Makes 10 skewers
1 lb boneless, skinless chicken thighs (at room temperature)
9 green onions/scallions
neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.)
½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup water
- 2 tsp brown sugar
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to a month.
Recipe from Just One Cookbook
Strawberry Cucumber Ice-Pops
Makes 24-30 servings
2 cucumbers, peeled and chopped
- 4 10oz. bags frozen strawberries (or 40 oz. fresh)
- 1 1/2 teaspoons finely grated lime zest
- 1/2 cup fresh lime juice
- 1/2 cup sugar
- pinch of kosher salt
- 30 2oz. ice-pop molds and sticks
Puree 1 cucumber and half strawberries, lime zest and juice, and sugar in a blender until very smooth; transfer to a large pitcher or bowl. Repeat with the other half of the ingredients. Season with salt and stir.
Pour mixture into molds, inserts wooden sticks, freeze for at least 4 hours.
Recipe from Bon Appetit
Peach & Oak Leaf Lettuce Salad w/ Honey-Shallot Vinaigrette
Makes 2-4 servings
5 oz oak leaf lettuce
2 peaches, sliced
2 oz crumbled goat cheese
1/4 cup walnuts
1/4 cup fresh squeezed lemon juice
1/4 cup white balsamic vinegar
1 tbsp honey
1/4 cup minced shallot
1/8 tsp kosher salt
fresh ground black pepper, to taste
1/3 cup extra virgin olive oil
Wash and dry the lettuce and set aside.
Slice the peaches, crumble the goat cheese, and mince the shallot. Set aside.
Whisk together the lemon juice, vinegar, honey, shallots, salt and pepper, and olive oil.
In a large serving bowl, toss together the oak leaf lettuce, peaches, and dressing. Top with the goat cheese and walnuts and serve.
Recipe from The Villages Grown