Cooking Method: Mixing
Green Beans and Cucumbers with Miso Dressing
This Green Beans and Cucumbers with Miso Dressing is very similar to a Chinese Smacked Cucumber Salad. You basically smack the cucumbers and green beans with a rolling pin then tear them up into pieces. You can get out all of your aggressions while making this delicious and refreshing salad.
By - Prep: 30 mins
- Yields: 4 Servings
Artichoke-Dill Dressing
Marinated artichokes kicks this dressing up a notch. This Artichoke-Dill Dressing has many uses - crostini, potato salad, dip, dressing, etc. The possibilities are endless.
- Prep: 5 mins
- Yields: Makes 1 cup
Southwest Chicken Salad
This Southwestern Chicken Salad is so easy to throw together using a store-bought rotisserie chicken. The dressing is sweet and tangy and made by mixing equal parts ranch dressing with your favorite bbq sauce.
- Prep: 15 mins
- Yields: 4 Servings
Rhubarb Fizz
This refreshing drink calls for rhubarb-infused simple syrup for flavor and sweetness, tart lemon juice as a foil to the sweetness, gin for depth and strength, topped up with sparkling wine. Perfect for the spring and summer, this is a little like a fruity French 75, on the rocks.
- Prep: 10 mins
- Cook: 5 mins
- Yields: 4 - 6 cocktails
Radish Crostini with Lemon Cheese Spread
Radish Crostini with Lemon Cheese Spread makes a great hors d'oeuvres for a party. It's light, lemony and very refreshing.
- Prep: 15 mins
- Yields: 4 Servings
Mixed Green Salad with Strawberries & Pecans
This Mixed Green Salad with Strawberries & Pecans is my new favorite salad. I used a hard boiled egg slicer to cut the strawberries, which makes it fast and easy.
- Prep: 10 mins
- Yields: 4 Servings
Radish and Jicama Salad
This Radish Jicama Salad, which is a very fresh tasting Spring salad, is loosely based on a recipe from Real Simple magazine. I changed a few things. Instead of red onions, I used 2 green onions and I left out the cilantro. I despise cilantro!
- Prep: 15 mins
- Yields: 4 Servings
Army Navy
The Army Navy, a World War II era cocktail, first appears in print in David Embury's The Fine Art of Mixing Drinks, and Embury described it as a Gin Sour that uses orgeat instead of simple syrup, which is almond-flavored syrup from Italy or France.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Arugula & Belgium Endive with Balsamic-Glazed Prosciutto
This Arugula & Belgium Endive with Balsamic-Glazed Prosciutto is really good. All the ingredients and flavors balance well together and truly complement one another. The Balsamic-Glazed Prosciutto would be very good on chicken!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Roasted Shrimp and Vegetable Salad with Chili Lime Dressing
This is probably one of the most beautiful salads I've ever made. I love all the colors of the rainbow. This Roasted Shrimp and Vegetable Salad with Chili Lime Dressing is so healthy, fresh and you can make it ahead or eat it warm from the oven.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
