Cold Supper Presented by The Cooking Lady
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Recipes in this Video
5 recipes
vegetariangluten-free
Ingredients
- ●1 medium butternut squash, peeled and cubed
- ●4 cups mixed greens (arugula, spinach, etc.)
- ●1/2 cup dried cranberries
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup walnuts, chopped
- ●2 tbsp olive oil
- ●1 tbsp balsamic vinegar
- ●1 tsp honey
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- 3Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- 4In a large bowl, combine the mixed greens, dried cranberries, feta cheese, and walnuts.
- 5In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- 6Once the butternut squash is done roasting, let it cool slightly before adding it to the salad bowl.
- 7Drizzle the dressing over the salad and toss gently to combine.
- 8Serve immediately or chill for 15 minutes before serving for a refreshing taste.
Equipment
baking sheetmixing bowlwhisk
Ingredients
- ●1 (8-10 lb) fully cooked bone-in ham
- ●1 cup brown sugar
- ●1/2 cup honey
- ●1/4 cup Dijon mustard
- ●1/4 cup apple cider vinegar
- ●1/2 tsp ground cloves
- ●1/2 tsp ground cinnamon
- ●1/4 tsp black pepper
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 325°F (165°C).
- 2Place the ham in a roasting pan, cut side down.
- 3In a bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, black pepper, and salt to create a glaze.
- 4Brush the glaze generously over the ham, making sure to cover all surfaces.
- 5Cover the ham loosely with aluminum foil and bake in the preheated oven for about 1.5 to 2 hours, or until heated through (about 15 minutes per pound).
- 6Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize and brown.
- 7Baste the ham with the pan juices every 20 minutes for extra flavor.
- 8Once done, remove the ham from the oven and let it rest for 15-20 minutes before slicing.
- 9Slice the ham and serve with the remaining glaze drizzled on top.
Equipment
roasting panaluminum foilmixing bowlbasting brush
vegetariangluten-free
Panzanella hails from Tuscany, where it was traditionally a way to use up stale bread and seasonal vegetables. This vibrant salad reflects the rustic Italian ethos of minimizing waste while celebrating fresh, local produce. Today, Panzanella is enjoyed globally, often adapted with various ingredients, but it remains a summer favorite for its refreshing flavors and simplicity.
Ingredients
- ●stale bread
- ●ripe tomatoes
- ●cucumber
- ●red onion
- ●basil
- ●olive oil
- ●red wine vinegar
- ●salt
- ●pepper
Instructions
- 1Tear stale bread into bite-sized pieces and place in a large bowl.
- 2Chop ripe tomatoes and cucumber into chunks, adding them to the bowl with the bread.
- 3Thinly slice red onion and add to the mixture.
- 4Roughly chop fresh basil leaves and sprinkle over the salad.
- 5Drizzle olive oil and red wine vinegar over the salad.
- 6Season with salt and pepper to taste.
- 7Gently toss the salad to combine all ingredients evenly.
- 8Let the salad sit for about 15 minutes to allow flavors to meld before serving.
Ingredient Alternatives
stale bread
Healthier: whole grain bread
Cheaper: day-old bread
Whole grain bread adds fiber, while day-old bread is often less expensive.
ripe tomatoes
Healthier: heirloom tomatoes
Cheaper: canned tomatoes
Heirloom tomatoes offer unique flavors, while canned tomatoes are budget-friendly.
red onion
Healthier: green onion
Cheaper: white onion
Green onion provides a milder taste, while white onion is often cheaper.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is more affordable.
Techniques
mixingchoppingtossing
Equipment
large bowlcutting boardknife
🌶️🌶️🌶️Low
Also Known As
Tuscan Bread Salad
vegandairy-freeegg-freegluten-freenut-free
Ingredients
- ●2 cups water
- ●1 cup granulated sugar
- ●1 cup fresh lemon juice (about 4-6 lemons)
- ●1 tablespoon lemon zest
- ●1/4 teaspoon salt
Instructions
- 1In a saucepan, combine water and sugar over medium heat. Stir until the sugar is completely dissolved.
- 2Remove the saucepan from heat and let the mixture cool to room temperature.
- 3Once cooled, stir in the fresh lemon juice, lemon zest, and salt until well combined.
- 4Pour the mixture into a shallow dish or a freezer-safe container.
- 5Place the dish in the freezer and freeze for about 1 hour.
- 6After 1 hour, use a fork to scrape the mixture, breaking up any ice crystals that have formed.
- 7Return the dish to the freezer and repeat the scraping process every 30 minutes for about 2-3 hours, until the mixture is fluffy and resembles snow.
- 8Once the desired texture is achieved, serve immediately or store in the freezer until ready to serve.
Equipment
saucepanshallow dishforkfreezer-safe container
Ingredients
- ●2 cups diced cooked ham
- ●1/2 cup mayonnaise
- ●1/4 cup diced celery
- ●1/4 cup diced red onion
- ●1/4 cup sweet pickle relish
- ●1 tsp Dijon mustard
- ●1/2 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1 tbsp chopped fresh parsley
Instructions
- 1In a large mixing bowl, combine the diced ham, mayonnaise, celery, red onion, and sweet pickle relish.
- 2Add the Dijon mustard, black pepper, garlic powder, and onion powder to the bowl.
- 3Mix all the ingredients together until well combined.
- 4Taste and adjust seasoning if necessary, adding more pepper or mustard to your liking.
- 5Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 6Before serving, stir in the chopped fresh parsley for added flavor and color.
- 7Serve the ham salad on a bed of lettuce, in a sandwich, or with crackers.
Equipment
mixing bowlspoonmeasuring cupsmeasuring spoons
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