everyone looks forward to lunch. the energy supplied by the food prevents the mid-afternoon droops. and, the mental and social break revives the enthusiam for the rest of the day's activities. lunch can also provide some fun for the chef. this is the time to improvise with leftovers stowed in the 'fridge, with glorious salad ingredients, and with all kinds of quick and packaged breads. this colorful chilled shrimp and fruit curry could also be a refreshing supper entree on a hot summer day. serve it with toasted french bread if you don't feel like baking. serve with a crisp chocolate wafer or vanilla cookie with coffee ice cream and a splash of kahlua for dessert.
i don't recall where i got this recipe and how much i've done to it to change it for my own liking. however, i eat this almost every morning. i haven't grown tired of it and it is so good. for those who aren't fans of "traditionally" prepared oatmeal, thi
this is from the canadian heart and stroke foundation's website - haven't tried it yet, but wanted to post it here as i really wanna try it! i've tried some of the others from the site, and they're all pretty healthy and good! i think they'd be great in
i developed this based on a french pot roast recipe. i wanted a way to cook chump chops - my least favourite cut of lamb. it is pretty garlicky so some may want to reduce the quantity by 1/3-1/2. serve with green beans and mashed potato... and the rest of
this boldly flavored spin on hoppin’ john replaces salt pork or bacon with lean pork chops. plus we’ve added greens—in this case kale—a traditional accompaniment with the dish. serve with cornbread and a glass of spanish rioja. less than $2/serving! from
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