We love food as much as you do. Below please find links to all the recipes we share through our monthly newsletters. If you have a good one for us, let us know and we’ll share it next month!
April 2016 – Prosciutto Wrapped Asparagus (from Eating Well)
Grilling season is also the start of asparagus season! Combine the two with this recipe, and you’ll have a great start to your spring.
16 spears asparagus, about one bunch, trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt
Freshly ground pepper, to taste
2 very thin slices prosciutto, about one ounce, cut in half lengthwise
Preheat grill to medium. Toss asparagus with oil, salt, and pepper in a medium bowl. Wrap one length of prosciutto around the middle of four asparagus spears. Repeat, making four bundles. Oil the grill rack (see tip below). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
March 2016 – Chicory and herb salad with pomegranate and creamy miso dressing (from Saveur)
Spring is almost here, so use up your winter greens in this end-of-season salad that will have you pining for pomegranates all year long.
- 1 cup vegetable oil
- 3 shallots, minced
- 1 (4-inch) piece ginger, peeled and minced
- 1 tbsp. Dijon mustard
- 1 tsp. bottled yuzu juice
- 1 tsp. white miso
- 1 large egg, plus 1 egg yolk
- 1⁄4 cup red wine vinegar
- 1 tbsp. rice wine vinegar
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- 2 tbsp. grated Parmigiano-Reggiano
- 2 tsp. Asian chile oil
- 2 Fuji apples, peeled, quartered, cored, and cut into 1⁄4-inch cubes
- 1 (16 oz.) bottle ginger beer
- 1 cup pomegranate seeds
- 3 heads chicory, cleaned, trimmed, and torn into large pieces
- 1⁄2 cup loosely packed cilantro leaves
- 1⁄2 cup loosely packed mint leaves
- 1⁄2 cup loosely packed torn shiso leaves
In a small saucepan, heat the vegetable oil over medium-high. Add the shallots and ginger and cook, stirring, until lightly golden, about 5 minutes. Using a slotted spoon, remove the shallots and ginger and drain on paper towels; discard the oil.
In a blender, combine the Dijon with the yuzu juice, miso, and egg and yolk and blend on low for 2 minutes. Pour in both vinegars and the garlic. Season with salt and pepper and blend on low until smooth, about 30 seconds more. With the motor running, slowly drizzle in olive oil until emulsified. Scrape the dressing into a bowl and stir in the Parmigiano and chile oil.
Meanwhile, in a small bowl, combine the apples with the ginger beer and let stand for 10 minutes. Drain the apples and discard the ginger beer. Place the apples in a large serving bowl along with half the dressing and the pomegranate seeds. Add the chicory, cilantro, mint, and shiso and toss gently to combine. Sprinkle the salad with the shallot-ginger topping and serve with the remaining dressing on the side.
February 2016 – EPI’s 50 Ingredient Super Bowl nachos (from Epicurious)
NOTE: We’ve only included the recipe for the Spinach-Artichoke Dip nachos below (7 ingredients, or 16 if you make your own dip), which is one of FIVE types of nachos included in this mega nacho recipe. If you decide to make all five, post a picture on our Facebook page so we can see the finished masterpiece!
- 2 cups store-bought or homemade spinach dip, warmed
- 1 large yellow onion, thinly sliced, caramelized
- 12 ounces marinated artichoke hearts, drained, coarsely chopped (about 2 cups)
- 10 ounces grated Fontina cheese (about 4 cups)
- 1 1/2 ounces finely grated Parmesan (about 1/2 cup)
- 3/4 cup cherry tomatoes, quartered
- Restaurant-style tortilla chips
Directions: Spread one-third of the spinach dip over chips with a spoon. Top with one-third of the onions, artichoke hearts, Fontina, and Parmesan. Repeat with 2 more layers of chips and ingredients. Bake at 400F for 8-10 minutes. After baking, top with sliced tomatoes.
January 2016 – Winter greens salad with squash and cranberry vinaigrette (from Eating Well)
- 1 small kabocha squash or 3 delicata squash, halved and seeded
- 1/2 cup walnut oil or extra-virgin olive oil
- 1/3 cup white balsamic vinegar or white-wine vinegar
- 1 small shallot, minced
- 1 medium clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 1/2 cup dried cranberries
- 10 cups torn frisée
- 10 cups thinly sliced escarole
- 1/2 cup coarsely chopped walnuts, toasted
If using kabocha, cut lengthwise into quarters, then cut each quarter crosswise into 6 slices. For delicata, cut each half crosswise into 6 slices. (No need to peel either type of squash—the skin is edible.) Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Add the squash to the basket, cover and cook until just tender when pierced with a knife, 8 to 10 minutes. Carefully remove the steamer basket from the pot and transfer the squash to a large plate to cool.
Meanwhile, whisk oil, vinegar, shallot, garlic, mustard, honey, salt and pepper in a large bowl until well combined. Add cranberries; set aside for at least 10 minutes to let the cranberries soften.
When ready to serve, arrange the squash slices on a large platter. Drizzle with 2 tablespoons of the vinaigrette. Add frisée and escarole to the remaining vinaigrette; toss to coat. Transfer the greens to the platter and top with walnuts.