May-June 2014

Get Saucy Series: Excellent Egg Sauces

May 5, 2014 Jill Melton

Scrambled eggs may be the simplest of dishes to make, but that belies the alchemy the egg possesses when whisked into a frenzy with fat to create an emulsion. That’s the versatility of the egg.

May-June 2014

Ginger-Teriyaki BBQ Chicken Meatballs

May 5, 2014 Brittany Chin Jones

Ingredients Meatballs 2 pounds 98-percent fat-free ground chicken 1 egg 1 tablespoon fresh ground ginger (or ginger paste) 1 teaspoon garlic powder Ground pepper Olive oil spray Sauce 1 6-ounce can tomato paste 1/2 cup

May-June 2014

Spicy Chimichurri Rub

Ingredients 3 tablespoons dried oregano 3 tablespoons dried parsley 2 tablespoons crushed red pepper flakes 1 tablespoon smoked paprika 1/2 tablespoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons kosher salt 1/2 teaspoon freshly ground

May-June 2014

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

May-June 2014

Roasted Red Pepper Peri-Peri Marinade

Ingredients 1 large red bell pepper 1 1/2 teaspoons olive oil 6 cloves garlic 2 tablespoons sun-dried tomatoes, chopped 1 teaspoon peri-peri* spice, ground (use less for milder flavor) 1 tablespoon fresh oregano, stems removed