Nuwe resepte

Skaaptjops met kompote van soet uie

Skaaptjops met kompote van soet uie

Bestanddele

  • 1/4 koppie gekapte vars ment
  • 1 1/2 eetlepels gekapte vars oregano
  • 2 groot knoffelhuisies, fyngekap
  • 8 lamsbakkies (ongeveer 1 1/2 pond totaal)
  • 2 eetlepels olyfolie, verdeel
  • 1 soet ui (soos Vidalia), in dun skyfies gesny
  • 2 eetlepels gekruide witwynasyn

Resepvoorbereiding

  • Meng kruisement, oregano en knoffel in 'n klein bak. Sprinkel lamsvleis mildelik met sout en grofgemaalde peper. Sprinkel 2 eetlepels kruiemengsel oor skaaptjops; druk vas (hou die oorblywende kruiemengsel by vir kompote).

  • Verhit 1 eetlepel olie in 'n groot pan oor medium hoë hitte. Voeg lam by en kook tot verlangde gaarheid, ongeveer 4 minute per kant vir medium. Plaas lamsvleis op skottel (moenie pan skoonmaak nie). Tentlam met foelie. Verlaag hitte tot medium. Voeg die oorblywende 1 eetlepel olie by die pan. Voeg ui by en soteer tot sag, sowat 2 minute. Voeg asyn en gereserveerde kruiemengsel by; braai 1 minuut. Geur die kompote na smaak met sout en peper. Skep kompote oor lam en sit voor.

Resep deur Brooke Dojny, Melanie Barnard Resensies -afdeling

Resep opsomming

  • ¼ koppie gedistilleerde wit asyn
  • 2 teelepels sout
  • ½ teelepel swartpeper
  • 1 eetlepel gemaalde knoffel
  • 1 ui, in dun skyfies gesny
  • 2 eetlepels olyfolie
  • 2 pond skaaptjops

Meng die asyn, sout, peper, knoffel, ui en olyfolie in 'n groot hersluitbare sak totdat die sout opgelos is. Voeg lamsvleis by, gooi tot bedek, en marineer 2 uur in yskas.

Voorverhit 'n buitebraaier vir medium-hoë hitte.

Haal lamsvleis uit die marinade en laat enige uie wat by die vleis vassit. Gooi enige oorblywende marinade weg. Draai die blootgestelde punte van die bene met aluminiumfoelie toe sodat dit nie brand nie. Rooster tot die gewenste gaarheid, ongeveer 3 minute per kant vir medium. Die tjops kan ook ongeveer 5 minute per kant in die oond gebraai word vir medium.


Lamstjops met kompote van soet uie - resepte

Asiatiese guacamole met wonton -chips

Groen kerrie klapper hoender

Kokosmengsel met rooi vrugte

Geurige Asiatiese "tee" met groente en garnale

Sweet Chili -varkhaas met groente -noedels

Oranje sorbet met ongelukkige koekies

Knapperige varkblaarslaai

Garnale, sitroengras en limoenrisotto

Gebraaide piesangs met roomys en warm cashew sous

Vitello tonnato in Japannese styl

Pynappel hoender met boontjiespruit noedels

Spanspek met sjerrie en gemmerroom

die wonders gaan voort -meer wonderlike geregte met minimale ophef.

Tamatie-, lensie- en lemoensop

Spinazieslaai met quinoa en gebakte shitakes

Margarita -kaaskoek vries

Skilferige sampioen en gruyere terte

Gebakte lam met komyn, kardemom en klappermelk

Sticky dadel toffiepoeding

Louwarm slaai met lemoene, spinasie en spek

Vlaamse hoenderbredie

Sjokolade en amaretti mousse

Lente -minestrone met tuisgemaakte pesto

Aubergine, feta en papawertaart met gekarameliseerde uie

Sjokolade en amandel semifreddo

Kokospannacotta met pynappel en kruisement

Blomkool, spinasie en feta frittata

Aubergine timbale met warm tamatie coulis

Rooi vrugte, mascarpone en witsjokolade -kleinigheid

Maak heerlike kos met minimale bohaai. Herontdek die klassieke kuns van braai, stowe, braai en bak.


Costco Kookboek 2011

Elke jaar sedert 2002 het Costco 'n kookboek uitgegee met items wat u by Costco kan vind. Om die 10de herdenking van die Costco -kookboek te vier, het hulle 'n kookboek vrygestel met gunsteling resepte uit die laaste nege kookboeke.

U kan hierdie Costco -kookboek gratis hier lees of druk. U hoef nie 'n Costco -lid te wees nie. Ek moes nogal inzoomen om die teks te lees (gebruik die vergrootglas met die + -simbool).

Daar is afdelings met resepte vir elke deel van die maaltyd. Hier is die reseplys vir die Costco -kookboek van 2011:

