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Recipes I've Shared:

Zucchini Fusilli

From Sunset - Cutting the zucchini into strips and cooking them until they're tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce. In addition, the pine nuts add richness to the plate, which—like all good pasta dishes—tastes greater than the sum of its parts. Prep and Cook Time: 40 minutes.

Granola Strawberry “Parfait”

developed this simpe but dramatic dessert for Natures’ Path Foods, using their delicious Flax Plus Granola. Parfait is the French word for perfect. That’s about the best way to describe the taste of this luscious low-fat, whole grain dessert - edible proof that granola is not just breakfast fare!If you don’t have 6 tall parfait glasses, use wine goblets or drinking glasses.

Wheat Berry Salad with Apples and Mint

Chewy wheat berries develop a juicy “squish” when marinated briefly in dressing. A citrus dressing is a particularly good complement to the tart green apple and vibrant mint tossed into the mix.

Chuckwagon Beef Stew with Cheddar-Smashed Potatoes

Here’s the meat-and-potatoes dish to make when you feel like getting on with it-no time lingering over browning the meat and no extra step for cooking the potatoes. This no-frills approach is all thanks to the ingenuity of cowboy cooks who never wasted a thing: When leftover morning coffee found its way into the dinner stew, they discovered that it deepened the flavors remarkably well. (Northern Italian Cooks use a similar approach by adding espresso to a beef stew called Stacotto al caffe.)

Very Good (3 ratings)
Amaranth, Quinoa, and Corn Chowder

Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.

Corn Polenta with Sausage and Peppers

from Lorna Sass's Whole Grains Everyday

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