- frozen chopped spinach
- garlic
- milk
- seasoned breadcrumbs
- Parmesan cheese
- brown sugar
- vinegar
- black beans
- pinto beans
- onion
- green beans
While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.
8 servings (serving size: 2 french toast slices and 1/2 cup compote)
- * Compote:
- * 1 1/2 cups chopped fresh pineapple
- * 1 cup chopped peeled mango
- * 1 cup chopped peeled papaya
- * 1 cup chopped peeled kiwifruit
- * 3 tablespoons sugar
- * 3 tablespoons fresh lime juice
- *
- French toast:
- * Cooking spray
- * 1 1/4 cups light coconut milk
- * 1 1/4 cups egg substitute
- * 1/2 cup sugar
- * 1 tablespoon vanilla extract
- * 1/2 cup flaked sweetened coconut
Refrigerated, the vinaigrette keeps for about a week.
2/3 cup (serving size: 1 tablespoon)
- * 3 tablespoons vegetable broth or water
- * 2 tablespoons fresh lemon juice
- * 2 tablespoons extra-virgin olive oil
- * 1 1/2 tablespoons red wine vinegar
- * 1 tablespoon Dijon mustard
- * 2 teaspoons minced garlic
- * 2 teaspoons Worcestershire sauce
- * 1/2 teaspoon black pepper
- * 1/4 teaspoon salt
Quick and simple, this creamy, tangy dressing holds its own against the commercial kind. Prep Time: 5 minutes, plus 1 hour of chilling time. Notes: Keeps for up to 1 week, covered and chilled.
Makes 1 cup
- * 1/2 cup mayonnaise
- * 1/2 cup buttermilk
- * 1 tablespoon chopped fresh chives
- * 1 tablespoon chopped fresh dill
- * 1 tablespoon chopped fresh oregano leaves
- * 1 teaspoon kosher salt
- * 1/4 teaspoon garlic powder
If you are serving bread with this warm cheese, place slices on the same baking sheet with the Brie. They will toast while the cheese cooks.
- * 1/4 cup ginger preserves*
- * 1 tablespoon honey
- * 2 teaspoons apple cider vinegar
- * 1 1/2 teaspoons orange zest
- * 1/2 teaspoon chopped fresh rosemary
- * 1/4 teaspoon salt
- * 1/4 teaspoon freshly ground pepper
Salty slivers of country ham are woven into these tender and flaky rustic biscuits. Smear a dab of Maple Butter on top, and watch it melt.
Note: Don’t be tempted to add more flour to the scone recipe. Scone dough should be a bit sticky.
- * 1 3/4 cups all-purpose flour
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 1/4 cup yellow cornmeal
- * 2 tablespoons sugar
- * 1/4 teaspoon pepper
- * 3/4 cup slivered cooked country ham
- * 1 cup whipping cream
- * Maple Butter
This recipe goes with Country Ham Scones with Maple Butter
- * 2 tablespoons maple syrup
- * 1 cup apple juice
- * 1 cup sugar
- * 1 teaspoon ground cinnamon
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
1 loaf, 18 servings (serving size: 1 slice)
- * 1 1/2 cups all-purpose flour
- * 1 cup whole wheat flour
- * 3/4 cup granulated sugar
- * 1/2 cup ground flaxseed
- * 1/4 cup packed brown sugar
- * 1 tablespoon baking powder
- * 1 teaspoon ground cinnamon
- * 3/4 teaspoon salt
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon ground nutmeg
- * 1 cup vanilla low-fat yogurt
- * 1/2 cup egg substitute
- * 3 tablespoons canola oil
- * 1 teaspoon vanilla extract
- * Cooking spray