  • Costco herdenking resepte (bladsy 10)
    • Cranberry amandel spinasie slaai
    • Duitse appel pannekoek
    • Goeie more appelkoek
    • Cranberry-oranje mengsel
    • Wors gevulde sampioene
    • Italiaanse wors met geroosterde tamaties en polenta
    • Parmesaan-aartappelskorsie heilbot met tamatie en courgette
    • Spinasie ravioli lasagne met pesto panko broodkrummels
    • Kalkoen -vleisbrood met pruimenglasuur
    • Karamel appel varktjops
    • Aarbeie en roomkleinigheid
    • Sjokolade croissant dop
    • Suurlemoenbrood
    • Aartappel en uie frittata
    • Wors en courgette -frittata
    • Croque mevrou
    • Aartappel-cheddar gnocchi met spek en eiers
    • Bulgur koring met pynappel, pekanneute en basiliekruid
    • Ham en gebakte aartappelbakke
    • Wild Alaska -salm Benedict met sitruskaassous
    • Kaasagtige groente -wors ontbytbak
    • Mediterreense quiche met hasjbruin kors
    • Toebroodjies met eier en kaas
    • Hazelnoot -verspreide wervelring
    • Pondkoek Franse roosterbrood
    • Cheddar spekwafels
    • Mediterreense broodpoeding
    • Hartige broodpoeding
    • Bagel poeding
    • Perske bruschetta
    • Dateer sitrus platbrode
    • Okkerneus-brie op roosterkoeke met appel-kersieblatjang
    • Gebrande vars bruin kalkoenvye
    • Druiwe met bokkaas en okkerneute
    • Persimmonwiggies met geroosterde haselneute
    • Spinasie aartappelkoekies
    • Laai gebakte aartappeldip
    • Granny Smith appelsalsa
    • Knoffel garnaal gevul soet mini-rissies of gratin
    • Lavash partytjie byt
    • Mediterreense nachos
    • Pittige geroosterde rooipeper -hummus met gebakte pitaskyfies
    • Gegrilde portabella-sampioene met steak-geurmiddels in Montreal-styl
    • Verdwynende Buffel -hoenderdip
    • Klewerige framboos -chipotle -hamrolletjies
    • Lekker guacamole
    • Ham en brie quesadillas met bosbessiesalsa
    • Spekbyt wat met spek toegedraai is
    • Kokos en limoen gegrilde garnale
    • Pittige suidwestelike mossels
    • Mossels met blokkies vars tamaties en chardonnay
    • Soet en pittige gemengde neute
    • Krakerige cranberry-kaneelhappie
    • Franse pers koffie
    • Komkommermojito met vodka
    • Cranberry limeade
    • Sunkistiese sangria blanca
    • Tropiese sitrus spritzer
    • Uiteindelik suurlemoen en suurlemoen
    • Aarbei piesang smoothie
    • Cheddarsop met granny smith appels
    • Rokerige appel- en botterskorsiesop
    • Herfs oes sop puree
    • Thaise tom yum sop
    • Sonsondergang verkoelde gazpachosop met krap
    • Staalkop, geroosterde peper en mieliekoue
    • Wit boontjie hoender chili
    • Room hoender tortillasop
    • Bevrore pruime souffles met verkoelde pruim basiliekruid sop
    • Aromatiese vars ertjiesop met 'n sweempie speserye
    • Jalapeno mieliebrood
    • Mediterreense piperade
    • Gevulde en geroosterde soetrissies
    • Die hele seisoen groenboontjie- en mieliekasserol
    • Soet en pittige koolslaai
    • Natuurlike kruie-gebraaide aartappels
    • Gesonde au-gratin aartappels
    • Mediterreense hoenderslaai
    • Kalifornië gegrilde hoenderslaai
    • Kers okkerneut hoenderslaai
    • Kerrie hoender en druiweslaai
    • Soet appel peer pekanslaai
    • Cuties slaai met venkel, feta en heuning sitrus dressing
    • Wintervrugteslaai met mosterd-limoen-vinaigrette
    • Oranje sesam hoenderslaai
    • Endive, appel en okkerneut trio
    • Aarbei-, jicama- en rucola -slaai met miso -dressing
    • Pomelo en mandarynslaai
    • Cranberry-pecan spinasie slaai
    • Artisan slaai viering slaai
    • Vakansie groen slaai
    • Groen en wit aspersieslaai
    • Dijon-balsamiese aspersieslaai
    • Vrugteslaai in Griekse styl
    • Bloubessie waatlemoen feta slaai
    • Waatlemoen fetabakkies
    • Saamgestelde bessieslaai
    • Piekniek rys slaai met vars vrugte
    • Vars tuin quinoa slaai
    • Vrugte en panna cotta slaai
    • Drie druiwe soet pasta slaai
    • Quinoa slaai met granaatjie
    • Swart boontjie en pynappelslaai ole
    • Aartappel- en avokadoslaai met spekdressing
    • Suidwestelike gebraaide aartappelslaai
    • Tuna en mango sashimi slaai
    • Sitrus ahi tuna tiradito
    • Lemoen, garnale en jicama slaai
    • Klein Italiaanse tuna pizza slaai
    • Heirloom slaai slaai met appels, pekanneute en gorgonzola
    • Orecchiette met broccolette
    • Gegrilde pizza's met wors en swart olywe
    • Tamatie- en worslaag
    • Courgette gevul met wors met geroosterde pepersous
    • Geroosterde Marokkaanse varkhaaskoekies
    • Druiwe- en rucola -slaai
    • Kaliforniese hoenderslaai
    • Hoender fajitas
    • Perfekte gebraaide hoender
    • Appel- en spinasie-gevulde varktjops met mosterdwynsous
    • Phyllo -kersie -omset
    • Vuur bier marinade
    • Geroosterde hoenderborsies San Antonio
    • Salm met mosterdsous
    • Geroosterde kreef met broodkrummeltop
    • Spaghetti met gepaneerde garnale
    • Gemelli met gesmoorde venkel, rosyne en dennepitte
    • Pesto van sampioen, roosmaryn en okkerneut ” met spaghetti
    • Gebakte penne met eiervrug
    • Risotto met varkwors en setperke
    • Wors en garsop
    • Gevulde varktjops met spek
    • Maklike gebraaide vark- en pastagereg
    • Hoenderborsies gevul met spinasie
    • Mediterreense kalkoensakke
    • Son-gedroogde-tamatiekors-skaaptjoppies met verlepte arugula en tsatziki
    • Geroosterde skaaptjops
    • Geroosterde skaapboud
    • Sjokoladeblokkoekies ‘n ’ roomkaaskoek
    • Appel speserye brood poeding
    • Quiche muffins
    • Kaal appeltert
    • Kersie-vanielje amandelparfait
    • Sjokolade amandel bonbons
    • Bessie gebakte Franse roosterbrood
    • Geroosterde see -sint -jakobsschelpe op orzo -slaai met feta
    • Gekapte sint -jakobsschelpe en sambuca -spinasie soteer
    • Rooiwarm garnale met pynappel en kantaloep
    • Geroosterde Thaise garnale met gemmer en vrugtepasta
    • Cajun garnale kook
    • Romerige suurlemoengarnale pasta
    • Karibiese sonskreef
    • Koningskrab en pasta met spek en kreefmedalje
    • Tamatie en geroosterde knoffel Dungeness -krap
    • Gebrande pepermielie -ahi -tuna -steaks
    • Ahi-tuna-steaks van sesam-kors
    • Gegrilde albacore met knapperige Asiatiese slaai
    • Gebakte tilapia met suurlemoen, knoffel en laventel
    • Tandoori gemarineerde tilapia met mangosalsa
    • Geroosterde sitrus roosmaryn baber
    • Gestreepte bas met sitrus Asiatiese marinade
    • Krokantige stokvisfilette met kaas bedek
    • Vars bot Piccata
    • Heilbot met mosterdmoutkors
    • Pummelo mojo oor gegrilde heilbot
    • Gemmer gestoomde salm met groente
    • Gebraaide Stille Oseaan kabeljou lente rolle
    • Salm vreugde
    • Geglazuurde salm met Kalifornië -avokado -slaai
    • Rose se pesto -salmfilette in filodeeg
    • Salmburgers met gegrilde pynappel en teriyakisous
    • Kaptein Jack se salmvryf
    • Toskaanse hoender met gebakte penne en drievoudige tamatiesous
    • Hoender noodle strudel
    • Hoender met klementiene en olywe
    • Geroosterde hoenderborsies met druiwe-, lemoen- en fetaslaai
    • Hoender Dijon
    • Gilroy se beste soet knoffelhoender
    • Geroosterde hoender en nektarien kabobs
    • Mieliesalsa met peperige hoender
    • Moon gate oranje hoender
    • Gevulde hoenderborsies
    • Hoenderbroccoli divan
    • Toskaanse hoender torta
    • Kruie-gebraaide Cornish-henne
    • Pistache en mosterdgeskilde lam
    • Ui-gebraaide ribbetjies met oondgedroogde tamaties
    • Gebraaide lendeskyfies met pittige blomkool
    • Osso bucco met port, sjalot, wortels en lemoen
    • Kalfsvleissnitte met appelhoutspek, Napa -kool en wit druiwe
    • Geroosterde varkvleis met okkerneute en druiwe
    • Vul rib van varkvleis met oondgeroosterde druiwe
    • Geroosterde framboos chipotle varkhaas
    • Appelpeer varkhaas
    • Varkvleis gevul met sampioene met mandaryne lemoene
    • Varkkotelette met appels en spek
    • Tri-tip met gebraaide wortels en aartappels
    • Pittige Koreaanse braai-ribbespies met Asiatiese slaai
    • Pot gebraai met cranberry granaatjie sous
    • Braaivleis gebraai met noedels
    • Ma se organiese vleisbrood
    • Rigatoni met lamsous
    • Parmigiano reggiano -risotto met proscuitto, sampioene en ertjies
    • Wors en hoender cacciatore
    • Pittige pasta Provençaals
    • Bolognese in soetrissies
    • Knapperige gebraaide spinasie kaas ravioli met pestosous
    • Asiatiese noedelslaai
    • Gevulde skulpies met spinasie en kaas
    • Alaska krap smelt
    • Kabeljoubroodjies met slaai in Asiatiese styl
    • Tilapia panini -toebroodjies met olyfoliekap
    • Visstokkies in Baja tacos
    • Tilapia word toegedraai met pico de gallo
    • Bagels met warmgerookte sockeye salm
    • Hoender romaine hart wikkel
    • Druiwe hoender Caesar slaai wrap
    • Hoenderslaai met gedroogde bloubessies
    • Gebraaide toebroodjies met peperwortelmayonnaise
    • Stapel-die-dek klub toebroodjies
    • Suidwestelike kaassteak toebroodjies
    • Roosterbroodjies in Italiaanse styl
    • Teriyaki hamburgers
    • Burgers in cowboy-styl
    • Cajun slordige joes
    • Vark met drie bessies
    • Getrek varkvleis banh mi toebroodjie
    • Groenslaai pitas met olyfolie-knoffel tapenade
    • BLT pizza
    • Kaapse kode BBQ -hoenderpizza
    • Perske pizza
    • Sjokolademousse met wyn-geweekte kersies
    • Rugala -kleinigheid
    • Gekarameliseerde appel- of peerparfaits met skerp macadamianoot
    • Gelaagde vrugtesweep -nagereg
    • Sonnige vars heerlike vrugteparfaits
    • Chocolate cherry cheesecake trifle
    • Soutkoek en kersie -parfaits
    • Goue perske skoenmaker
    • Bloubessie kersie skoenmaker
    • Gebraaide bing -kersies oor sjokolade -roomys
    • Kersie amandel tertjies
    • Rooi, wit en blou piesang skeur
    • Druif lekkernye
    • My bloubessie seuns vrugte pizza tert
    • Appelkaramel pizza
    • Granola peer bros
    • Mango bruin betty
    • Outydse appelkluitjies
    • Amandel gevulde nektariens en perskes
    • Pruim clafoutis
    • Hazel-gevulde pere
    • Perske burrito's
    • Appels en roomkaaskoek nagereg
    • Vanielje kaaskoekbyt met madeleine pekanneutkors
    • Mini wortel kaaskoeke
    • Gemmer snap vrugtetert
    • Die groot pampoentert
    • Lemoenroom meringue -tert
    • Appel mini koeke
    • Bessie goeie koek met sous
    • Pondkoek met vars vrugtekompote
    • Appel en kersie onderstebo koek
    • Spaanse lemoen- en amandelkoek
    • Rooi fluweelkoek met vrugte en roomys
    • Knapperige sjokolade -roomys modderpastei
    • Toffie -roomkaasstawe
    • Vakansie pruimkoek
    • Vrugte en neut granola bars
    • Koffie springmielie balletjies
    • Koffietoffie met melksjokolade en pretzels
    • Nageregpanini met romerige pistache -sjokoladevulsel
    • Hawermout droom datums
    • Toffie-koffietydstawe
    • Donker sjokolade, supervrugte, knapperige blokkies
    • Dateer hawermout sjokolade stukke koekies
    • Sjokoladeblokkies rosyntjie hawermoutkoekies
    • Pampoen speserye
    • Turbinado-rietsuiker koekies
    • Grondboontjiebotter en jelliekoekies
    • Maklike brandewyn -kersies
    • Bunny ’s swart fluweel appelkoos vrugte leer
    • Druiwegomdruppels
    • Alfabet meringues

    Dankie aan Costco vir die gratis kookboek! Kyk ook na die Costco -kookboek vir 2010 en die Costco -kookboek vir 2012.


