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Ginger Pork Salad


from Martha Stewart Living


3 tablespoons rice vinegar
5 tablespoons vegetable oil
4 cups finely shredded red cabbage (from 1/2 head)
Kosher salt and freshly ground pepper
4 boneless pork chops (½ inch thick; 1 pound total), patted dry
4 cups broccoli florets (12 ounces)
4 scallions, thinly sliced, whites and greens separated
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 mini cucumbers, halved lengthwise and thinly sliced (¾ cup)
1 cup cooked brown rice


  1. In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add
    cabbage: toss to coat. Season generously with salt. Season pork with salt and
    pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli;
    season with salt and pepper.  Saute for 2 minutes. Add 1/4 cup water, cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger: cook, stirring, 30 seconds. Transfer to bowl with cabbage.

  2. Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook,
    flipping once, until a thermometer inserted in thickest parts registers 140 degrees F, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and
    rice with cabbage mixture; season with salt and pepper. Divide among plates; serve
    with pork and top with scallion greens.

Scandinavian Shrimp Salad


From Martha Stewart Living

12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
¼ cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved


Place potatoes in a medium saucepan: add enough water to cover by 1 inch. Add
2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until
potatoes are easily pierced with the tip of a knife, 1 5 to 20 minutes. Meanwhile,
whisk together pickling liquid, mustard, and sugar Whisk in oil; season with salt and
pepper Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and
toss with 2 tablespoons dressing.

Return water to a boil; add shrimp Remove from heat and let stand, stirring
occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted
spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced
fennel with 2 tablespoons dressing; arrange on a platter Top with potatoes, shrimp,
cornichons, and eggs. Drizzle with remaining dressing; serve.

Jeanette’s Antipasto Potato Salad


1-1/2 lbs. small red bliss potatoes

½ C Italian salad dressing

1 medium sweet red pepper, cored, seeded and diced

1 (15 oz.) can artichoke hearts, drained and quartered

½ lb. sliced smoked turkey, cut into small pieces

½ lb. mozzarella cheese, diced

1 (2.5 oz) can sliced ripe olives, drained

½ C mayonnaise

¼ C chopped fresh Italian parsley, plus several sprigs for garnish

½ tsp. salt

½ tsp. hot red pepper flakes

2 medium tomatoes cut into wedges for garnish



Bring 6 cups of water to a boil in a medium saucepan.  Add potatoes and simmer over low heat until a sharp knife slides through center of potato, about 20 minutes.  Drain and let cool slightly.


Cut warm potatoes into bite-size pieces and place in a large bowl.  Toss with Italian salad dressing; let cool completely.


Add sweet red peppers, artichoke hearts, smoked turkey, mozzarella cheese, ripe olives, mayonnaise, parsley, salt and pepper flakes to potatoes.  Gently toss to combine.

Joan’s Slaw



1 head cabbage (I used half green and half red/purple)

1 small onion

1 medium green pepper

2 large carrots




1-1/4 cup of sugar

1 cup cider vinegar

¾ cup salad oil

1Tbs. dry mustard

1 tsp. celery seed

1 tsp. salt


Bring dressing to a boil (dissolving all sugar); pour over shredded veggies.  Refrigerate at least 4 hours.

Chicken Piccata



  • 2 tablespoons extra-virgin olive oil
  • 1 1/3 pounds chicken breast tenders, cut into
    1-inch pieces
  • Salt and pepper
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken broth or stock
  • 3 tablespoons capers, drained
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound penne rigate pasta, cooked to al
  • Chopped or snipped chives, for garnish


Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin
olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken
until lightly golden all over, about 5 to 6minutes. Remove chicken from pan and
return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute
garlic and shallots 3 minutes. Add flour and cook 2 minutes.

Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.

Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper,
to your taste. Top with fresh snipped chives.

Corned Beef Pizza Swirls



  • 2 tsp. granulated sugar
  • 1 tsp. active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. caraway seeds
  • 2½ cups all-purpose flour
  • ¾ lb. thinly sliced corned beef
  • ½ lb. thinly sliced lacy Swiss cheese


  • ½ cup mayonnaise
  • 3 Tbsp. finely diced dill pickles
  • 2 Tbsp. ketchup
  • 1 tsp. brown sugar
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder


  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.

    Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.


    Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.


    Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

Corned Beef Hash Pie



  • 1¾ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ½ cup plus 2 Tbsp. cold unsalted butter, cubed
  • 2 to 4 Tbsp. cold lager beer or beef broth



  • 2 medium red potatoes, cut into ¼-in. cubes
  • ½ tsp. kosher salt
  • 3 green onions, chopped
  • 2 Tbsp. unsalted butter, cubed
  • 1 Tbsp. stone-ground Dijon mustard
  • ½ tsp. pepper


  • ½ lb. thinly sliced corned beef
  • ¼ lb. sliced provolone cheese
  • 1 Tbsp. cold whole milk or heavy whipping cream


  1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

    Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.


    Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.


    Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.


    To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.