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This recipe compliments of Taste of Home.
Ingredients
Directions
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 Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half. Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Recipe by Anna Gill
Serves: 8 2 small garlic cloves, thinly sliced 3 cups lightly packed Italian parsley leaves 1½ teaspoons sea salt ⅔ cup good green olive oil ⅔ cup unsalted blanched whole or sliced almonds, plus for a few for garnish ⅓ cup hot water 1. Place the garlic, the parsley and the salt in a food processor and pulse until all is puréed. 2.With the processor running, add the oil until well blended. 3.Add the almonds and pulse to chop. 4.Add the hot water a little at a time and blend until the mixture moves freely but slowly. It may not be necessary to use all of the water. NOTE: Serve over pasta with Parmesan cheese or use it as a dip for shrimp or a good crusty bread. |