Chicken And Summer Squash Salad
Chicken And Summer Squash Salad
This salad keeps in the refrigerator for up to 4 days; allow to warm up almost to room temperature before serving.
Read more about this recipe at the Washington Post.
Eggs Florentine is a vegetarian twist on the classic brunch staple Eggs Benedict. It's made with poached eggs, sautéed spinach (instead of Canadian bacon) and hollandaise sauce piled on top of a toasted English muffin.
Eggs Benedict is a brunch staple, a classic, decadent combination of poached eggs, browned Canadian bacon and hollandaise sauce piled on toasted English muffins.
Poached eggs are simple and delicate. Serve them on buttered toast or English muffins, use them to make Eggs Benedict or Eggs Florentine, or serve them with sautéed spinach, braised asparagus, boiled potatoes or to top a salad made with bitter greens like frisée.
Orange, Red Onion, Black Olive And Salt Cod Salad
Orange, Red Onion, Black Olive And Salt Cod Salad
This simple Spanish and Southern Italian-inspired salad has a bold, complex mix of flavors. Plan on adding one whole orange per serving, or more if the cod is very salty.
This recipe is adapted from Kylie Kwong's Simple Chinese Cooking. A whole chicken is poached in a liquid flavored with ginger, garlic, star anise, cinnamon and orange zest. Then the chicken is cut into serving pieces and broiled to crisp the skin.
Poached Salmon With White Wine Sauce
Poached Salmon With White Wine Sauce
A classic dish is updated into a low-fat version by enriching the salmon's poaching liquid with yogurt rather than cream.
This recipe is part of Andrew Schloss's Sunday Dinners.
Poached Scallops With Orange Tomato Sauce
Poached Scallops With Orange Tomato Sauce
The flavors of the Mediterranean are the inspiration for these poached scallops in a delicate tomato sauce scented with orange and enriched with cream.
This recipe is part of Andrew Schloss's Sunday Dinners.
Tea-Poached Shrimp With Three Salsas
Tea-Poached Shrimp With Three Salsas
Hibiscus tea-poached shrimp is served with three contrasting salsas -- one made of tomato and ginger; another from corn and bell peppers; and a third that's a mixture of fresh fennel, orange and avocado.
This recipe is part of Andrew Schloss's Sunday Dinners.
