, thawed 1/2 cups freshly grated Parmesan cheese Salt 2 Tbsp. olive oil 2 Tbsp. water 3 cups coarsely shredded cooked chicken Toasted pine nuts Directions: Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, Parmesan, and 1/4 teaspoon salt; more
