- all-purpose flour
- old fashioned rolled oats
- firmly packed brown sugar
- ground cinnamon
- vanilla extract
From Mark Bittman’s 101 Headstarts to the Day
- Sweet potatoes or carrots
- Brussel sprouts or cabbage
- Sage or mint
- Sprouts
- Rice Paper
- Shrimp-optional
- Soy sauce
- Garlic
- Ginger
- Honey
From Mark Bittman’s 101 Head Starts on the Day
- eggs
- pureed pumpkin
- milk
- melted butter + more to butter the pan
- egg noodles
- cinnamon
- salt
- Bread crumbs
28 Nov 09 – Good and easy.
Serve with brown rice (http://www.recipething.com/recipes/show/2951) and a salad of sliced tomato, avocado, and red onion.
- dried oregano
- olive oil
- - 15-1/2 ounce cans of black beans
- cumin
- cider vinegar
- Ingredients
- 9-inch unbaked pie shell
- eggs
- GOLDEN BLOSSOM HONEY
- ginger
- cinnamon
- nutmeg
- canned pumpkin
- hot milk
“Don’t worry if the mushrooms are not “brand new fresh” – all the better. Mushrooms that have browned slightly add color and taste to the soup."
- Kennett Square "cream" mushrooms
- butter
- flour
- chicken stock
- heavy cream
- cognac to taste
- salt & white pepper to taste
“If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.”
( http://www.cooksillustrated.com/recipes/detail.asp?docid=16881&Extcode=L9MV1AB00 )
- unsalted butter
- cornstarch
- maple syrup
- fresh lemon juice from 1 lemon
- Filling
- 3–4 tablespoons ice water
- table salt
- sugar
- Crust
- sugar
“his thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.”
- roughly chopped fresh cilantro
- garlic cloves
- water
- Salt and pepper to taste
- Brussels sprouts
- extra virgin olive oil
- Salt and pepper to taste
- shaved Pecorino Romano cheese
Made 15 Nov 09 with stuff from my last box f CSA vegetables.
- small bay leaf
- dried thyme
- dried oregano
- cayenne pepper
- dijon mustard
- low-sodium vegetable broth