Sweet Carrot Soup With Dill Gremolata
Sweet Carrot Soup With Dill Gremolata
I like to use Nantes carrots for this soup because they are very sweet and have excellent carrot flavor when cooked. I find a little scrubbing is all they need. If you substitute other carrots, you may want to peel them.
Read more about this recipe in Jeanne Kelley's Blue Eggs and Yellow Tomatoes cookbook.
Spicy Andouille And Cheddar Bread Pudding
Spicy Andouille And Cheddar Bread Pudding
If the andouille is too spicy, any fully cooked sausage can be used in this rich, savory bread pudding.
Read more about this recipe at the Washington Post.
Asparagus Soup With Enormous Croutons
Asparagus Soup With Enormous Croutons
This asparagus soup is rounded out with leeks and green chili. I adapted the recipe from the Williams-Sonoma Soups and Stews cookbook.
Read more about this recipe at Cook & Eat.
A marinade of tupelo honey, olive oil and lemon produces a succulent roasted bird. Stick with a buttery or citrusy flavored -- rather than floral -- honey for this recipe.
Read more about this recipe at Cook & Eat.
The high heat gives the turnips a beautiful brown color and deep flavor. The butter adds sweetness to balance the vegetable's pepperiness. Let any leftovers come to room temperature and toss them with a vinaigrette for a quick roasted turnip salad.
Broiled Chicken Breasts With Blue Cheese
Broiled Chicken Breasts With Blue Cheese
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 clean heat of sambal oelek highlights the flavor of the turkey without overpowering the meat.
The spice mix would be good over all types of potatoes, or even over popcorn. It gives a mild heat and flavor to the potatoes, but if you’re looking for really zippy fries, double the spices.
Read more about this recipe at VeganYumYum.
