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    290 Recipes

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    By Linda Lenhart, published in the Daily Herald.

    Recipe #517037

    By Chef John Coletta of Quartino restaurant in Chicago, published in a local paper. I cannot wait for my cucumbers to come in!

    Recipe #517036

    From Martha Stewart Living magazine, July 2014 issue. This looks easy and delicious.

    Recipe #516846

    From the blog "Foodie with Family". I have not made this, but this would be great for a potluck, picnic or party. The blogger says that it makes a lot, but that it will keep for about 5 days. I took a guess at servings, for all I know it may serve more.

    Recipe #516799

    I have to admit that I have never even heard of this - I guess I just did not party enough when I was young! And the few times I did, I just might have appreciated this soup. This is a sweet-and-sour sauerkraut soup - I am looking forward to trying it once the we have a cool night. Adapted from

    Recipe #516755

    From the Chicago Tribune, as adapted from Deborah Madison's "The New Vegetarian Cooking for Everyone". I have not tried this yet, but it sounds refreshing and just the thing for a potluck.

    Recipe #516748

    From chef Sarah Moulton. She has updated the classic jalapeno appetizer.

    Recipe #516685

    From Food Network magazine, Jan 2010. This was a really tasty, spicy soup. I had trouble finding the green chiles, even at the Mexican market, and next time I'll just roast and chop a poblano pepper.

    Recipe #516684

    From "Baking Sourdough Bread" by Goran Soderin and Georgel Stachal. This is a very interesting new book that explains the sourdough process very well. I have not yet made this bread, but hope to, as I just love rye. Prep time does not include the rising time. The dough requires two days to make! These have to be rather small loaves, given the amount of flour.

    Recipe #516251

    From "Baking Sourdough Bread" by Goran Soderin and Georgel Stachal. This book is very informative regarding sourdough baking. These rolls are slightly sweet - I have not made them yet and times are estimated. Rising time is not included below, but is about 1 1/2 hours.

    Recipe #516249

    From Food and Wine Magazine. Vadouvan is a French-style curry powder, with members of the allium family adding flavor. It is a mild curry. There is at least one recipe posted, and you can also get it online and from specialty shops. The ribs do release a fair amount of fat, so you want to be sure to use a pan with sides. The overnight marinating in the dry rub is not included in the prep time.

    Recipe #516212

    From "The Great American Slow Cooker Book" by Bruce Weingstein and Mark Scarborough. I have not made this yet, but it looks enticing. This cookbook scales recipes for all sizes of slow cooker, which is great, plus they focus on fresh ingredients, rather than processed. Servings are estimated.

    Recipe #515930

    1 Reviews |  By duonyte

    These biscuits look awfully good and I cannot wait for my herb garden to come up after the winter. The recipe suggests ham, but these biscuits would be good with pretty much any kind of filling, I would think. By chef Sarah DiGregorio published in Parade Magazine.

    Recipe #515539

    From the blog "Surfing the world cuisine", whose author is a Lithuanian woman living in Turkey. She explains that this is not a traditional recipe, but in the Turkish tradition and using seasonal ingredients. Turkey exports most of its dried tomatoes, but they are available and why not use them? I have not made this, but it sounds quite appealing.

    Recipe #515307

    From the blog "Slender Kitchen". I have not tried this yet, but it has all kinds of things I like. I think a 5 quart slow cooker is needed. Serving size is 1 1/2 cups.

    Recipe #515299

    From Oakland CA chef Tanya Holland, published in Sunset magazine 4/14. She developed this to serve with smoked brisket, but I imagine it would be good with any number of things. Prep times are estimated.

    Recipe #514952

    From "One Good Dish" by David Tanis. Lots of intriguing recipes in this book, this one caught my attention. Hoping to make it soon. Prep time is estimated.

    Recipe #514344

    From the Lithuanian blog "Dideli eksperimentai mazoje virtuveje". Mother used to make a similar dumpling with just the cheese and flour, we called them "varškeciai". I really liked this version with potatoes - think gnocchi. These types of dishes are very typical Lithuanian farmhouse fare. The basics of this flour - milk, potatoes, flour - would have been available year round at any farmhouse, and I am sure they were featured at breakfast, lunch or dinner, as needed. While I have always eaten this as an entree, I am sure it would be great as a sidedish, also.

    Recipe #514141

    1 Reviews |  By duonyte

    I had bought some very nice broccoli crowns on sale, and then forgot about them. By the time I remembered, they'd started to go brown. Still, waste not, want not. I needed soup, so I cut off all the brown parts, ending up with mostly stalk, a bit of florets. It turned into a very nice soup, we thought.

    Recipe #514129

    1 Reviews |  By duonyte

    From Vegetarian Times, March 2014 issue. This looked very good in the magazine photos.

    Recipe #513500

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