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Colorful Easter Side Dishes | Holiday Recipes | Food & Wine

我的团队仔细检查,这份大合同。,标好需要我签名,的所有地方。,结果就出错了。,你知道在合同上,贴的那些粘贴便签吧?,大多数都贴不住。,在文件送到我办公桌前,就掉了。,说真的!,当时要有DocuSign的话,,一切就会简单得多。,下一次,DocuSign。

7 Delicious SIDES FOR EASTER | Easy Side Dishes

7 Delicious SIDES FOR EASTER | Easy Side Dishes

happy easter everyone welcome back to,catherine's plates today i'm going to,show you how to make seven,delicious side dishes perfect to pair,with your easter ham and it would be,beautiful on your easter table you ready,let's go ahead and get started,oh how can you stand it look at these,carrots,with those nice leaves on the top now to,get these you just go to the organic,section of your store and pick these up,they're perfect for the holidays and,that's you know when you can get these,what we're going to do is cut off the,ends i'm going to cut off the tops and,then we're going to peel the carrots,we find that these carrots are sweeter,than just your bagged carrots and they,have more flavor,all right we're just using the fastest,peeler in town,in my kitchen anyway,now this carrot peeler blows through,these carrots,we're going to place our carrots in the,skillet,okay we're going to fill this up with,water just to cover the carrots we're,going to turn our burner onto a high,heat,we're going to bring this to a boil once,it comes to a boil allow it to cook,until you get to the desired tenderness,of your carrots,keep an eye on your carrots if you feel,like you need to add some more water,before they get to their tenderness you,can add some more water,i would put in some hot water to keep,the temperature going,got a few more minutes,all right so what i'm going to do is,take the carrots out of the pan and,drain out the excess water,make sure you turn your heat down to a,medium low,put your pan back on,i'm going to add in three tablespoons of,butter,i'm going to add in a quarter cup of,brown sugar,and we're going to drizzle in some honey,got my husband coming over on the other,side,put in his delicious honey,he gets this fresh from our area,once you get the brown sugar melted and,the butter is all melted and,everything's combined we're going to add,the carrots back in,we're going to coat the carrots very,carefully we don't want them to lose,their shape because they're so pretty,for an easter table,look at that,we're just going to keep tossing them,for just a few minutes,let the flavors absorb into the carrots,make sure you keep it on a medium low,this should start caramelizing,get a nice color,all right i'm going to turn them off let,them sit here for a few minutes,plate these up,so what i'm doing is just taking the,tops that came off the carrots the,leaves and i'm just placing them around,the plate make it really pretty there we,go,glazed carrots,perfect for your easter table,or any holiday table,you're going to need some cucumbers now,i've got two large ones,some nice radishes,i've got a red onion or you can use a,yellow onion or even a white onion,got some salt,pepper white granulated sugar,some white distilled vinegar or you,could even use the red apple cider,vinegar,i've got some fresh dill,and then we've got some sour cream first,thing we're going to do,is cut off the ends of our cucumber and,we're going to start peeling,i love this peeler,so fast and so easy,we're going to start slicing these very,thin i have a bowl right here and i've,got some water in it and plus i've put,some salt into it about a couple,teaspoons,because we're going to soak the,cucumbers,you want these as thin as possible,all right we're going to let the,cucumber soak until we get everything,else done,i'm going to be using a red onion now i,just cut it in half took the peel off,i'm going to cut it in half again,and what i want to do is just slice it,really thin,we don't want big chunks of onion,if you're going to use a yellow onion or,a white onion you just could do the same,thing,so you'll want about a quarter of an,onion,i'm gonna leave these in the nice strips,here like that,finish cutting up a few more slices,as many as you want,we're going to add that to our cucumbers,i'm going to go ahead and give that a,stir to get that into that salty water,okay i've got some large radishes and,what i'm going to do is just cut off the,end here,thinly slice them,if you have large radishes,you can do about five to seven of them,and slice them thin,if you have small ones then you can go,up to about 10 of them whatever you want,in your salad,we'll add this to my cucumbers,now you can cover this and put this in,your refrigerator for about one hour to,let the cucumbers radishes and onions,soak in that nice salty water,and then we'll rinse them off,or we can just let them soak right here,until we get our dressing made,in a small bowl,i'm going to place my,sour cream,half a cup,about two to three tablespoons of fresh,chopped dill,three tablespoons of white vinegar or,you can use apple cider vinegar,three tablespoons of white granulated,sugar,quarter teaspoon of salt,quarter teaspoon of black pepper,we're going to combine this all together,give it a taste,see if you need to add any extra,seasoning,that's really good,okay i've drained my cucumbers onions,and radishes and just put them back into,the bowl,what i'm gonna do,is pour the dressing on top,we're jus

