Marthasapplesalad Recipes

Steps:

• Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
• Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
• Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

Steps:

• Thinly slice the apples. Toss with the lemon juice in a large bowl.
• Make the dressing: Heat the olive oil in a skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes. Whisk in the vinegar and mustard; remove from the heat and let cool slightly. Whisk in the sour cream and 1/4 cup water.
• Add the dressing to the bowl with the apples. Add the ham, watercress and endives. Season with salt and pepper and toss to coat.

Steps:

• Make the croutons: Preheat oven to 450°.
• Combine butter and olive oil in a large bowl.
• Add bread cubes, and toss until coated.
• Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
• Spread bread in a single layer on an 11-by-17-inch baking sheet.
• Bake until croutons are golden, about 10 minutes.
• Set aside until needed.
• Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
• Using two dinner forks, mash garlic and anchovies into a paste.
• Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
• Chop romaine leaves into 1- to 1 1/2-inch pieces.
• Add croutons, romaine, and cheese to the bowl, and toss well.
• If you wish, grate extra cheese over the top.
• Serve immediately.
• To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
• Screw the lid on the jar tightly, and shake to combine.
• Shake the jar before each use.
• Store, refrigerated, for up to 4 days.
• Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

Steps:

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Steps:

• In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
• You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Steps:

• Heat oven to 375 degrees. Cut the bread into 1 inch cubes and place in a small bowl. Pour the milk over the bread. Set aside for five minutes.
• Heat the olive oil in large skillet over medium heat. Add onion, celery, and garlic. Cook until soft and translucent, about 3-5 minutes. Remove from heat. Let cool for five minutes.
• Place carrots in a large mixing bowl. Add the milk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon mustard, salt, and pepper. Add onion mixture. Combine well using your hands or a rubber scraper.
• Place mixture in a large ungreased baking dish or roasting pan. Shape into a 5 by 12 inch loaf. Overlap bacon slices across the top, covering the meat. Place potatoes and leeks around the loaf. Season with salt and pepper as needed.
• In a small bowl, combine the brown sugar, ground mustard, and 2 tablespoons of water. Stie in tomato paste making a glaze. Brush the meat loaf all over with the glaze.
• Bake, brushing every fifteen minutes with glaze until juices run clear when loaf is pierced with a two-pronged fork and bacon is crisp, 1 to 1 and 1/4 hours. Let cool 10 minutes before slicing. Serve with potatoes and leeks on the side.

Steps:

• In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
• In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

Steps:

• For the Dressing: Put everything in container and shake.
• For the Pecans:.
• Preheat oven to 325°F, beat the egg whites with salt until foamy.
• Add sugar Worcestershire, paprika, and cayenne.
• Fold in pecans and melted butter.
• Spread pecans over baking sheet.
• Bake 30-40 minutes, stirring every 10 minutes.
• Remove from oven and cool.
• Store pecans in an airtight container.
• Mix field greens, green onions, blue cheese, apple and pecans.
• Toss with dressing--to your taste.
• You will have leftover dressing and pecans.