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FareShare Gazette -- June 2005 Recipes

FareShare Gazette -- June 2005 Recipes is built on Salt, Ground Black Pepper, Fresh Orange Juice, White Vinegar, and Light Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 1 1/2 tsp
• 3 tbsp
• 1/4 cup
• 3/4 cup
• 1/2 cup
• 1 tbsp
• 1/4 tsp
• 1/4 cup
• 1/4 tsp
• 1/4 tsp
• 1/8 tsp
• 1/8 tsp
• 1 pinch
• 3/4 cup
• 1/2 stick
• 1 1/2 oz
• 2 oz
• 1 oz
• 1/2 lb
• 1 tsp
• 2 tbsp
• 1/8 cup
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 tbsp
• 1/4 cup
• 1/2 tbsp
• 1/2 tsp
• 2 tbsp
• 2 cup
• 2 tsp
• 1/2 cup
• 3 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1/4 cup
• 1 1/2 tbsp
• 1 tbsp
• 2 tsp
• 1 pinch
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   In a small bowl, combine the orange juice and rib rub, stirring to make a paste.

2. 2

   Rub the paste into both sides of the ribs, wrap tightly in plastic wrap, and refrigerate for 8 hours or overnight.

3. 3

   Remove the ribs from the refrigerator, discard the plastic wrap, and let sit at room temperature while heating the grill, or for 30 minutes.

4. 4

   Arrange the coals in a pile under half the grill and light.

5. 5

   Allow the coals to get hot, about 20 minutes. (If using a gas grill, only light half of the burners.) Place the ribs on the grill opposite the heat source, meat side up, and grill covered, for two hours, adding more coals to the grill as needed to keep the temperature at a constant 250F. to 300F. heat.

6. 6

   Turn the ribs meat-side down, and grill, covered, until tender and cooked through, about one hour, adding more coals as needed.

7. 7

   Remove the ribs from the grill and baste both sides generously with the Asian Plum Sauce.

8. 8

   Return the ribs to the unlit side of the grill and cook, covered, for 15 minutes to 20 minutes.

9. 9

   Remove from the heat and sprinkle with sesame seeds, if desired. Let the ribs rest for 10 minutes before carving.

10. 10

    Cut between each rib bone and arrange the ribs on a serving platter.

11. 11

    Garnish with the green onions and serve with the remaining Asian Plum Sauce on the side for dipping.

12. 12

    Combine the all of the sauce ingredients except the green onions in a medium saucepan over high heat.

13. 13

    Bring to a boil, stirring to dissolve the sugar.

14. 14

    Reduce the heat to medium-low and simmer until thickened and reduced by half, about 25 minutes.

15. 15

    Remove from the heat, add the minced green onions, and cool slightly.

16. 16

    Cover beets by 3 inches with cold water in a large saucepot.

17. 17

    Bring the water to boil and simmer until paring knife slides out of beet when pricked.

18. 18

    Strain and let cool.

19. 19

    While running under water, rub beets with towel to remove skin.

20. 20

    Slice beets into 1/2-inch rounds.

21. 21

    Prepare marinade by combining all ingredients in a large bowl.

22. 22

    Mix well and add vegetable oil.

23. 23

    Toss sliced beets and hold.

24. 24

    To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts.

25. 25

    Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.

26. 26

    For the vinaigrette add all the ingredients and the walnut butter. Whisk well.

27. 27

    To finish, grill beets on both sides for 2 minutes and toss in vinaigrette.

28. 28

    Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette.

29. 29

    Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.

30. 30

    Rub each round with the olive oil, then sprinkle on both sides with the herbs. Place on the griddle and cook until just soft.

31. 31

    Continue grilling for about another five minutes.

32. 32

    Remove fruit, dice immediately and combine with the lime or lemon juice and honey.

33. 33

    After stirring mixture, add the cilantro and other vegetables and fold to combine.

34. 34

    Amount Measure Ingredient -- Preparation Method

35. 35

    [about 1/2 tablespoons]

36. 36

    1 teaspoon grill seasoning blend or coarse salt and pepper

37. 37

    Toppings: lettuce, tomato, red onion and sliced avocado

38. 38

    Combine first 5 ingredients in a small bowl.

39. 39

    Sprinkle chicken with seasoning blend or salt and pepper.

40. 40

    Coat chicken in dressing and set aside for 10 minutes.

41. 41

    Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.

42. 42

    Slice chicken breasts on an angle and pile meat on roll bottoms.

43. 43

    Top with lettuce, tomato, red onion and sliced avocado.

44. 44

    Spread salsa on roll tops as a condiment.