Recipe here.
These were so delicious and were a HUGE hit when I was tasked with bringing dessert to a multi-generation potluck dinner party. Kids and adults alike devoured them.
Month: December 2011
Awesome Salad (Arugula, Roasted Tomato, Gigante Bean, Sauteed Zucchini and Arugula)
Yum Yum Yum.
This is a concoction inspired by a salad that I had once at the Nordstrom Cafe.
Basically, just layer slow-roasted tomatoes (I made huge batches of these and keep them in ziploc bags in the freezer – they thaw in seconds and are great in salads, pastas, on bruschetta, etc.), sauteed zucchini, and gigante beans (I won’t tell if you substitute canned cannellini beans) on a bed of baby arugula. Top with slivers of fresh basil and a little balsamic vinaigrette, if you’d like. Shaved Parmesan (use a potato peeler) or leftover slices of steak would also be fantastic. Serve with sliced, warm ciabatta bread. Mmmm…wish I had some of this right now.
Vegetarian without the steak, vegan without the cheese (as shown). Gluten-free without the bread, or with GF bread.
Blackberry Buttermilk Cake
Recipe here.
This was so fresh and easy and delicious. Lots and lots of thumbs up. Would also be great with any other fresh berries, but the blackberries have such a strong, deep, fruity flavor that they stand up very well against the buttery richness of the cake.
Lemon-Glazed Banana Scones with Crystallized Ginger
Recipe, from Fine Cooking magazine, here.
These were so delicious. The ginger flavor isn’t super-strong, but we still loved them. Sweet and tangy at the same time. Crusty and buttery on the outside and soft and tender on the inside.
Leftover Thanksgiving Turkey Enchiladas
Recipe here.
These have been a post-Thanksgiving tradition in our house for the past couple of years. Quite simple, since the sauce starts with canned enchilada sauce, but then is doctored up to make it taste fresh and yummy.
Mango Yogurt Parfaits
Recipe here.
Quite yummy and very easy. The way that this turns out is very dependent upon the ripeness of your mangoes, but if you get your hands on some nice, ripe ones, this is a great, quick, healthy way to use them. I had some leftover mango puree that I froze in ice cube trays to toss into morning breakfast smoothies. Yum!