Best Ever Easter Side Dishes

Best Ever Easter Side Dishes

my take on bite size bagels and locks,who's hungry,that,is truffled deviled eggs for you,and i have my eye on this one because,it's like huge,it's like the leaning tower of pisa,let's go for it,toast time,i love this recipe for two reasons,it's fast and easy do you love this,recipe,and do you heart it,i know it doesn't make your,your heart skip a beat i know it makes,you happy because it's a very pretty,it's a very pretty dish,it has the bright red of the hot honey,white ricotta on the bread with the,pistachios and the green it's like it's,hot honey it's just so,beautiful and bright orange and it's,very cool but it's all meant to be,it's so delicious demolished,our apricots are fresh off the grill i'm,just going to break this ball,right in half,spanish,cured ham,woo woo,so whenever i think of springtime i,think of asparagus and my favorite ways,to cook it are grilled,or just simply broiled broiling,asparagus is so delicious because it's,so customizable you can just put a,little salt and olive oil on there,this salad does not taste like you're,eating brussels sprouts it's fresh it,has lemon juice so it's super bright,marcona almonds cheese parm cheese,garlic and it's you blend it all up it,is just it's almost like a caesar salad,a little bit but with brussels sprouts,scissors,one of my favorite ways to cook carrots,is to pan roast them so they caramelize,a little bit with a little bit of,harissa which is really spicy a little,bit of olive oil a little bit of orange,juice and some salt it's five,ingredients really really simple it's,the perfect side dish for any main,course,hopefully i'm pronouncing that right but,it translates into,hot bath and it's exactly that you,basically,dunk raw veggies and slightly boiled,veggies and bread into this hot bath of,olive oil mixed with a ton of garlic and,anchovies it's kind of like a fondue but,the italian way and it's so much better,eric don't you wish,that this is your back,perfect picnic lentil salad you'll never,look at lentils the same let's try,today i'm making lentils,you're just gonna give this a good toss,to combine the oil with the garlic and,the broccolini,i have my victim,i'm gonna take a little piece of garlic,here,cut this in half,oh it is so al dente,it's not overdone,you can tell because it's still bright,green,all right,perfectly golden brown you don't need to,do any dishes because you're going to be,eating the bowl itself it's just so,gorgeous,so if you haven't tried cole cannon you,have to try it and it's really really,simple to make all it is is mashed,potatoes with either a little kale or,cabbage in it some type of onion a lot,of butter and usually a little bit of,milk or cream in it,potato salad time you just want to pour,it,all over this potato salad doesn't have,any mayo in it,bacon apple and cheese how could you go,wrong,paper thin,pieces of potato so i'm gonna take my,apple not even gonna know what's a,potato and what's an apple and that's,the key it's time to dig in,i'm going to mash them up you can get a,nice little facial too with all this,steam,and we're going to go ahead and add our,roasted garlic,look at how beautiful it is,beer bread anyone,because we're using beer,to,your beer bread isn't that awesome the,perfect crumb,this is everything you want in a cheesy,garlic bread it's stringy it's gooey,it's super buttery and amazing and it,all starts off with a really nice new,bread,this recipe is pretty foolproof,it's really great it's for parker house,rolls which,are really buttery and just amazing they,originated in boston,so super close to us boston new england,i have to admit i'm kind of a biscuit,snob i love biscuits so much no matter,where i go for brunch i always ask for a,biscuit instead of toast so i wanted to,make the best biscuit i could possibly,make in my own kitchen fresh out of the,oven all right let's break it open let's,see what's happening,oh,man,look,at that biscuit

MOM'S PINEAPPLE BAKE!! EASTER SIDE DISH RETRO RECIPE!!

