Cooking the Costco Way : Across the Country and Around the by Anita Thompson - Editoral Director

By Anita Thompson - Editoral Director

Colourful cookbook of recipes from different areas within the usa and from diverse international locations of the area similar to Canada, Mexico, uk, South Korea, Japan, Taiwan

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Select one of the following three variations of ingredients to make a flavorful salad. D 1 cup crumbled feta cheese, 1/2 cup glazed walnuts and 1 cup dried, sweetened cranberries. D 1 cup crumbled goat cheese, 1/2 cup pecans and 1 cup mandarin oranges. Mann’s Lemon Sugar Snap Pea Salad with Almonds D 1 cup crumbled blue cheese, 1/2 cup 2 cups sugar snap peas 1/ 2 tablespoon grated lemon peel 1 tablespoon fresh lemon juice 1 clove garlic, chopped 1/ 8 teaspoon crushed red pepper D Drizzle with a balsamic or raspberry Pinch of black pepper 1/4 teaspoon salt 2 tablespoons olive oil 1/4 cup sliced green onion 1/4 cup toasted sliced, almonds toasted almonds and 1 cup diced green apples.

Squeeze lemon over the salmon. 4. Bake for 12-15 minutes; turn the salmon over and cook for an additional 12-15 minutes, until the internal temperature is 120°F. Makes 4 servings. Tip: Perfect planked salmon is lightly browned and firm to the touch, but still springy, not solid. It should be very juicy, with a light pink edge and a darker pink or red center. Temperature is the best way to determine the preferred doneness for salmon: medium-rare, 110-115°F; medium, 120°F; medium-well, 130°F. Plank Cooking Chef John Howie, Seastar Restaurant, Bellevue, Washington 30 PA C I F I C N O RT H W E S T Plank cooking is part of the Pacific Northwest’s heritage from Native Americans, who discovered that the flavor of salmon was enhanced by cooking the fish on wood planks from alder and cedar trees.

Brands may vary by region; substitute a similar product. 54 CALIFORNIA CUISINE p054,055_CA_R1 6/7/06 9:00 AM Page 55 Kandy and Trinity Fruit Great Western Fruit Salad  Fresh fruit and a bright orange dressing make this salad a delicious complement to any summer barbecue. 1/2 Kandy* cantaloupe, cut in 1-inch cubes 1/2 Kandy honeydew melon, 2 cups sliced cut in 1-inch cubes Trinity nectarines 1 cup peeled, sliced Trinity kiwi 2 cups Trinity* green grapes 1/2 cup Grand Marnier or other orange liqueur 2 cups sliced Trinity peaches 1/2 cup orange juice 2 tablespoons sugar 1.

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