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the Jewett Sisters sharing ideas from Vermont, New York, Washington and, now, South Carolina

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Arugula Salad with Pears, Pecans and Stilton 

Step Hen’s Beef Tenderloin


(Internal Temp 120)

Greek Salad


Chopped Romaine with Olives, Halved Cherry Tomatoes, Fresh Feta, Cucumbers, and Red Onion. Drizzled with Olive Oil and Lemon Juice. Garnished with Slivered Mint.

Arugula Salad with Caroline’s Dressing and Corn, Chipotle and Potato Soup

Sautee one chopped white onion, add minced garlic and one minced Chipotle pepper in Adobo Sauce (Goya). Then add fresh kernels from 5 ears of corn and sautee for a few minutes, add Yukon potatoes (3/4 inch) and cover with chicken broth. Boil then simmer for a 15 minutes. Turn off while the potatoes are still firm, as they’ll continue to cook in the hot broth. Serve at warm temperature with cilantro.

Arugula and Fresh Corn Salad

Grilled Asparagus and Garlic Shrimp

Marinate shrimps (in shells) with tons of chopped garlic, lemon and some olive oil. Grill shrimps on medium heat alongside lightly olive-oiled asparagus. For the salad, create individual cups of butter lettuce and fill with fresh cilantro salsa and feta cheese. Serve with couscous garnished with fresh basil and lemon wedges.

Cherry Toms, Haricot Vert and Fresh Basil

Tossed with White Balsamic, Shallots and Olive Oil

Antipasta

Grilled eggplant, feta and Zema tomato salad tossed with white balsamic vinegar, lemon and a drizzle of olive oil. For the pasta, saute a heaping handful of minced fresh sage in a few tbls of butter and olive oil (this is one recipe where a little butter is absolutely necessary to balance the pungent sage). To this, add two cans of butter beans and al dente whole wheat orzo. Lightly cook the pasta and bean mixture in the sage butter until well coated.

Speck and Sauteed Mushroom Salad with Fresh Thyme

Dijon Garlic Chicken with Roasted Potatoes and Corn Tomato Salad 

Corn and Tomato Salad with Red Onion, Chive and Lime Juice

Roasted Lemon Chicken and Arugula Salad

Rub chicken breasts with lemon, olive oil and fresh oregano. Bake breast up at 425 for around 50 minutes (depending on size of chicken). Let sit for 5 minutes to let juices settle.

Summer Corn Salad

Mix together the juice of one lime, tons of basil, mango slices and a pinch of salt. Add steamed corn and mix together. Serve warm to room temperature.

Panzanella 


Cibatta cubed (I used the crusts too), Halved Cherry Tomatoes, THE dressing, Radicchio, Endive and Sliced Red Onions with tons of Basil on top then drizzled with even more dressing. 

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