This recipe looks quick and healthy. I love her method of cooking the tortilla on top of the egg––that opens up lots of other possibilities. If you are not familiar with 101 Cookbooks, it's a wonderful site that focuses on natural whole foods and ingredients.
Since winter is refusing to leave this year, this is on my list of dishes to make this week. Love the fact that the broth is made from pureed beans and veges, and the soup is finished with a drizzle of olive oil.
Polish Poppy Seed Bread has always been a family favorite. This is a cookie version of that bread and is simply delicious. Couple of changes to the filling: Instead of raisins, we added ground (in the food processor) pecans and omitted the orange zest. We served the cookies with home-made rum raisin ice cream (thanks to Patti!).
This recipe is (slightly) adapted from Suzanne Goin's book, Sunday Suppers at Lucques, one of my most favorite cookbooks and most favorite restaurants. I have made this recipe several times to rave reviews. The gnocchi is light and fluffy and fool-proof. Use dried chanterelles if you can't find fresh.
It's a fool-proof, delicious recipe, but does take a bit of time to make. Note: The recipe calls for pretzel salt or kosher salt. I used kosher and most of it dissolved. Pretzel salt would have been better.
This recipe is adapted from a French pastry shop and is entirely made in the food processor using simple ingredients. The filling, which takes only minutes to make, is literally a whole lemon –– skin and all ( no seeds)! Note: Next time I would reduce the sugar in the filling by a quarter cup.
A quick dish to prepare using canned beans. The flavor is delicious; caramelized onion, fresh rosemary and a kick of red pepper. Make at least a full portion––you'll want leftovers! Tip: Use chicken or vegetable broth instead of water.