serves 8
You might need to buy:
- 2⁄3; cup milk
- finely chopped yellow onion
- chopped fresh parsley
- cooked long-grain rice or 3 cups long grain brown rice
- grated cheddar cheese
serves 8
You might need to buy:
- shredded cheddar cheese
serves 4
You might need to buy:
- cooked rice
- shredded sharp cheddar cheese
- minced onion
- milk
- dried rosemary
- butter or 1 tablespoon margarine
Use fresh sprouts, not frozen, or the texture will be mushy.
ready in about 25 minutes;
serves 4
You might need to buy:
- Freshly grated parmesan cheese
This recipe was written for fresh beans, but I don’t usually have those on hand. I like this with a steak that’s been marinaded in an Asian sauce.
ready in about 20 minutes;
serves 4
You might need to buy:
- sesame oil
- rice vinegar
serves 12
You might need to buy:
- lemon juice
- 1⁄3; cup pure maple syrup
- fresh ground pepper
You might need to buy:
- cinnamon/ nutmeg
- milk
- half and half
- butter
- miniature marshmellow
You might need to buy:
- angel hair pasta
- cilantro
- sundried tomatoes in oil
- crumbled feta cheese
Baking the vegetables in crème fraîche means you don’t have to bother making a béchamel. The crème fraîche melts, and the cheese melts into it, without separating.
ready in about 45 minutes;
serves 6
You might need to buy:
- broccoli florets
- crème fraîche
- grated Gruyère
- Kosher salt
- Freshly ground black pepper
- panko crumbs