Can you believe we’ve reached the end of March already? Where has the time gone? Not only that, but we’re heading into the long Easter weekend. Do you have your meal ideas worked out? Check out this very delicious Perfect Picnic Potato Salad. It’s a quick contribution to a potluck (whether you’re picnicking or not)! The potatoes will need to be boiled, which puts a lot of steam into your kitchen. Remember to turn your range hood fan on at least 15 minutes prior to cooking, and leave it running about 15 minutes after you’ve finished cooking.
Bring chicken stock to a boil. Add potatoes. Cook until potatoes are just tender. Drain.
In a food processor (or with a blender or whisk), combine 3 Tbsp of the oil, egg, mustard, dill, vinegar, lemon juice, and pepper. Blend until well combined. Slowly add remaining oil in a steady stream. Add sour cream and stir to combine.
Slice potatoes into quarters. Combine potatoes with celery and onion. Pour dressing over top and stir until combined.
Garnish with chives. Check for seasoning. Refrigerate until needed.
Mireille Guiliano is a longtime cookbook author and authority on French cooking. We love her philosophy on life that’s all about enjoying the good things, especially homemade food!
Given that we’re in the official month of spring, we thought it would be the perfect time to showcase some of the wonderful vegetables that are available to us.
Check out this very yummy version of Basic Vegetable Soup. It will make you feel healthy and happy from your head to your toes.
Because there’s some sautéeing required to get just the right flavor, we recommend that you start your range hood fan 15 minutes before you start cooking and leave it running for about 15 minutes after you’re done.
Let us know how you customize this soup! Find more great recipes in our Recipe Collection.
We absolutely love this light, filling, colorful, and super tasty salad. Feel free to make it your own by customizing it in any way you’d like. You can cook the shrimp on an outdoor grill, if you’d like. But, if you’re frying them in a pan or using the grill option built into your stove, then remember to turn on the range hood fan. It will draw up all the smoke, grease, and fishy odor from your kitchen and exhaust it to the outdoors!
Corn, Avocado, and Shrimp Salad
20 tiger shrimp, peeled and deveined
kernels from 2 cobs of corn
16 cherry tomatoes, halved
1 avocado, peeled and chopped
2 radishes, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh lime juice
1/2 cup olive oil
1/2 mango, peeled and chopped
1 Tbsp shallots, minced
1 tsp smoked paprika
salt, to taste
Preheat grill. Cook shrimp until pink.
Combine cooked shrimp, corn kernels, tomatoes, avocado, radishes, cucumber, and parsley in a bowl.
Add all the dressing ingredients to a blender and process until smooth.
A few years ago, you might have thought that quinoa was just another food trend – hot today, gone tomorrow. But, quinoa has stayed the course. This super, and ancient, grain is full of nutrients. It’s versatile, and it tastes great, too. Please don’t call it “kwinoa”. It’s actually pronounced “keen-WA”. Now, turn on that range hood fan and get cooking!
1-1/2 cups quinoa
2 cups vegetable broth
1-1/2 cups water
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
6 cups kale, ribs removed and chopped
2 egg whites
4 Tbsp grated lemon zest
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 cups pumpkin seeds
3 Tbsp fresh basil, chopped
1/2 tsp salt and black pepper
Rinse quinoa under cold running water for 1 or 2 minutes. Spoon quinoa into a pot and add broth and 1-1/2 cups water. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes, or until water is absorbed. Remove from heat, leave the cover on, and let the quinoa sit undisturbed for 10 minutes.
Preheat oven to 400°F.
Meanwhile, sauté onions in olive oil until softened. Add garlic, bell pepper, and kale. Once vegetables have cooked, add them to the quinoa. Stir in eggs and egg whites, lemon zest, flour, pumpkin seeds, basil, salt, and pepper. Shape into small patties. Place them on a parchment paper-lined baking sheet. Bake for 10 minutes. Flip patties, and bake for another 8 to 10 minutes.
This Apricot-Orange Muscat Sponge Cake might seem like a bit more work than you might be prepared for, but I really encourage you to give it a try. It is an absolute stunner. Beautiful to look at and so, so good to eat. You could substitute strawberries for them apricots, if the fancy takes you. Muscat is a sweet (dessert) wine that complements the apricots, and turns an ordinary sponge cake into a showstopper!
Apricot-Orange Muscat Sponge Cake
1-1/2 cups dried apricots
1 cup Quady Orange Muscat “Essencia”
2/3 cup sugar
1/2 tsp vanilla extract
3/4 cup cake flour
3 Tbsp unsalted butter, melted
1-1/2 cups whipping (35%) cream
1/2 cup sliced almonds
Add apricots and wine to a bowl, and let soak until apricots are soft.
Preheat oven to 350°F. Butter and lightly flour a 9 x 2 inch round cake pan. Line the bottom with a piece of parchment paper.