    Skaaptjops met gekruide soet uie kompote - resepte


    OPKOMSTE VAN DIE BUITELAND:
    Bel vooraf en ons sal
    hou u bestelling gereed!
    803.771.7774 // 864.610.0096

    SIEN NIE WAT JY NODIG/WIL HET NIE?
    Bel ons net!
    803.771.7774 // 864.610.0096

    * Kyk na die oortjie "Feite" om te leer hoe u botter/margarien met olyfolie kan vervang.


    Resepnaam Soort resep
    AIOLI: Chipotle-Lime Aioli Speserye en souse
    AIOLI: Klassieke Aioli Speserye en souse
    ARTICHOKE: Gemarineerde artisjokharte op roosterbrood Voorgeregte
    ARTICHOKE: Gemarineerde artisjokharte op roosterbrood Voorgeregte
    ASPERAGTE: Suurlemoen Aspersies Frittata Hoofgeregte
    BROOD: Challah Bykosse
    BROWNIES: Blood Orange Brownies Nageregte en ander lekkernye
    BROWNIES: Tuisgemaakte Bloed Oranje Brownies met Tangerine Ganache Nageregte en ander lekkernye
    BROWNIES: Tuisgemaakte Brownies met Tangerine Ganache Nageregte en ander lekkernye
    BRUSCHETTA: Gekarameliseerde uie Bruschetta Voorgeregte
    BRUSCHETTA: Hartige Toskaanse kruie Bruschetta Voorgeregte
    BURGERS: Balsamiese hamburgers met gekarameliseerde uie en 'n kruie -smeer Hoofgeregte
    BURGERS: Fig Balsamiese hamburgers met gekarameliseerde uie Hoofgeregte
    BURGERS: Slordige Joe Hoofgeregte
    KOEK: Bloed Oranje Pondkoek Nageregte en ander lekkernye
    KOEK: Sjokolade Balsamiekoek met Irish Cream Glaze Nageregte en ander lekkernye
    KOEK: Chocolate Fudge Cake Nageregte en ander lekkernye
    KOEK: Donker Sjokolade - Bloed Oranje Koek Nageregte en ander lekkernye
    KOEK: Suurlemoenpondkoek Nageregte en ander lekkernye
    KAASKOEK: Kaaskoek sonder bak Nageregte en ander lekkernye
    HOENDER: Appel- en brie-slaai met gevulde hoender en knoffel-appelvinaigrette Hoofgeregte
    HOENDER: Balsamiese geroosterde hoender Hoofgeregte
    HOENDER: Hoenderslaai Slaai wrap Hoofgeregte
    HOENDER: Hoenderwors Caprese Spies Hoofgeregte
    HOENDER: Hoender met balsamiese asyn Hoofgeregte
    HOENDER: Chipotle Fajita -bakke Hoofgeregte
    HOENDER: Koriander & Geroosterde Ui Geroosterde Hoender Met Aioli Hoofgeregte
    HOENDER: Romerige suurlemoenhoender Hoofgeregte
    HOENDER: Chicken Souvlaki in Griekse styl Hoofgeregte
    HOENDER: Geroosterde hoender met maple -vinaigrette -marinade Hoofgeregte
    HOENDER: Heuning suurlemoen gemmer hoendervlerkies Hoofgeregte
    HOENDER: Heuning-gemmer-balsamiese roerbraai Hoofgeregte
    HOENDER: Huli-Huli Chicken Hoofgeregte
    HOENDER: Suurlemoen, Botter-Oregano-hoender Hoofgeregte
    HOENDER: Maple-Peach-gegrilde hoender Hoofgeregte
    HOENDER: Mexikaanse gekruide gebakte hoender Hoofgeregte
    HOENDER: Napolitaanse kruiehoender Hoofgeregte
    HOENDER: Pittige Pesto -vlerke Hoofgeregte
    HOENDER: Soet en pittige hoenderblaarslaai Hoofgeregte
    HOENDER: Tangerine Balsamic Geglasuurde Vlerke Hoofgeregte
    HOENDER: Tigken Hoofgeregte
    CHILI: White Bean Chili Hoofgeregte
    KANELROLLE: Kaneelrolletjies Nageregte en ander lekkernye
    KOMPOT: Berry Balsamiese kompos Speserye en souse
    KORNBRAAD: Spinazie Mieliebrood Bykosse
    KRABB: Krabbel gevulde sampioene Hoofgeregte
    KRAKERS: Cheesy White Truffle Crackers Voorgeregte
    CROSTINIS: Asperge Crostinis Voorgeregte
    CROUTONS: Croutons van wilde sampioen-salie Bykosse
    DIP: Romerige wit boontjie dip Voorgeregte
    DIP: Sondroogde tamatie, spinasie en artisjokdip Voorgeregte
    EGGPLANT: Neopolitaanse kruie Balsamico gemarineerde en geroosterde eiervrug Hoofgeregte
    EIERE: Gerookte salm -eiers Bykosse
    EIERS: Spicy Crab Egg Scramble Hoofgeregte
    EIERS: Wit truffelomelet Hoofgeregte
    EMPANADAS: Sampioen -courgette -empanadas Hoofgeregte
    FAJITAS: Pittige Steak Fajitas Hoofgeregte
    FONDUE: Sjokolade Balsamico Fondue Nageregte en ander lekkernye
    FONDUE: Wilde sampioen, Sage & Cheddar Fondue Bykosse
    FRANCH TOAST: White Truffle French Toast Hoofgeregte
    BEVRORDE JOGURT: Sitrus en mango bevrore yoghurt Nageregte en ander lekkernye
    FUDGE: Sjokolade en Espresso Balsamiese Fudge Nageregte en ander lekkernye
    FUDGE: Wit sjokolade en Persiese Lime Fudge Nageregte en ander lekkernye
    GARLIC: Geroosterde knoffel Speserye en souse
    GRANOLA: Cranberry Blood Orange Granola Bykosse
    GRANOLA: Fig & Chocolate Chip Granola Bar Nageregte en ander lekkernye
    GUACAMOLE: Guacamole Voorgeregte
    KALIBUIT: Geroosterde heilbot met sampioen wilde rys Hoofgeregte
    KALIBUUT: Geroosterde heilbot met olyfhout Hoofgeregte
    HUMMUS: Gekookte grondboontjiebotter Voorgeregte
    HUMMUS: Chipotle Hummus Voorgeregte
    HUMMUS: Guacamole Hummus Voorgeregte
    HUMMUS: Geroosterde Rooipeper Hummus Voorgeregte
    LAM: kruie geroosterde skaaptjops Hoofgeregte
    LASAGNA: Witsous Lasagne Hoofgeregte
    MARINADE: Chipotle Grill Marinade Speserye en souse
    MARINADE: Hot Spice Marinade Speserye en souse
    MARINADE: Medium speserye marinade Speserye en souse
    MARINADE: Milde speserye -marinade Speserye en souse
    MARINADE: Teriyaki Grill Marinade Speserye en souse
    MARINADE: Teriyaki -marinade met sesamolie Speserye en souse
    MARMELADE: Cranberry Marmalade Speserye en souse
    MARTINI: Singin 'The Blues Martini Drank
    VLEISBALLE: Turkye-Pesto-frikkadelle Bykosse
    VLEISBALLE: Turkye-Pesto-frikkadelle Voorgeregte
    MOJITO: Frambooswit Balsamico Mojito Drank
    MOUSSE: Blood Orange & Bourbon Chocolate Mousse Nageregte en ander lekkernye
    MUFFINS: Vetvrye Cranberry-kokosmuffins Bykosse
    SOPPIE: Portobello Mushroom Caps Hoofgeregte
    SOPPIES: Knoffel- en salie -sampioene Bykosse
    MOSTERD: Serrano -heuningmosterd Speserye en souse
    Mosterd: Serrano heuning asyn mosterd Speserye en souse
    PASTA: Suurlemoen Basil Pasta Hoofgeregte
    PITNOTBOTER: Grondboontjiebotter met EVOO Speserye en souse
    Pekanneute: gekruide pekanneute met esdoorn-balsamiekruid Voorgeregte
    PESTO: Basil Pesto Speserye en souse
    PESTO: Romerige bokkaas -pesto Speserye en souse
    PESTO: Geroosterde Rooipeper Pesto Speserye en souse
    PESTO: Sondroogde tamatiepesto Speserye en souse
    Pastei: Kaneelpeer-appeltaart Nageregte en ander lekkernye
    Poinsettia Punch Hoofgeregte
    VARK: Gekarameliseerde varkhaas Hoofgeregte
    VARKEN: Varkenspies met Baklouti -olyfolie Hoofgeregte
    VARKEN: Varkenspies met Chipotle -olyfolie Hoofgeregte
    VARKEN: Varkenspies met Harissa -olyfolie Hoofgeregte
    VARKEN: Varkenspies met sesamolie Hoofgeregte
    AARTAPPELS: Asiago en wit truffel kapokaartappels Bykosse
    AARTAPPELS: Kerriegeroomde Aartappels Bykosse
    AARTAPPELS: Geroosterde suurlemoen-knoffel aartappels Bykosse
    AARTAPPELS: Patatas Bravas Bykosse
    AARTAPPELS: Wit truffel-roosmaryn gebreekte rooi aartappels Bykosse
    PUNCH: Poinsettia Punch aka Thanksgiving Punch Drank
    QUINOA: Quinoa en geroosterde koring Hoofgeregte
    RAVIOLI: bokkaas-ravioli Hoofgeregte
    SLAAI: Basil-Bloubessie Couscous Slaai Bykosse
    SLAAI: Swartboontjie en komkommerslaai Bykosse
    SLAAI: Black Cherry Kale Salade Bykosse
    SLAAI: Breinsmagslaai met hoender, spinasie, bloubessies en okkerneute Hoofgeregte
    SLAAI: Breinslaai met slaai, spinasie, bloubessies en okkerneute Hoofgeregte
    SLAAI: Calabriese Pesto Panzanella -slaai Bykosse
    SLAAI: Caprese -slaai met korianderpesto en laventelbalsamico Voorgeregte
    SLAAI: Caprese -slaai met balsamico Voorgeregte
    SLAAI: Caprese -slaai met vinaigrette Voorgeregte
    SLAAI: Cara-Cara, komkommer en munt slaai Bykosse
    SLAAI: Komkommer Somerslaai Voorgeregte
    SLAAI: Vinkelslaai Bykosse
    SLAAI: Garlicky aartappel en groenboontjieslaai Bykosse
    SLAAI: Geroosterde sitrushoender met gekapte slaai Hoofgeregte
    SLAAI: Geroosterde Radicchio & Romaine met geskeer Pecorino Romano Bykosse
    SLAAI: Mexikaanse gekapte slaai Bykosse
    SLAAI: Gemengde-groen peer slaai Bykosse
    SLAAI: Aartappelslaai met seekos Hoofgeregte
    SLAAI: Eenvoudige Spinazieslaai met Granaatappel Vinaigrette Bykosse
    SLAAI: Squash & Corn Salad Bykosse
    SLAAI: Aardbeienslaai met amandels Bykosse
    SLAAI: Aardbeienslaai met Strawberry Balsamic Bykosse
    SLAAI: Summer Peach Caprese -slaai Voorgeregte
    SLAAI: Warm spruitjies en granaatappelslaai met bloed -oranje vinaigrette Hoofgeregte
    SLAAI: Waatlemoen Feta Slaai Bykosse
    SLAAI: Winterslaai met Fig-Milanese Gremolata Vinaigrette Bykosse
    SALM: Balsamiese salm Hoofgeregte
    SALM: Esdoorn geglasuurde salm Hoofgeregte
    SALM: Gevulde gebakte salm Hoofgeregte
    SALSA: Sweet & Savory Salsa Speserye en souse
    SOUS: Balsamiese braaisous Speserye en souse
    SOUS: Chimichurri -sous vir steaks Speserye en souse
    SOUS: Hollandaisesous Speserye en souse
    SOUS: Napels Summertime Steak Verde -sous Speserye en souse
    HERDER SE TERT: Herderspastei Hoofgeregte
    GARNALE: Avokado-pomelo-garnale slaai Hoofgeregte
    GARNALE: Gegrilde Knoffelgarnale Hoofgeregte
    GARNALE: Suurlemoen Roosmaryn Garnale Kom Hoofgeregte
    GARNALE: Garnale Ceviche Hoofgeregte
    GARNALE: gekruide pynappelgeroosterde garnale Hoofgeregte
    GARNALE: Viëtnamese Verse Garnale Springrolletjie Hoofgeregte
    STruik: Suurlemoen-komkommer-pomelo Wit Balsamiese struik Drank
    SMOOTHIE: Aarbeie en room -smoothie Drank
    SNAPPER: Vars Snapper Hoofgeregte
    SOP: "Chickenpea" tamatiesop Hoofgeregte
    SOP: Kekerertjie -tamatiesop Hoofgeregte
    SOP: Room van geroosterde peper en tamatiesop Hoofgeregte
    SOP: Romerige aartappelsuiersop Hoofgeregte
    SOP: Val Groentesop Hoofgeregte
    SOP: Wit truffelkoolblomsop Hoofgeregte
    UITBREIDING: Toskaanse smeer van witboontjies Voorgeregte
    STEAK: Balsamic Cured Beef Jerkey Hoofgeregte
    STEAK: Chipotle-Serrano Rib Eye Hoofgeregte
    STEAK: Chipotle-Serrano Ribeye Hoofgeregte
    STEAK: Filet Mignon met roomsous en sampioene Hoofgeregte
    STEAK: London Broil Hoofgeregte
    STEAK: Tri-Tip en Fries Hoofgeregte
    STEAK: Winter speserye varkhaas Hoofgeregte
    ROERBRAAI: Blomkool Roerbraai met grondboontjies Hoofgeregte
    SUNDAE: Sjokolade Balsamico & Cherry Sundae Nageregte en ander lekkernye
    SOET AARTAPPELS: geglasuurde patats met bloed lemoen en bourbon Bykosse
    SOET AARTAPPELS: Geroosterde patats met esdoorn -balsamiese vermindering Bykosse
    SOET AARTAPPELS: Smokey Chipotle Soet Aartappels Bykosse
    TAPENADE: Olive Tapenade Speserye en souse
    TAMATIES: Gebraaide groen tamaties (met Baklouti -olyfolie) Voorgeregte
    TAMATIES: Gebraaide groen tamaties (met Chipotle -olyfolie) Voorgeregte
    TORTILLA: Spaanse Tortilla Hoofgeregte
    TRIFLE: Granaatjie-Kweepeer-kleinigheid Nageregte en ander lekkernye
    TURKIJE: Hartige Thanksgiving Turkye met wilde sampioen en salie Hoofgeregte
    TURKIJE: Eenvoudige gebraaide, sampioen-salie-gebakte Turkye Hoofgeregte
    TURKIJE: Thanksgiving reste slaai (met Herbes de Provence) Hoofgeregte
    TURKIJE: Thanksgiving reste slaai (met Toskaanse kruie)) Hoofgeregte
    TURKIJE: Turkye -molresep Hoofgeregte
    TURKIJE: Turkye Mozzarella Sandwich Hoofgeregte
    VEGGIE: Spruitjies met balsamiese asyn Bykosse
    VEGGIE: Parmesaan Courgette Fries Bykosse
    VEGGIE: Parmesaan Courgette Fries Voorgeregte
    VEGGIE: Geroosterde beet en pampoen met sjampanje balsamiese glasuur Bykosse
    VEGGIE: Geroosterde Squash & Kale Bykosse
    VEGGIE: Gebraaide kool Bykosse
    VEGGIE: Serrano heuning ingelegde beet Bykosse
    VEGGIE: Sondaggroente Bykosse
    VEGGIE: Toskaanse kruie -kekerertjies Bykosse
    VEGGIE: Groente met Rooi Appel Balsamico Bykosse
    VINAIGRETTE: Swart Peperkorrels & Laventel Vinaigrette Speserye en souse
    VINAIGRETTE: Romerige suurlemoen-balsamiese vinaigrette Speserye en souse
    VINAIGRETTE: Romerige Vinaigrette Speserye en souse
    VINAIGRETTE: Heuning gemmer Dijon Vinaigrette Speserye en souse
    VINAIGRETTE: Miso Dressing Speserye en souse
    VINAIGRETTE: Framboos Vinaigrette Dressing Speserye en souse
    WAFFELS: Sjokoladebloed -oranje wafels Hoofgeregte
    WAFFELS: Suurlemoenwafels met aarbei-oranje kompote Hoofgeregte

