Butternut Apple Soup with Swiss Cheese
Posted by admin on Jan 3, 2009 in stir frying | 0 comments
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day.
Yield: MAKES 8 SERVINGS
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Southwestern Sweet Potato Sauté
Posted by admin on Jan 3, 2009 in Sauteeing | 0 comments
Discovering the grating disk on my food processor many years ago was a eureka moment for me—ten minutes later I was grating and then sautéing every vegetable I could put my hands on. Talk about convenient! Baking a whole sweet potato takes about an hour, but sautéing the grated potato takes only fifteen minutes from start to finish—and you end up concentrating the flavor to boot. This recipe dresses up your potato with...
Marise\’s Meatballs with Green Pepper and Tomato
Posted by admin on Jan 3, 2009 in Sauteeing | 0 comments
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Blushing Shrimp and Peas
Posted by admin on Jan 3, 2009 in Sauteeing | 0 comments
When spring finally arrives and lighter flavors are called for, seasonal fresh peas should be cooked up as often as possible. I think there’s no more delightful way to enjoy them than tossed with shrimp, ripe tomatoes, and prosciutto. If you’re lucky enough to find fresh pea tendrils (sold separately from the peas themselves) in your farmers’ market, snap them up and add them to the sauce just before you serve it over a bed of orzo.
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