Servings: 10 5 cups watermelon 1 cucumber, 1 cup 1 red bell pepper, chopped, 1 cup 1 yellow bell pepper, 1 cup 1 small hot pepper 3 inner celery stalks, 1/2 cup 1/2 small red or sweet onion 1/4 cup mint 3 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt […]
Author: AHWebMaint
Jane’s Kitchen: Tzatziki Pasta Salad
Servings: 8 1 (7-ounce) container low-fat plain greek yogurt 1/3 cup mayonnaise, or sour cream 1/4 cup feta cheese 1 clove garlic, chopped 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 12 ounces penne pasta, cooked to al […]
Jane’s Kitchen: Balsamic Sweet Onion Jam
Servings: 8 6 cups sweet onions, thinly sliced 1 tablespoon olive oil salt and black pepper to taste 1 cup chardonnay 1 cup white balsamic vinegar 3/4 cup granulated sugar 1/2 cup water 2 bay leaves 1 teaspoon mustard seeds 1 thyme sprig For an alternative, deeper-flavored and colored jam, swap Chardonnay […]
Jane’s Kitchen: Cheese Blintzes
Servings: 12 Batter: 1 cup milk 1 cup flour 1/2 teaspoon salt Filling: 1 tablespoon melted butter 4 eggs Filling 2 egg yolks 1 1/2 pounds farmer cheese 1 inch strip lemon peel 1 tablespoon melted butter 1/2 teaspoon salt 2 tablespoons sugar 1/4 teaspoon cinnamon Batter: Place all ingredients in […]
Jane’s Kitchen: Grape and Almond Gaspacho
Servings: 6 2 pounds seedless green grapes 1 small cucumber, peeled, seeded, and coarsely chopped 1/4 cup almonds, toasted 2 scallions, white and light green parts only, coarsely chopped 1/8 cup rice or tarragon vinegar 1/2 cup plain yogurt 3 ounces cream cheese 1/4 cup buttermilk 2 tablespoons extra virgin olive oil 3/4 […]