Created by half_of_j_squared on 9/22/09

In this side dish, I braised the fingerlings in a broth flavored lightly with tomato and saffron and heavily with smoked paprika. Once the potatoes were done, I let the broth cook down to a delicious, thick sauce that's punctuated by the flavor of... See more

In this side dish, I braised the fingerlings in a broth flavored lightly with tomato and saffron and heavily with smoked paprika. Once the potatoes were done, I let the broth cook down to a delicious, thick sauce that's punctuated by the flavor of fresh oregano. Fingerling Potatoes Braised with Smoked Paprika I buy fingerlings in bags that are made up of several different varieties and sizes, some two or three times larger than the smallest ones. To make sure they cook in the same length of time, I cut the largest ones in half width-wise. olive oil spray 1 small red onion, minced (about 1/2 cup) 3 cloves garlic, minced 1 tablespoon tomato paste (I used double-strength, but regular will do) 1 teaspoon smoked paprika 1 pinch saffron (optional) 1 pinch cayenne pepper 1 1/2 pounds fingerling potatoes (or small red potatoes) 3 cups vegetable broth (Imagine No-Chicken preferred) 1/2 teaspoon salt (or to taste) 1 tablespoon fresh oregano leaves (optional) Wash the... See less

See this at: vegcooking.com| Added on 09/21/09

Courtesy of Great Sage Restaurant Epazote is a commonly used herb in Mexican cuisine. It is also known as “pigweed” and “Mexican tea.” If you are new to this herb, then this recipe will be the perfect introduction.

Courtesy of Great Sage Restaurant Epazote is a commonly used herb in Mexican cuisine. It is also known as “pigweed” and “Mexican tea.” If you are new to this herb, then this recipe will be the perfect introduction. See less

See this at: allrecipes.com| Added on 09/21/09

This is absolutely my favorite soup EVER! So amazing, I cannot even describe it in words. I agree with the review who said RUN (don't walk) to get the...

See this at: eatdangerously.com| Added on 08/21/08

Slice the baguette into diagonal pieces. Slice the tomatoes. On each baguette piece, put a layer of tomatoes. Then, crumble the goat cheese on top. Put under the broiler for 5 to 6 minutes or until crispy. Remove, and sprinkle with the basil.

Slice the baguette into diagonal pieces. Slice the tomatoes. On each baguette piece, put a layer of tomatoes. Then, crumble the goat cheese on top. Put under the broiler for 5 to 6 minutes or until crispy. Remove, and sprinkle with the basil. See less

See this at: eatdangerously.com| Added on 08/21/08

Peel the tomatoes by boiling them in water for 1 minute. Remove and dunk in an ice bath to cool them down and peel. Then, slice the tomatoes in half and remove the seeds. Chop the tomatoes into 1/4 inch pieces. Chop the mozzarella into 1/4 inch... See more

Peel the tomatoes by boiling them in water for 1 minute. Remove and dunk in an ice bath to cool them down and peel. Then, slice the tomatoes in half and remove the seeds. Chop the tomatoes into 1/4 inch pieces. Chop the mozzarella into 1/4 inch pieces. Boil and drain the pasta. Mix the pasta with the tomatoes, mozzarella, basil, olive oil, salt and pepper. You can serve hot or cold. See less

See this at: nytimes.com| Added on 08/15/08

I like this simple, high-protein combination with an uncooked tomato sauce, but it also can be made with a more traditional cooked sauce. Substitute cooked tomato sauce for the first six ingredients below, then stir in the chickpeas before tossing... See more

I like this simple, high-protein combination with an uncooked tomato sauce, but it also can be made with a more traditional cooked sauce. Substitute cooked tomato sauce for the first six ingredients below, then stir in the chickpeas before tossing with the pasta. See less

See this at: nytimes.com| Added on 08/18/08

1. Preheat oven to 425 degrees. Remove top third of each tomato. Scoop out some flesh and chop it, along with the top third. Salt inside of tomatoes and turn them upside down while you proceed. 2. Cook yellow pepper in a tablespoon of oil with half... See more

1. Preheat oven to 425 degrees. Remove top third of each tomato. Scoop out some flesh and chop it, along with the top third. Salt inside of tomatoes and turn them upside down while you proceed. 2. Cook yellow pepper in a tablespoon of oil with half the garlic, until soft. Break spaghetti into little bits and cook in salted boiling water just until tender. Drain and rinse in cold water. 3. Mix together the chopped tomato, cooked pepper, spaghetti and all other ingredients except mozzarella. Stuff tomatoes, first with cheese, then with tomato mixture. Put in an oiled baking dish and bake for about 15 minutes, or until hot. Serve hot or warm. Yield: 4 servings. See less

See this at: epicurious.com| Added on 08/04/08

Tomatoes at the peak of flavor need only fresh herbs, a drizzle of olive oil, and a few minutes on a hot grill.

