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    You are in: Home / Cookbooks / Sof's 1,2,3
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    72 recipes in

    Sof's 1,2,3

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    This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.

    Recipe #450466

    Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.

    Recipe #476075

    I made this up, inspired by a recipe from Food and Wine. While this looks like a lot of vinegar, don't worry! By boiling it, the acidity goes away and a thick, semi-sweet/savory syrup is left.

    Recipe #481847

    This is a super easy and uber delicious way to prepare fish. The recipe calls for halibut but other white fishes will do. Enjoy!

    Recipe #449243

    Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It is usually served as an appetizer, side-dish, or main dish.

    Recipe #500048

    from the big book of vegetarian but might be good with some added chicken or ham.

    Recipe #456649

    supremely chewy rich bar

    Recipe #494192

    Recipe #447172

    From Smittenkitchen.com, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)

    Recipe #461794

    From smittenkitchen.com

    Recipe #464115

    A different way of preparing ravioli - they aren;t baked or boiled but browned in butter, simmered in broth and cream and finished in a broiler with pesto, goat cheese and tomatoes. From Cook's Country April/May 2010. Make sure to use homeade or store-bought refrigerated pesto. The shelf-stable pesto won't taste as good.

    Recipe #446122

    An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.

    Recipe #479141

    Notice that crunchy, granola crust on the bottom? See that soft, crumbly, granola topping clinging on to the lemony cream center? I'm telling you right now, double up, because these creamy lemon oat bars won't last long.

    Recipe #486280

    This is like Mexican street corn on the cob but easier to eat and whip up and it serves as a great side for any Mexican entree or with potatoes and eggs for breakfast.Trader Joe's sells delicious pre-roasted corn in their frozen aisle

    Recipe #472489

    The most flavorful polenta I've ever had! I like this with a veggie ragout on top.

    Recipe #509574

    Great way to use up bunches of spinach. Amazingly creamy without the cream. From Perry's Plate

    Recipe #484712

    This is a really really interesting recipe which uses a unique blend of spices. Really, I've never seen anything like it. I initally thought it looked a little "hippy dippy" but gave it a try because I was so intrigued. Glad I did - super delicious and a totally new flavor!

    Recipe #442850

    I'm not much of a deep fried person but these were advertised at stands all over my roadtrip through artichoke country in Northern California and I just had to try them! So glad I did!

    Recipe #449811

    From It's What's for Dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.

    Recipe #488703

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