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FareShare Gazette -- April 2011 Recipes

A home-style FareShare Gazette -- April 2011 Recipes made with Extra Virgin Olive Oil Divided, Red Skinned Potatoes, Red Onion, Chili Powder, and Pickled Jalapeno Chile Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Zutaten

• 3 tbsp
• 1/2 lb
• 1/4 cup
• 1 cup
• 1 tbsp
• 1/3 cup
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1/8 tsp
• 2 cup
• 3 tbsp
• 3 tbsp
• 1/2 tbsp
• 1/8 tsp
• 1 pinch
• 1/2 tbsp
• 4 cup
• 1/4 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 1/3 cup
• 2 tsp
• 2 tsp
• 2 3/4 cup
• 1 tbsp
• 2 3/4 cup
• 1/4 cup
• 1/4 tsp
• 1/4 tsp
• 4 slice
• 1/2 cup
• 1/4 cup
• 1 cup
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 1 cup
• 1 lb
• 4 tbsp
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 5 tsp
• 2 tsp
• 2 cup
• 1/2 cup
• 8 clove
• 3 tbsp

Zubereitung (Vorschau)

1. 1

   Stuff all of this in a whole salmon. Wrap tightly in foil and b.b.q. or bake 30-ish minutes, depending on thickness of salmon.

2. 2

   In a large oven-proof skillet, heat 1 1/2 tablespoon olive oil over Medium

3. 3

   High heat. Add the potatoes and mushrooms; season with salt and pepper and cook, stirring occasionally until lightly browned, about 5-10 minutes.

4. 4

   Transfer to the oven and roast for 10-13 minutes.

5. 5

   Stir in the asparagus and roast in the oven until the asparagus is crisp-tender, 2 to 3 minutes.

6. 6

   Meanwhile, rub the salmon all over with 1 tablespoon olive oil and season with salt and pepper.

7. 7

   Arrange the salmon, skin side down, on a foil-lined baking sheet; roast until opaque in the center, about 10 minutes.

8. 8

   In a small bowl, whisk together lemon juice and remaining 1 1/2 teaspoons olive oil; season with salt and pepper.

9. 9

   Toss with the roasted vegetables and serve with the salmon.

10. 10

    2. Swap in; Yukon Gold potatoes for the red potatoes to add a nice buttery color.

11. 11

    Amount Measure Ingredient -- Preparation Method

12. 12

    Preheat the oven to 450F. Arrange the oven racks to divide the oven into thirds. Place the tortillas on 2 baking sheets.

13. 13

    In a large nonstick skillet over medium-high heat, cook the turkey, bell pepper, zucchini, and onion, stirring frequently to break up the turkey, for 5 minutes, or until the turkey is no longer pink.

14. 14

    Stir in the corn, beans, chili powder, and 3/4 cup of the salsa.

15. 15

    Cook for 2 minutes, stirring until heated through.

16. 16

    Stir in the cilantro.

17. 17

    Top the tortillas with turkey mixture, spreading up to 1/2-inch from the edges.

18. 18

    Bake for 8 minutes, rotating the cookie sheets halfway through, or until the tortillas are crisp and browned at the edges.

19. 19

    Sprinkle with cheese and bake for 1 to 2 minutes, or until melted.

20. 20

    Sprinkle with the jalapeno (if using) and the escarole.

21. 21

    Serve with the sour cream, if you wish, and the remaining 3/4 cup salsa on the side.

22. 22

    Place all the ingredients in a 4-quart slow cooker.

23. 23

    Stir.

24. 24

    Cook on high for 2 to 3 hours or until the chicken is easily shredded with a fork.

25. 25

    Place first four ingredients in crock pot.

26. 26

    Cook on low until peas have cooked into a thick puree.

27. 27

    Add salt to taste.

28. 28

    Serve with crusty bread and a dollop of sour cream on top.