MOM'S PINEAPPLE BAKE!! EASTER SIDE DISH RETRO RECIPE!!

Hi everyone, welcome back to the kitchen,Continuing on with our Easter week celebration. I give you pineapple bake,This is a really delicious recipe that I grew up eating,It is directly from my mother's recipe box,And even though we did a video of this many years ago we decided to update it for you today,Because it's just as delicious now as it was then as it was when I was a child,So let's go see how this all comes together,Today we're gonna make a pineapple bake,I did a video of this nine years ago, and it's time to,Redo it pineapple bake is a family favorite,Once again perfect for your Easter table and in our effort to bring you budget-friendly,Easter dishes that you can put before your family without spending a ton of money this year,I decided that we were gonna remake a couple of our old family favorites, even though we made them so many years ago,It's always good to update them and make a better video for you guys,Pineapple bake is a family favorite. My mom made it while she was alive,As long as I can remember ever since I was a really small kid,This is just a really delicious,custardy baked with bread and eggs crushed pineapple and mini marshmallows,It's super delicious and it goes great next to roasted. Ham and,We used to have this every single Easter without fail. Sometimes she would make it special for a potluck or something,We were going to but that's really the extent of it. It really could substitute as a dessert or even a brunch item,It's fabulous for brunch. It's kind of like a french toast bake only with pineapple in it and,There are a lot of directions you can go with this. I'm gonna just make you one single recipe,My mom always did a double and made it into nine by 13 pan,But what you're gonna need is four cups of either white bread or in this case,I had some brioche hamburger buns leftover,So I just cubed them up and until I had four cups worth you need one 20 ounce can of crushed pineapple,You don't have to squeeze it dry in my old video,I told you to take all the liquid out,But there's really not that much liquid in here and if you take all the liquid away,You lose a lot of the pineapple leaf flavor,So I'm gonna just tell you to drain off what comes out,before you take the lid off and just tip it over the sink or,Into a cup and enjoy that about a quarter of a cup comes out and then just leave it like that,you're gonna need a stick of butter or a half a cup melted for eggs a half a cup of granulated sugar and then,everybody's favorite mini marshmallows,This is 2 cups worth so,I'm just gonna start building this I'm gonna move my pan of bread off to the side because we're gonna actually,Take care of those in just a minute. So what you want to do is crack your eggs into a bowl,And just give them a little bit of a whisk now I'm gonna add my granulated sugar,I'm gonna add the pineapple get that blended in there really well,All right, go ahead and add your butter in there as well. And now we're gonna pop all the bread in here,Give it a good stir and just like french toast. You kind of want that bread to get in there and,Soak up all that,Delicious custard that you've made even though there's no milk here,It's still custard because we've added liquid to eggs and it's gonna be fabulous. I'm really looking forward to this,So we even have this in a long time,For those of you who might not know my mother passed away on Valentine's Day,And so I'm kind of revisiting a lot of the things that she used to make growing up,I'm gonna add in all of the marshmallows now and you can just give that a good stir as well and into our pan,I'm just gonna go ahead and give this a quick spray with the coconut oil and I'm going to pour our,Custardy mixture into the pan. Let's get it all in there spread it out,evenly,we're gonna bake this in a 350 oven for about 40 minutes or until it's nice and brown and toasty and,Everything is set up. I'll bring you back when it's ready to enjoy. Well. There you have it,Our pineapple bake has baked all the way it took 40 minutes,I allowed it to cool on top of the stove for just about 10 minutes before we cut to it and it is,Absolutely. Perfect. Are you ready to taste this? I have to okay,It's beautiful its moist and eggy and this is good,warm it's good at room temperature and,I just really highly recommend that you eat it. It's really really good,You see when you have the marshmallows they kind of melt into it and they leave these craggy,Areas on it and they get a little crispy. Um, they get a little sticky,It's so delicious,There's a happy memory for me,And I know that,You are going to love it because it will be a happy memory for you, too,I don't know where this recipe came from other than my mom,I'm pretty sure she got it from someone. She knew in fact, I,Think it may have come out of an old church cookbook. I'm just going to say that,This is like old church cookbook material right here,It's perfect in every way,It will keep people coming back for more that,Is how you make the pin

