serves 8
You might need to buy:
- sea salt
- ground ginger
- cranberries
- diced celery
- olive oil
- sea salt
- vegetable broth or water
- wild rice
- organic brown rice
- each ground black pepper
- ground cardamom
- ground cloves
- ground cinnamon
ready in about 45 minutes
You might need to buy:
- water
- buttermilk
serves 8
You might need to buy:
- fresh orange juice
- fresh lemon juice
- minced shallots
- fresh flat-leaf parsley leaves
- finely chopped fresh chives
- extra-virgin olive oil
Makes 24 appetizers.
You might need to buy:
- Pepperidge Farm Herb Seasoned Stuffing
- butter or margarine
- grated Parmesan cheese
- dried parsley flakes
- medium sized mushrooms about 1 lb.
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
serves 4
You might need to buy:
- Salt and freshly ground black pepper
- finely chopped flat leaf parsley
- extra-virgin olive oil
- Juice of 1 lemon
- cured olives
This recipe makes four 9" crusts and freezes well unbaked.
ready in about 30 minutes
You might need to buy:
- shortening
- egg
serves 4
You might need to buy:
- egg
- grated lemon peel
- apricot preserves
- soy sauce
You might need to buy:
- ground beef
- ground sausage
serves 4
You might need to buy:
- eggs
- butter or margarine
- sour cream
- brown sugar
ready in about 380 minutes;
serves 12
You might need to buy:
- cider vinegar
- dark molasses
- Worcestershire sauce
- ketchup
- boneless beef chuck shoulder roast