A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza.
Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier.
Your jar of preserved lemons may or may not be kept refrigerated.
This creamy recipe has chicken meatballs. The original asks you to grind your own chicken breasts in a food processor, but I've posted it using pre-ground meat. Don't be shy with the garlic and spices!
Makes a lovely presentation without too much effort. Taken from February 2008's Bon Appetit. Recipe makes extra stuffing which can be used in a couple extra breasts or sprinkle over eggs in a frittata.
These tiny standing trees will dress up your dessert trays and delight your family and guests! No baking, not much effort! Recipe from a village bakery in Ontario. (Amount of chocolate and yield are estimated)
A healthy and filling salad bolstered by moist chicken pieces and accented by the crunch of apple, this barley dish is lifted to lofty heights by a light, tangy Dijon dressing. Leave the peel on your apple for even more color.
A homey casserole with a cornbread crust. Updated recipe since SusieQusie's helpful input...my husband almost polished off the whole thing in one sitting! I found it easier to use a hefty half cup each of canned lima beans and corn instead of the frozen succotash.
A delicate savoury soup. One hostess served this as an alternative to cocktails before her dinner, in Japanese tea cups. I ended up drinking mine, too, and me not a soup lover! You may want to make sure your medium onion is not more than your one small apple since it will overpower it.
A 5-minute breakfast idea. When experimenting with how to toast bread in a pan, I added brown sugar to the pan and out came a beautifully toasted candied creation. Add some cinnamon or spread with fresh butter. This recipe is for one person, just cook up as many slices as needed.