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    12 Recipes

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    A simple sauce for bacon lovers. Serve over pasta. From Pasta Presto by Norman Kolpas.

    Recipe #469186

    Food & Wine, March 2010. Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium. Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. One Taco = 220 cal, 8 gm fat, 1.6 gm sat fat, 18 gm carb, 2 gm fiber.

    Recipe #414639

    Food & Wine, March 2010. Winter vegetables like carrots, beets, parsnips and celery root are still plentiful in March and are terrific when roasted until sweet and blistered.

    Recipe #414633

    Food & Wine, March 2010. There are several tricks to this terrific chowder from Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor. One serving: 180 cal, 5gm fat, 1.5gm sat fat, 16gm carb, 3gm fiber, 19gm protein, 780mg sodium.

    Recipe #414632

    Recipe #414627

    From Food & Wine Feb 2010. The tangy flavors in a mojito inspired these juicy chicken thighs, tossed in fresh grapefruit and lime juice with mint and cilantro and served with a bright salsa of grapefruit and lime. The mag suggests serving this with yellow rice. Suggested drink pairing: A citrusy Albarino wine, a mojito, or a hefeweizen (a wheat beer often served with lemon).

    Recipe #414626

    This is from Food & Wine Feb 2010. I haven't tried this yet but it looks like a great appetizer or side dish. I would serve this with crusty french bread. They suggest pairing this dish with a citrusy Alabarino: 2008 Santiago Ruiz.

    Recipe #414625

    This is from Food & Wine Jan 2010. The recipe is an easier way to make this dish which originated at Emeril's in New Orleans. They suggest a light, cherry-inflected Pinot Noir: 2007 Beaulieu Vineyard Coastal Estates.

    Recipe #412432

    This is from Jan 2010 issue of Food & Wine. It was originally created by Deborah Madison for her 1997 'Vegetarian Cooking for Everyone' book. Interestingly, the mag didn't list any wine suggestions for this recipe.

    Recipe #412431

    This is from Food & Wine January 2010. It's called free-form because the pasta can be arranged in different ways - for instance, folded over the filling - instead of traditionally layered. The unbaked lasagna can also be refigerated overnight. They suggest the rich, peppery Primitivo: 2006 Castello Monaci Puiluna.

    Recipe #412430

    This is a recipe from the September issue of Food & Wine that I've been wanting to try. Instead of ripping out the magazine page, I thought it would be easier to post it here for the future. They suggest Italian wines made from Trebbiano grapes such as a 2008 Zenato San Benedetto Lugana or 2008 Valle Reale Vigne Nuove.

    Recipe #412425

    My mom has had this recipe FOREVER and the whole family loves it. Sometimes it's the only way my 2 yr old will eat veggies!

    Recipe #288467

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