- soy sauce
- rice vinegar
- water
- creamy Peanut butter
- red pepper flakes
This is a recipe of my own devising so many of the measurements aren’t exact – just to taste. But, once you learn what you like, it is delicious and much lighter than meat sauces.
- whole unpeeled tomatoes
- tomato paste
- Oregano
- Basil
- Sweet 'n Lo
- Coarse ground black pepper
- Sea or kosher salt
- Garlic salt or pepper if needed
- large or 3 small zucchini cut into "coins"
- large onions; chopped
- large tablespoons minced garlic
- olive oil
- low-sodium soy sauce
- apricot preserves
- Cooking spray
- minced garlic
- salt
- sugar
- baking soda
- baking powder
- ground cinnamon
- salt
- low-fat buttermilk
- canola oil
- vanilla extract
- large egg
- Syrup:
- pomegranate juice
- maple syrup
- pomegranate juice
- cornstarch
- salt
- wheat germ
- whole wheat flour
- warm water
- honey
- pine nuts or walnuts
- extra virgin olive oil
- Salt and freshly ground black pepper to taste
Aside from the endive, cilantro, radishes, and feta, the list of ingredients below is a rough sketch. I’ve been known to substitute fennel for radicchio, and occasionally I add a few nuggets of Parmigiano Reggiano, some meaty flakes of smoked trout, or even just a few canned chickpeas, drained, rinsed, and dried. The key, in any case, is the quality of the ingredients. For salads like this one, I like a Hass avocado that’s on the firm side of ripe: not hard, but solid, with just a hint of give—the potential for softness, you could say. I buy my endive on the small-to-medium size—no larger than 3 ounces each—with no bruises, brown spots, or other blemishes, and I look for tight, compact heads of radicchio, each about the size of a large man’s fist, with smooth, shiny leaves. I serve this salad on its own, as the center of the meal, with a hunk of crusty bread or a few roasted sweet potato “fries” on the side.
- vanilla
- margarine
- nuts
- water
- sugar
- salt
- baking soda
Everybody LOVES this. Labor intensive. I tend to frost it afterwards with regular buttercream frosting.
- salt
- flour
- vanilla extract
- sugar
- milk
- large egg
- active dry yeast
Hot and crusty, most Americans call these popovers, but at our house, it’s Yorkshire Pudding. Serve with roast beef and gravy – yum.
- eggs
- flour
- milk
- oil