by sarayas | Oct 19, 2015 | Recipes
adapted from Bon Appetet January 2015 What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a curry like mix. SERVINGS: 4 Ingredients 2 tablespoons vadouvan 2 garlic...
by sarayas | Aug 30, 2015 | Recipes
Submitted by Lisa Shaftel Adapted from Williams-Sonoma Savoring Series, Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000). Ingredients: 1. 2 Tbs. vegetable oil 2. 1/4 tsp. salt 3. 2 garlic cloves, minced 4. 2 small serrano chilies, seeded and chopped 5....
by sarayas | Aug 10, 2015 | Recipes
Adapted from Vegetarian Times Sept. 2015 Ingredients Dressing 5 Tbl grapeseed oil 2 Tbl fresh lime juice 1 clove garlic minced 1 tsp minced fresh ginger 1 tsp grated lime zest Salad 10 oz small cherry tomatoes halved 2 small yellow crookneck squash, diced 2...
by sarayas | Nov 12, 2014 | Recipes
Adapted from Susie Middleton Ingredients 1 to 1 1/4 lb. peeled butternut squash, cut into 1/2-inch dice 3 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons unsalted butter 3 tablespoons chopped dried cranberries 1 teaspoon chopped fresh ginger 1/4 teaspoon...
by sarayas | Oct 19, 2014 | Recipes
Submitted by Lisa ShaftelAdapted from Bon Appétit | July 1998 Yield: Makes about 2 3/4 cupsIngredients 1 1/4 pounds tomatillos, husked 2/3 cup chicken stock or canned low-salt broth 2/3 cup chopped fresh cilantro 2/3 cup chopped green onion tops 1 large jalapeño...
