Nadine Dorantes

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Recipe: Grilled fig salad

<b>Grilled fig salad</b><p><b>Total time:</b><p>40 minutes<p><b>Servings:</b><p>4<p><b>Note:</b><p>From test kitchen manager Noelle Carter<p>1/3 cup walnut halves<p>Salt<p>Best-quality olive oil<p>2 tablespoons minced shallots<p>1/2 teaspoon chopped thyme<p>1/4 teaspoon chopped rosemary<p>3 tablespoons sherry vinegar<p>6 tablespoons best-quality olive oil<p>Freshly …

Recipe: Grilled Russian kale with yogurt dressing and toasted hazelnuts

<b>Grilled Russian kale with yogurt dressing and toasted hazelnuts</b><p><b>Total time:</b><p>25 minutes<p><b>Servings:</b><p>4<p><b>Note:</b><p>Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm.<p><b>Our recipes, your kitchen:</b> If you try this or any other recipe from the L.A. Times Test Kitchen, …

Recipe: Summer ratatouille

• Olive oil<br>• 1 yellow onion, coarsely chopped<br>• 3 cloves garlic, minced<br>• Salt<br>• Freshly ground pepper<br>• 1 1/2 pounds eggplant<br>• 3 sweet red peppers<br>• 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes<br>• 6 plum tomatoes, peeled, seeded and chopped<br>• 1 tablespoon balsamic vinegar<br>• 3 tablespoons …

Recipe: Roasted pumpkin salad

<b>Total time:</b><p>About 1 hour, 15 minutes, plus cooling time for the vegetables<p><b>Servings:</b><p>8 to 10<p>10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin)<p>3 cups red pearl onions, peeled and trimmed<p>6 tablespoons olive oil, divided<p>1 1/8 teaspoons salt, divided<p>Freshly …

Recipe: Sea bean salad

<b>Sea bean salad</b><p><b>Total time:</b> 15 minutes<p><b>Servings:</b> 2<p><b>Note:</b> Adapted from Joan's on Third. Sea beans may be available at select Asian markets as well as online at earthy.com<p>and marxfoods.com; you can also contact your local produce manager to see if the market might order them for you. If you cannot locate …

Recipe: Kale salad with farro, dried fruit and blue cheese

<b>Total time:</b> 1 hour<p><b>Servings:</b> 4 to 6<p>1/4 cup farro<p>Water<p>Salt<p>1/4 cup mixed dried fruit (such as sour cherries, cranberries, raisins)<p>1 tablespoon orange-flavored liqueur, such as Grand Marnier<p>1 pound kale (about 2 bunches)<p>1 tablespoon olive oil<p>1/4 cup crumbled blue cheese<p>2 tablespoons minced red onion<p>2 …

Culinary SOS: La Grande Orange Cafe's kale and quinoa salad

<b>Dear SOS:</b> I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad — it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough to know that it contains shredded kale, quinoa, …

Culinary SOS: BLD's fresh vegetable salad

<b>Dear SOS:</b> I'm a regular at BLD on Beverly Boulevard and absolutely love its fresh vegetable salad -- so simple yet all the ingredients blend perfectly! Would love the recipe, especially for the dressing!<p>Thanks,<p>Stephanie Swedlove<p>Los Angeles<p><b>Dear Stephanie:</b> Fresh, lightly herbal, sweetened with a …

Recipe: Quinoa salad with grilled corn, tomatoes and cilantro

<b>Quinoa salad with grilled corn, tomatoes and cilantro</b><p><b>Total time:</b><p>1 hour<p><b>Servings:</b><p>6 to 8<p>1 cup quinoa<p>1 3/4 cups water<p>Salt<p>2 cups grilled corn (from about 2 ears, cut from the cobs)<p>2 cups chopped tomatoes, or cherry tomatoes cut in half<p>1 serrano<p>chile<p>, seeded and minced<p>3/4 cup chopped green onion<p>3 …

Culinary SOS: Little Dom's Tuscan kale salad with grilled heirloom carrots

<b>Dear SOS:</b><p>I am addicted to the Tuscan kale salad at<p>Little Dom's<p>in<p>Los Angeles<p>. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom's salad.<p>I am hoping it's 100% guilt free, but maybe there's a sinful ingredient in there somewhere? Any chance you can look into …

