seriousdarious.com

1/2c mayonnaise

2 garlic cloves, minced

1T freshly squeezed lemon juice

1/2t dry mustard

salt

In a bowl, whisk the mayonnaise, garlic, lemon juice, and mustard; season with salt.

Thanks to Food & Wine magazine.

1# Yukon Gold potatoes, peeled and cut into 1/2″ cubes

salt

1T unsalted butter

2T extra-virgin olive oil

freshly ground pepper

1. Put the potatoes in a medium saucepan and cover with 1″ of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.

2. In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.

Thanks to Food & Wine magazine.

1c packed flat-leaf parsley

1 garlic clove, minced

2/3c extra-virgin olive oil

1T freshly grated parmesan

1/2t freshly grated orange zest

salt

In a blender, puree the parsley leaves with the garlic and the olive oil. Stir in the cheese and orange zest and season with salt.

Thanks to Food & Wine magazine.

butter/olive oil

~2.5 pints cherry tomatoes, halved

salt

pepper

sugar

~1/2c chicken stock

worchestershire sauce

1. Heat butter and olive oil in large saute pan

2. Put in tomatoes, salt, pepper, and sugar

3. Cook until softened

4. Add chicken stock

5. Cook until soft, mash

6. Add worchestershire

2c lentils
Olive oil
1/4 t celery seed
1/2 t cumin seed
Onion, diced
Vinegar
Feta cheese
Parsley

1. Put lentils in pot with 4c salted water
2. Bring to a boil
3. Cover, lower heat, simmer until al dente
4. Drain
5. Put olive oil in saute pan, heat
6. Add celery seed, cumin seed, cook for a moment
7. Add onion, saute
8. Add lentils, cook until cooked through
9. Put lentils and onions in a bowl
10. Add olive oil, vinegar, feta, parsley
11. Mix

Cook refrigerator pie per recipe. Cool completely. Wrap pie in foil, place in 1G freezer bag. Freeze.

When ready to reaheat, place frozen pie in 350F oven for 30-35 min. Do not thaw.

2c bread cut into 1″ cubes
1-1/2T olive oil
1-1/2T chopped fresh herbs
1/4t kosher salt
1/4t pepper
2 cloves garlic, minced

1. Preheat oven to 450F.
2. Toss bread with olive oil.
3. Toss bread with herbs, salt, pepper, and garlic.
4. Spread bread in single layer on half-sheet pan. Cook for 5-8 minutes until done.

Can cook on stovetop – nonstick pan, medium-high heat, 5-8 minutes.

Can substitute other seasonings/blends for herbs.

2c herbs
1/4c toasted nuts
2-4 cloves garlic
1/4t salt
1T lemon juice
2T olive oil
1/4c cheese

Place all ingredients except cheese in food processor or blender. Process until smooth. Stir in cheese.

1c heavy cream
1t vanilla extract
2T sugar

Thanks to Alton Brown.

1.5c fresh squeezed lemon juice
~1.5c rich (2:1) simple syrup (to taste)
Zest of 2 lemons
4.5c water

1 Put lemon zest and juice in pitcher. Muddle zest to release oils.

2. Pour syrup into pitcher. Stir.

3. Add water to pitcher. Stir. Taste. Add more syrup if neccessary.

Thanks to Chuck Taggart (www.gumbopages.com) for the recipe.