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Citrus Dressing for Salads and Sushi Rice Bowls

This easy salad dressing recipe makes a light and citrusy dressing to accompany Roxane's sushi bowls. You'll have extra to use on salads (or another round of sushi bowls — yes please). It keeps well in the fridge for a week or more.

 

Tip

This light, citrusy dressing originates from Roxane's 20 Minute Sushi Bowls, but it's great to keep a batch in the fridge for salads, too.

Citrus Dressing for Sushi Rice Bowls

A light and citrusy dressing to accompany Roxane's sushi bowls. You'll have extra to use on salads (or another round of sushi bowls — yes please) throughout the week.
Prep Time 10 minutes
Total Time 10 minutes
Serves Makes about a cup

Ingredients

  • Juice of 1 lemon
  • Juice of 1 orange
  • 2 tablespoons mild tasting honey (or agave if vegan)
  • 2 tablespoons reduced sodium tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil

Directions

  1. In a small lidded jar, shake all ingredients together (or whisk together in a bowl). Pass at the table with sushi bowls.

Nutrition Information

Serving Size:

1 tablespoon

Amount Per Serving:

Calories:: 28 Total Fat:: 1.7g Carbohydrates:: 3.1g Fiber:: 0g Protein:: 0.3g

    Beet, Goat Cheese and Mint

    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Serves Serves 4 to 6 as a side dish

    Ingredients

    • 1/4 cup apple cider vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more as needed
    • Freshly ground black pepper
    • 2 pounds cucumbers (about 4 medium)
    • 2 tablespoons finely chopped fresh chives

    Directions

    Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

    Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

    Preheat the oven to 450°F.

    1. Whisk together the first 6 ingredients in a large bowl.

    2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

    3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

    4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

    5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

    6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

    7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

    Notes

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    Sour Cherry Syrup

    Use this syrup in a Sour Cherry French 75, a seasonal twist on a Shirley Temple, or drizzled liberally into soda water to make an Italian soda.

    Tip

    After straining, use the cherries themselves in a smoothie or even in our Sour Cherry Cornbread Muffins.

    Sour Cherry Syrup

    Use this syrup in the Sour Cherry French 75, a seasonal twist on a Shirley Temple, or drizzled into soda water to make an Italian soda. Keeps tightly covered in the fridge for a week.
    Prep Time 5 minutes
    Total Time 5 minutes
    Serves Makes about 1 cup of syrup

    Ingredients

    • 1/2 cup sugar
    • 1/2 cup water
    • 1 cup pitted sour cherries

    Directions

    1. Combine all ingredients in a small pot. Set over medium-high heat to boil. Reduce heat to maintain a brisk simmer, stirring occasionally. Cook for 10-15 minutes, until liquid is red and slightly thickened. Strain liquid and discard (or eat!) cherries. Use when completely cooled.

    Nutrition Information

    Serving Size:

    1 tablespoon

    Amount Per Serving:

    Calories:: 20 Total Fat:: 0g Carbohydrates:: 7g Fiber:: 0g Protein:: 0.1g

      Beet, Goat Cheese and Mint

      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Serves Serves 4 to 6 as a side dish

      Ingredients

      • 1/4 cup apple cider vinegar
      • 2 tablespoons olive oil
      • 2 teaspoons granulated sugar
      • 1 teaspoon kosher salt, plus more as needed
      • Freshly ground black pepper
      • 2 pounds cucumbers (about 4 medium)
      • 2 tablespoons finely chopped fresh chives

      Directions

      Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

      Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

      Preheat the oven to 450°F.

      1. Whisk together the first 6 ingredients in a large bowl.

      2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

      3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

      4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

      5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

      6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

      7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

      Notes

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      Sour Cherry Shirley Temple Recipe

      Our little ones love Shirley Temples. This easy homemade Shirley Temple recipe uses sour cherries and a bit of sugar to make a brightly colored, delicious syrup that swaps in for the traditional grenadine.  

      Tip

      An all-natural ginger ale or lemon-lime soda works well here, if you're into that sort of thing.

