I got this recipe from a cooking class about gourmet gifts from the kitchen at Sur la Table. It really is very nice. I have put these in baskets filled with other "gifts from the kitchen" for my neighbors at holiday time.
This is from Sunset Magazine. I belong to a CSA so this is perfect because it uses a lot of the produce I am getting right now. So fresh and delicious! Great on salads and steamed vegetables. Zaar is not taking "spring onions" as an ingredient. You can use green onions or spring onions.
From Taste of Home, this is a great one-dish meal. My 8 year old son ate it and didn't even realize he was eating spinach! Don't let some of the ingredients throw you off, they work amazingly well together.
I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this!
Great salad. I took a cooking class where we made chickpea fritters and they were so good that it made me research more recipes using chickpeas. I found this and it is so good! From Real Simple magazine.
I got this recipe from a cooking class I took on "Gourmet Gifts From the Kitchen" at Sur La Table. These small tart pickled apples are excellent served with roast pork or turkey. Beautiful in a basket of homemade gifts. The apples will keep up to 1 year. Once opened, keep them refrigerated.
Adapted from the cookbook "Reata Legendary Texas Cuisine" from the famous Reata restaurant in Fort Worth, TX. After a big night on the town, you better hail a few of these Marys in the hopes that this hair of the dog might bring some relief. For the maximum Mary, try using a pepper-infused vodka alongside the jalapeno garnish. Their unusual Bloody Mary Mix recipe follows.