- olive oil
- minced garlic
- minced ginger
- cayenne pepper
- chicken broth
- Tbsbrown sugar
- salted butter
- olive oil
- salt & pepper to taste
- shredded parmesan
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper
Nic’s: Rather than cleaning a bunch of artichokes, I used canned ones that were packed in water (not oil) and diced them, saving time and effort.
Also: Serves 9, as a side, or 6, as a main course.
- eggs
- milk
- salt
- black pepper
Serve as a side to pork chops or chicken, or you could throw in your favorite link sausage (omit bacon) and serve as a main course.
- large cabbage or 2 small
- medium potatoes
- Pepper
- Water
NOTES: Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip. PREP AND COOK TIME: About 45 minutes.
- * 1 cup all-purpose flour
- * 2 tablespoons firmly packed brown sugar
- * 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon ground cinnamon
- * 1/2 teaspoon ground ginger
- * 1/4 teaspoon ground nutmeg
- * 1/4 teaspoon salt
- * 1 large egg
- * 3/4 cup milk
- * 3/4 cup canned pumpkin
- * 1/4 cup plain low-fat or nonfat yogurt
- * Maple syrup
- salt
- black pepper
- chopped garlic
- dry white wine
- kosher salt
- black pepper
- fresh rosemary
- fresh rosemary
- grated lemon rind
- black pepper
- kosher salt
- garlic cloves
- Cooking spray
- all-purpose flour
- sugar
- cinnamon
- unsalted butter
- apple cider or apple juice
- Coating
- sugar
- cinnamon