At a certain point in the summer, all of our farmer's market purchases threaten to overwhelm our refrigerator. This usually coincides with the point in the summer during which it is too hot to live. I made this huge salad and have kept it in the fridge, feasting for days.
I suggest a cilantro dressing, but the salad is compatible with a wide variety of flavors.
The first time I baked this bread, the whole loaf disappeared in three hours--and only three people were in the house!
It's based off a Betty Crocker recipe, with a few changes; the original recipe called for a lone egg, but I had a bunch of egg yolks after making meringue so I used those instead.
You could substitute poppy seeds for the sesame seeds, or eliminate the seeds altogether, but I think they deliver a pleasant crunch.
Inspired by a fridge-dump following a farmer's market vegetable splurge. This dish is hearty, filling, and delicious. The carrots and leeks caramelize, lending a sweet touch. The original recipe uses considerably fewer spices and herbs than I usually employ, but if you wish to include them, sage, rosemary, and marjoram would compliment the vegetables well.