See this at: denverpost.com| Added on 08/04/08

Directions In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve. Wine ideas: A bowl of chopped tomatoes macerated in olive oil and salt until juicy... See more

Directions In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve. Wine ideas: A bowl of chopped tomatoes macerated in olive oil and salt until juicy is pan- Mediterranean; the cheese is the only element that places it in a specific country. Whatever cheese you choose, go for a bright, acidic white - a crisp pinot grigio if you're using ricotta; a tart Santorini if you go for feta; a lively Txacoli if you decide to go for something Spanish. See less

See this at: denverpost.com| Added on 08/04/08

Directions Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you... See more

Directions Preheat oven to 425 degrees. Line a baking sheet with parchment or waxed paper. Slice stem and bottom ends from tomatoes. Slice remaining tomato crosswise into rounds 1/2 inch thick. You will need 6 or more nice rounds (see Step 2). If you like, you can cut rounds from 6 different-colored tomatoes. (Use leftover tomato for another recipe.) Dust a flat surface with flour, and unfold pastry onto the surface. Cut pastry into circles about 1 inch wider than tomato slices. You will need at least 6 circles. (If your tomato slices are small and you can cut more than 6 circles out of the puff pastry, cut more rounds of both tomato and pastry. The important thing is that the pastry circles be close to an inch larger than the tomato slices.) Transfer pastry to baking sheet. Spread some mascarpone, if using, over each pastry circle. Sprinkle pastry with basil; top with a tomato slice. Pinch edges of pastry up around edges of tomato. Season tomato rounds with salt and pepper. Scatter... See less

See this at: nytimes.com| Added on 08/08/08

3 tablespoons unsalted butter, softened 3 tablespoons dark brown sugar 2 teaspoons chopped fresh basil Pinch ground cinnamon Pinch salt 4 ripe peaches, halved and pitted Whipped crème fraîche or sour cream, for serving (optional). 1. Heat toaster... See more

3 tablespoons unsalted butter, softened 3 tablespoons dark brown sugar 2 teaspoons chopped fresh basil Pinch ground cinnamon Pinch salt 4 ripe peaches, halved and pitted Whipped crème fraîche or sour cream, for serving (optional). 1. Heat toaster oven to 375 degrees on bake setting for 5 minutes. In a small bowl mash together butter, sugar, basil, cinnamon and salt. See less

See this at: wtnh.com| Added on 08/08/08

1 ½ cups part-skim ricotta cheese 1 tsp. vanilla extract 3 tbsps. mild honey 8 medium-sized ripe peaches, peeled and sliced, or 6 cups frozen, non-sweetened peach slices ½ cup granulated sugar 1 orange, juice and grated peel 1 ½ tbsps. unsalted... See more

1 ½ cups part-skim ricotta cheese 1 tsp. vanilla extract 3 tbsps. mild honey 8 medium-sized ripe peaches, peeled and sliced, or 6 cups frozen, non-sweetened peach slices ½ cup granulated sugar 1 orange, juice and grated peel 1 ½ tbsps. unsalted butter 2 tbsps. grated gingerroot 2 tbsps. orange-flavored brandy, optional* fresh mint leaves, as garnish 1. Place ricotta cheese in food processor and blend until completely smooth. Remove and stir in vanilla extract and honey. Refrigerate until ready to serve. (This can be done ahead – the ricotta cheese will become more honey-flavored.) 2. When ready to serve, prepare and premeasure all ingredients and have assembled by skillet. This dish will cook quickly. Organize dessert bowls or plates. Mound equal amount of sweetened ricotta cheese on each plate. 3. Heat a 10-inch skillet over MEDIUM-HIGH heat on the range top. Sprinkle sugar into dry, hot skillet. Shake pan to distribute sugar evenly on surface of skillet. Lower heat to MEDIUM and... See less

See this at: rachaelraymag.com| Added on 09/21/09

* In a large nonstick skillet, heat the oil. Add the mustard seeds and cook over medium-high heat until they begin to pop. After half a minute, add...

See this at: recipezaar.com| Added on 07/20/09

I really like this; simple and tasty. I used zucchini as that's all I had on hand. I sauteed the onion in part butter, part olive oil and mixed...

See this at: williams-sonoma.com| Added on 07/20/09

Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.

Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. See less

Highlights: Our Price: $79.95 - $99.95

See this at: allrecipes.com| Added on 07/20/09

"Every time I make these, they taste soooo good, but I love summer squash. I hope you enjoy them too. Also try these with zucchini or yellow squash."

See this at: articles.latimes.com| Added on 09/02/08

1. Pass the ricotta through a food mill or fine mesh strainer into a bowl. Stir in the eggs, low-moisture mozzarella, fresh mozzarella, Parmigiano-Reggiano, nutmeg and salt. Taste and add more salt or nutmeg if necessary. 2. Stuff each squash blossom... See more

1. Pass the ricotta through a food mill or fine mesh strainer into a bowl. Stir in the eggs, low-moisture mozzarella, fresh mozzarella, Parmigiano-Reggiano, nutmeg and salt. Taste and add more salt or nutmeg if necessary. 2. Stuff each squash blossom with a spoonful of the ricotta mixture, being careful not to overstuff – the ricotta should not be forcing its way out of the flower. Figure 1 1/2 to 2 tablespoons per blossom. 3. Place the rice flour in a medium bowl and slowly whisk in enough sparkling water to make a batter the thickness of light cream, about three-fourths of a cup. Prepare a large bowl of ice water and set the bowl with the batter in the ice bath to keep it cold. 4. Fill a deep, wide pan with canola oil to a depth of at least 2 inches. Heat over high heat to 375 degrees. Dredge the stuffed squash blossoms in the batter, making sure they are completely covered, then drop them into the hot oil, frying only 3 or 4 at a time to avoid overcrowding. Fry until the blossoms... See less