Easter Side Dishes

Easter Side Dishes

hi this is Jane a Cobra's welcome to my,kitchen I am sure that most of you are,already starting to plan your Easter,meal with that favorite ham but today I,want to share with you some side dishes,that I'm actually going to serve at my,Easter meal and the first one that we're,gonna start off with is roasted carrots,I love fresh whole carrots but one of,the things you've got to do is you got,to make sure that you're cutting off,those root tips so I did most of these I,just going to do a couple more and,finish those off now the greenery up,here I'm going to cut off all about,right - they're about an inch I'm going,to cut these all off now this is a side,dish that even the Easter Bunny is going,to approve okay now my next step is is,I'm going to drizzle some olive oil over,the carrots here we go and then I'm,going to sprinkle some Italian seasoning,over the top of them,and then we're gonna put some salt on,some,fresh pepper and then I'm good I chopped,up some fresh garlic cloves and I'm just,gonna sprinkle a few on the top here and,then I'm going to take my Tong and I'm,just going to roll the carrots around so,that they get the olive oil on there and,then they get the seasoning all mixed,throughout each one of these carrots now,I'm gonna place my carrots in an oven at,375 degrees and I'm gonna cook them,between 3040 minutes but if you've got,thicker carrots bigger carrots you're,probably gonna have to cook them a,little bit longer but we're going to,roast them and by roasting them they're,going to be a sweeter carrots and,they're gonna have more flavor to it so,I'm gonna pop them in the oven right now,okay now I want to show you my next side,dish that I'm gonna be serving at my,Easter dinner what I did is I've already,cooked my pasta which is a penne pasta,and towards the end of cooking it I,added my fresh asparagus now my next,step is to make the dressing for it what,I'm gonna do is I'm going to add some,Greek yogurt I'm going to add freshly,squeezed lemon I chopped up some mint,mince fresh garlic and I'm gonna add,some olive oil to it I'm gonna add some,honey to it,okay then I'm going to add some lemon,pepper to it and I did some zest from a,lemon that I'll add to this also and,last but not least I'm going to add some,sea salt and I'll just mix those up,together and now I'm going to add it to,my pasta and just mix it together okay,now I want to add a little bit more,flavor to it and a little color so I'm,going to add just a little bit of onions,and then I'm gonna add my cherry,tomatoes now what I'm gonna do is I'm,going to cover it and put it in the,refrigerator and I would chill it for at,least two hours but you certainly can,chill it overnight next I'm gonna check,on those carrots okay I have my salad,completed I just took the carrots out of,the oven and they are a perfect blend of,sweet and savory and they are gonna go,so good with that ham dinner now I want,to just suggest to you a bottle of wine,we have the story family wine and it is,a pinot noir and it is just perfect have,a happy Easter

