The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.Continue reading
Curried Sweet Potato and Millet Soup
Makes 6 servings
This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.Continue reading
These savory squares are very easy to make and deliciously different. They are great finished with a small dollop of sour cream and a sprinkling of chives, as the recipe calls for. If you’re looking for another flavor sensation, try topping each square with diced roasted red peppers, tossed in olive oil.
The luscious cookies are appealingly chewy with just a hint of honey flavor. Once you’ve had one, it’s hard to resist another.
This deliciously different stuffing is wonderful with roast chicken or even whole boned fish. I like to use it to stuff a large capon, which I roast and serve as a splendid Sunday dinner. Vegans can use it as a stuffing for roasted bell peppers or eggplant
I love the range of mouthwatering tastes in this recipe, which combines oldfashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve this with baked potatoes in their skins and a tossed salad.
This take on picadillo, a classic Cuban dish, is a fabulous weeknight meal — it makes a large serving and you don’t
need to serve anything else. Make it the night before you intend to serve it because the flavors will improve.
