The queen of recipe research, Sheila Kern, has come up with a bounty of tasty dishes that go easy on the budget - but make the family and guests feel like royalty. There's everything from peach gelato to Crock Pot BBQ Tri Tip. Enjoy
Avocado and Grapefruit Salad with Yogurt Dressing
Makes 4 Avocado and Grapefruit Salads
1/2 cup plain yogurt
1 tsp lemon juice
1 tbsp olive oil
1 tbsp water
salt to taste
pinch of cayenne
1 bunch arugula, washed and stemmed
2 pink grapefruit, peeled and sectioned
2 ripe avocado, pitted, peeled, and sliced
1/4 cup toasted pine nuts
wedge of Parmesan cheese
fresh ground black pepper to taste
In a small bowl, whisk together the yogurt, lemon juice, olive oil, water, salt, and cayenne. Set aside until needed.
Divide the arugula on to 4 chilled plates. Top each plate with the grapefruit and avocado. Using a potato peeler, peel thin slices of cheese off the wedge of Parmesan (about 4-5 thin slices per salad. Drizzle over the yogurt dressing, and sprinkle over the pine nuts. Finish each salad with a light grind of fresh ground black pepper, and top with a fresh blackberry if desired. Serve immediately.
Fresh Peach Salsa
Southern Living, August 2006
Yield: Makes about 4 cups
1 large sweet onion, chopped
1 jalapeno pepper, seeded and minced
1/4 cup sugar
2 tablespoons grated fresh ginger
2 tablespoons olive oil
6 large firm peaches, peeled and chopped
1/4 cup fresh lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Saute first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.
Servings: 6 to 8
3 pounds peaches, peeled and pitted
1/4 cup sugar, or more, to taste
1/2 cup mascarpone or yogurt
1. Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.
2. Put the frozen peach pieces in a food processor with the sugar and grind briefly. Add the mascarpone and pulse until the mixture is smooth.
3. Empty the food processor into a small container and freeze again, 20 to 30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving.
Strawberries with Balsamic Vinegar
One quart strawberries, rinsed, hulled and sliced
1/2 pint blackberries or blueberries, optional
1/4 cup sugar, or more to taste
1 teaspoon high-quality balsamic vinegar, or more to taste
1/8 teaspoon freshly ground black pepper
Chopped fresh mint leaves for garnish, optional
1. Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
2. Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.
Tuna and White Bean Salad
Yield: Makes 2 servings; can be doubled
1 6-ounce can solid white tuna packed in oil
Extra-virgin olive oil
2 tablespoons red wine vinegar
1/3 cup chopped red onion
3 tablespoons chopped fresh parsley
4 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
1 15- to 16-ounce can cannellini (white kidney beans), drained well
Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tablespoons total; whisk in vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.
Crock Pot Barbecued Tri Tip
Makes 6 to 8 servings
2 lb. Raley's Black Angus Beef tri tip
1 large onion, peeled and sliced
3/4 cup prepared barbecue sauce
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. black pepper
Trim all visible fat from meat and place in crock pot; top with onion slices. Combine remaining ingredients in a small bowl; pour over meat. Cover and cook on HIGH for 4 hours or on LOW for 8 to 10 hours. Remove meat from crock pot and cut into thick slices. Spoon onions and sauce over meat.
Lemon Chicken Stir-Fry
4 servings, about 1 1/2 cups each
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots, (1/4 inch thick)
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.