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Tag Archives | Spring 2018 Recipe Highlights

Bee’s Knees Cocktail with Thyme Honey

From Effortless Entertaining Cookbook by Meredith Steele, Steelehousekitchen.com

Back in the days of flapper dresses and bathtub gin, a cocktail called The Bee’s Knees was secretly sipped on during the grand parties of the Prohibition Era.

Serves 8

¼ cup honey
¼ cup boiling hot water
4 sprigs thyme
2 cups gin
¾ cup fresh lemon juice

In a heatproof container, combine honey, water and thyme and stir until the honey has dissolved.…

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Strawberry-Thyme Croustades

Makes 6

¾ cup all-purpose flour
½ cup almond flour
1/3 cup oatmeal
¼ cup brown sugar
¼ teaspoon of salt
A few grinds of fresh black pepper
½ teaspoon fresh thyme leaves (divided use) plus extra for sprinkling
1/3 cup butter, at room temperature
½ pound strawberries, sliced
2 tablespoons local honey
¼ cup salted and roasted pistachios, chopped

Preheat the oven to 350°F and line a large baking sheet
with parchment paper.…

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Chicken Tikka

Inspired by recipes in The New York Times and Elle à Table

Makes 8-16 skewers

1 cup Greek or full-fat yogurt
¼ cup olive oil
1 yellow onion, diced
½ teaspoon red pepper fl akes
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
½ red onion, sliced into 1-inch pieces
Optional garnish: chopped cilantro

To make marinade: whisk together yogurt, olive oil, yellow onion and spices in a medium bowl.…

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Spring Salad

Makes 4 servings

3 slices prosciutto, such as San Daniele
1 cup peas (fresh or frozen)
3 ounces spring salad mix
Handful of torn mint leaves
Sea salt and cracked pepper
Champagne Vinaigrette (recipe follows)
¼ cup pine nuts, toasted
Parmesan, for serving

Tear the ham into small pieces, about 2 inches, and put them in a hot ungreased skillet over medium-high heat.…

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Frizzled Leeks and Lentils

Makes 4 servings

1 pound green French lentils (du Puy, if you can find them)
6 tablespoons olive oil (divided use)
½ cup chopped onion
1 clove of garlic, minced
1 carrot, finely diced
1 tablespoon tomato paste
4 cups vegetable stock or chicken stock
1 bay leaf
Sea salt and pepper to taste
2 leeks, rinsed, the white and light green thinly sliced
About 4 tablespoons goat cheese crumbles

Make the lentils: Put them in a fine mesh colander and give them a good rinse.…

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Asparagus, 5 Ways

PHOTO BY ELLISE PIERCE

All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.

MAKE A SALAD

Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned.…

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