Permalink at: http://www.nytimes.com/2013/06/06/health/yogurt-or-buttermilk-soup-with-spinach-and-grains-recipes-for-health.html?ref=health
“This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It’s a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.”
Advance preparation: You can make this several hours before serving, but wait a while before you stir in the spinach so that its color doesn’t fade too much. If you’re making the soup to eat during the week (it makes a terrific lunch) keep the spinach separate and stir it into each serving.
Nutritional information per serving (6 servings): 211 calories; 4 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 12 milligrams cholesterol; 32 grams carbohydrates; 5 grams dietary fiber; 209 milligrams sodium (does not include salt to taste); 14 grams protein
Nutritional information per serving (8 servings): 158 calories; 3 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 9 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 157 milligrams sodium (does not include salt to taste); 11 grams protein
- Salt to taste
- finely diced celery
- diced radishes
- chopped cilantro
9 June 2013 — I used some date sugar instead of all brown sugar — see if you can cut the sugar and maybe the amount of BBQ sauce a little: The barbecue sauce is (see attached photo for my choice) really adding the most flavor to these beans. So use one that you know you love. If you want a smokier tasting bean, then try using a hickory barbecue sauce.
- yellow mustard
- barbecue sauce
- diced onion
Cooks note: If your bacon produced a large amount of grease then you may need to set aside some of it for later use. You really don’t want more than about a 1/4 cup of bacon grease for this recipe. Anything more and it will be greasy baked beans.
- bacon
- medium onion
- maple syrup
- ketchup
- molasses
- brown sugar
PermaLink: http://www.purewow.com/entry_detail/recipe/2828/A-veggie-rich-pasta-for-easy-weeknight-dinners.htm#_is=1nxj9ggjpuf37ucc29ohkjhwy
- mild extra-virgin
- olive oil
- white balsamic vinegar
- black olive tapenade
- honey
- Salt and freshly ground black pepper
- small grape tomatoes,
- dried gemelli or other curly pasta
- loosely packed cups baby spinach
- ⅓ cup chopped toasted walnuts
- large zucchini
- olive oil
- Kosher salt
Permalink at: http://www.simplyrecipes.com/recipes/zucchini_bread_with_pineapple/ “The original recipe called for 2 cups of zucchini, but I like to make it with 3, just because I have so much zucchini that needs to be used up. More zucchini yields a moister loaf.”
- all purpose flour
- baking soda
- salt
- baking powder
- cinnamon
- nutmeg
- eggs
- sugar
- olive oil
- vanilla
- coarsely grated zucchini
PermaLink at: http://muffintalk.wordpress.com/2012/09/12/green-white-gazpacho/
- small green pepper
- cold vegetable broth
- plain yogurt
- tbs. sherry wine vinegar or fresh-squeezed lemon juice
- tbs. extra virgin olive oil
- Sea salt
- White pepper
Permalink at: http://ciadropout.wordpress.com/2011/07/05/peachy-keen-panna-cotta/
- half + half
- unflavored gelatin
- cinnamon
- nutmeg
- low-fat buttermilk
- vanilla extract
- sugar
via allrecipes.com
Permalink at: http://iambaker.net/peach-bread/
- eggs
- AP flour
- room temperature butter
- packed brown sugar
- white sugar
- salt
- cinnamon
- baking soda