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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
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Nori seaweed sheets are filled with sticky rice, tofu, cucumber, avocado and carrot. Serve with wasabi and pickled ginger for an authentic Japanese treat.
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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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Restaurants often serve these smoky, tangy mushrooms atop wild field greens; they're good hot or cold.
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Quick lunch treat for unexpected guests or just a reason to spoil ones self! Use brie cheese if you do not find the Camembert at your store. Use a really nice rustic bread for best results.
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Using hazelnut or walnut oil in place of olive oil creates a special vinaigrette. Fantastic on a salad or crispy greens with grilled goat cheese.
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As quoted from Wikipedia.org: "Federweißer (from German Feder = feather + weiß = white, from the appearance of the suspended yeast), is an alcoholic beverage...
Ingredients: apple juice, flour, sugar, gelatin, yeast
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Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.