    & kopieer 2015 The Crescent Olive
    2901-C Devine Street, Columbia, SC 29205
    Bestellings (803) 771-7774


    Resepte

    Die meeste mense het 'n sagte plek vir 'n goeie beesvleisbredie, die uiteindelike troosgereg op 'n koue aand. Hierdie weergawe sal u kombuis parfuum met die soet geur van paprika en wyn. By 'n ander geleentheid, probeer verskillende groente, soos rutabagas, aartappels, of voeg kekerertjies by. Die kans is goed dat u 'n warm bolletjie verslind voordat u selfs die stoofpot aan tafel sit, maar u sal nog baie skons hê om in die heerlike sous te doop. As jy tyd ingedruk het, bedien die bredie met eiernoedels in plaas van die skons. Kyk resep & rarr

    Rigatoni met varkribsugo

    Die baba -ribbes wat die meeste mense op die braai gooi, maak 'n sappige, rustieke pastasous. U het 'n vriendelike slagter nodig om oor die ribbes te saag, maar die res van die metode is eenvoudig. Die sous (sugo in Italiaans) word goed verhit, sodat u 'n dag verder kan maak. Sit u formele maniere hier opsy. Die beste manier om hierdie gereg te geniet, is om die vleis tussen die happies pasta af te peusel. Om die vleis af te sny, sal die pret bederf! Kyk resep & rarr

