Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to ...
Directions In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside. Place the chicken breasts in a baking dish large enough to hold them in a single layer an...
Recipes are inspired by, and have roots in, all of these places, from snacks and sides like shortcut deviled eggs with bread and butter pickles, sweet potato pudding that’s brightened with clementines, and black-eyed pea salad with hot sauce vinaigrett...