this is my new favorite way to use eggplant- i love the combination of veggies. i made it as a side with chicken curry and spinach panee... read more gwynne kloch / / this is a recipe that made a great authentic (so it seemed to me) dish!...
went light on the oil--got a great flavor. also, used bunch yellow beets and bunch red for a variety. like other people ... read more millie cross / / saw recipe went out and got beets. i have been doing both steamed for years. this was great. i don't know why they don't sell beet greens like, chard,spinach...
i made a few modifications as well: coconut milk insead of cream and a few extras like spinach and garbanzo beans and it was a definite hi... read more samkherm / / i've mad ethis many times. try adding a little coconut milk it balances the spice a bit. also don't use sweet potatoes, the consistency...
read moreread less gourmet in a flash recipes easy pierogi casserole ( ) add to remove from recipe box mexican stuffed peppers ( ) add to remove from recipe box potato smashers ( ) add to remove from recipe box fine dining recipes chipotle and chorizo chili ( ) add to remove from recipe box spinach lasagna...
straight off the mesquite grill. dense, rich and juicy, a quick squeeze of lemon was all it needed. although as with all of the fresh-catch choices, you can opt to have it grilled with blackened or cajun seasonings. meals kick off with baskets of good sourdough bread, an amenity that demanded a warm spinach...
check. ree brings the flavors you know and love in classic chicken florentine, like spinach, white wine and tender chicken, into a hearty pasta dinner with juicy grape tomatoes and plenty of nutty parmesan cheese. get the recipe: chicken florentine pasta skillet chicken lasagna ree substitutes farfalle...
isn't very appealing, trust me, i'd know. make several batches because they go quick and take about four hours to make. hours is a long time, but since the oven temp. is so low you don't have to worry about heating up your kitchen. a few yummy combinations i'll be trying: blackberry-pear, strawberry-spinach...
almonds to garnish the full-size fronds. they reveal what is so often quoted (but rarely proven) by chefs: vegetables taste different depending how you cut them. and, of course, the whelks are an intriguing delicacy all their own. the main courses are, again, more complex than they seem on paper. spinach...