    Gebraaide vark skouertjops met nektarineslaw

    Neem grillpligte op Vadersdag oor en wys pa dat u die regte goed het met hierdie sappige varktjops. Skouertjops is nie so algemeen soos lendertjops nie, dus moet u moontlik 'n slagter vra om dit vir u te sny. Hulle het 'n meer geur, en hierdie knoffelvryf verseker dat dit 'n gereg is wat jy die hele somer wil maak. Sappige Kalifornië -nektariens maak hierdie slaw opvallend. Kyk resep & rarr

    Pappardelle met artisjokke, ertjies en Prosciutto

    Dit is lankal verby om die mite te verdwyn dat artisjokke nie by wyn pas nie. Hierdie pastagereg is perfek wynvriendelik danksy pasta, soetertjies en vleisagtige prosciutto. Koel 'n bottel Sauvignon Blanc en bewys dit aan jouself. As u nie vars baba -artisjokke kan vind nie, vervang bevrore artisjokharte eerder as gemarineerde harte. Kyk resep & rarr

    Kaas- en Salumi -bord

    As u meer tyd saam met u Valentine wil spandeer as om te kook en skoon te maak, waarom dan nie 'n oorvloedige kaasbord bymekaarmaak wat u aand van antipasto tot nagereg sal neem nie? Kyk resep & rarr

    Gesnyde Porterhouse -steak met Arugula, Knoffelroosterbrood en Olio Nuovo uit Kalifornië

    'N Dik Porterhouse of ribbee-steak met 'n been, is 'n luukse, so gee dit die rooi tapytbehandeling: 'n warm rooster om dit te smeer en 'n bietjie aromatiese knoffelroosterbrood bedek met vars, peperige olyfolie uit Kalifornië vanaf die eerste herfspers. Kyk resep & rarr

    Hoender Chilaquiles

    As die lewe jou soet tamaties uit Kalifornië gee, maak chilaquiles, 'n geniale gebruik vir tortillas wat 'n paar dae oud is. September is die hoogtepunt van die oes vir die vlesige pruimtamaties wat dik, lekker sous maak. Weerstaan ​​die versoeking om tortilla-skyfies wat deur die winkel gekoop is, te vervang deur die tuisgebakte tortillas, wat die skyfies te versag, en die resultaat is nie naastenby so bevredigend nie. Kyk resep & rarr

    Grasgevoerde Burger met Avokado en Chipotle Mayonnaise

    Botterige avokado's maak enige toebroodjie beter, en hulle sit hierdie burger bo -oor. Beesvleis wat met gras gevoer is, kan maer wees, maar die gesnyde avokado en pittige mayonnaise verseker dat hierdie burger 'n heerlike, klam, smaakvol ervaring is. Kyk resep & rarr

    Gebraaide hoender met Meyer -suurlemoen en gerookte paprika

    Die aromatiese pimentón de la Vera van Spanje (gerookte paprika) gee hierdie sappige hoenderdye 'n diep, rooierige kleur terwyl dit op 'n bed rooi ui en gesnyde Meyer -suurlemoen gebraai word. U wil elke druppel suurlemoensap, pittige sappies bedien. Die suurlemoenskywe kan geëet word of nie, soos u verkies. Kyk resep & rarr

    Gebraaide varkskouer met botterskorsie en gedroogde pruime

    Met stadige, klam braai word die varkskouer sag en sappig. Sny die vleis goed voor jy dit kook, en jou bredie sal ryk, maar maer wees. Botterskorsie en gedroogde pruime dra by tot die soet note wat varkvleis liefhet en bring die geure en kleure van herfs na jou tafel. Kyk resep & rarr

    Geroosterde worsies met vye en uie konfyt

    Die kans is goed dat u baie ander gebruike vir hierdie geurige soetkoekkonfyt sal vind. Geniet dit op 'n gegrilde kaas- of ham-toebroodjie of bedien dit saam met 'n kaas- of vleisbord. Dit is die perfekte aanvulling vir vars bokkaas of 'n lekker cheddar. Kyk resep & rarr

    Geroosterde Hoisin -hangersteak met koel sesamsaad -noedels

    Hangersteak, soms bekend as die 'slagtersnit', is buitengewoon sag en stewig. As u dit nie kan vind nie, is flanksteak of die superdun rompsteak goeie alternatiewe. Die noedels met sesamgeur kan ure vooruit berei word, afgesien van die laaste afronding. Kyk resep & rarr

    Lam Osso Buco met lente -ertjies en munt

    Vra u slagter om die lamskenkels dwars in die helfte te saag om te lyk soos die kalfsvleis wat vir osso buco gebruik word. Deur die been bloot te stel, word liggaam bygevoeg tot die sous en dit is moontlik om die beenmurg te geniet. U kan die gereg egter met heel lamsskenkels maak, as u dit verkies. Kyk resep & rarr

    Filet Mignons met bloukaasbotter en Cranberry Zinfandel -sous Geroosterde knoffel kapokaartappels

    Hierdie sagte filet mignon-steaks word bedek met 'n roosmaryn-toegediende rooiwyn-afwerking en bedek met 'n luukse saamgestelde botter, wat hierdie gereg elke viering waardig maak. Kyk resep & rarr

    Tuisgemaakte pizza met vye, Prosciutto, Arugula en vars mozzarella

    Gekarameliseerde vye, druipende kaas, sout prosciutto en vars rucola is 'n heerlike kombinasie van geure en teksture in hierdie herfs pizza. Kyk resep & rarr

    Gegrilde baba -ribbes met rokerige kersiesous en rooikool -sitrusslaai

    Vars kersies rond die rokerige hitte van 'n vurige braaisous af, wat sagte varkribbetjies laat glans terwyl dit bros op die rooster is. Kombineer dit met California Zinfandel of Cabernet Sauvignon. Kyk resep & rarr

    Gebraaide steak slaai met rys Vermicelli noedels, wortels, komkommer, grondboontjies en Chili-Lime Dressing

    Hierdie pittige, geurige bak is vol pittige groente en gebraaide roksteak, op 'n bedding met rysnoedels, afgerond met 'n pittige Viëtnamese sous en 'n stort vars kruie. Kombineer dit met Kalifornië Chardonnay of Rosé. Kyk resep & rarr

    Kruie gemarineerde skaaptjops met aspersies, suurlemoen en lentegroen

    'N Sitrusmengsel van vars kruie en knoffel is 'n dubbele taak in hierdie resep as 'n aromatiese marinade vir pannekoeke en 'n helder sous vir lente-groente. Kombineer met California Sauvignon Blanc of Pinot Noir. Kyk resep & rarr

    Gesmoorde beesvleisribbetjies met rooiwyn, Pancetta en Crimini -sampioene

    Hierdie sappige beesribbetjies in rooiwynsous is hartlik, vet en heerlik sag. Kombineer met California Cabernet Sauvignon of Syrah. Kyk resep & rarr

    Gesnyde riboogsteak met olywe tamatiesmaak

    Vars tamaties met balsamiese asyn, vars kruie en pekel olywe gee 'n heerlike geur aan gebakte steak. Kombineer met California Cabernet Sauvignon of Red Blend. Kyk resep & rarr

    Vark -tacos met knoffelgeroosterde tortillas en avokado -room

    Hierdie ligte geroosterde tortillas word bedek met pittige, rokerige gekruide varkvleis en romerige avokado. Kombineer dit met California Viognier of Zinfandel. Kyk resep & rarr

    Gebraaide lamstjops met vars roosmaryn, knoffel, olywe en preie

    Hierdie sagte karbonades word gemarineer met kruie en knoffel, vinnig in 'n warm pan gaargemaak en saam met gebraaide preie bedien. Kombineer met California Syrah of Cabernet Sauvignon. Kyk resep & rarr

    Met speserye gevryfde T-beensteak met gebakte venkel kapokaartappels

    Aardse speserye en die sagte venyngeur van venkel gee 'n ekstra hartige dimensie aan almal se gunsteling vleis en aartappels. Kombineer dit met California Cabernet Sauvignon of Petite Sirah. Kyk resep & rarr

    Asiatiese vark skouerstoofpot met anys

    Geurige anys voeg 'n subtiele soetheid by hierdie opwarmende bredie. Kombineer met California Zinfandel of Pinot Gris. Kyk resep & rarr

    Geroosterde braaivleis met mierikswortel -Ricotta -room

    'N Suksesvolle gebraaide ribbetjie bedien met pittige ricotta -kaas. Kombineer met California Cabernet Sauvignon of Merlot. Kyk resep & rarr

    Kruie- en pistache -korstakkie lam met gekarameliseerde blomkool, sjaloties en wortels

    Vars kruie, knapperige pistasieneute en die geringe soetigheid van gekarameliseerde blomkool vul hierdie dramatiese, korstige lamsrek aan. Bedien met California Cabernet Sauvignon of 'n California Red Blend. Kyk resep & rarr

