The ingredients here sound really odd, but trust me, you should try this at least once. I’ve made this salad for several banquets and church potlucks. The positive feedback is about 50-50 and those that like it really rave it about. Ingredients: 1 C (240 ml) Lentil sprouts ½ C (120 ml) chopped parsley ½…
Here are three sauces to give your meals an extra zing. Serve these over vegetables, poultry or fish. It takes chicken breast and pollock to a whole new level. Hollandaise Sauce Don’t be afraid of this sauce. It is so easy, my teenage son has mastered it. It is the sine quo non of Eggs…
The secret to getting the pita to puff up (thus creating a “pocket”) is letting the dough rest for a while after rolling it out and then cooking it at a very high heat. A pizza stone is perfect for this because it keeps a hot even temperature, even when the oven door is being…
This is the perfect salad for early spring when you can use the first fresh greens from your garden or tender dandelion greens that are just starting to grow. Ingredients: 3-4 C (700-950 ml) fresh bean sprouts ¼ C chopped green onion 1 Tbsp sesame seeds 2 Tbsp sesame oil 2 Tbsp soy sauce 1…
If kohlrabi is new to you, this is a good dish to start with. But don’t stop here. You should also try Kohlrabi Salad. I could eat these fritters all by themselves as a meal. The cool mint-green Creamy Avocado Sauce makes it even yummier. Remember, I love avocados, but no one else in my…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This colorful bean dip (or salad) is a good bring-along to any party. And you can hardly find anything easier to make. Ingredients: 1 15-oz can black-eyed peas, rinsed and drained 1 15-oz can black…