Simply Recipes: 4 New Recipes - Salmon Avocado Poke Bowl and more...

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't ...

Latest recipes from Simply Recipes.   Here is your update from Simply Recipes. There are 4 new posts. Happy cooking! Salmon Avocado Poke Bowl The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money's worth, which meant seafood and sashimi. Of course, I didn't particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice. It wasn't until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish! Continue reading "Salmon Avocado Poke Bowl" » Read more → Ham and Egg Bakes Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that's so much fun to eat. Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast! Continue reading "Ham and Egg Bakes" » Read more → Rhubarb Fool There's no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here! This British dessert goes way back — we're talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries. I've lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It's an easy-peasy dessert for a weeknight dinner or a spring party! Continue reading "Rhubarb Fool" » Read more → Creamy Asparagus Soup When spring arrives and asparagus are in season, they are hard to resist, right? Those green soldiers salute us as we enter the produce section of the market, challenging us to make good use of them while we can! Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley. Continue reading "Creamy Asparagus Soup" » Read more →     Here are some updates from Simply Recipes. Copyright © 2017 Simply Recipes, Inc.. If you do not want to receive emails from us, you can Unsubscribe.

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Simply Recipes: 6 New Recipes - Spring Minestrone Soup and more...

Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know ...

Latest recipes from Simply Recipes.   Here is your update from Simply Recipes. There are 6 new posts. Happy cooking! Spring Minestrone Soup Welcome spring with this savory soup from Hank. ~Elise Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup. Continue reading "Spring Minestrone Soup" » Read more → Hot Cross Buns Have you ever made hot cross buns? They're an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron. They're marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday. Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter. Continue reading "Hot Cross Buns" » Read more → Prosciutto-Wrapped Asparagus Whenever I'm in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother's Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy! I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus. Continue reading "Prosciutto-Wrapped Asparagus" » Read more → Easy-Peel Hard Boiled Eggs in the Pressure Cooker Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many "foolproof" tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you'd think we'd have heard about it by now. But that's the thing about myths — just when you've thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe. For me, that something new was my pressure cooker and a friend's improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again. Continue reading "Easy-Peel Hard Boiled Eggs in the Pressure Cooker" » Read more → How To Make French Crêpes For a dish that seems so fancy, crepes are surprisingly easy to make at home. After all, they are just thin pancakes – but oh, what pancakes! The ancient origins of crepes are found in Brittany on the coast of France, where their popularity spread to make them one of today's most beloved national dishes. Crepes can veer sweet or savory with plenty of filling options for either. Forget about intimidating chef skills or fancy equipment. Crepes require only patience. Once you get the hang of making them, there is no stopping you. Continue reading "How To Make French Crêpes" » Read more → Asparagus Quiche with Fontina Cheese There's a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more. But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream. Continue reading "Asparagus Quiche with Fontina Cheese" » Read more →     Here are some updates from Simply Recipes. Copyright © 2017 Simply Recipes, Inc.. If you do not want to receive emails from us, you can Unsubscribe.

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Simply Recipes: 5 New Recipes - Flank Steak Stir Fry with Asparagus and Red Pepper and more...

This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It's easy enough to make and everyone raves about it! When it comes to stir-fry, it's all about the prep. The dish itself cooks up so quickly that you ...

Latest recipes from Simply Recipes.   Here is your update from Simply Recipes. There are 5 new posts. Happy cooking! Flank Steak Stir Fry with Asparagus and Red Pepper This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It's easy enough to make and everyone raves about it! When it comes to stir-fry, it's all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan. Continue reading "Flank Steak Stir Fry with Asparagus and Red Pepper" » Read more → Easy Lemon Pudding This lemon pudding couldn't be easier. It's made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set. It's like magic. Elegant, simple, and with a velvety texture that is positively dreamy, this lemon pudding is perfect for Easter dinner, Mother's Day brunch, and everything in between. No one needs to know it only took you 15 minutes to make. Continue reading "Easy Lemon Pudding" » Read more → Matzo Ball Soup When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that's about it! Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup. Continue reading "Matzo Ball Soup" » Read more → Roasted Broccolini with Creamy Mustard Sauce This simple veggie side dish is a staple in our house because it's really quick to throw together and super tasty. When you roast slender stems of broccolini, they become tender, slightly crispy, and even a touch sweet! Continue reading "Roasted Broccolini with Creamy Mustard Sauce" » Read more → Shrimp Fried Rice Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying. Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu. Continue reading "Shrimp Fried Rice" » Read more →     Here are some updates from Simply Recipes. Copyright © 2017 Simply Recipes, Inc.. If you do not want to receive emails from us, you can Unsubscribe.

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