    Gebraaide biefstuk met Portobello-sampioensous bo-op Mascarpone Polenta

    This classic dish highlights the earthy flavors of Portobello mushrooms, the richness of mascarpone polenta and the elegance of seared, rib eye steak. Pair with a California Merlot or California Syrah. View recipe &rarr

    Fresh California Chopped Salad with Marinated Grilled Steak

    This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette. View recipe &rarr

    Rice Noodles with Five-Spice Pork and Braised Leeks in Anise Broth

    This aromatic broth has hints of fresh ginger, anise and black pepper—and slices of tender, five-spice pork. Pair with California Viognier or California Rosé. View recipe &rarr

    Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

    This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon. View recipe &rarr

    Mini BLT Burgers with Gorgonzola and California Slaw

    This mini hamburger is packed with layers of flavor. Serve with a side of crisp, tangy slaw and pair with California Syrah or Merlot. View recipe &rarr

    Marinated Grilled Rib-eye Steak with Roasted Pepper Salsa and Fresh Corn Fritters

    This tender grilled steak with smoky, spiced salsa is served alongside crunchy fresh-corn fritters. Enjoy with California Cabernet Sauvignon or Cabernet Franc. View recipe &rarr

    Filet Mignon with Cherry Tomato Compote, Shaved Salad and Mashed Potatoes

    Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes. View recipe &rarr

    Braised Beef Short Ribs with Roasted Beets and Yukon Gold Potatoes

    These fall-off-the-bone ribs are complemented by the sweet roasted flavor of beets and creamy texture of roasted potatoes. Pair with a California Cabernet Sauvignon or Merlot. View recipe &rarr

    Seared Lamb Chops with Mint Chutney

    Pair with a California Merlot or California Chardonnay. View recipe &rarr

    Citrus Marinated Grilled Flank Steak Tacos with Roasted Tomatillo and Avocado Sauce

    Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel. View recipe &rarr


    People with high blood pressure need to know

    Natural Support For Blood Pressure Health
    Blood pressure is the pressure or force that blood exerts on the artery walls. It is measured as systolic pressure (the top number that records the force exerted as the heart pumps blood through the arteries) and diastolic pressure (the bottom number that records the pressure when the heart rest between beats). A blood pressure reading of 120/80 is considered to be healthy, but always check with your doctor.

    Preventative care includes regular exercise, avoiding high salt/sodium foods and maintaining blood pressure health with herbal & mineral nutrients such as:
    Support blood pressure wellness with trusted herbal extracts plus the super-star Magnesium mineral.
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    Find over 200 delicious low salt recipes:
    Apple-Pecan Tenderloin Medallions (from National Pork Board)
    Apricot Glazed Pork Kabobs (from National Pork Board)
    Avocado Citrus Salad with Marinated Onions (from National Onion Association)
    Bacon, Egg, and Mushroom Burritos (from American Egg Board)
    Baked Chicken with Sun-Dried Tomatoes (from The Pump Energy Food Cookbook)
    Baked Pumpkin Bites (from Kath Eats Real Food)
    Baked Salmon with Tomato Salsa (from The Pump Energy Food Cookbook)
    Banana Berry Nog (from Delicious Living Magazine)
    Basic Fried Eggs (from American Egg Board)
    Basil Baked Cod Fillets (from National Fisheries Institute)
    Beef Brisket with Horseradish Sauce (from The Beef Checkoff)
    Black Bean and Ham Soup (from Cooking During Stolen Moments)
    Blueberry Almond Crepes (from US Highbush Blueberry Council)
    Bread Pudding with California Dried Figs (from California Fig Advisory Board)
    Broiled Scallops with Paprika (from The Pump Energy Food Cookbook)
    California Pepper Salsa (from California Fig Advisory Board)
    Candy Cane Chocolate Bark (from Munchin with Munchkin)
    Caramelized Onions (from Munchin with Munchkin)
    Cherry Madeleines (from American Egg Board)
    Chicken Liver Mousse (from Eat Chicken)
    Chocolate Dipped Strawberries (from Florida Strawberry Growers Association)
    Chocolate-Dipped Cherry Treats (from California Cherry Advisory Board)
    Chocolate-Dipped Rum-Infused Fresh Figs (from California Fig Advisory Board)
    Cider Roasted Carrots and Apples (from Munchin with Munchkin)
    Cinnamon French Toast with Pomegranate-Apple Compote (from Pomegranate Council)

    Cinnamon-Raisin Mochi Waffles with Apples (from Delicious Living Magazine)
    Citrus Chicken Salad (from Florida Strawberry Growers Association)
    Classic Flan (from American Egg Board)
    Coconut Almond Granola (from Kath Eats Real Food)

    Coconut Glacé (from Delicious Living Magazine)
    Coconut Macaroons (from Eat, Drink, and Weigh Less)
    Confetti Rice Pilaf (from USA Rice Federation)

    Cranberry Hibiscus Sauce (from Munchin with Munchkin)
    Cranberry Relish (from American Lamb Board)
    Cranberry Sauce (from Eclectic Recipes)

    Creamy Onion Dip (from National Onion Association)
    Creamy Rice Pudding Brulee with Gingered Berries (from USA Rice Federation)
    Creole Seasoning (from Munchin with Munchkin)
    Crispy California Fig and Almond Rolls (from California Fig Advisory Board)

    Crostini with Roasted Eggplant Spread (from Delicious Living Magazine)
    Cubano Panini (from The Sugar Solution Cookbook)

    Cucumber Yogurt Dip (from Eclectic Recipes)

    Curried Lamb Chops with Raita (from American Lamb Board)
    Date Nut Bars (from American Egg Board)

    Easy Baked Fish (from In Great Taste)

    Easy Beef Steak Diane (from National Cattleman's Beef Association)
    Easy Pork Won Tons (from National Pork Board)
    Easy Strawberry Cobbler (from Florida Strawberry Growers Association)
    Easy, Healthy Margherita Pizza (from The Picky Eater)
    Elegant Monkfish (from National Fisheries Institute)
    Fall Onions with Gingery-Cider Sauce (from National Onion Association)
    Family Favorite Baked Fries (from United States Potato Board)

    Farmers Market Omelets (from American Egg Board)
    Fennel Olive Shrimp Skewers (from National Fisheries Institute)
    Fig and Almond Brittle (from California Fig Advisory Board)
    Fig Layer Bars (from California Fig Advisory Board)
    Fig Turnover with Goat Cheese Crema and Port Reduction (from California Fig Advisory Board)

    Fig Vinaigrette (from American Lamb Board)

    Fillet of Flounder with Pesto (from The Pump Energy Food Cookbook)

    Flu-Buster Tonic (from The Balanced Plate)
    French Silk Pie (from American Egg Board)
    Fresh Cherry Upside-Down Cake (from California Cherry Advisory Board)
    Fresh Fig and Avocado Salsa (from California Fig Advisory Board)
    Fresh Fig Salsa (from California Fig Advisory Board)

    Fresh Rosemary Fries (from United States Potato Board)

    Frosted Blueberry and Banana Soup (from US Highbush Blueberry Council)

    Frosty Strawberry Pops (from California Strawberry Commission)
    Frozen Custard Caramel Butter Sundae (from Wisconsin Milk Marketing Board)
    Fruited Pork Tenderloin Salad (from National Pork Board)

    Garden Salad with Balsamic-Marinated Onions (from National Onion Association)
    Ginger Coconut Lentil Soup (from Kath Eats Real Food)

    Gingered Pork and Melon Salad (from National Pork Board)
    Ginger-Plum Pork Chops (from National Pork Board)
    Gluten-Free Healthy Pear Muffins (from USA Pears)
    Grandma Kirschner’s Date Nut Bread
    Green Bean Asparagus Salad (from Eclectic Recipes)

    Grilled Asparagus and Mushroom Salad with Shaved Parmesan (from California Asparagus Commission)
    Grilled Beef Steaks with Ancho Chili Rub (from National Cattleman's Beef Association)
    Grilled Chicken and Peach Kabobs (from National Chicken Council)

    Grilled Chimichurri Pork Roast (from National Pork Board)
    Grilled Curried Albacore with Apples (from National Fisheries Institute)

    Grilled Eggplant Slices (from Delicious Living Magazine)

    Grilled Fresh Asparagus with Pancetta, Pepato Cheese, and Herbs (from California Asparagus Commission)
    Grilled Lamb and Vegetable Kabobs (from American Lamb Board)
    Grilled Lamb Chops with Marinated Potatoes (from American Lamb Board)
    Grilled Lemon Chicken (from The Pump Energy Food Cookbook)

    Grilled Onion Salsa (from National Onion Association)

