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Mango Jicama Chopped
Salad |
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Preparation
Whisk
together juice, honey, vinegar, and garlic. Add oil in a
slow stream, whisking until emulsified. Season with salt
and pepper.
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Turkey Salad With
Avocado Dressing |
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Preparation
Scoop
avocado flesh into mini processor. Add lime juice,
chili-garlic sauce, and olive oil and process until
smooth. Season dressing generously with salt and pepper.
Mix turkey, jicama, red onion, bell pepper, and 1/2 cup
cilantro in large bowl. Add avocado dressing; toss to
coat. Season with salt and pepper. Divide lettuce leaves
among plates. Spoon salad into center and sprinkle with
1 tablespoon cilantro.
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Japanese-Style
Quick-Pickled Slaw |
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Preparation
Whisk
first 6 ingredients in medium saucepan. Bring to boil;
pour into large bowl. Add cucumber, carrot and red bell
pepper. Cool. (Can be made 4 hours ahead. Cover; let
stand at room temperature.) Add cabbage to vegetable
mixture; toss to blend. Season to taste with salt.
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Pork Noodle Soup with
Cinnamon and Anise |
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Preparation
Gently simmer all ingredients except noodles in a
6-quart heavy pot, covered, skimming as needed, until
pork is very tender, 1 1/2 to 2 hours.
Transfer pork to a bowl. Discard bones, spices, and
garlic. Coarsely shred meat. Skim fat from broth, then
return meat and bring to a simmer. Rinse noodles, then
stir into broth and simmer, uncovered, stirring
occasionally, until noodles are translucent and tender,
about 6 minutes. |
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Lemon-Scented Chicken
Soup with Parsley-Sage Matzo Balls |
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Preparation
Place
chicken in large bowl. Add boiling water to cover. Let
stand 2 minutes; drain well. Using small knife, scrape
skin to remove any surface fat. Rinse with cold water;
drain again. Bring 5 quarts water to boil in heavy large
pot. Add chicken. Return to boil, skimming impurities .
Cook until broth is clear, skimming as needed and
stirring occasionally, about 15 minutes. Add onions,
yam, carrots, parsnips, and celery. Partially cover and
reduce heat to medium-low; simmer until chicken and
vegetables are tender, about 1 1/2 hours. Add dill and
parsley to soup; simmer 3 minutes. Remove from heat and
let stand 1 hour. Strain into clean pot. (Can be made 2
days ahead. Chill uncovered until cold, then cover and
chill.) Add matzo balls to soup and rewarm over medium
heat. Season to taste with lemon juice, salt, and
pepper. Ladle into bowls. Add 1 lemon slice and matzo
balls to each. |
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Moroccan-Spiced Cold
Tomato Soup |
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Preparation
Cook
onion in oil with spices in a 3-quart heavy saucepan
over moderate heat, stirring occasionally, until onion
is softened and begins to brown, 4 to 5 minutes.
Coarsely chop tomatoes and add to onion mixture with
reserved juices, broth, honey, 1 tablespoon parsley, and
1 tablespoon cilantro, then bring to a boil. Transfer
soup to a metal bowl set in a larger bowl of ice and
cold water. Cool soup, stirring occasionally, until
cold, 15 to 20 minutes. Stir in lemon juice and salt and
pepper to taste, then stir in remaining parsley and
cilantro. |
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