|
|
|
 |
* 2, 6 oz. packages Sunsweet Apricots, diced
* zest of 1 medium lemon
* 3 ½ cups water divided
* (3 cups for soaking and cooking,
* ½ cup for mixing with sugar and gelatin)
* 2 tsp gelatin
* 2/3 cup + 2 Tbsp sugar
* 1 cup heavy whipping cream Read Recipe » |
|
 |
* 1 1/2 lbs cooked skinless boneless chicken
* 2 celery stalks, finely chopped
* 1 cup seedless red grapes, halved
* 1/2 cup mayonnaise
* 1/3 cup plain yogurt
* 5 tsp curry powder
* 1 Tbsp fresh lime juice
* 1 tsp honey
* 1/2 tsp ground ginger
* 1/2 tsp salt, to taste
* 1/4 tsp black pepper, to taste
* 1 medium red onion, finely chopped (1 cup)
* 1/2 cup salted, toasted cashews or almonds, chopped Read Recipe » |
|
 |
* 1 large or 2 medium eggplants, cubed
* 1 large red bell pepper
* 1 large yellow bell pepper
* 2 large zucchini
* 1 large onion
* 1/2 cup greek or green olives, pitted
* 1 bay leaf
* 2 large ripe tomatoes, cored & diced
* 1/2 cup red wine vinegar
* 1/4 cup olive oil
* 2 tsp sugar Read Recipe » |
|
 |
* 6 boneless, skinless chicken breasts
* 1/2 cup all purpose flour
* 1 cup sweet butter, melted
* 1 1/2 cups mushrooms, sliced
* 1/2 cup chicken stock
* 3/4 cup dry sherry or Marsala
* salt & pepper
* 3/4 cup mozzarella cheese, grated
* 3/4 cup freshly parmesan cheese, grated Read Recipe » |
|
 |
* 4 medium or 2 large tomatoes sliced ¼” thick (Heirloom, plum or beefsteak tomatoes are the best)
* ½ lb. fresh Mozzarella cheese sliced ¼” thick
* 1 cup fresh basil
* ¼ cup extra virgin olive oil Read Recipe » |
|
 |
* 3-4 bacon slices
* 1 large onion, chopped
* 2/3 cup celery, chopped
* 4 cups butternut squash, cubed (About 1 ½ lbs. of squash)
* 3 cloves garlic, minced
* ¼ - ½ cup dry white wine or a full bodied port
* 4 cups chicken broth (If using a canned choose low or no sodium)
* 1 tsp ground cumin
* ¼ - ½ tsp cayenne pepper
* 2 dashes nutmeg, freshly grated
* ¼ cup heavy cream or whipping cream
* 1 Tbsp fresh oregano
* freshly ground black pepper & salt to taste
* 2 cans Great Northern White Beans, rinsed & drained
* 3 Tbsp pine nuts or pumpkin seeds, toasted Read Recipe » |
|
 |
Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 10 minutes. Add arugula and toss until wilted, about 3 minutes. Transfer the mixture to a large bowl and cool, then mix in the chèvre and parmesan cheese. Season to taste with salt and pepper. Read Recipe » |
|