Combine eggs and sugar in a large, stainless steel mixing bowl placed over a pot of boiling water. Whisk until mixture is warm to the touch. Remove from heat, add vanilla, and beat until the batter is stiff. Feel free to use an electric mixer.
Slowly pour flour over the batter, folding it in with a spatula as quickly as possible. Stir 1/2 cup of the the batter into the butter, then fold the butter mixture gently into the rest of the batter.
Pour the batter into the prepared pan and bake until the top of the cake springs back when touched, about 25 minutes. Cool in the pan for 5 minutes, then turn out onto a rack. Let cool completely.
Drain the apricots, reserving the wine. Chop the apricots.
Which cream until soft, but spreadable. Combine 1 cup of cream with the apricots.
Split the cake in half horizontally. Carefully lift off the top layer. Brush the bottom layer with wine until it is evenly moistened. Spread the apricot-cream mixture over the bottom layer. Brush the cut side of the top layer of cake with the remaining wine. Carefully, place the top layer on the bottom layer. Serve immediately or refrigerate for up to 2 days.
How about this for a perfect – and healthy – morning, breakfast treat? Chocolate Overnight Oats is the answer to “What’s for breakfast?” in the best possible way. Give it a try and let us know how you made it your own!
Chocolate Overnight Oats
3 cups plain, unsweetened yogurt
1-1/3 cups rolled oats
1/4 cup cocoa powder, unsweetened
2 Tbsp maple syrup (or honey)
1 tsp vanilla
2 cups bananas, sliced
Stir all ingredients together, except for the bananas, in a large bowl. Spoon out individual servings; cover. Refrigerate for a minimum of 2 hours or overnight. In the morning, top with sliced bananas, and enjoy!
We love these very yummy shrimp and coconut fritters because they’re quick to whip up and they’re perfect for the most casual or the fanciest occasion. They do involve a bit of frying so make sure you turn your range hood fan on about 15 minutes before you start cooking them, and leave the fan running about 15 minutes after you’re done cooking. That extra run time will ensure that the range hood draws up as much as the odors, smoke, and grease that frying produces.
Shrimp and Coconut Fritters
8 oz peeled shrimp
4 green onions, chopped
2 Tbsp coconut milk
3/4 cup all-purpose flour
1 tsp baking powder
2 garlic cloves, crushed
1 tsp fresh ginger, sliced
2 eggs, beaten
1 tsp each salt and pepper
1 tsp soy sauce
vegetable oil for frying
Place shrimp and green onions in a bowl. Add remaining ingredients except oil to the blender. Mix until combined.
Heat oil to 350°F. Carefully place each shrimp into the hot oil and cook for 3 to 4 minutes. Remove shrimp with a slotted spoon and drain on paper towels.
Even though these scrumptious shrimp tostadas cook up very quickly, don’t forget to turn on the range hood fan. The fan will draw up all of the grease, odors, and smoke that even quick cooking can produce.
You will love these ribs. They are so easy to pull together. They are perfect for a game’s night get-together, an easy family dinner, or even a special, celebratory meal. Yes, they are a little messy. But, they’re so worth a few dribbles!
Fire up the bbq for this recipe. Or, if you have a powerful range hood and an indoor grill, you can whip these up quickly in your kitchen.
Jalapeño & Honey Ribs
6 jalapeño peppers, chopped
1 Tbsp olive oil
1/3 cup onion, diced
2 garlic cloves, minced
1/2 cup cold water
1/2 cup honey
1/4 cup cider vinegar
2 Tbsp hoisin sauce
3 Tbsp grainy mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cornstarch
2 lbs ribs
Grill jalapeños until they are charred and blistered. Place in a bowl and cover with plastic wrap until they are cool enough to handle, about 15 minutes. Peel, seed, and chop the jalapeños.
Heat oil in a pan. Sauté onion and garlic until softened. Add water, honey, vinegar, hoisin, mustard, and Worcestershire sauce. Bring to a boil. Add jalapeños. Reduce heat and simmer for 15 minutes. Season with salt and pepper.
Combine cornstarch with cold water. Stir into sauce and return to a boil. Boil until thick.
It may be January, but there’s no reason why you shouldn’t fire up the BBQ! Definitely try these very delicious chicken and pineapple skewers. They’re quick to whip up and perfect when you want to impress a crowd.
Some stoves are equipped with a grill component allowing you to cook up these skewers indoors. Remember to turn on the range hood fan about 15 minutes before cooking, and leave it running for about 15 minutes after you’re done cooking.
2 lbs chicken breasts, cut into large cubes
300 g pineapple chunks
2 Tbsp olive oil
2 Tbsp sriracha sauce
2 Tbsp honey
Soak large wooden skewers in water for 15 minutes. Preheat grill.
Taking alternate turns, thread chicken and pineapple chunks onto skewers.
In a small bowl, stir together sriracha sauce, honey, and oil.
Grill for about 10 minutes, or until chicken is almost cooked through. In the last 5 minutes of cooking, brush the skewers with sauce mixture.