Recipe: Quinoa salad with shiitakes, fennel and cashews

Recipe: Zucchini slaw

<i>Total time:</i><p>25 minutes<p><i>Servings:</i><p>6 to 8<p>2 pounds zucchini (about 6 small or 3 to 4 medium)<p>4 plum tomatoes, seeded and diced into 1/4 -inch pieces<p>1 teaspoon minced garlic<p>1/4 cup sherry vinegar, or to taste<p>2 tablespoons best-quality olive oil, or to taste<p>1/2 teaspoon salt, or to taste<p>1/4 teaspoon pepper, …

Recipe: Quinoa lentil salad with tomatoes

<b>Quinoa lentil salad with tomatoes</b><p><b>Total time:</b><p>50 minutes, plus cooling and chilling times<p><b>Servings:</b><p>6<p>1 cup French green or brown lentils, sorted and rinsed<p>Salt and pepper<p>1/4 cup white wine vinegar or cider vinegar, plus more for drizzling<p>1 cup quinoa, rinsed and strained<p>1/2 cup olive oil, plus more for …

Recipe: Lentil salad with tomatoes, zucchini and arugula

<i>Total time:</i><p>50 minutes<p><i>Servings:</i><p>4<p>1/4 pound zucchini, cut in 1/2 -inch dice<p>1 1/2 teaspoons salt, divided, plus more to taste<p>1 cup lentils<p>3 tablespoons finely chopped chives<p>1 clove garlic, minced<p>2 tablespoons olive oil, plus more as needed<p>1/8 teaspoon freshly ground black pepper, plus more to taste<p>1/2 …

Culinary SOS: Warm quinoa salad

<b>Dear SOS:</b><p>I ordered the warm quinoa salad at Fig Restaurant in Santa Monica a couple months ago during DineLA and haven't been able to stop thinking about it since. I would love to have the recipe. Please help!<p><b>Thuy Hua</b><p><b>Los Angeles</b><p><b>Dear Thuy:</b><p>Fig Restaurant was happy to share its recipe for this warm, …

Recipe: M Café's scarlet quinoa salad

<i>Total time:</i><p>45 minutes, plus cooling time for the quinoa<p><i>Servings:</i><p>6<p><i>Note:</i><p><i>Umeboshi</i><p>(plum) vinegar can be found at<p>Whole Foods<p>markets and Asian markets.<p>Umeboshi-lemon dressing<p>2 teaspoons umeboshi vinegar<p>1 teaspoon lemon juice<p>2 tablespoons dill pickle juice<p>1 tablespoon best-quality olive oil<p><i>In a …

Recipe: Canele's beet and carrot salad

<b>Total time:</b><p>1 hour, 40 minutes (including roasting time)<p><b>Servings:</b><p>2<p><b>Note:</b><p>Adapted from chef Corina Weibel of Canelé. The recipe for the vinaigrette will make more than is needed for the salad. The vinaigrette will keep for 3 days, refrigerated.<p>3 small gold beets, trimmed<p>3 small red beets, …

Recipe: Mediterranean barley salad

<i>Total time:</i><p>1 hour and 10 minutes plus chilling time for the salad<p><i>Servings:</i><p>6 to 8<p><i>Note:</i><p>Adapted from "The Hip Chick's Guide to Macrobiotics" by Jessica Porter.<p><i>Umeboshi</i><p>(plum) vinegar can be found at<p>Whole Foods<p>and Asian markets.<p>2 tablespoons lemon juice<p>1 tablespoon Dijon mustard<p>Pinch plus 1/2 teaspoon …

Recipe: Quinoa salad with shiitakes, fennel and cashews

<i>Total time:</i><p>40 minutes<p><i>Servings:</i><p>4 to 6<p><i>Note:</i><p>This recipe calls for a wok. Quinoa is generally available at health food stores as well as at well-stocked supermarkets, including<p>Whole Foods<p>stores.<p>2 cups quinoa<p>1 quart water<p>Salt<p>1/4 cup peanut oil<p>5 cloves of garlic, thinly sliced<p>2 cups thinly sliced fennel …

