Storm the Cassoulet

Brazilian Steak Salad

courtesy of Camilla Alves


1 tablespoon honey

5 tablespoons reduced sodium soy sauce, divided

2 cloves garlic, finely chopped

1 teaspoon fresh ginger, finely grated

1½ pounds flank steak, thinly sliced across the grain on a diagonal

1/2 pineapple, peeled, cored and cut into 1/2-inch rounds

2 red bell peppers, stemmed, seeded and quartered

1 lime, juiced

1 orange, juiced and zested

2 teaspoons seasoned rice wine vinegar

1 tablespoon garlic chili sauce

1/4 cup canola oil

8 ounces baby spinach (about 2½ quarts lightly packed)


Preheat grill to medium-high heat.

In a medium bowl, whisk together honey, 2 tablespoons soy sauce, garlic and ginger. Add the steak to the bowl and toss to coat. Set aside to marinate.

Place the pineapple and peppers on the grill and let cook with lid down until they begin to char, turning once, about 3 to 6 minutes total. Transfer to a plate and cut pineapple and peppers into chunks. Set aside.

In a small bowl, whisk together the lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, vinegar, garlic chili sauce and oil. Set dressing aside.

Grill the steak with lid down until the meat is sizzling and mostly browned, turning once, 2 to 4 minutes total (be careful that slices don’t fall through grate).

Toss together spinach, pineapple, bell pepper, steak and dressing in a large bowl until evenly coated.

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Zesty Lime Shrimp and Avocado Salad



  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro


  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.


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Chicken Apple Wraps


1/2 cup chopped cooked chicken breast

3 tablespoons chopped Fuji apple

2 tablespoons chopped black or red grapes

2 tablespoons Crunchy Peanut Butter

1 tablespoon lite mayonnaise (or greek yogurt)

2 teaspoons honey

Iceberg lettuce


Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and

Spoon into open lettuce leaf, roll and serve.


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Amazing Salad Dressing



2-3 garlic cloves, grated.

1/2 tsp. dry mustard

1/2 tsp. ground pepper

1 tsp. sea salt

Whisk in:

1/2 lemon, squeezed.

2 tablespoons tarragon wine vinegar

1/2 cup olive oil

Garnish salad with tons of

Freshly grated Parmesan cheese


Mash the first four ingredients together.  Whisk in the next five ingredients.

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Classic Coleslaw



1 Vidalia onion, halved and thinly sliced

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons apple cider vinegar

1 teaspoon coarse salt

1/4 teaspoon ground black pepper

1/2 teaspoon celery seeds

1/2 medium green cabbage, cored, quartered, and thinly sliced (8 cups)


Place onions in a bowl, cover with cold water, and steep 10 minutes.

In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, salt, pepper, and celery seeds.

Drain onions. Add to bowl along with cabbage and stir until well combined. Cover and store in fridge. Remove from fridge 30 minutes before serving.


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Balsamic Vinaigrette



balsamic vinegar
olive oil
salt and pepper
sugar (brown or granulated)

medium-sized bowl
measuring spoons


Pour about two tablespoons of vinegar into the bottom of the bowl. (These measurements will make enough vinaigrette for two large, main-dish salads, or four to six side salads.) We like to use the bowl we’ll later use to toss the salad. Add a few pinches of salt (1/4 to 1/2 teaspoon), a few grinds of fresh pepper, and 1/4 teaspoon of sugar.

Begin whisking vigorously, and then drizzle in the olive oil (our whisk isn’t moving because we were photographing at the same time…).

Make sure the olive oil is in a slow, thin stream, and whisk rapidly where it hits the vinegar (again, if we had an assistant, you’d see olive oil trickling in while we whisked).

A general rule of thumb is to use a 3:1 ratio of olive oil to vinegar. We prefer our vinaigrette more vinegary, so we use more like a 2:1 ratio. Which means about 1/4 cup olive oil.

As your vinaigrette thickens and becomes a paler shade of brown, stop and taste. You can add more olive oil if it’s too acidic. If it separates while you’re preparing the rest of dinner, don’t worry. Just whisk it again to smooth it out.

Throw in your lettuce and use tongs to toss and coat the leaves.


Substitute lemon juice for half of the vinegar (keeping the same overall amount of acid). We like lemon with lighter vinegars, like champagne or red wine.

Add minced garlic to the vinegar before whisking in the olive oil.

Add fresh herbs like thyme or dill.

Add dijon mustard (whisk into the vinegar before adding the olive oil), which will also act as an emulsifier to help your vinaigrette come together and be less likely to separate.

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How To Make a Balsamic Reduction

balsamic vinegar


Cup Balsamic Vinegar

1/4 Cup Brown Sugar


In a sauce pan over high heat, add your Balsamic Vinegar and sugar.

Bring to a boil, stirring until the sugar has dissolved.

Reduce heat to medium high.

Allow the liquid to reduce by 3/4 so you have a 1/4 cup of balsamic glaze (the mixture looks glossy and glaze-like).

Remove the reduction from the pan to either a bowl or squeeze bottle, then allow it to come to room temperature.


Use a saucepan with a wide opening like a skillet to give more surface area to the vinegar so it will reduce faster.

Use about 3-4 times more balsamic vinegar than you will require.

Do not cook the vinegar until it’s as thick as syrup. A good test is to dip a spoon in and poor it out; the color will be dark and the liquid will stick slightly to the spoon.

When finished, the reduction can be used as is or is delicious when mixed with honey, rum, or spices.

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Easy Hollandaise



2 large egg yolks

1 tablespoon warm water

1 tablespoon fresh lemon juice

3/4 teaspoon coarse salt

1/2 cup (1 stick) unsalted butter


In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.

Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

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Avocado Tuna Salad



1 avocado

1 lemon, juiced, to taste

1 tablespoon chopped onion, to taste

5 ounces cooked or canned tuna

salt and pepper to taste


Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.

Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.

Fill avocado shells with tuna salad and serve.

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Julia Child’s Mayonnaise




Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping.

3 egg yolks

Large wire whisk

1 tablespoon wine winegar or lemon juice (more drops as needed)

½ teaspoon salt

¼ teaspoon dry or prepared mustard

1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount

2 tablespoons boiling water


Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.

Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.

Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.

After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.

When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.

Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.

If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

Julia Child’s tips for homemade mayonnaise:

Room Temperature:

Have all ingredients at room temperature. If they aren’t, warm the mixing bowl in hot water to take the chill off the egg yolks; heat the oil to tepid if it is cold.

Egg Yolks:

Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.

Adding The Oil:

The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more rapidly.


The maximum amount of oil one large egg yolk can absorb is six ounces, or ¾ cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed ½ cup of oil per egg yolk.




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