“My Favorite Dishes” Cooking Class
Recently I taught a four fascinating women some of my favorite dishes. We cooked up a storm, laughed and enjoyed a beautiful lunch together with great conversation. I promise you will be a big hit with any or all of these stand by recipes.
Rinse & cook quinoa: by rubbing grains together, rinsing off water, then add fresh water to cover quinoa by 1". Simmer partially covered for about 15 minutes or until water has been absorbed. Turn off heat and cover with a tight fitting lid for 15 minutes to finish cooking. Fluff with a fork. Toss quinoa in a large bowl with olive oil, salt & pepper and let cool. Mix in scallions, thyme, cherries, and raisins. Serve at room temperature. Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Laura Frankel. Short Cut: Make one day ahead of time (omitting scallion greens & thyme) and store in refrigerator. Bring to room temperature and add scallion greens and thyme. Think Out of the Ice Box: Try adding roasted squash or dried cranberries. Combine all ingredients and marinate fish 2-4 hours. Reserve some marinade to pour over fish as a sauce. Heat and oil grill. Sear flesh side down first to make grill marks. Turn and grill skin side down until fish is cooked. Alternative Method: Don't have a grill? No problem. This can be baked for approximately 25 minutes @ 400 degrees F. If you want it browned, then place it under the broiler for a few minutes. When cooked, the internal temperature of fish should be 135 degrees F. Think Out of the Ice Box: This marinade can also be used with skirt steak. Whisk together oil, lemon juice, garlic, salt & red pepper flakes. Add dressing to kale and toss well to coat. Add olive oil. Let salad sit in dressing to tenderize kale. Can prepare a day ahead and store in refrigerator. Add bread crumbs & cheese and toss again. Top with sliced heirloom tomatoes. Can serve at room temp. Short Cut: Pick up the pre chopped packaged Kale at Trader Joe’s. Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Modified from True Food Kitchen’s cookbook.Quinoa Pilaf with Toasted Pepitas & Dried Cherries
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
15 minutes
Total Time
45 minutes
Ingredients
Yield: 8 servings
Instructions
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Notes
Ginger Soy Salmon
Prep Time
10 minutes
Additional Time
4 hours
Cook Time
15 minutes
Total Time
4 hours 25 minutes
Ingredients
Yield: 6 - 4 ounce servings
Instructions
Step 1
Step 2
Notes
Kale Salad
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
Yield: 8 servings
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Notes