    Grilled Pears with Currants (from USA Pears)
    Grilled Racks of Lamb with Fig Vinaigrette and Herbed Potatoes (from American Lamb Board)
    Grilled Salmon Salad with Pomegranate Seeds and Pomegranate-Walnut Vinaigrette (from Pomegranate Council)
    Grilled Shrimp with Fennel Sauce (from National Fisheries Institute)
    Guacamole with Pinto Beans (from The Bean Institute)
    Guyana-Style Roti (from Munchin with Munchkin)
    Halibut with Fresh Ginger (from The Pump Energy Food Cookbook)
    Hamachi, Strawberry, and Yuzu Ceviche (from California Strawberry Commission)
    Healthy Black Forest Baked Oatmeal (from Munchin with Munchkin)
    Healthy Greek Salad Recipe (from The Picky Eater)
    Healthy Key Lime Pie Milkshake (from Munchin with Munchkin)
    Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce (from The Beef Checkoff)

    Herb Baked Onion Bloom (from National Onion Association)
    Herb Crusted Beef Tenderloin with Horseradish Cream Sauce (from Munchin with Munchkin)

    Herbed Butterfly Pork Chops (from National Pork Board)
    Herbed Lamb Chops (from The Pump Energy Food Cookbook)

    Herbed Pork and Corn Salad (from National Pork Board)

    Herbed Shallot-Stuffed Portobello Mushrooms (from The Pump Energy Food Cookbook)
    Herbed Yukon Gold Mashers (from American Lamb Board)
    Homemade French Fries (from Eclectic Recipes)
    Honey Pork Tenderloin Kabobs (from National Pork Board)

    Honeydew Bubble Tea (from Munchin with Munchkin)
    Honey-Glazed Lamb Chops with Fresh California Fig Salsa (from California Fig Advisory Board)

    Honey-Pecan Pork Cutlets (from National Pork Board)

    Hot Cranberry Ginger Cider (from Delicious Living Magazine)
    Hot Pepper Vinegar (from Eclectic Recipes)
    Ice Cream Cupcakes (from Wisconsin Milk Marketing Board)

    Indian-Style Scrambled Eggs (from American Egg Board)
    Island Chicken Wings (from Eat Chicken)
    Italian Lemon Cookies (from American Egg Board)
    Italian Porketta (from National Pork Board)
    Italian Pot Roast with Onion Sauce (from 12 Best Foods Cookbook)
    Kale and Potato Salad (from United States Potato Board)
    Key Lime Angel Pie (from American Egg Board)

    Kick-off Kabobs (from National Pork Board)

    Killer Mango Salsa (from In Great Taste)
    Lamb and Stout Stew (from American Lamb Board)
    Lamb Chops alla Fiorentina with Crispy Potatoes (from American Lamb Board)

    Lamb Chops with Pomegranate Herb Sauce (from American Lamb Board)

    Lamb Chops with Tzatziki (from American Lamb Board)
    Lamb Kalamaki with Yogurt (from American Lamb Board)
    Lamb Liver Dolmades (from American Lamb Board)

    Lamb Loin Chops with Mango Sauce (from American Lamb Board)
    Lamb Pintxos with Wilted Napa Cabbage and Garlic-Mint Vinaigrette (from American Lamb Board)
    Lamb Ravioli with Hazelnut & Mascarpone (from American Lamb Board)
    Lamb Roast with Glazed Vegetables (from American Lamb Board)

    Lamb Steak Calypso (from American Lamb Board)

    Lamb Steak with Fennel Sauce (from American Lamb Board)
    Lamb Steak with Mint Chutney (from American Lamb Board)

    Lavender Lemonade (from Munchin with Munchkin)

    Lean Homemade Sausage (from National Pork Board)
    Lemon Blueberry Bliss (from USA Rice Federation)
    Lemon Poppy Seed Coleslaw (from Eclectic Recipes)
    Lemon-Oregano Flat Bread (from Munchin with Munchkin)
    Linguine with Spinach and Asiago Cheese

    Louisiana Lamb Steaks (from American Lamb Board)
    Mahi-Mahi with Sautéed Bananas (from National Fisheries Institute)
    Mandarin Pork Roast (from National Pork Board)
    Mango-Pineapple Salsa with Banana Peppers and Fresh Ginger (from Munchin with Munchkin)
    Maple Marshmallows (from Munchin with Munchkin)
    Maple-Apple Sponge Custards (from American Egg Board)
    Marmalade Lamb Ribs (from American Lamb Board)
    Mashed Potatoes with Sour Cream and Chives (from Eclectic Recipes)
    Matcha Vanilla Bean Cake with Coconut Buttercream Icing (from Munchin with Munchkin)
    Meringue Kisses (from American Egg Board)
    Meringue Torte (from American Egg Board)

    Mexicali Pork Chops (from National Pork Board)
    Mexican Hot Chocolate (from Aisle7 Editorial Team)

    Mexican Hot Chocolate Mix (from Munchin with Munchkin)
    Mexican Wedding Cakes (from Aisle7 Editorial Team)
    Mini Chèvre Cheesecakes with Pears in Lavender Honey (from USA Pears)

    Mini Mushroom Quiche Caps (from Mushroom Council)
    Mini Wonton Quiches (from American Egg Board)

    Minted Melon Salad (from Cooking During Stolen Moments)
    Molasses Roasted Tenderloin with Minted Mango Relish (from National Pork Board)

    Mom’s Light Macaroni Salad (from Delicious Living Magazine)

    Moroccan Spice-Rubbed Lamb Chops (from American Lamb Board)
    Moroccan-Spiced Lamb Kebobs with Summertime Fruit Chutney (from American Lamb Board)
    Mushroom Consommé with Sake (from 12 Best Foods Cookbook)
    Mushroom, Onion, and Barley Soup (from The Balanced Plate)
    Natillas (from Aisle7 Editorial Team)
    No-Bake Coconut Macaroons (from The Balanced Plate)

    Nondairy Hot Cocoa (from Delicious Living Magazine)
    Onion Mango Chutney (from National Onion Association)
    Orange Marmalade (from Eclectic Recipes)
    Oyster Stuffed Tomatoes (from National Fisheries Institute)
    Pacific Rim Mushrooms Stuffed with Lamb (from American Lamb Board)
    Peach and Blackberry Sundaes (from Cooking During Stolen Moments)

    Peachy Mustard Pork Chops (from National Pork Board)

    Peanut Butter Granola Chewies (from Delicious Living Magazine)

    Peanut Butter Yogurt Fruit Dip (from Munchin with Munchkin)

    Peanut Sauce Lamb Satay (from American Lamb Board)
    Pear Kabobs with Strawberry Dipping Sauce (from USA Pears)

    Pears in a Pod (from USA Pears)

    Penne with Goat Cheese and Sun-Dried Tomatoes (from Delicious Living Magazine)
    Pepper Herb-Crusted Beef Tenderloin (from The Beef Checkoff)

    Peppered Pork Chops (from National Pork Board)
    Peppered Pork Roast (from National Pork Board)

    Perfect Guacamole (from Eclectic Recipes)
    Pesto (from Munchin with Munchkin)

    Picadillo-Stuffed Jalapeño Peppers (from The Beef Checkoff)

    Pineapple Ginger Chicken Stir-Fry (from National Chicken Council)
    Pineapple-Orange Frozen Custard Ice Cream (from American Egg Board)
    Pink Lemonade Shake (from Wisconsin Milk Marketing Board)
    Pirozhki (“Filled Pockets”) (from American Lamb Board)
    Pistachio Crusted Rainbow Trout with Cilantro Citrus Hollandaise (from National Fisheries Institute)
    Plum Coffeecake (from American Egg Board)

    Poached Bosc Pears (from USA Pears)

    Pomegranate Autumn Fruit Salad (from Pomegranate Council)

    Pomegranate Granita (from Pomegranate Council)

    Pomegranate Jelly (from Pomegranate Council)

    Pomegranate Morning Shake (from Pomegranate Council)
    Pomegranate Poached Pears with Pomegranate Gelato (from Pomegranate Council)

    Pomegranate Vinaigrette (from Pomegranate Council)
    Pomegranate-Honey Roasted Game Hens (from Pomegranate Council)
    Popovers (from American Egg Board)

    Pork and Pasta Salad (from National Pork Board)
    Pork Chops with Caramelized Onions and Peppers (from National Pork Board)
    Pork Chops with Sweet Potato Gravy (from 12 Best Foods Cookbook)

    Pork Marsala (from National Pork Board)
    Pork Primavera (from National Pork Board)
    Pork Tenderloin Medallions with Raspberry Sauce (from National Pork Board)

    Pork Tenderloin Satay with Brandy Pear Relish (from National Pork Board)

    Portabella “Steak” and Onions (from National Onion Association)

    Potato-Crusted Chilean Sea Bass (from Delicious Living Magazine)
    Potato-Crusted Salmon with Dijon Shallot Sauce (from Canyon Ranch Cooks)

    Pumpkin Butter (from Munchin with Munchkin)
    Pumpkin Pie Breakfast Bars (from Eclectic Recipes)
    Pumpkin Pie Popsicles (from Kath Eats Real Food)

    Pumpkin Purée (from Munchin with Munchkin)

    Pumpkin Soufflés (from American Egg Board)
    Pumpkin Soup (from Aisle7 Editorial Team)
    Purple Fingerling Mashed Potatoes (from Munchin with Munchkin)
    Quick & Easy Barbecue Pork & Mushrooms (from Mushroom Council)
    Quick Strawberry Jam (from Florida Strawberry Growers Association)

