Lebanon Reporter

Features

July 15, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

(Continued)

               Ingredients
               3 cups fresh or frozen/defrosted peas
               6 radishes, trimmed and thinly sliced (about 31/2 ounces total)
               3 tablespoons sherry vinegar
               1 teaspoon Dijon-style mustard
               1 teaspoon kosher salt
               1/2 cup extra-virgin olive oil
               Leaves from 1 small bunch mint (a scant 2 ounces)
               1/4 teaspoon crushed red pepper flakes, or to taste
               3/4 cup crumbled feta cheese
               Steps
               Toss together the peas and radish slices in a large bowl.
               Whisk together the sherry vinegar, mustard and salt in a liquid measuring                      cup, then slowly whisk in the oil to form an emulsified vinaigrette. The yield is about 3/4 cup.

 
Pour three-quarters of the vinaigrette over the peas and radishes and toss to coat.
(At this point, if you are making the salad in advance, cover and refrigerate.)
Stack the mint leaves, then roll them lengthwise and slice into thin strips (chiffonade). Stir half of the mint into the salad along with the crushed pepper flakes. Sprinkle the salad with the feta cheese and the remaining mint. Taste, and adjust the seasoning as needed.
Serve at room temperature.
NUTRITION Per serving (using three-quarters of the dressing): 240 calories, 7 g protein, 14 g carbohydrates, 18 g fat, 5 g saturated fat, 15 mg cholesterol, 470 mg sodium, 5 g dietary fiber, 5 g sugar
               ---
               
Lamb Picadillo Tacos
               

6 servings
The recipe for the boldly flavored meat filling in these tacos, with a couple of minor adjustments, comes from Pati Jinich's cookbook, "Pati's Mexican Table."
Ranchero sauce has the consistency of an enchilada sauce and the seasoning of a spicy salsa. You can substitute a pureed version of your favorite salsa or just omit this ingredient from the recipe.
MAKE AHEAD: The meat filling can be refrigerated up to 2 days in advance; reheat before serving. Adapted by Washington Post Express features editor Jennifer Barger.

 
               Ingredients
               3 tablespoons extra-virgin olive oil
               1/4 cup chopped white or yellow onion

Text Only
Features

Featured items
Twitter Updates
Follow us on twitter
AP Video
Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming UN Security Council Calls for Gaza Cease-fire Traditional African Dishes Teach Healthy Eating 13 Struck by Lightning on Calif. Beach Baseball Hall of Famers Inducted Israel, Hamas Trade Fire Despite Truce in Gaza Italy's Nibali Set to Win First Tour De France Raw: Shipwrecked Concordia Completes Last Voyage Raw: Sea Turtle Hatchlings Emerge From Nest Raw: Massive Dust Storm Covers Phoenix 12-hour Cease-fire in Gaza Fighting Begins Raw: Bolivian Dancers Attempt to Break Record Raw: Israel, Palestine Supporters Rally in US Raw: Air Algerie Flight 5017 Wreckage Virginia Governor Tours Tornado Aftermath Judge Faces Heat Over Offer to Help Migrant Kids Kangaroo Goes Missing in Oklahoma More M17 Bodies Return, Sanctions on Russia Grow Raw: Deadly Tornado Hits Virginia Campground
Parade
Magazine

Click HERE to read all your Parade favorites including Hollywood Wire, Celebrity interviews and photo galleries, Food recipes and cooking tips, Games and lots more.
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide