***Nov-Dec 2022 Dinner Group Winner***
SPINACH SALAD WITH CITRUS AND ROASTED BEETS
8 servings
Ingredients:
12 small beets
1⁄4 cup extra-virgin olive oil,
Plus more for drizzling
1⁄2 small red onion, very thinly sliced
1⁄4 cup red wine vinegar
Salt
3 tangerines
1 large red grapefruit
11/2 tablespoons Dijon mustard
Freshly ground black pepper
3⁄4 pound leaf spinach (12) cups,
stemmed and torn into bite-size pieces
Directions:
Preheat the oven to 350 degrees. Put the beets in a medium baking dish. Drizzle lightly with
olive o ...
***Nov-Dec 2022 Dinner Group Winner***
Roasted Apple & Fennel Salad With Toasted Hazelnuts &
Goat Cheese
By What We Eat Gals - Food 52
Serves 4 to 6 people
Prep time: 20 min
Cook time: 30 min
Ingredients:
3 baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Jonagold, Pinklady, etc.)
2 fennel bulbs with fronds
Extra virgin olive oil
Salt and pepper
1 pinch red pepper flakes
1 handful mint leaves
4 scallions, thinly sliced
1/2 cup hazelnuts, toasted, peeled and chopped
***June 2022 HSN Dinner Group winner***
Source:
VISHWESH BHATT, SNACKBAR, OXFORD, MS - in Food and Wine - June 2022
Ingredients:
4 cups chopped cantaloupe (from 1 small [3 1/2-lb.] peeled and seeded cantaloupe)
4 cups chopped honeydew melon (from 1 small [3 1/2-lb.] peeled and seeded honeydew)
2 tsp. turbinado sugar
1/2 tsp. kosher salt
3 cardamom pods, smashed, husks discarded
2 Tbsp. torn fresh mint
Whipped cream or vanilla ice cream (optional)
Directions:
1. Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release juices and flavors have married, at least 1 hour or up to 3 hours.
Serves 6
Ingredients:
4 1/2 to 5 ounces cellophane noodles (bean threads available at Asian markets and many supermarkets)
3 pounds of chicken breasts, poached, skin and bones discarded and the meat torn into thin shreds (about 4 cups)
1 cup finely grated carrot
2 cucumbers peelt, seeded and chopped
For the Dressing:
4 large garlic cloves
Serves 6
Ingredients: 6 ounces rice vermicelli
2 red thai chilies, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
Ingredients:
4 medium carrots
1 Tbsp fresh lime juice
1/8 tsp finely grated fresh lime zest
2 Tbsp finely chopped fresh cilantro leaves
1 tsp vegetable oil.
Garnish: fresh cilantro sprigs
Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste
Serve salad garnished with cilantro. Serves 4