Memorial Day
615 recipes found
Daal (Lentil Soup)
This lentil soup is the perfect comfort food. Make a huge batch and freeze the rest for later.
Garlic-Parmesan Fusilli Pasta
Whats more comforting than pasta after a long day at work?! The answer is this quick, no-fuss pasta. This is my go-to fusilli recipe for a weekday dinner.
Brittle made with Jaggery!
Brittle recipes can be made with your favorite nuts or seeds– Peanuts, almonds, cashews, sesame seeds or even flax seeds. Jaggery is an unrefined form of sugar.
Simple Homemade Tomato Soup
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily.
Tangy Old English Cheese Spread Appetizer
This cheese spread can be served at brunch with bagels or at a party with soft pretzel rolls. This recipe calls for old english cheese and I love it!
Easy Korean Chicken Wings
Simply to make. The only key is finding gochujang, a fermented red pepper paste that is ubiquitous in Korean cooking. Look for it at your local Asian store.
Gourmet Pasta Salad -
I created this recipe from a visit at The Little Travelers , located in Geneva IL. I tried one of their products a Vidalia Onion Dressing.
Lime Cream Cheese Frosting
Simple but unbelievably delicious, refreshing, and addicting. Lime and cream cheese were meant to go together in this rich and creamy frosting recipe.
Ume Plum and Parmesan Green Bean Salad
In 2005 a friend of mine approached me asking me if I wanted to open a restaurant with her. She told me that she already found the space and had a vision but wanted a partner. She knew I had just graduated from Le Cordon Bleu Culinary School and that I was a yogi like her, who had a passion for health food. I know Le Cordon Bleu and Health don't exactly go together, but I love to cook gourmet and make it healthy. So while we never actually did open the restaurant together we did spend a lot of time creating recipes together for our restaurant. This was one of our favorites, and every time I make it for anyone they ask for the recipe!
VEGAN Viennese Coffee for 2! (Coffee smothered in homemade vegan whipped cream!)
This recipe is so easy to make. Do it for a lovely accompaniment to brunch or dessert or just because!
Small batch VEGAN Whipped Cream!
So easy and delicious! Make it and put it on everything in sight! Great for cakes, cookies, drinks, fruit, cereal, brunch, desserts of all kinds...
mixed fresh fruits with chillie peppers paste
its only a mixed fresh fruit salad with chillie pepper paste
The Grilled Lake House Burger
This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds, and of course condiments like ketchup and whatnot. On a serious note, butter and grill those buns! It is the touch that makes all the difference.
Campari Shandy
I added a healthy splash of Campari, the bright red Italian aperitivo, and dropped in a wedge of lime to a Bitburger beer. Boom! We had our Summer cocktail recipe.
Watermelon Paloma
No, this isn't really a Paloma. It's missing the one key ingredient (grapefruit) that distinguishes a Paloma from most other tequila cocktails -- and instead calls on watermelon, that quintessential American summer treat, to do fruit duty.
Heirloom Tomato Bruschetta with Homemade Ricotta
A perfect Italian summer dish that takes advantage of the full flavors of summer vine ripe tomatoes.
Cold Drip Coffee Chip Ice Cream
Adapted from David Leibovitz's Perfect Scoop, this ice cream mixes a potent combo of cold drip coffee (not from your Mr. Coffee) and sweetened condensed milk into a frozen treat that answers the question, why just sip the drip?
Tomato Graté
Growing up, my grandparents had a vegetable garden, and around this time of year, crates of tomatoes would start lining up along the back of their house. Some were canned for winter but most ended up on the table roasted and crusted with breadcrumbs, garlic and parsley. These tomatos are ubiquitous on the Romganolo table, and quite possibly the best food in the world.
Stuffed Mushrooms
For some reason it seems as if all vegetarians are automatically required to like mushrooms because that is the considered “meat” for vegetarians. Unlike most vegetarians, I never liked mushrooms...unless they're stuffed with cheese...mmmm!
Brown Butter Mayonnaise
Timing is everything. I ran across the idea for brown butter mayonnaise on the blog “Ideas in Food” just as good tomatoes are coming into season. The recipe below is my standard homemade mayonnaise adapted to include brown butter in place of oil. There are many ways you can use it, but notably, it takes a BLT from good to divine.
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.
Mango Lassisicles
Mango lassi goodness, in frozen stick form. Feel free to embellish, or to use non-Greek yogurt (which will make it slightly more icy).
Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic
Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013).