Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while…
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Source: www.eatingwell.com
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Teri Watson shares this Southern comfort food recipe, a favorite at her house.
I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and…
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This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
There are a million ways to stuff a tomato. Here’s one more.
Adapted from a recipe in Fine Cooking.
Those gorgeous red peppers put me in the mood for this luscious recipe. It’s adapted from “The Flying Biscuit Café Cookbook.”
Yay – spaghetti squash!
Here’s your plan of attack. Wash it. Cut it in half, scrape out the seeds and strings as you would any squash and cook. Microwave: arrange the halves in a microwave-proof dish and lightly cover with waxed paper and cook at high for about 6 minutes. Test squash – it’s done when squash is softened and flesh can be separated into “noodles” using a fork. Oven: arrange halves on a rimmed baking sheet, cut side down and bake at 375 for 30 to 40 minutes. Same test for doneness. In either case, let squash cool slightly before separating into strands.
Now – use the no-cook pasta sauce above and you have a low-carb dinner, or try something completely different and bake a pie.
This is a recipe I tested for the AJC. It comes from a friend for whom this is an old family favorite.
