Potato, Chicken, and Fresh Pea Salad

Ingredients

  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 2 cups fresh sugar snap peas
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
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Minty Tea Punch

Ingredients

  • 8 cups water, divided
  • 12 mint sprigs
  • 4 individual tea bags
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • Ice cubes
  • Orange and lemon slices, optional

Directions

  1. In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste.
  2. Discard mint and tea bags.
  3. Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

Hot Spiced Lemon Drink

Ingredients

  • 2-1/2 quarts water
  • 2 cups sugar
  • 1-1/2 cups orange juice
  • 1/2 cup plus 2 tablespoons lemon juice
  • 1/4 cup pineapple juice
  • 1 cinnamon stick (3 inches)
  • 1/2 teaspoon whole cloves

Directions

  1. In a 5-qt. slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  • 1 1/3 c. unsalted butter, softened, plus more for the pans
  • 4 c. cake flour, plus more for the pans
  • 1 1/3 cups whole milk
  • 2 tsp. pure vanilla extract
  • 4 tsp. baking powder
  • 1 tsp. fine salt
  • 2 2/3 c. granulated sugar
  • 7 large egg whites, at room temperature
Lemon-Coconut Filling
  • 1 c. sweetened flaked coconut, packed
  • 2/3 c. store-bought lemon curd (such as Dickinson’s)
  • 1/4 c. sour cream
  • 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  • 8 oz. mascarpone cheese
  • 1 1/2 c. heavy cream
  • 2 tsp. coconut extract
  • 1/3 c. granulated sugar

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

Ingredients

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Directions

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Lemon-Garlic Pork Chops

Ingredients

  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (6 ounces each)

Directions

  1. Preheat broiler. In a small bowl, mix the first six ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan.
  2. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.