All posts by Wayne

Lemon-Garlic Vinaigrette

sauces, tastes scrumptious

A light, lemony vinaigrette that is perfect or spring greens.

  • 2 T lemon juice
  • 1/2 t grated lemon peel
  • 2 T extra-virgin olive oil
  • 1 t white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon mint, chopped
  • 1 T fresh parsley, finely chopped

Combine all the ingredients and serve immediately. Makes a lively spring salad with mixed bitter greens.

Serving Idea

To liven things ups, tey adding 1/3 cupe chilled cooked peas, 8-10 marnated artichoke hearts, and 2-3 red, spicy radishes, sliced.

– from Vegetarian Goddess by Kari Allrich, 2000 p.39

Fettuccine with Asparagus and Lemon

side dishes, tastes scrumptious

This lovely spring pasta features tender young asparagus spears (thought to be an aphrodisiac!) and a light lemony sauce on a bed of fettuccine.

Ingredients

  • 1 pound Italian fettuccine
  • 3 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups tender asparagus spears, tough ends removed
  • 2 T capers, rinsed
  • 2 T lemon juice
  • 2 T dry white wine
  • 1 t grated lemon peel
  • 1/2 cup soy or dairy cream
  • 1/4 cup grated Asiago or Pecorino cheese
  • White pepper, freshly ground
  • 2 T chopped fresh parsley

Continue reading Fettuccine with Asparagus and Lemon →

Apple & Fennel Roasted Pork Tenderloin

easy, fall, main courses, tastes scrumptious

Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Continue reading Apple & Fennel Roasted Pork Tenderloin →

Mu Shu Pork with Mandarin Pancakes

main courses, taste unknown

Goes with Mandarin Pancakes recipe.

  • 3 green onions
  • 1 Tbl grated ginger
  • 1 Tbl soy sauce
  • 2 Tbl water
  • pinch sugar
  • 3 Tbl oil
  • 2 eggs, lightly beaten
  • 1/2 lb lean pork, in matchstick shreds
  • 1/4 cup shredded bamboo shoots
  • 1/4 cup dried lily buds
  • 1/4 cup dried cloud ear mushrooms, soaked in warm water and drained
  • 8 warm Mandarin Pancakes or flour tortillas
  • 1/4 cup bottled hoisin sauce

Continue reading Mu Shu Pork with Mandarin Pancakes →

Hummus

easy, side dishes, summer, taste unknown
  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini (sesame paste), optional, with some of its oil
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish Continue reading Hummus →

Aunt Holly’s Banana Bread

bread, dessert
  • 3 to 4 ripe bananas
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • Chocolate chips (as many as you want!)

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the
remaining ingredients and mix well with a wooden spoon. Bake in a
buttered loaf pan until a toothpick stuck into the bread comes out
clean, 55 to 60 minutes. Slice and serve.

From epicurious.com