Roasted Yam and Onion Dip
FROM SNACKS (DL) Yield: about 1 1/2 cups A rich and roasted melding of “creamed” yams, onions and garlic to make a perfect all-season dip for veggies, crackers or crusty whole grain bread. 1 tablespoon...
View ArticleChestnut Puree
Yield: 6 servings This is a flavorful and rich puree that can be extended with mashed potatoes or mashed sweet potatoes (my favorite). The puree can be dolloped over meat or tempeh, and is delectible...
View ArticleTraditional Cranberry Orange Sauce
Yield: 6-8 side servings You’ll never consider buying canned cranberry sauce again after trying this easy recipe for a sweet and punchy topping for potatoes, poultry or tempeh. For a nice garnish,...
View ArticleChive Garnishing Oil
1-2 bunches fresh chives Olive oil Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency...
View ArticleInfused Flame Oil
1/4 cup olive oil 1 1/2 teaspoon mild paprika 1 teaspoon cumin seeds 6 whole cloves 1/4 teaspoon cayenne 1 bay leaf Gently heat the oil over low heat in a small sauté pan. Add the remaining...
View ArticleGarlicky Apple-Walnut Dressing
Yield: about 1 cup This simple, easy dressing whips up in minutes and can be used over salads or meats, or can be kept at a thicker consistency for use as a dip for fruits, veggies or meat satays. 3/4...
View ArticleRoasted Garlic Dressing – Dorothy McNett
Yield: about 3/4 cup 1 large head garlic, roasted (see recipe below) 1/3 cup rice wine vinegar grated zest of one lemon juice of the lemon 1/4 teaspoon fine sea salt a few grindings of freshly ground...
View ArticleRoasted Garlic
Yield: 2-3 heads Roasted garlic is a perfect compliment for a variety of foods all year round. Use it as a healthy butter for bread or mix it into steamed vegetables. It can be mashed into potatoes,...
View ArticleBasil Pesto
Yield: about 2 cups 1/2 cup toasted pine nuts 3 cups packed fresh basil leaves 1/4 cup packed parsley leaves 4 cloves garlic 1/3 cup Parmigiano Reggiano 1/4-1/2 teaspoon salt 1/2 cup extra virgin olive...
View ArticleZucchini “Spaghetti” with Bolognese Sauce
Serves 4 This easy meat sauce is served over raw zucchini strands rather than spaghetti noodles. You can also make a lasagna out of thinly sliced zucchini or yellow squash. Do anything you want with...
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