this is my attempt at replicating a restaurant recipe for zucchini pasta... it's not exactly the same, but it comes close enough, i guess! you can play around with the vegetables and amounts. i used more eggplant than i'm listing here, but i found it too prevalent and so i scaled it down to post the recipe. i also used less pasta sauce, but most people like more sauce than i do! you might also want to add a bit of salt or pepper when cooking the vegetables, though i didn't.
i found this recipe as a copycat to a national chicken franchise's recipe. even people who don't like beans will love them in this recipe. i don't always use green peppers because some family members refuse to eat them. recipe is great with or without the
from recipes and remembrances, squaw mound homemakers club, crawford, nebraska, 2000. this recipe is for the filling only - use your own favorite recipe for a double crust or use a pre-made frozen one from the grocery store. i use whatever apples are in
this has to be one of my favorite salsas! you don't mash the avocados you cut them in cubes. something like plain guacamole but with a twist. if you love avocados and you love feta - put them together. try it. you will love this recipe!
a non-traditional aquavit recipe from swedish chef marcus samuelsson of aquavit in nyc and minneapolis. use a good quality potato vodka for this recipe. the aquavit needs to stand for 6-8 weeks before it is ready.
this is the only way i can get my family to eat "baby cabbage" the sprouts aren't bitter. this one goes with just about everything. i cant remember where it came from. it is one of those the you just remember.
this is my quick version of a recipe from international vegetarian. bissara is a moroccan dip that is similar in its presentation (but not taste) to the more common hummus. enjoy this with pita bread (fresh or toasted) or cut up vegetables. traditionall
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