United States Chef
Recipes by Laura Janelli
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lemon blueberry crisp: the food matters projectThis week I’m hosting the Food Matters Project recipe. I chose this recipe because I just love the combo of… |
Mar 2013
Professional |
1 vote
727 views
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lemon farro risottoIngredientsNotes• Soak the farro in water for 30 minutes and drain well.• Heat the vegetable broth in a small saucepan and keep warm over… |
Feb 2013
Professional |
1 vote
729 views
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scallops + pestoIngredientsNotesRemove the muscles from the scallops or you can ask your fishmonger to do it.Rinse the scallops under cold water and pat dry with… |
Feb 2013
Professional |
1 vote
908 views
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biscottiThe holidays are just around the corner. Biscotti is the perfect homemade gift! This recipe can be made with your favorite ingredients. I made… |
Sep 2012
Professional |
1 vote
747 views
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quinoa shrimp salad: the food matters projectSara from Simply Whole Kitchen chose this week’s Food Matters Project recipe, Quinoa Tabbouleh. For other… |
Sep 2012
Professional |
1 vote
773 views
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provencal purple potato saladI came up with this potato salad one night last week when we were grilling. I wanted to make a side dish that could withstand the warm weather. I… |
Sep 2012
Professional |
1 vote
804 views
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swordfish & veggie kebabs with yogurt feta dressing: the food matters projectMegan from Art by Megan chose this week’s Food Matters Project recipe,… |
Aug 2012
Professional |
1 vote
811 views
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cilantro-lime vinaigrette: the food matters projectJenn from Vanilla Lemon chose this week’s Food Matters Project recipe, Corn + Avocado Salad. For other great… |
Jul 2012
Professional |
1 vote
673 views
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gazpachoIngredientsPutting it all togetherPlace all the ingredients in a Vita-mix or blender and pulse till combined. It’s up to you if you want it pureed… |
Jul 2012
Professional |
1 vote
750 views
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grilled swordfish with herb caper sauce: the food matters projectLexi chose this week’s Food Matters Project recipe, Mixed Grill with… |
Jun 2012
Professional |
1 vote
855 views
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