4 EASTER RECIPES | EASY SIDE DISHES | EASTER 2022 PROGRESSIVE DINNER COLLAB | HOLIDAY RECIPES

4 EASTER RECIPES | EASY SIDE DISHES | EASTER 2022 PROGRESSIVE DINNER COLLAB | HOLIDAY RECIPES

hi friends welcome back to my channel if,you're new my name's amanda so in,today's video i've got some easter side,dish recipe ideas for y'all we really,enjoyed these recipes these were all new,recipes to us i think y'all are going to,enjoy them as well,now today's video is also really special,because it's in collaboration with some,of my friends here on youtube,valerie from the hargett life and i,decided to host kind of like a potluck,progressive dinner kind of whatever,you'd like to call it there where um,essence of other ladies have gotten,together and we're basically making each,making a component of easter dinner so,if you watch all of our videos you'll,actually get to see a complete easter,dinner get you some ideas and these,recipes will work for any time of course,but we've got megan from megan's kitchen,participating as well as sammy from,managing the maze and taylor elmore they,all have awesome channels they're gonna,be cooking up some really delicious food,for you so make sure to check out all,the details in the description box and,check out the whole collab because it's,going to be so fun i cannot wait to see,what everybody's made so if you're,coming over to my channel from the,collab welcome i'm so glad to have you,here and of course if you're returning,i'm always glad to have you as well,um i do all kinds of food content what's,for dinners all that kind of stuff it's,really all about the food here so if you,would if that sounds good to you i'd,love to if you'd hit that subscribe,button and join my youtube family make,sure you turn on that notification bell,so you get notified every time i post a,new video and you don't miss out on,anything yummy coming up so i hope you,all enjoy this video but let's go ahead,and get into these recipes,so we're going to get started with our,cheesy potato casserole and this is also,called funeral potatoes but i kind of,like cheesy potato casserole a little,better than that name,so um we're gonna get started with some,sour cream this is actually two cups of,sour cream which is basically a 16 ounce,container and we're going to add in some,cream of chicken soup and again i'm,using that unsalted chicken soup we're,also going to add just a little bit of,salt and pepper to this especially since,i was using mainly unsalted ingredients,other than the cheese i went ahead and,just added just a little bit,of salt and then i also added some onion,powder in there,we'll get our melted butter added in,here and then we're going to stir this,together once we get it stirred together,really well we're going to go ahead and,add in our hash browns and our cheese,and these are just the cubed hash brown,potatoes,and i recommend they be thawed so the,way i thought them was just thawing them,in my fridge overnight and they were,perfect the next day you could also,microwave them if you wanted to as well,just however you'd like to do it,and then i've got some shredded cheddar,cheese going in there and we're just,going to get this mixed together well,and put it in our baking dish now the,recipe calls for two cups of corn flakes,crushed you know for the topping and of,course some more butter for that the,recipe actually asked you to use five,tablespoons of butter for that,i feel like you might cut that down just,a little bit or add more corn flakes if,you like more crunch and actually next,time i think we'll add more corn flakes,so i really do like that crunch on top,like that with the potatoes and this was,such a yummy potato dish i mean i love,potatoes just about in any form,let me know if you do too down in the,comments below,actually all these recipes were new to,me i had not made any of these before,and it's always so fun to try new,recipes i feel like,and it's fun to find new favorites and,this is definitely something i enjoyed i,actually ate leftovers of this for,breakfast,like with some ham just a little bit of,ham,and it was like such a yummy breakfast,too so even like with some eggs and ham,that would be good too so i'm just,getting that cornflake topping on there,and we're going to bake this in a 350,degree oven,for about 40 to 50 minutes,this just goes together really fast and,easy and i think you know it would be,great to also prep ahead and then you,could go ahead and put it in the oven,the day of and so it would be really,handy like that too but here it is all,nice and hot and bubbly out of the oven,so if you celebrate easter let me know,in the comments down below what kinds of,side dishes what kinds of you know meal,traditions you have we don't have a,whole lot of like traditional foods we,do for easter we do more so for,thanksgiving i guess than any other,holiday,but um when the kids were younger we,used to always go to like kfc they loved,kfc,and that was where you know we typically,went for easter,and maybe you go somewhere out to eat,too so let me know that if you do that,instead,so next up we have smothered green beans,for this recipe i'm making about half,the recipe a l

