Leek and Ricotta Tart
The combination of pine nuts and raisins with leeks may well be new to you but it’s certainly a successful one.
If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well…
Broccoli Rabe Pasta
Bitterly delicious, the broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.
Winter Squash and Onion Bread Pudding
This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy.
Mitchell Persimmon Festival 2012 Pudding Winner
Mix sugar and pulp, add beaten eggs and beat well. Add baking soda to buttermilk, stirring until foaming stops. Then add to pulp mixture. Sift…
Thai Shrimp Soup
Fresh lemongrass along with lime zest, pungent cilantro, and hot peppers give this soup its wow factor.
Chinese Five-Spice Melon Soup
The trio of Chinese five-spice powder, grated ginger, and fresh Thai basil will wake up your taste buds for the next course.
Spicy Red Lentil and Chickpea Soup
Pumpkin and paprika make this vegetable soup hearty, spicy and perfect for a fall day.
Stuffed Mushrooms with Corn and Saffron
Saffron blesses everything it comes in contact with, including these stuffed treats.
Rice with Zucchini and Raisins
A combination of lemon flavors, zucchini and raisins, this zesty entree is not your average rice dish!
Lime Quinoa with Black Beans, Scallions and Feta
Lime and feta make this gluten-free dish bold and refreshing.
Spicy Bulgur and Lentil Collard Wraps
Slightly spicy with a hint of nuttiness, these wraps are a healthy and super satisfying meal!