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Fiddlehead Fern and Cholla Bud Quinoa Salad by James Buel1/2 cup freekah or quinoa 1/2 pound baby artichokes- fresh or frozen or cholla buds 1/2 pound fiddlehead ferns 1 teaspoon canola oil 1 clove garlic, minced 1 lemon, zested and juiced 1 teaspoon dijon mustard 1 teaspoon agave 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 medium shallot,… |
1 vote
5516 views
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Oven Brisket with Au Jus by myra byankaThis brisket recipe makes a very flavorful natural gravy that can be used for French Dip Sandwiches, cheesesteaks, and other things. Since beef broth is complicated to make, I save the leftover au jus and freeze it. |
1 vote
7660 views
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Pork and Shrimp Pot Stickers by A.L. WiebeThis is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a… |
2 votes
5636 views
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PERSIAN KUFTEH BERENJI by Linda Tay EspositoBig balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals. |
3 votes
14719 views
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