An Easter Side Dish Stacked to Perfection

An Easter Side Dish Stacked to Perfection

all right first up this morning we're,taking your Easter ham to a whole new,level literally check out this elegant,side dish ideal for your holiday meal,it's cheesy ham and potato stack come,here to show us how it's done is chef,Kate Lula from Jones dairy farm and it,smells delicious good you know it looks,complicated,so you never bring complicated recipe,you know that everybody can make them,know this is it's kind of a play on a,scalloped potato in a stack so instead,of having to have it in a bowl and if,you already have your side dishes,already set this is something you can,either add as an extra or you can use,this excuse me use your leftover ham,okay in the next couple days these are,awesome for leftovers so you're using,which one the naturally smoked already,cooked ham yes I'm using for this one I,used the dainty ham you can use the,dainty ham there's the family ham and if,you don't want or have a whole ham or a,half a ham you can use the ham steaks,you can use a slice so whatever kind of,ham you want to use it will work for,this scalp tails which I've made I think,the the biggest chore is the slicing of,the potatoes you use a food processor is,either a food processor or even just a,mandolin yeah that goes really and that,goes really fast otherwise you can,certainly slice them by hand it'll just,take you a little bit longer but no big,no big deal,so we have our sliced potatoes we have,our ham that I just have cut up you want,to cut them about the shape of the,muffin tin so that they'll fit in there,and they'll stack nice and easy and then,we're gonna do a little mozzarella,cheese a little Gruyere cheese on top,and then we're gonna mix up that,wonderful garlic cream sauce that goes,over the top that'll bring everything,together so one cheese I cannot say the,name of it and when I see this it's got,a unique flavor so it works really well,with this we're gonna put the mozzarella,on the layers and them off with the,Gruyere on the top okay,so you're just gonna take your ear,stacks of potatoes potatoes because they,can build them exactly yep and usually,if you can start with the smaller pieces,in the bottom and then kind of build up,so that it keeps the shape of the muffin,tin that'll work the best so all of the,hams all of the Jones dairy farm hams,are certified gluten free of course like,all the rest of the,Jones dairy farm products and they are,all cured and smoked using a,hundred-year-old cure,hickory wood chips so never any liquid,smoke which is great and you can,definitely taste that flavor difference,you don't get that liquid smoke flavor,it's a pure Hickory flavor so you can,find them at your retailers there's also,a newer line that came out that's,antibiotic free yeah no sugar right,paleo certified so if you're following,paleo that's an awesome option for you,people are looking for these products,you'll find them either in the,refrigerated section section Jones dairy,farm or the freezer section a lot of the,ones that are boxed in the back the the,maple pork sausage and the breakfast,patties the turkey sausage things like,that all the sausages are going to be in,the freezer and it's because there are,no preservatives no preservatives no,great spices and great meats,exactly so the meat is fresh when it,comes in the sausage is made and it goes,right into the freezer and it stays,frozen until you buy it so that's why we,don't use any any fillers msg nitrates,any of that that's why it has to go in,the freezer yeah wonderful,so you got the potatoes your potatoes,ham we'll do a little bit of mozzarella,and then the sauce if you're not doing,it for TV now would you add more layers,or would you just do one layer of ham,I'm going to do one layer of potatoes,ham cheese and then I'll do another,layer on top okay that we probably won't,get you but you get the idea we're just,gonna layer it in stack so alright tell,us what are you're finishing that up,what goes into the sauce that you're,gonna pour around the stacker sauce is,gonna be I have some melted butter we've,got a little bit of heavy cream okay,gonna mix that together and then we'll,do a little garlic powder onion powder,so that's it you're gonna get that great,garlic flavor from that we've got some,fresh thyme and some fresh rosemary and,that is why I garnish them with the,thyme and rosemary because whatever,ingredients whenever you garnish,something you want to use what you have,in the recipe as a garnish so that it,kind of makes sense and it pulls all,those flavors together then what was,that there was that a pink salt yep a,little bit of salt and pepper garlic,salt onion salt,I'm sorry garlic powder onion powder and,then the rosemary and thyme,after you get all your layers built a,sea breeze mom if you would put a couple,more slices,potato yeah another slice of ham and you,can build them as high as you want okay,you know you can do two three four,layers because they're gonna bake just,like they should I usually finish with a,potato okay so you're goin