Recipe: Grilled radicchio and romaine chopped salad

<b>Total time:</b><p>30 minutes<p><b>Servings:</b><p>4<p><b>Note:</b><p>From Donna Deane<p>1 teaspoon minced anchovies, from about 2 fillets<p>1 clove garlic, minced<p>1 tablespoon balsamic vinegar<p>1 tablespoon lemon juice<p>1 teaspoon chopped capers<p>4 tablespoons olive oil, divided<p>Freshly ground black pepper<p>Salt<p>2 heads Treviso radicchio, …

Recipe: Watercress and avocado salad with lemon-soy dressing

<b>Watercress and avocado salad with lemon-soy dressing</b><p><b>Total time:</b><p>20 minutes<p><b>Servings:</b><p>4 to 6<p>2 tablespoons olive oil<p>12 medium shiitake mushrooms, stemmed and sliced<p>2 teaspoons soy sauce, divided<p>About 1-1 1/2 tablespoons lemon juice<p>3 tablespoons hazelnut or walnut oil<p>Freshly ground pepper<p>2 bunches …

Recipe: Roast carrot and avocado salad with orange and lemon dressing

<b>Total time:</b><p>1 hour<p><b>Servings:</b><p>8<p><b>Note:</b><p>Adapted from "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver.<p>1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops<p>2 teaspoons whole cumin seeds<p>1 or 2 small dried chiles, crumbled<p>Sea salt and freshly ground black pepper<p>2 cloves …

Recipe: Cherry and apricot fruit salad

<b>Total time:</b> 15 minutes, plus marinating time<p><b>Servings:</b> 6<p><b>Note:</b> From test kitchen director Donna Deane. You can substitute a sweet white wine such as Sauternes, Barsac, Monbazillac,Muscatde Rivesaltes or Muscat de St.-Jean-de-Minervois for the Muscat de Beaumes-de- Venise.<p>1 pound cherries, stemmed, …

Grilled Halloumi with Watermelon and Basil-Mint Oil

4 Servings<p>Active Time: 15 min<p>Watch the video and learn how to make this recipe.<p>July 2011Print<p>Ingredients<p>1/2 cup coarsely chopped fresh basil<p>3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish<p>1 garlic clove, coarsely chopped<p>1/2 cup extra-virgin olive oil plus more for …

Tomatoes
Zucchini

Grilled Kale Salad with Ricotta and Plums

4 to 6 Servings<p>Prep Time: 20 min<p>Total Time: 20 min<p>Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.<p>July 2012Print<p>Ingredients<p>4 tablespoons extra-virgin olive oil, divided<p>3 tablespoons balsamic vinegar<p>2 teaspoons chopped fresh …

Ricotta

Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise | Williams-Sonoma Taste

Even traditional burger lovers will be won over by the healthy vegetarian patties, and slathering them with a smoky spread make them even more appealing. Set out paper-thin red onion slices for those who might want them and garnish each plate with pickle slices or wedges.<p><b>Chickpea & Roasted Red</b> …

Grilled Green Beans and Peaches

4 Servings<p>June 2013Print<p>Ingredients<p>2 peaches, cut into ½-inch wedges<p>1 pound trimmed green beans<p>2 tablespoons olive oil<p>Kosher salt, freshly ground pepper<p>2 tablespoons toasted sliced almonds<p>1 tablespoon Sherry vinegar<p>Recipe Preparation<p>Toss peaches and green beans with oil in a large bowl; season with …

Peaches

Grilled Ratatouille Salad

Servings<p>Active Time: 35 min<p>Total Time: 45 min<p>Print<p>Ingredients<p>Kosher salt<p>2 medium eggplants (about 1 pound), halved lengthwise<p>1 1/2 pounds tomatoes<p>1 pound mixed summer squash, halved lengthwise<p>1 red bell pepper<p>8 scallions, trimmed<p>3 tablespoons extra-virgin olive oil, divided<p>Freshly ground black …

Tomatoes

Rosemary and Roasted Garlic Bean Dip Recipe by Lauren Tangey

<b>Serve this earthy, nutty dip with corn chips, pita chips or vegetable crudités for an appetizer or anytime snack.</b><br>By Lauren Tangey<p>Rosemary and Roasted …