      Sour Cherry Shirley Temples

      This recipe may have been enabled by nature's bounty, but truth be told it was inspired by the fact that our local liquor store is...not awesome. They don't carry grenadine, and they're not even sure what it is. Rather than spend our time wondering WTF, we opted to make our own version.
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Serves Serves 4

      Ingredients

      Directions

      1. Combine cherries, sugar and water in a small pot and set over medium-high heat to boil. Reduce heat to maintain a brisk simmer, stirring occasionally, until liquid has turned red and thickened slightly, 10-15 minutes. Pour through a fine mesh strainer to remove cherries. Chill syrup or let it cool on the counter.
      2. Fill glasses with ice and pour in ginger ale or lemon-lime soda until glass is 3/4 full. Stir in 2 tablespoons sour cherry syrup (or more to taste). Deliver immediately into little hands, garnished with a fresh sour cherry or a maraschino cherry if you like.

      Nutrition Information

      Amount Per Serving:

      Calories:: 65

        Beet, Goat Cheese and Mint

        Prep Time 40 minutes
        Cook Time 15 minutes
        Total Time 55 minutes
        Serves Serves 4 to 6 as a side dish

        Ingredients

        • 1/4 cup apple cider vinegar
        • 2 tablespoons olive oil
        • 2 teaspoons granulated sugar
        • 1 teaspoon kosher salt, plus more as needed
        • Freshly ground black pepper
        • 2 pounds cucumbers (about 4 medium)
        • 2 tablespoons finely chopped fresh chives

        Directions

        Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

        Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

        Preheat the oven to 450°F.

        1. Whisk together the first 6 ingredients in a large bowl.

        2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

        3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

        4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

        5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

        6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

        7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

        Notes

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        Sour Cherry Cornbread Muffins

        When we were brainstorming what to do with our sour cherry haul, both girls had the idea to fold some into corn muffins at the same time. We thought it must be fate. The cherries remain very tart in these muffins, which we thought was fantastic. If you're not a fan of all things sour, you could simmer the cherries first with 1/2 cup sugar and a little water, then strain and add the cooked cherries to the batter. Or use regular cherries. 

        Here's what else to do with your sour cherry haul.

        Tip

        Don't have buttermilk? You can substitute the same amount of milk plus one tablespoon freshly squeezed lemon juice, apple cider vinegar or distilled white vinegar.

        Sour Cherry Corn Muffins

        When we were brainstorming what to do with our sour cherry haul, both girls had the idea to fold some into corn muffins at the same time. We thought it must be fate. The cherries remain very tart in these muffins, which we thought was fantastic. If you're not a fan of all things sour, you could simmer the cherries first with 1/2 cup sugar and a little water, then strain and add the cooked cherries to the batter. Or use regular cherries.
        Prep Time 10 minutes
        Cook Time 10 minutes
        Total Time 20 minutes
        Serves 16 muffins

        Ingredients

        • 2 cups pitted sour cherries
        • 1/2 cup sugar, divided
        • 1 1/4 cups stone-ground cornmeal
        • 3/4 cups all-purpose flour
        • 2 teaspoons baking powder
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon salt
        • 1 1/3 cups well-shaken buttermilk
        • 2 large eggs
        • 3 tablespoons butter, melted

        Directions

        1. Preheat oven to 425°F with a rack in the center. Grease 16 two standard 12-muffin tins or line with paper liners.
        2. In a small bowl, stir together the cherries and 1/4 cup of the sugar. Set aside.
        3. In a large bowl, whisk together the cornmeal, flour, the remaining 1/4 cup of sugar, baking powder, baking soda and salt.
        4. Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
        5. Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
        6. Pour in the melted butter and stir until combined.
        7. Drain any liquid from the cherries and stir cherries into batter.
        8. Divide batter among 16 muffin cups. Bake 10-12 minutes, until a tester comes out clean. Remove from oven and let cool in pans for 5 minutes, then turn muffins out onto a wire rack to cool completely.

