A lovely, refreshing salad for those hot summer days you don't want to cook. Serve with a bagauette and that makes a complete supper! Citrus fruit can be substituted for the watermelon until it is in season and mint for the cilantro
I modified this recipe to suite my needs and was thrilled that I could find something to help calm the stomach down. This would be perfect for the person who has problems with stomach cramping or that person who slightly indulged in that spicy meal!!!
There is nothing ordinary about these baked tomatoes. They are scrumptions especially at this time of the year when tomatoes are so flavorful. Everything can be made up ahead of time for that last minute serving. Bon appetit! Update: There was some confusion whether to slice or cut the tomato in half...so I have re-worded the recipe to read a little bit better.
This quick and easy recipe is perfect for OMAC users. I found this recipe in one of my favorite cookbooks from Vancouver author/chef/and fireman, David Veljacic. There is a nice balance of flavors between the lemon juice, olive oil and brown sugar. This recipe reminds me of a long lost recipe my DM used to make....so it does bring back childhood memories of days gone by! This is a family favorite.....I hope it becomes one of your!!!
This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.
You could make this delicious smoothie all the more healthy by adding either protein powder, phyllium seeds or ground flax. The ginger is a must as it gives this smoothie a wonder zing. Mango, bananas and ginger are all excellent ingredients for help in indigestion. The drink can be cut in half quite successfully
I got this recipe from Gourmet years ago. The directions are for the traditional way, but with a little help, this baguette could be made in the bread machine with the dough cycle then baked in the oven. You can make one large french bread or 2 smaller baguettes. The relatively large amount of salt in this bread is the secret to a full-flavored baguette.