FRESH MARKET AD UTAH RECIPES

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CLASSIC MIGNONETTE RECIPE - BON APPéTIT



Classic Mignonette Recipe - Bon Appétit image

This recipe makes enough mignonette for a dozen oysters.

Provided by The Bon Appétit Test Kitchen

Yield Makes ¼ cup

Number Of Ingredients 4

¼ cup red wine vinegar
1 tablespoon minced shallot
¼ teaspoon freshly ground black pepper
12 large oysters, freshly shucked

Steps:

  • Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.

FRENCH LENTIL SOUP RECIPE - EPICURIOUS



French Lentil Soup Recipe - Epicurious image

Provided by EPICURIOUS.COM

Total Time 1 hour 10 minutes

Prep Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)

Steps:

  • Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  • Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

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CLASSIC MIGNONETTE RECIPE | BON APPéTIT
This recipe makes enough mignonette for a dozen oysters.
From bonappetit.com
Reviews 3.8
  • Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.
See details


FRENCH LENTIL SOUP RECIPE | EPICURIOUS
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Reviews 3.7
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  • Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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