Fare Well

Waldorf Salad from McCoole’s Red Lion Inn

Waldorf Salad from McCoole’s Red Lion Inn

INGREDIENTS 4 cups mixed greens 1 gala apple, sliced  1/4 cup toasted chopped walnuts 2 stalks celery, chopped 1/4 cup dried cranberries 4 T Strawberry-Rhubarb Vinaigrette (see below) Strawberry-Rhubarb Vinaigrette: 3 stalks rhubarb, chopped 1/4 cup water + more as needed 1/4 cup sugar 1 T lemon juice 1-pint strawberries, sliced 2 oz. Dijon mustard 2 oz. honey  1 T chopped... »

Roasted Beets

Roasted Beets

Molinari’s INGREDIENTS 4 medium or large beets  1 T sherry vinegar  2 T extra virgin olive oil  1 tsp. salt 1/2 tsp. pepper 2 sprigs thyme 2 sprigs oregano 2 fresh bay leaves DIRECTIONS Wash beets, pat dry with paper towels, and place in a large mixing bowl. Add sherry vinegar, olive oil, salt, pepper, thyme, oregano, and bay leaf. Toss to coat beets. Transfer to a b... »

Seafood Spiedini

Seafood Spiedini

Melt INGREDIENTS • 8 2-oz. pieces swordfish, cut into 1 1/2-inch cubes • 8 2-oz. pieces tuna, cut into 1 1/2-inch cubes • 8 scallops, cleaned • 8 shrimp, peeled and de-veined • 1 oz. olive oil • 1 lemon, zest and juice • 1 T chopped chives Marinated tomatoes: • 4 oz. plum tomatoes, sliced thin • 2 cloves garlic, sliced • 1 T olive oil • 1/2 tsp. lemon zest • 1/2 tsp. orega... »

Bread and Butter Pickles

Bread and Butter Pickles

The Bayou Southern Kitchen & Bar INGREDIENTS 2 1/2 lbs. Kirby cucumbers, sliced into 1/4-inch rounds 1/2 white onion, sliced thinly 3 cups apple cider vinegar 1 cup water 1/4 cup salt 1/2 tsp. yellow mustard seeds 1/2 tsp. black peppercorns 1/8 cup sugar 1 T turmeric DIRECTIONS Place cucumbers and onions in a large bowl and toss with sugar and salt. Let mixture rest ov... »

Pasta Puttanesca

Pasta Puttanesca

From Terry’s Italian Kitchen INGREDIENTS 2 T olive oil 1 clove garlic, minced 2–3 anchovy fillets, chopped (optional)   Pinch of crushed red pepper flakes 2 oz. chopped capers 4 oz. chopped black olives 4 medium plum tomatoes, chopped 2 oz. unsalted butter Salt and pepper to taste 5–6 oz. fusilli or your choice of pasta, cooked al dente Minced fresh parsley for garnish DIR... »

Lemon Thyme Vinaigrette

Lemon Thyme Vinaigrette

From The Hamilton Kitchen & Bar INGREDIENTS 1/2 cup lemon juice 1/4 cup champagne vinegar 1/4 cup honey 1 1/4 cups canola oil Zest of 1/2 lemon 2 T fresh thyme leaves (removed from stem) Salt and Pepper to taste DIRECTIONS Combine lemon juice, vinegar, honey, lemon zest, and thyme in a blender. Slowly add the canola oil while blender is running to emulsify. Adjust with... »

Honey-Habanero Hummus (aka “Triple H” Hummus)

Honey-Habanero Hummus (aka “Triple H” Hummus)

From the Colony Meadery INGREDIENTS 2–3 cloves garlic, sliced 2–3 T fresh lime juice 1 T olive oil 1 small habanero, seeds and veins removed, sliced 2–3 T good quality honey + more for garnish 1 15.5 oz. can chickpeas, drained, liquid reserved 1 T tahini, plus more to taste Sea salt to taste Crushed black pepper to taste Pinch ground white pepper Fresh raspberries DIRECTIO... »

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