Recipes by Laura Janelli
United States Chef
|
lemon blueberry crisp: the food matters projectThis week I’m hosting the Food Matters Project recipe. I chose this recipe because I just love the combo of blueberries + lemon. It all started when I made these blueberry crepes and then it lead to making these blueberry and lemon cupcakes.Berries are a good alternative to blueberries, like raspberries or blackberries. This crisp… |
1 vote
727 views
|
|
lemon farro risottoIngredientsNotes• Soak the farro in water for 30 minutes and drain well.• Heat the vegetable broth in a small saucepan and keep warm over low heat.Putting it all togetherIn a large saucepan, heat the oil and butter over medium heat. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes.… |
1 vote
729 views
|
|
scallops + pestoIngredientsNotesRemove the muscles from the scallops or you can ask your fishmonger to do it.Rinse the scallops under cold water and pat dry with paper towels.If you’re using a smaller sauté pan, sear the scallops in batches. Overcrowding the pan will lower the pan temperature, causing the scallops to be steamed rather than… |
1 vote
908 views
|
|
biscottiThe holidays are just around the corner. Biscotti is the perfect homemade gift! This recipe can be made with your favorite ingredients. I made this one with pistachios and craisins.BiscottiIngredientsPutting it all togetherPreheat the oven to 350°F. Line a baking sheet with parchment paper.Whisk the flour and baking powder in a… |
1 vote
747 views
|
|
quinoa shrimp salad: the food matters projectSara from Simply Whole Kitchen chose this week’s Food Matters Project recipe, Quinoa Tabbouleh. For other great takes on this recipe, go to The Food Matters Project website.My take: Quinoa Shrimp SaladI came up with this protein packed recipe the other day for lunch. Hope you like it! We did!IngredientsDirectionsCook quinoa,… |
1 vote
773 views
|
|
provencal purple potato saladI came up with this potato salad one night last week when we were grilling. I wanted to make a side dish that could withstand the warm weather. I used purple potatoes because I love the color, you could also use yukon gold or red skin baby potatoes. The leftovers the next day are even better!Provencal Purple Potato SaladIngredientsIn… |
1 vote
804 views
|
|
swordfish & veggie kebabs with yogurt feta dressing: the food matters projectMegan from Art by Megan chose this week’s Food Matters Project recipe, Greek “Nachos” with Feta Drizzle. For other great takes on this recipe, go to The Food Matters Project website.The weather has been so nice that we’ve been grilling every night.… |
1 vote
811 views
|
|
cilantro-lime vinaigrette: the food matters projectJenn from Vanilla Lemon chose this week’s Food Matters Project recipe, Corn + Avocado Salad. For other great takes on this recipe, go to The Food Matters Project website.I love avocado, so much that I eat it every day! For breakfast it’s usually a breakfast burrito with egg whites, veggie sausage, avocado and Cholula hot sauce. For… |
1 vote
673 views
|
|
gazpachoIngredientsPutting it all togetherPlace all the ingredients in a Vita-mix or blender and pulse till combined. It’s up to you if you want it pureed or chunky.{Optional} Add 2 slices of rustic bread {crusts removed} to thicken up the soup.Chill for at least an hour.Serves 4xoGazpachoHealthyRecipesSoup |
1 vote
750 views
|
|
grilled swordfish with herb caper sauce: the food matters projectLexi chose this week’s Food Matters Project recipe, Mixed Grill with Chimichurri. For other great takes on this recipe, go to The Food Matters Project website.Place all ingredients in a food processor and blend into a coarse paste. Makes ½ cup. The… |
1 vote
855 views
|