        Nutrition Information

        Amount Per Serving:

        Calories:: 123 Total Fat:: 3.4g Carbohydrates:: 20.9g Fiber:: 1.1g Protein:: 3g

          Beet, Goat Cheese and Mint

          Prep Time 40 minutes
          Cook Time 15 minutes
          Total Time 55 minutes
          Serves Serves 4 to 6 as a side dish

          Ingredients

          • 1/4 cup apple cider vinegar
          • 2 tablespoons olive oil
          • 2 teaspoons granulated sugar
          • 1 teaspoon kosher salt, plus more as needed
          • Freshly ground black pepper
          • 2 pounds cucumbers (about 4 medium)
          • 2 tablespoons finely chopped fresh chives

          Directions

          Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

          Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

          Preheat the oven to 450°F.

          1. Whisk together the first 6 ingredients in a large bowl.

          2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

          3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

          4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

          5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

          6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

          7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

          Notes

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          Biscuiteers Royal Icing Recipe

          The line and flood method is exactly what it sounds like. Using one batch of royal icing, part of which you’ll thin slightly more than the rest, you’ll draw a line around the outside of each cookie and then flood the thinner icing inside the line to create a smooth surface. In the cookies below, the ornaments (shut up, you knew they were ornaments) used line and flood. The snowflakes simply used the thicker royal icing. You’ll find more detail in the recipe that follows.

          Tip

          This single recipe produces the icing to both line and flood your cookies. You'll thin the flood icing slightly more. Find the easy Christmas cookies recipe right here.

          Biscuiteers Royal Icing

          This is a fabulous all-purpose cookie icing that you'll use to both "line" and "flood" your cookies.
          Prep Time 15 minutes
          Total Time 15 minutes
          Serves Enough to decorate at least 20 cookies

          Ingredients

          • 1/3 cup water
          • 1 pound (4 cups) confectioner's sugar
          • 3 tablespoons powdered egg whites (such as Wilton Color Flow Mix)
          • A few drops of food coloring (such as Wilton)

          Directions

          1. Place the water, sugar and egg whites in the bowl of a stand mixer or a large mixing bowl. Using the whisk attachment or an electric mixer, beat ingredients together, slowly at first to avoid a sugar snow shower. Keep going until the icing is smooth, glossy and the consistency of toothpaste.
          2. Transfer a small amount of the icing to a smaller bowl and mix in a few drops of the color you'd like to use to line your cookies. Spoon this icing into a disposable piping bag and snip off a tiny bit of the bag's tip. Draw a line of icing as close as you'd like to the outer edge of your cookie, making sure to connect the line's ends to each other so the flood icing won't have any gaps to flow out.
          3. In another small bowl, mix some more of the icing with a few drops of the color you'd like to use to flood your cookies, along with two additional teaspoons of water. This icing should be thin enough to spread slowly and slightly across the surface of the cookies, but no thinner than that. You may need to experiment a little to find the consistency that's best for your humidity and, ahem, skill level. Pour this icing into another piping bag or better yet a squeeze bottle.
          4. Squeeze some flood icing onto the surface of a cookie, filling in the entire surface inside the line. You can use a toothpick to fill any gaps that don't fill themselves and gently rap the cookie onto the work surface if you're brave and want a perfectly smooth finish.
          5. To decorate the cookies further, add sprinkles or other decorations while the icing is still wet, or let the icing dry slightly and then mix other colors of the remaining thick icing and pipe additional designs.

          Notes

          Here's the recipe for our Easy Christmas Cookies.

          Nutrition Information

          Amount Per Serving:

          Calories:: 103 Total Fat:: 0.7g Carbohydrates:: 22.7g Fiber:: 0g Protein:: 1.8g

            Beet, Goat Cheese and Mint

            Prep Time 40 minutes
            Cook Time 15 minutes
            Total Time 55 minutes
            Serves Serves 4 to 6 as a side dish

            Ingredients

            • 1/4 cup apple cider vinegar
            • 2 tablespoons olive oil
            • 2 teaspoons granulated sugar
            • 1 teaspoon kosher salt, plus more as needed
            • Freshly ground black pepper
            • 2 pounds cucumbers (about 4 medium)
            • 2 tablespoons finely chopped fresh chives

            Directions

            Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

            Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

            Preheat the oven to 450°F.

            1. Whisk together the first 6 ingredients in a large bowl.

            2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

            3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

            4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

            5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

            6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

            7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

            Notes

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