    Rajas (from National Onion Association)

    Raw Buckwheat Porridge (from Kath Eats Real Food)
    The Most Fabulous Frosting Ever (from Eclectic Recipes)

    The Versatile Potato Pancake (from Washington State Potato Commission)
    Tilapia Fillets with Balsamic Reduction (from National Fisheries Institute)
    Toasted Hazelnut-Pomegranate Brown Butter Sauce (from Pomegranate Council)
    Tomatillo Salsa Verde (from Eclectic Recipes)

    Tomato Stacks (from The Pump Energy Food Cookbook)

    Triple-Hot Chicken (from National Chicken Council)
    Tropical Island Chops with Pineapple-Cucumber Salsa (from National Pork Board)

    Tropical Pork Kabobs (from National Pork Board)

    Tuna, Broccoli, and White Bean Skillet Dinner (from 12 Best Foods Cookbook)
    Two Cheese Pizza (from National Diabetes Education Program)

    Tzatziki (from Munchin with Munchkin)
    Vanilla Bean Cherry Chocolate Granola Bars (from Munchin with Munchkin)

    Vanilla Extract (from Munchin with Munchkin)
    Vanilla Frozen Custard Ice Cream (from American Egg Board)
    Vanilla Pudding Parfait (from Eclectic Recipes)
    Vanilla Yogurt Panna Cotta (from Stonyfield Farms)
    Veal Breast with Olive-Mushroom Filling (from National Cattleman's Beef Association)
    Vegan Coconut Cream Pie Shake (from Munchin with Munchkin)
    Vegan Kumquat Poppy Seed Scones (from Munchin with Munchkin)

    Vegan Orange Creamsicle Shake (from Munchin with Munchkin)
    Vegan Peanut Butter Chocolate Fudge (from Munchin with Munchkin)
    Vegan Vanilla Green Tea Tapioca Pudding (from Munchin with Munchkin)
    Vegetable Medley Stuffed Onions (from National Onion Association)


    "This is the definitive way to make gnocchi. I used to sit on my grandmother's lap while she taught me to roll the dough. The best way to ensure light gnocchi is to dry-cook the potatoes. Then either rice them or pass them through a food mill. Regular mashing leaves too many lumps, which make the dough difficult to roll."


    The Best Recipes from Guy's Ranch Kitchen

    Each weekend Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Photo By: Michael Moriatis

    Thanksgiving Samosas

    Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.

    Lobster Truffle Pot Pie

    Marc took the classic pot pie and elevated it into a decadent masterpiece with the addition of buttery lobster and a heaping handful of fresh truffle shavings.

    Thirty-Layer Green Chile Mac and Cheese

    Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.

    Salt Crusted Leg of Lamb

    Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.

    Sesame Cannoli with Ginger

    Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup

    Eric Greenspan adds a hint of lemon to these fluffy pancakes and then tops them with a buttery compote made of peaches, plums, nectarines and apricots.

    Egyptian Spinach Pie with Hazelnut Dukkah

    Aarti's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping.

    Grandma Guarnaschelli's Lasagna Appetizer

    Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.

    Creamed Spinach With Pickled Onions and Raclette Cheese

    Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.

    Swordfish Milanese

    Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.

    Grilled Skirt Steak with a Salsa-Like Sauce

    Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.

    Beef and Broccoli

    Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.

    Cuban Fu Fu

    Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.

    Hot Buttered Rum Cake

    Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.

    Pineapple Upside Down Cake with Pink Peppercorn Caramel

    Chef Alex adds a subtle kick to Pineapple Upside Down Cake with a caramel sauce made with slightly spicy pink peppercorns. It is best to unmold the cake while it is still hot, before the caramel sets up in the pan.

    Marc's Gigantic French Toast

    Chef Marc cuts the bread for his pain perdu into obscenely large slices. He soaks them overnight in an egg and cream mixture. The pieces are then seared in a hot pan to caramelize and finished in the oven. As they bake they become soft and soufflé-like in the center.

    Deviled Eggs with Crispy Bacon

    Chef Alex folds whipped cream into the yolks for light and ephemeral deviled eggs before topping them with crispy bacon. Her mother got the tip for folding in the whipped cream from Julia Child.

    Rice Balls with Bolognese Sauce

    Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.

    Shrimp and Grits

    Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.

    Charred Corn with Bacon Lardons and Red Onion

    Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.

    Salted Peanut Butter Pie

    Damaris adds pretzels to her graham cracker crust and binds it all together with homemade caramel. After baking the crust and cooling, she adds a layer of peanut butter cream and whipped cream and then drizzles the whole thing with more caramel.

    Pimiento Cheese Biscuits

    Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.

    Filet of Beef with Sauce Perigourdine

    The classic French sauce for Chef Marc Murphy's Filet of Beef with Sauce Perigourdine is simple but it takes time for the flavors to develop.

    Office Doughnut Bread Pudding

    Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.

    Alex's Dark Chocolate Almond Whoopie Pies

    Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.

    Olive Oil Strawberry Shortcake

    Chef Michael Voltaggio adds olive oil to this cake to make it super moist. Guy called it one of the best strawberry shortcakes he has ever had.

    Braised Lamb Shanks with Carrots, Black Pepper and Miso

    Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.

    Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

    Chef Alex Guarnaschelli makes flavor magic with ordinary supermarket eggplants by cooking them in a hot oven so that they stay firm but get a good crisp. She serves it with charred peppers and a ginger-sesame vinaigrette.

    Watermelon Rebujito

    Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.

    Brick-Pressed Chicken with Chickpea Conserva

    Chef Michael Mina chars a brined, spatchcocked chicken, to keep it juicy, before cooking in under a brick. He serves it over chickpeas sauteed with crispy pancetta.

    Zucchini Caponata with Olive Dirt

    Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.

    Nduja Stuffed Squid

    Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.

    Hasselback Potatoes with Fromage Fort

    The secret ingredient in Chef Aaron May's dynamite baked potato is the Fromage Fort. To make it, he takes leftover rinds of cheese and pulses them with garlic and white wine. The cheese mixutes melts and crisps on the potato in the oven.

    Chicken Thigh Fricassee

    Chef Aaron May takes low-cost chicken thighs , Guy's favorite part of the chicken, and braises them in an onion, garlic, tomatoes, celery and Vermouth mixture.

    Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)

    Aarti calls this dish the Indian version of rice and beans. She combines rice and lentils and cooks them to a soft porridge consistency in a pressure cooker. She tops the comforting dish with yogurt and crunchy, spicy peanuts.

    Rack of Lamb with Herb Crust and Lamb Jus

    Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.

    Caesar Salad with Spicy Pancetta and Cornbread Croutons

    Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.

    Gratin of Celery Root and Potato

    Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.

    Steamed & Fire Roasted Goose with Blood Orange Sauce

    This recipe is not easy, but if you want to cook the most-amazing goose you've ever tasted, Chef Jonathan Waxman's technique is the one to follow. Chef Waxman marinates the goose, steams it and finally roasts it over the course of two days which results in a super tender bird.

    Turkey Shepherd's Pie

    Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.


    How to Make Compound Butter (6 Recipes!)

    When I was a young kid, my parents and I would hit a local Vancouver steakhouse with some regularity. The tables were covered with butcher paper&mdashof course&mdashand I would pass the time between ordering and eating by drawing pictures and sipping on a Shirley Temple (extra maraschino cherries, thank you very much).

    From what I can remember, I typically ordered the kids&rsquo special, which involved some sort of hamburger patty and French fries, while my parents tucked into their adult-sized steak meals. At that age, I was fairly oblivious to what everyone else was eating, but I do remember watching servers whisk by with platefuls of various types of steaks. Most were pretty standard, grill marks crisscrossing the top of the beef. But others were topped with pats of butter.

    Little did my inexperienced palate realize that steak topped with compound butter is one of the best treats known to beef lovers.

    That being said, being used as a steak topping is just the tip of the iceberg for compound butters.

    What exactly is compound butter? It is softened butter, whipped with various sweet or savory ingredients. While the concept is simple, the potential flavor combinations are endless. Pair scones, rolls, pancakes, waffles or cornbread with butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Pair meat, vegetables, fish and bread with butters mixed with herbs, spices, cheese or citrus zest.

    Start with unsalted butter so that you&rsquore able to control the amount of salt when you add the seasonings. That is particularly important with sweet compound butters. To achieve the fluffiest butter, you can whip it with a hand mixer. However, I typically take the route that requires the least amount of kitchen tools. Bowl and fork for me!

    Once the butter is soft, blend in the sweet or savory ingredients.

    Transfer the flavored butter to a piece of parchment paper or plastic wrap, form the butter into a log and wrap it well. Chill for 2 hours before cutting into pieces for serving.

    But what if you don&rsquot or can&rsquot eat dairy? Coconut oil, which softens very easily and solidifies in the fridge, makes a great substitute. Of course, it will lend a coconut taste to the &ldquobutter&rdquo, but that can only be a good thing when you add complementary ingredients, such as curry powder, lime juice and cilantro.

    These combinations are just a jumping-off point and the sky&rsquos the limit!