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    141 Recipes

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    This is the recipe for "Mean Green" juice used in the documentary "Fat, Sick, and Nearly Dead." I was a little nervous about trying it -- I couldn't imagine that a juice with kale in it would be palatable -- but it turned out to be delicious! That film has really gotten us into juicing.

    Recipe #492690

    This is from Peter Reinhart's magnificent "The Bread Baker's Apprentice." His description calls for making two 1-pound loaves, either braided or swirled; I got a little goofy and turned it into dinner rolls. (In a household of two people, we need bread that we can successfully freeze!) Mr. Reinhart recommends letting the bread rest for two hours after coming out of the oven so that the flavors will fully develop; we ate 'em about 45 minutes out of the oven, and they were absolutely delicious. (Preparation time does not include rising times.)

    Recipe #302426

    I found this yesterday at about.com, and am very surprised there's nothing like it on Recipezaar (at least, I can't find it). We served this over nonfat yogurt cheese, but it would be equally delicious over just about anything. Cooking time is refrigeration time.

    Recipe #300138

    With all the variants of apricot chicken that appear on Recipezaar, this one doesn't seem to have been posted yet ... I got this from "Your Family Will Love It!", put out by Prevention magazine some time in the mid-1990s. It's my go-to recipe when my oven isn't free (and we don't have access to a grill). Couldn't be easier, and I always have the ingredients in the house. One 4-ounce portion is 4 WW points.

    Recipe #292180

    I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.

    Recipe #291444

    This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.

    Recipe #281216

    From Penzey's magazine (Vol. 2, Issue 4); attributed to Hope Moberg of Royal Oak, Michigan. I loved the idea of individual crisps -- portion control is everything!

    Recipe #263527

    The good folk at Williams-Sonoma were handing out samples of these a few weeks back. They were (of course) just scrumptious. These were made with Muirhead Pumpkin Pecan Butter (sold at W-S, needless to say), but I would imagine that any good pumpkin butter would do just fine.

    Recipe #263086

    From "Everyday Foods" No. 19 (Jan. 2005).

    Recipe #259919

    From "Everyday Foods" No. 29 (Jan./Feb. 2006).

    Recipe #259717

    I got this from my mother; this is from a yellowed, crumbling magazine insert, so who knows where it came from, or how old it is! (Could go back to the late 1960s.)

    Recipe #259482

    Another fabulous recipe from Wilson Farms in Lexington MA. If you're a fan of fresh food and ever in or near Lexington, you've got to go to this place! It's indescribably amazing.

    Recipe #256826

    I got this from "Beard on Bread" many, many years ago. They're wonderful biscuits!

    Recipe #255250

    In the Sept. 2007 issue of the Atlantic, there's an article entitled "The Secret of the Irish Scone." There's a wonderful discussion about what makes a scone great, and how most scones sold in America are really rock cakes (and most Americans don't have a clue what a real scone should be like). The article also gives a recipe for a classic scone from Jimmy Griffin, a fourth-generation baker from Galway. Griffin's secret is to avoid the whole challenge of mixing cold butter/shortening into flour by using liquid fat -- olive oil, if you can believe it! But it makes for a much lighter, more traditional scone, and makes up for the fact that (1) most of us don't have the knack for mixing butter into flour properly, and (2) you can't buy the right flour in America (it's just not sold here). This recipe is worth a try.

    Recipe #254492

    From the July 2007 issue of Cooking Light.

    Recipe #247261

    I couldn't believe my luck when I found this recipe in "The Los Angeles Times California Cookbook" (1981). The Pioneer Boulangerie was a fabulous bakery/restaurant in the Ocean Park area of Santa Monica; my friends and I lived on these fabulous chocolate chip cookies for years! The Boulangerie disappeared some time in the 1990s, but it's great to know these cookies can still be enjoyed.

    Recipe #235913

    Had this last night at a friend's house, and it was FABULOUS. My friend kept saying, "This won't be the most delicious dinner you've ever had, but it's really healthy!" But she was wrong -- it was delicious. If you want to lighten the recipe, use cooking spray instead of oil, and use water chestnuts instead of almonds.

    Recipe #235251

    "A juicy turkey burger with a hint of red bell peppers, garlic and onions, topped with with fresh spinach, ripe red tomatoes and alfalfa sprouts and drizzled with a special avocado-artichoke dressing. Served on two slices of toasted sourdough bread, it's a burger any Californian could groove on. And that ain't no jive!" (Submitted for the ZWT3 "Build-A-Burger" challenge by the Jivin' Jelly Rollers.)

    Recipe #231218

    I haven't made this yet ... it has been on my "recipes to try" list for over a year. I'm posting it for ZWT3 -- maybe I'll finally make it!

    Recipe #228530

    I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.

    Recipe #224839

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