See this at: nytimes.com| Added on 08/26/08

If you miss pasta, because you don't eat wheat or you're on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook - it will be al dente with a few minutes of cooking, after which it will quickly fall... See more

If you miss pasta, because you don't eat wheat or you're on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook - it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it's silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips. See less

See this at: nytimes.com| Added on 08/18/08

1. Preheat oven to 425 degrees. In a food processor or, if you have time and patience, a mortar and pestle, mix together herbs, garlic, cheese, salt and oil. Herbs should be chopped, not puréed. Taste and adjust seasoning. 2. Wash and trim zucchini,... See more

1. Preheat oven to 425 degrees. In a food processor or, if you have time and patience, a mortar and pestle, mix together herbs, garlic, cheese, salt and oil. Herbs should be chopped, not puréed. Taste and adjust seasoning. 2. Wash and trim zucchini, then remove top third (or so) of each; if you are using the more typical long zucchini, cut them in half lengthwise. Use a spoon to scoop out as much of the insides as is practical, then chop the insides with the removed slice and combine with the pesto. Salt the zucchini shells. 3. Stuff shells with pesto mixture and put in an oiled baking dish; drizzle more oil over top and sprinkle with pine nuts. Bake for 20 to 30 minutes, or until zucchini are very tender. Serve hot, warm or at room temperature. Yield: 4 servings. See less

See this at: marthastewart.com| Added on 07/20/09

* Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to...

See this at: marthastewart.com| Added on 07/20/09

* Toss cucumbers and salt in a medium bowl. Mix vinegar, sugar, peppercorns, and water in a bowl. Add to cucumbers. Cover, and refrigerate for 1 hour....

See this at: marthastewart.com| Added on 07/20/09

* Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool...

See this at: williams-sonoma.com| Added on 10/14/08

Adjust the heat in this dish to your taste by reducing or increasing the amount of chili paste or even by eliminating it. If you do not have chili paste such as Sriracha, red pepper flakes or cayenne pepper may be substituted.

Adjust the heat in this dish to your taste by reducing or increasing the amount of chili paste or even by eliminating it. If you do not have chili paste such as Sriracha, red pepper flakes or cayenne pepper may be substituted. See less

See this at: nytimes.com| Added on 08/18/08

1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of one lemon. Add to rice, along with butter, Parmesan, zest of one... See more

1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of one lemon. Add to rice, along with butter, Parmesan, zest of one lemon, salt and pepper to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice. 2. Poach chard leaves in about 2 cups remaining broth for about 30 seconds. Take out, drain on a dishcloth, and cut out the hardest part of central stem. Reserve cooking broth. 3. Preheat oven to 400 degrees. With wet hands, form 6 balls of rice 2 to 3 inches across. Dig a hole in ball and insert a piece of mozzarella. Wrap each ball in a chard leaf. 4. Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, Parmesan and olive oil. Yield: 6 servings. See less

See this at: nytimes.com| Added on 08/04/08

Recipe: Butternut Squash Rice Paper Rolls - New York Times

Recipe: Butternut Squash Rice Paper Rolls - New York Times See less

See this at: samcooks.com| Added on 08/04/08

This information first appeared in my book EAT FRESH, STAY HEALTHY. For in depth articles about fruits and vegetables, with recipes, you can subscribe to my free monthly newsletter.

This information first appeared in my book EAT FRESH, STAY HEALTHY. For in depth articles about fruits and vegetables, with recipes, you can subscribe to my free monthly newsletter. See less

See this at: whatdidyoueat.typepa...| Added on 07/31/08

I lb. shelled edamame, cooked about 3 minutes in boiling water, then drained and cooled 2 Tablespoons sesame seed oil 1 Tablespoon rice wine vinegar 2 Tablespoons soy sauce 1/2 teaspoon chili sauce 1/4 cup sliced almonds (or chopped... See more

I lb. shelled edamame, cooked about 3 minutes in boiling water, then drained and cooled 2 Tablespoons sesame seed oil 1 Tablespoon rice wine vinegar 2 Tablespoons soy sauce 1/2 teaspoon chili sauce 1/4 cup sliced almonds (or chopped peanuts or cashews) 2 scallions sliced thin 1/4 cup chopped mint or cilantro Combine sesame seed oil, soy sauce, chili sauce, and vinegar together. Taste to adjust seasonings, if you like. Toss the edamame and the dressing together in a large bowl, then add the mint, scallions, and almonds and toss again. Serve at room temperature. See less

See this at: 101cookbooks.com| Added on 07/31/08

Note to self: a bowl of curry is perfect this time of year. A fact that annually slips my mind. If I'm not careful March, April and May can slip right...