I love risotto, but I hate standing over a hot stove stirring the simmering rice for half an hour, especially during hot Georgia summers. This recipe gives you all the flavor and gets you out of the kitchen fast!
For an easy vegetarian dinner, serve the risotto with a side salad of mixed baby greens, walnuts and quartreed turkey figs, tossed with Sherry-Walnut Oil Vinaigrette. While you're putting the salad together, warm up a loaf of hot, crusty French bread in the oven.
This sweet and savory salad wakes up your tastebuds with the perfect mix of complimentary flavors. Wait for ripe turkey figs to make this salad the first time. Once you've experienced this salad in its glory, you can substitute halved red grapes for the figs if you must, or get a satisfying salad using dried cranberries or dried figs when fresh aren't available.
The real secret to baking to-die-for pecan pie is using maple syrup and brown sugar. This recipe is simple and fast, and even the novice cook will get raves. By the way, pecan is pronounced "puh-KAAHN," not "PEE-can," which just sounds unappetizing. No matter how you say it, you better bring copies of this recipe on note cards to hand out to friends and family.