by sarayas | Jun 11, 2013 | Recipes
Adapted from THE VEGETARIAN TABLE INDIA by Yamuna Devi ½ C Toor dal* or yellow split peas 2 Tb. unsalted butter (sweet) 4 lb. Winter squash 2-3 tsp. salt (sea or kosher) 1 Tb. minced fresh ginger 1 medium mango 1 Jalapeno chili, seeded and minced ½ Tb. cumin seeds* ¼...
by nsofer | Aug 12, 2012 | Recipes
Adapted from Food and Wine.com. If you still have any green tomatoes left, sharer Susan Arayas suggests this salsa recipe. 1 medium Vidalia onion, sliced 1/2 inch thick 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 1 pound...
by dsavastio | Aug 19, 2011 | Recipes
Submitted by sharer Lisa Shaftel This is a green cooked salsa that will keep for a while in the refrigerator, and can be canned without any loss of color for flavor. Use only fresh ingredients— it’s worth it! This is great with tortilla chips, but it’s also great on...
by dsavastio | Aug 19, 2011 | Recipes
Adapted from cooks.com Submitted by sharer Lisa Shaftel 2 c. (1 lb.) white beans (Great Northern) 2 qts. water 3 tbsp. corn oil 1 1/2 c. chopped onion 1 lb. lean ground turkey 3 lg. cloves garlic 2 tsp. dried leaf oregano 2 (13 oz.) cans tomatillos, drained 1/2 c....
by dsavastio | Jul 29, 2011 | Recipes
Roasted Bell Pepper Gazpacho Adapted from The Luna Cafe, published saveur.com Serves 4 to 6 Save this recipe for when our sweet peppers turn red! This light and refreshing soup creates a memorable first course to any summer meal. Roasted red peppers, paprika, and...
