Seared White Nectarines And Burnt Honey
Seared White Nectarines And Burnt Honey
A quick sear in a little butter heightens the white nectarine's caramel notes, keeps raw flavors intact, and protects the fruit from discoloring, which means you can prepare this simple dessert ahead.
Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
Green Beans with Mayo-Soy Sauce
Green Beans with Mayo-Soy Sauce
This recipe is from Alanna of A Veggie Venture - it's quick, light, and easy, and as a bonus - low in fat! It was the winner of Root Source Challenge: Soy Sauce.
Read more about this recipe at A Veggie Venture.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
This spicy tomato slaw is great with grilled meats or piled onto sandwiches. Make a lot of it and use it in dishes like this conchiglie with mussels and black bean sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
Sauteed Escarole With Pine Nuts And Chiles
Sauteed Escarole With Pine Nuts And Chiles
Experiment with different cooking times if you like -- shorter for a brighter, fresh flavor and longer for a deeper, more complex flavor. Serve alongside grilled pork or lamb, or tossed with pasta and parmesan cheese.
Roasted Potatoes With Fennel And Mustard Seeds
Roasted Potatoes With Fennel And Mustard Seeds
Mixing fennel and mustard seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting cumin, caraway or coriander seeds, or a teaspoon of ground paprika or nutmeg.
Grilled Oysters With Bacon, Tomato And Tarragon
Grilled Oysters With Bacon, Tomato And Tarragon
Tomatoes, bacon and tarragon spooned over briny oysters and grilled outdoors or broiled in the oven make a simple but elegant dish.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Roasted Zucchini, Eggplant And Red Onion Salad With Rosemary
Roasted Zucchini, Eggplant And Red Onion Salad With Rosemary
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
The delicate flavor of celery permeates this classic soup made with chicken stock, heavy cream and fresh thyme. You can use white pepper to garnish the soup if you want a peppery flavor without disturbing the pale color of the puréed soup.
Indian Pilaf With Curry And Cinnamon
Indian Pilaf With Curry And Cinnamon
Cooking rice with seasonings is no more complicated than cooking it with water. The warm and toasty flavors of this pilaf go well with a variety of main dishes. For some suggestions, check out the "goes with" tab to the left.
