This recipe takes less than 5 minutes to put together and is a lovely bright green colour and a great alternative to traditional hummus. From the Food Network show, "Healthy Appetite with Ellie Krieger".
This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.
This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups.
This ridiculously easy recipe (that only requires a food processor and 5 minutes of your time) is another great recipe from Mark Bittman. Feel free to experiment. For example, one variation Bittman recommends is using frozen cherries and four ounces of melted, cooled bittersweet chocolate instead of sugar. Or you can mix fruits (like blueberries and peaches). If you have fresh fruit you want to use, just freeze it until hard, for about an hour. You may never buy sorbet again!
This is a delicious, flavourful aïoli recipe from the Rochester, NY restaurant, Tapas 177. It was printed in Bon Appétit (Nov. 2000).
It works really well on turkey sandwiches, on grilled portobello mushrooms, or fish. It's also really great with roasted garlic (rather than raw) and with homemade mayo.
Yield: Makes about 1 cup
Recipe is from "Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker" by Laura Werlin. Although almost everyone seems to have their own version of the "best" grilled cheese sandwich, this one defines grilled cheese as it was meant to be. The crunchy texture of the bread and the perfectly melted cheese ensure that. To create the perfect sandwich, be sure to press it firmly after you've turned it. This compresses and crisps the bread and makes the cheese-bread ratio just right.
These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen.
Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1
This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007).
This fast and easy recipe is great with whatever leftover protein you have on hand. It's from Sallie Ann Robinson's Southern cookbook, "Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, And Other Sea Island Favorites" where it is called "Anything Rice" because it truly works with anything. You can add more seasonings (e.g. garlic) if you like.