Beef, Orzo And Cabbage Casserole
Beef, Orzo And Cabbage Casserole
We love to use orzo pasta instead of rice in casseroles. The pasta feels lighter than the rice and gives the casserole a more interesting texture. If you want to give the casserole a more Eastern European feel, add some caraway and mustard seeds.
Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic
Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic
You might not often find watercress in Italian pastas, but its peppery bite is balanced here by sweet peppers, pungent garlic and toasted pine nuts. Toss in a little basil at the end if you have some on hand.
Mixed Greens With Poached Tarragon Chicken
Mixed Greens With Poached Tarragon Chicken
Don't toss the tarragon broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month.
Read more about this recipe at the Washington Post.
Pappardelle With Sausage And Yellow Squash
Pappardelle With Sausage And Yellow Squash
Sausage, squash, rosemary and garlic are a balanced, delicious combination. Try substituting zucchini, eggplant or even chunks of tomato for the squash, and another mediterranean herb like thyme or sage would work in place of rosemary.
I developed this recipe for a class I taught with James Beard in San Francisco. I wanted students to realize that parsley is not a tasteless garnish but a taste-rich ingredient.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
