lunch

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Sloppy Joes

beef

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

red wine vinegar

molasses

Worcestershire sauce

mustard powder

black pepper

whole-wheat burger buns

Teriyaki Chicken Thighs

soy sauce

brown sugar

dry sherry

rice vinegar

garlic cloves, crushed with a garlic press or minced

ginger

red pepper flakes

chicken thighs

sesame seeds

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

cumin

beef (90 percent lean)

water

chipotle chile in adobo sauce, seeded and minced

adobo sauce

oregano

Salt and black pepper

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Lentil Vegetable Soup

French green lentils

yellow onions (3 large onions)

garlic (3 cloves)

olive oil,

thyme leaves

medium-diced celery (8 stalks)

medium-diced carrots (4 to 6 carrots)

chicken stock

red wine or red wine vinegar

Parmesan cheese

Shrimp Salad

kosher salt

lemon

shrimp shrimp

mayonnaise

Dijon mustard

white wine vinegar

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. Made as is, really good. Just added a little more mustard and pepper to taste. Awesome!  2nd time but used less mayo, more pepper and mustard. Outstanding. Then started modifying.  First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. Also, added quartered cucumbers and some halved cherry tomatoes later on. Then made a chipotle mayo aioli, again awesome. This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. I tried with sour cream instead of mayo too, and was great as well.

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

Salt

baby carrots

butter

honey

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

Kalbi (Korean Barbequed Beef Short Ribs)

Korean style beef short ribs*

brown sugar, packed

mirin (rice wine)

onion,

Asian pear, peeled and finely grated

garlic

dark sesame oil

green onions, thinly sliced (optional)

Judiaann Woo's Kalbi Korean Barbequed Beef Short Ribs for Top Summer Recipes by State, as seen on Grill It! with Bobby Flay, Short Ribs.

Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

This recipe is so easy and, more importantly, delicious!

I have made it twice. The first time I was only able to marinate the meat for 8 hours, but it was still tender and flavorful.

The second time, I had the time to marinate 24+ hours...the was extremely tender and bursting with flavor.

Either way, the flavor is great!!

This has been the best Galbi recipe yet.  I added a teaspoon more of the Rice Wine and marinated for 15 hours.  I cooked on my indoor grill and I feel as if I just ate at a Korean restaurant.  I served it with sauteed bok choy and jasmine rice.  Now I need a recipe for Meat Jun!!! 

Big hit every time I make this! I don't use the pear and it still tasted delicious every single time! It is also very easy to make! If I am running short on time, I don't add the water and just marinate it for 15-20 mins. Then onto the grill it goes!

Side note: One should add minced ginger to the recipe as well. Powdered ginger is fine if one cannot find/doesn't have ginger root. It gives it a zing!

Excellent. I have made this a number of times and have been very pleased. I should note that I think it works best on a slightly thicker cut of ribs - about 3/8 to 1/2 inch. It should be crispy on the outside and soft and tender inside. I've tried it on a thinner rib and it gets too done too fast. It becomes a bit like jerky.

Delicious and easy!  
Followed recipe almost exactly - did not add or sub the Asian pear and these were still tender and delicious.  My son said they were as good as our favorite restaurant. Will be making these again. 

Best tasting Korean flavor I have even come close to making

have made this multiple times.  Always a huge hit.  I used Asian Pear, and reduced sugar a bit.  Marinate overnight.  All will fit in a 2 gallon freezer bag.  Quick grill on a super hot fire.  Don't overcook.  5 lbs of meat served 6 people with a few pieces left over for next day lunch.  Surprising that short ribs cut can be so tender, without having cooked it for hours, but it is!

Excellent recipe. The asian pear is key to tenderizing the meat.  A great balance of sweet and tangy.  I served it with David Changs Saam sauce.

Amazing flavors.  I omitted the water and marinated 4 hours ( short on time).  I also served with a Thai cucumber salad.  

https://www.foodnetwork.com/videos/korean-style-beef-short-ribs-0182225

Judiaann Woo teaches Bobby to make authentic Korean-style beef short ribs.

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