Each week, fabulous recipes grace Debbie’s in-box and pop up on her computer screen, and she’s sharing her favorites with you.
Last week, we were definitely catering to my sweet tooth with the dessert recipes, but this week, I’ve got a more well-rounded selection of recipes for you to drool over with me. In fact, you could probably make a little menu for the week from these selections, and have a delicious dessert to boot … there goes that sweet tooth again….
We’ll visit Heidi Swanson, Epicurious and Mothering, and I think you’ll start to see a pattern with my favorites in this column.
Heidi Swanson’s Red Pesto Ravioli is a thing of beauty. She basically replaced the basil in traditional pesto with sun-dried tomatoes, then served it with ravioli, goat cheese and oven-roasted cherry tomatoes. I can’t even look at the photo without salivating. Embarrassing.
Again with Heidi, this time her Carrot, Dill and White Bean salad recipe. You all know I’m fond of the legume salads, but this one caught my eye because we just got some baby carrots from our coop farm, and although it will be hard not to eat them raw, I think pan-roasting them, combining them with white beans and dill, and this and that and a yummy dressing might be just the ticket.
Did you like last week’s healthy, gluten-free cookies? Well, this recipe’s got some flour (which I’m betting you could substitute with brown rice flour) but … you guessed it … beans! I’ve made black bean brownies and lemon garbanzo bean cake, but I haven’t yet made cookies with white beans, so I’m very anxious to try this recipe, with a few tweaks of my own. I’m not a fan of anise, so mine will take on a different flavor, but I’ll maybe try peppermint extract, or just lots of vanilla.
Does Mexican make your mouth water? No, I’m not talking about Eduardo Verastegui — I mean Mexican food! These zucchini and red pepper enchiladas with two salsas are bound to hit my dinner table soon. The pumpkin seed salsa reminds me of the sprinkles on my roasted veggie salad at the Margarita Grill in New Hampshire.
I recently mentioned, in my post about things to do with chives, that even though it was summer, I’ve been hankerin’ for some good soup. Owen loves cauliflower and I know our CSA farm’s crop is growing well this year, so I look forward to trying this simple recipe for cauliflower soup. It’s dairy free, which not many of them are, and flavored with herbs de Provence, so really — not going to suck.
What recipes graced your screen this week?
Clacked by Debbie McDuffee
on Aug 10, 2009 @ 10:00 EST5EDT
