- kosher salt
- heavy cream
- ricotta
- Good olive oil
- Kosher salt and freshly ground black pepper
- vegetable oil
- smooth peanut butter
- good soy sauce
- dry sherry
- sherry vinegar
- honey
- Asian hot chili oil
- dark toasted sesame oil
- ground cayenne pepper
- spaghetti
Per serving: 443 calories; 14g fat (3g sat, 9g mono); 5mg cholesterol; 67g carbohydrates; 20g protein; 8g fiber; 667mg sodium; 617mg potassium.
Nutrition bonus: Vitamin C (190% daily value), Vitamin A (160% dv), Folate (31% dv), Iron (30% dv).
4 Carbohydrate Serving(s)
Exchanges: 4 starch, 2 1/2 vegetable, 3 fat
- * 3 tablespoons extra-virgin olive oil
- * 1/2 teaspoon dried oregano
- * Pinch of crushed red pepper
- * 1/4 cup freshly grated Parmesan or Pecorino Romano cheese
Video at
http://www.marthastewart.com/recipe/ideal-macaroni-and-cheese?backto=true&backtourl=/photogallery/quick-comfort-food-recipes#slide_22
- Coarse salt and ground pepper
- elbow pasta
- butter
- milk
- white sandwich bread
Art used a store bought salsa and it was fine.
Salsa recipe at http://www.recipething.com/recipes/show/18465
Recipe from Season 7 of Mexico – One Plate at a Time
- butter
- all-purpose flour
- milk
- Fire-Roasted Tomato Salsa or your favorite salsa
- shredded cheddar cheese
- Salt
- chicken stock or broth
- water
- dried red pepper flakes
- orzo
- fresh chopped thyme leaves
- Salt
- Saffron vinaigrette:
- red wine vinegar
- saffron threads
- salt
- lemon juice
- Dijon mustard
- / 120 ml olive oil
Vegetarian Dishes From a Greek Holiday
- tomato paste dissolved in 1/2 cup water
- bay leaf
- extra virgin olive oil
“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
Per serving : 421 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 5 mg Cholesterol; 81 g Carbohydrates; 19 g Protein; 16 g Fiber; 254 mg Sodium; 866 mg Potassium;
4 1/2 Carbohydrate Serving
Exchanges: 4 1/2 starch, 2 vegetable, 1 very lean meat
- extra-virgin olive oil
- fennel seed
- crushed red pepper
- reduced-sodium chicken broth
- whole-wheat linguine
- freshly grated Parmesan cheese