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Recipes I've Shared:

Egg Lemon Soup

From NY Times Dining and Wine Recipes. The authentic version of this Greek dish is chicken soup with an egg-and-lemon enrichment
stirred in at the end. But I don’t hesitate to make egg lemon soup using garlic broth, thereby
transforming a Greek classic into a refreshing, lemony twist on garlic soup.

Middle Eastern Lentils With Pasta

From the January 29, 2009, NY Times, RECIPES FOR HEALTH
by MARTHA ROSE SHULMAN. "In this Middle Eastern dish, a subtly spiced lentil ragout takes on the role of pasta sauce. No
Parmesan required."

Tuna Risotto

Venetian seafood risotto a la NY Times



Recipe Collections I've Shared: