Kale Caesar Salad

September 13th, 2017 Posted by Appetizers, Sides, Veggies 0 thoughts on “Kale Caesar Salad”

Your classic Caesar salad but with our new favorite veg – Kale!

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Spiced and Roasted Carrot Salad

September 13th, 2017 Posted by Appetizers, Sides, Veggies 0 thoughts on “Spiced and Roasted Carrot Salad”

This is a nicely balanced salad that can serve as an appetizer or a light dinner or lunch. The spice mix on the carrots really elevates the whole dish with the avocado and the yogurt balancing the spice. The seeds add a nice crunch and make the dish more substantial. I could eat this salad every day if i had to.

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Heirloom Tomato and Burrata Salad

September 13th, 2017 Posted by Appetizers, Sides, Veggies 0 thoughts on “Heirloom Tomato and Burrata Salad”

In my mind there is no better salad than and this classic combination of perfectly ripe heirloom tomatoes and creamy burrata. This salad is so simple, for it to be great, each ingredient needs to be very high quality. I recommend hitting your local farmers market to get the very best tasting tomatoes.

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Herb Butter

September 6th, 2017 Posted by Basics, Dressing 0 thoughts on “Herb Butter”

I’m not the biggest fan of plain chicken breast, but roasted whole on the bone, well seasoned with salt and a herb butter is irresistible.

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Herb Roasted Chicken

September 6th, 2017 Posted by Mains 0 thoughts on “Herb Roasted Chicken”

I’m not the biggest fan of plain chicken breast, but roasted whole on the bone, well seasoned with salt and a herb butter is irresistible. I recommend using the smallest chicken you can find as they tend to be more tender and juicy.

Salting the chicken at least a few hours before roasting, preferable overnight, helps to season deep in the flesh, and make for a juicier bird. If you don’t have the time to preseason the chicken, don’t worry, it will still be delicious. I use 1 teaspoon of kosher salt per pound of chicken.

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Beet, Berry and Avocado Salad

August 15th, 2017 Posted by Mains, Sides, Veggies 0 thoughts on “Beet, Berry and Avocado Salad”

A new take on beet salad that’s both delicious and very nutritious. This is my version of Jeremy Foxes beet salad at Rustic Canyon restaurant . This is an easy salad to make once you roast and pickle the beets. The quick pickle of the beets adds a nice complexity and greatly enhances their flavor. The berries add a nice tart sweetness. You could also add some roast chicken to make it a substantial meal.

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Blisterd Shishito Peppers with Corn

August 2nd, 2017 Posted by Mains, Sides, Veggies 0 thoughts on “Blisterd Shishito Peppers with Corn”
Shishito peppers can be mild or spicy, but always delicious. I look forward to making them every summer. This East Asian chili is great roasted or grilled and are the perfect healthy snack with a cold drink. This recipe is made with roasted corn and Pecorino cheese. The cumin-lime vinaigrette really makes them shine.

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Turkey Zucchini Bolognese

July 25th, 2017 Posted by Mains 0 thoughts on “Turkey Zucchini Bolognese”
Who doesn’t love a good, simple “meat” (turkey) sauce? This one doesn’t come with the guilt though using zucchini “tagliatelle” noodles adding freshness and nutrition.

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Tuna Crudo

July 12th, 2017 Posted by Appetizers, Mains 0 thoughts on “Tuna Crudo”
This pasta is the perfect light meal for a backyard meal. It is fresh and filled with green ingredients. The pasta is also full of flavor and guilt free.

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Spring Quinoa Pasta

July 12th, 2017 Posted by Mains 0 thoughts on “Spring Quinoa Pasta”
This pasta is the perfect light meal for a backyard meal. It is fresh and filled with green ingredients. The pasta is also full of flavor and guilt free.

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