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Monterey County Herald

NEWSPAPER

May, 2013

April

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Narrow Display to Recipes with Tag:
dressing(5) | fish(1) | main(1) | misc(1) | salad(1) | sandwiches(4) | scallops(1) | sides(2) | spreads(1) | vegetarian(4)

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Coconut-Carrot Rice

(Monterey County Herald, May, 2013)

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Creamy Gorgonzola Dressing

(Monterey County Herald, May, 2013)

Creamy Gorgonzola Dressing (Makes about 2 cups) ¾ cup mayonnaise (not salad dressing like Miracle Whip) ¼ cup sour cream 1 clove garlic, pressed 1 T.
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Creamy Tarragon Dressing

(Monterey County Herald, May, 2013)

Creamy Tarragon Dressing (Makes about ¾ cup) ¼ cup buttermilk 2 T. fresh lemon juice 1 tsp.
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Grilled Portabella Burgers

(Monterey County Herald, May, 2013)

Grilled Portabella Burgers (Makes 4 servings) 4 large portabella mushrooms, stems trimmed Olive oil spray Salt and pepper 4 hamburger buns, toasted ½ cup jarred roasted red bell peppers Steps: Spray the mushrooms all over with olive oil
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Herby Ranch Dressing

(Monterey County Herald, May, 2013)

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Mock Boursin

(Monterey County Herald, May, 2013)

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Mushroom Burgers

(Monterey County Herald, May, 2013)

Mushroom Burgers (Makes 4 servings) 2/3 cup water 1/3 cup cooked red or brown rice or quinoa 1 pound portabella mushrooms, stems discarded 1 cup finely chopped onion 1 cup finely chopped red bell pepper 3 T.
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Peanut-Coconut Crusted Scallops

(Monterey County Herald, May, 2013)

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Quinoa and Kale Salad

(Monterey County Herald, May, 2013)

Quinoa and Kale Salad (Makes 4-6 servings) 1¼ cups quinoa, well rinsed under running water ½ cup plus 2 T.
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Red Wine Vinaigrette

(Monterey County Herald, May, 2013)

Red Wine Vinaigrette (Makes about 1¼ cups) 1 clove garlic, pressed 1 tsp. Dijon mustard 3 oz.
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Spinach and Mushroom Torte

(Monterey County Herald, May, 2013)

Spinach and Mushroom Torte (Makes 10 to 12 servings) 1 T. mild olive oil 1 T. unsalted butter 1/2 cup finely diced onion 12 oz.
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Tahini Dressing

(Monterey County Herald, May, 2013)

Tahini Dressing (Makes about 1 cup) 1/3 cup tahini sauce, well stirred (sesame paste) 1/3 cup water ¼ cup fresh lemon juice 2 garlic cloves, minced ¾ tsp.
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Tarragon Butter/ Chervil Butter

(Monterey County Herald, May, 2013)

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Vegan Burgers

(Monterey County Herald, May, 2013)

Vegan Burgers (Makes 4 servings) 2 cups cooked or canned black, white or red beans, chickpeas, or lentils, drained, liquid reserved 1 small onion, chopped 1 T.
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Veggie Burgers With Melting Cheese

(Monterey County Herald, May, 2013)

Veggie Burgers with Melting Cheese (Makes 4 servings) Slightly undercooked puy lentils replaced the aduki beans.
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