VegetablesView Our Alphabetical Recipe Index for Vegetables
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)
There’s just a bit of spice in these unbelievably tender, crisp, light, simply amazing pancakes. If the beautiful golden hue doesn’t seduce you, the flavour will be your undoing. One of the best recipes to come out of my test kitchen in…..days.
I worked for hours to make this recipe extra special and it is as fine as any bistro offering. Make as many ravioli as you want and then freeze them and pop them in simmering water when you want a special meal or a unique Thanksgiving offering. You can use fresh pasta sheets to make the ravioli (and cut with a paring knife into small squares or a round or square ravioli cutter) or handier still, won ton wrappers. Won ton wrappers are easier to work with unless you you’re your own fresh pasta or really supple, soft, fresh pasta from a gourmet shop. Store-bought fresh pasta (in our testing) was too tough to work with. Canned pumpkin is a noble shortcut but make sure you purchase plain pumpkin (not spiced pumpkin puree). For your own pumpkin filling, roast (not boil) the pumpkin.
This is easy if you make the filling ahead (it keeps for two days in the fridge) and assemble what you need for a meal and freeze the rest. Bakers tip: parchment paper to lay the ravioli out on, a pastry brush for the egg wash and make sure your pasta is very thin (whether it is store-bought or homemade) for a very tender ravioli.
A bit of Patak’s to the rescue, a few spices, a few vegetables and a nutritious, delectable entrée in minutes. Meat eaters and vegetarians will finally agree on something: this is delicious and easy. It has a ton of vitamens and if you added steam kale, spinach or broccoli, you would be more than all set.
Mixed grains, pine nuts, and cranberries and that great feeling that comes with good food, well made, and enjoyed.
I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’. If you were in a rush, canned beets would be acceptable.
Ok – these are not too classic but are they good! This recipe combines the best of homemade latkes with a package of dry potato pancake mix for a double-potato flavor in an especially crisp little pancake. Serve with sour cream or applesauce. What’s nice about these is they don’t spatter when they hit the hot oil, they stay white (no turning dark black as raw potatoes alone do) they fry up faster, and a beautiful golden colour.
What could be easier than two ingredients for a side dish with major appeal? Use large Idaho style potatoes for show-off wedges.
You can never have too many potato recipes. A great way to serve potatoes is like one more great little black dress. You just need to have it. Serve these potatoes with anything or serve them alone but they are great with any sort of roast chicken, even take-out chicken. Invest in a great potato peeler to make short work of peeling the spuds.
Silken, savoury, mellow with roasted garlic, no way to 'pass the potatoes' when they are this good!
| | .. | | | | | |
For a smoky taste, grill over the BBQ. Peppers can also be roasted in a 450 F. oven. broiled or charred over a gas burner. If you don't have the patience to remove the skins, just flake off the charred parts. A plate of these and some sourdough bread is a touch of Tuscany sunshine.