Risotto With Artichoke Hearts, Prosciutto And Basil
Risotto With Artichoke Hearts, Prosciutto And Basil
You can use fresh artichokes for this simple risotto, but it's a lot of work, and frozen hearts are often better anyway. Do not use canned or jarred artichoke hearts. Be sure to simmer the broth before adding it to the risotto.
Rather than recreating a traditional Greek dish, I decided to mix things up a bit in the spirit of El Greco and make a Greek-inspired flatbread.
This recipe comes from FoodRockzDC, and was the winner of Root Source Challenge: Kalamata Olive.
The flavors of this tart worked quite well together. In particular, the garlic shoots, with their mild garlic flavor, balanced out the sweet-tartness of the balsamic and the light butteriness of the pastry.
Read more about this recipe at Cook & Eat.
Yorkshire pudding is an English side dish that is traditionally served with roast beef. Don't let the name fool you. It isn't a pudding at all, but a gorgeous, fluffy muffin.
Want to see this recipe in action? Watch HandmadeKitchen's video on Yorkshire Pudding Popovers.
Pan-Grilled Polenta With Blood Orange Relish
Pan-Grilled Polenta With Blood Orange Relish
Actual prep time is very quick for this recipe, but it does take a little time for the polenta to cool, so it’s best if you make it ahead of time and then just assemble quickly when you are ready to serve it.
Read more about this recipe at Cook & Eat.
This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing.
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.
Steamed Broccoli With Lemon And Olive Oil
Steamed Broccoli With Lemon And Olive Oil
To enhance the broccoli's flavor, season it with a sprinkling of salt and pepper as soon as it's moist with steam. Check its tenderness with the point of a knife, remembering that it will continue to cook off the heat.
This is a light, refreshing, fat-free and simple dessert. Mix it up in advance and put it in the food processor immediately before serving.
This recipe is part of the Barbara Kafka Dessert Anthology.
Roasted Delicata Squash With Thyme
Roasted Delicata Squash With Thyme
Roasted squash is nearly impossible to mess up. Your only danger, I think, is undercooking it. Any winter squash will work, but I love delicata squash because they’re pretty, delicious, and not a total pain to cut open.
Read more about this recipe at VeganYumYum.
Once you have mastered the technique, be adventurous and substitute sweet potatoes for the russets or vary the herbs and spices. To make gnocchi light and fluffy, use as little flour as possible, just so they hold together.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.
Skillet Spoonbread Cobbler With Vegetables
Skillet Spoonbread Cobbler With Vegetables
This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available.
Read more about this recipe on the Washington Post.
Bread Stuffing With Sausage, Apples And Caramelized Onions
Bread Stuffing With Sausage, Apples And Caramelized Onions
Italian sausage, sautéed apples, caramelized onions and savory herbs are an irresistible combination for stuffing.
Read more about this recipe in Diane Morgan's The Christmas Table.
