Pan Roasted Asparagus

INGREDIENTS

1 lb fresh asparagus
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon butter

DIRECTION
Put asparagus, butter, salt and pepper in a skillet and cook over medium heat.

Cook for 10 minutes, depending on the  thickness of the asparagus, turning once in awhile for even cooking.

Easy French Fries

Ingredients
2 1/2 pounds Yukon Gold potatoes (about 6 medium)
6 cups peanut oil
Sea or kosher salt

Directions:

1. Cover your largest baking sheet with paper towels for draining.
2. Wash and scrub potatoes, then dry.  Cut potatoes into 1/4-inch sticks. 
3. Place potatoes in heavy, deep frying pan, dutch oven or cast iron pan.
4. Add oil just to barely cover the potatoes. 
5. Turn burner to high and bring oil to a rolling boil, which will take about 5 minutes. 
6. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. Do not stir; they will just break.
7. At 20 minute mark, gently loosen any stuck potatoes using a thong or spatula.
8. Continue to cook until crisp and golden to your liking, just about 5 to 10 minutes longer, stirring only if absolutely necessary.   
9. Using a skimmer remove potatoes from oil and spread them on the prepared sheet pan.
10. Sprinkle hot french fries with fine salt and serve immediately.

You can save the oil for later use.  It can be refrigerated and reused for future use. Stores up to 3 months.

Source : Smitten Kitchen

Creamed Cucumber Slices

Ingredients
2 medium cucumbers, sliced
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon diced scallions
1/2 teaspoon sugar
salt and pepper to taste
1/2 teaspoon apple cider vinegar

Directions
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices and scallions in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Source: Allrecipes

Scallop Carpaccio

INGREDIENTS

2 tablespoons minced peeled fresh ginger
1/4 cup finely chopped chives
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice, plus lime wedges for serving
Kosher salt
Pepper
8 ounces sea scallops
Flaky sea salt and thinly sliced radishes, for garnish (optional)

DIRECTIONS

1. Wash scallops then dry with paper towels.
2. Freeze the scallops slightly, about 1/2 hour, then slice thinly crosswise
3. In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
4. Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. 

Source : Food and Wine

Stuffed Tomatoes

Ingredients:
4 Large Tomatoes
1/2 onion, diced
1/3 cup Arborio Rice
Olive Oil
Basil or oregano leaves
salt

breadcrumbs
potatoes (optional)


Directions:

1. Preheat your oven to 350 degrees
2. Cut the tops off the tomatoes and scoop out the insides, then chop up and reserve (along with all the liquid and seeds). 
3. Saute onion gently in olive oil until soft.
4. Add arborio rice to the pan and stir for a few minutes. 
5. Chop the tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice, 
6. Fold in a few torn basil or oregano leaves and a good sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes. 
7. Spoon the par-cooked rice into the tomatoes and put them in a small, oiled baking dish.
8. Top with a few breadcrumbs and a drizzle of olive oil.
9. Bake for an hour and 15 minutes. The tomatoes will shrivel a bit. Let them cool for a bit before eating.

Suggestion: slice up potatoes and put them around the base of the tomatoes before putting them in the oven, as the Italians do.

Source: The Wednesday Chef

Italian Pasta Salad

INGREDIENTS

1/2 lb. pasta such as fusilli, penne, or rotini (cooked to al dente and cooled)
4 ounces fresh mozzarella cheese balls, cut in half
1/2 lb. salami, cut into chunks
1/2 cup black olives, sliced
1 tablespoon minced fresh parsley
sliced red onion, crumbled feta cheese, pepperoncini (optional)
3/4 cups homemade Italian dressing


Make Italian dressing. Whisk the following: 3 part olive oil, 1 part red wine vinegar/water mix, salt, sugar, garlic powder, onion powder, italian seasoning, black pepper. Season to taste.

Toss all the ingredients with the dressing.

Keep in the fridge for 2-3 days.

Easy Coleslaw

Ingredients

1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon dijon mustard (optional)
1 teaspoon celery seeds (optional)
1/2 large head green cabbage, thinly sliced
3 large carrots, grated

Directions

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, dijon mustard, celery seeds and salt together in a bowl until smooth and creamy.

Add cabbage and carrots and mix to thoroughly combine.

Cover with plastic wrap and refrigerate until ready to serve.