The Olive Scene Easter Side Dishes

The Olive Scene Easter Side Dishes

from the olive scene one of my favorite,places and one of my favorite ladies,Traci Lockhart is here nice to be here,nice to see you got your partner over in,the corner here you guys are all lined,up with beautiful stuff where do we,begin,okay we're just gonna start with our,asparagus arugula salad okay we hasn't,hated to do a little bit of a salad here,because it's it seems like a simple,ingredient a simple dish but salads are,really taking center stage yeah,in many restaurant menus and they can be,center stage in your home it's an easy,way to sneak in some extra vegetables,here we have arugula I'm preparing it a,little different way you're gonna make a,lemon vinaigrette,mmm start with the pick qual olive oil,yep how much you want to put in there,about a half a cup so you can go down,here to the four ounces and then we're,gonna go with keep going keep going keep,going keep going and look how beautiful,that is if you can wait a minute yep,little more okay and then some Sicilian,lemon three tablespoons of Sicilian,lemon okay and then we're just gonna use,a couple of simple ingredients to,enhance the oil in the vinegar it's not,going to be a traditional completely,traditional vinaigrette we're gonna use,a little shallot which David is going to,mince up and and then we have our choice,this is a choice of salt and pepper,which you know is one of those things,you don't think about all the time we,can use a traditional salt and pepper or,we can use an herb salt and pepper this,is a product you can see that when I,brought from home it's very low because,I use it in everything it adds that,little extra bit of flavor that you know,you don't have to think about so here,I'm just gonna give it a shot good the,shallots what the whole shell just have,about half is good good I was really,tired after that one yeah yeah he's he's,kidding by the way you know mr. cook,okay here we go how do we do so we have,our fun little salad shaker here you can,see that you saw her oh yes we saw it I,love it and this is the best one because,it has a small neck and you can just,shake so you go ahead and shake to the,arroyo up and down so we're just,sideways I think you can do whatever you,want because you're the mandate there,you go so we have just a couple of,simple fresh ingredients this is where,your salad is going to you know work for,you and you are not gonna work for it,mandarin orange mandarin orange some,really nice shaved fun shape,Parmesan cheese and then folks really,you got a sock the salad all right,everything needs seasoning we have some,parmesan in there so let's not add if,you go to their store and you don't buy,anything and you know wanna buy one,thing by this salt this salt is,unbelievable well we like it and it's,aromatic it's got a little bit of,rosemary in it okay so here's your,little extra ingredient look how,beautiful we have just taken the,asparagus and just very slightly greened,it up a little bit up so I've gotta make,some room here and we're just going to,chop this in here these the recipe,actually called calls for grating it or,slicing it in right and that's what the,recipe calls for we I have a hard time,doing that because I keep going buddy,you can do it so this is a little bit of,asparagus in there we're gonna add the,and toss the lemon vinaigrette on it,okay this is it yes you can go right,ahead this up a little bit go ahead and,oh no you got enough dressing not,drowning but enough you know what that's,my hardest thing I never put that dress,on a salad,well I'm always afraid I think the key,to dressing the salad appropriately is,to toss because you have to mix mixing,is very important so you get this,incredibly colorful colorful salad and,we're just going to quickly my cells are,so boring well you know we we're seeing,hot and cold ingredients on salads and,restaurants we're seeing beautiful fun,vegetables beets and really an,interesting additional niceties and I,saw that dish there too and certainly,yes we saw the dish and of course this,is a porcelain dish with a metallic,glaze it's beautiful folks okay with,your eyes so you do want to make sure,that your food is displayed beautiful,what's up with the carrots again Oh,carrot you want your carrots next do,whatever you want first we're gonna go,to cherry sauce okay so the olive scene,sells this beautiful Woodford Reserve,bourbon barrel cherry so you can serve a,Manhattan and then you can also use your,cherries to make a fabulous cherry glaze,if you don't eat it uh look how nice huh,if you don't eat it of course we eat,them in our Manhattan's,okay so this is a couple of little key,things here all we did and will continue,to do this we're just going to drain the,cherries into the saucepan reduce the,syrup and then we're gonna reduce the,syrup a little bit but we're also gonna,use the key ingredient arrowroot a,little bit of cloves for flavor and of,course our secret ingredient dark,balsamic vinegar I'm gonna use a,tablespoon and then I love that stuff,yes it's i

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