…or maybe it is. This is a simple yet tangy base for a really good potato salad. It’s meant for editing to your taste, with all of the necessary ingredients already here.
I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
Clafouti(s) is a French baked custard with fruit that rises to the top during baking. It’s traditionally made with cherries, but I much prefer raspberries, and raspberries go oh so well together with lemon. I’m using Martha Stewart’s Cranberry Clafouti recipe as a base for my own, but I’ve cut out most of the lactose (and also used gluten-free flour, which you can ignore if you’re a wheat-eater). Where Martha uses whole milk and heavy cream, I use soy milk and yogurt. Feel free to sub in your own dairy or non-dairy elements for the ones she and I use!
You may already be familiar with my vegetarian stuffed grape leaves, and the pre-cooking steps of this recipe are done in much the same way. The difference, apart from the turkey filling, is that you can cook these quite quickly on the stovetop. These make a great finger food for parties, and I’ve also served them as a main with a chopped salad and dips (try tahini or the yogurt dip from my veg grape leaf recipe).
I’ve had to dial down the title on this one. My friend Sue, on whose recipe I’ve based my own, used to call them “crack muffins.” Well, they certainly are addictive! And they’ll use up some of the root veggies I know many of my friends are inundated with from our market-share. You can use different vegetables if you want, as well as different nuts and dried fruit. These are also vegan, so, hurrah! Thanks, Sue!
I owe this one to my husband, who turned out to be a total whiz at using up all of our marketshare veggies. He used only sweet potatoes and carrots the first time he made this soup, but the second time we were inundated with butternut squash, so that went in, too. It seems to work well both ways!
I don’t usually cook with long grain rice because it takes so long to make. But when a friend of mine moved and gave me the remains of her kitchen, she left me with an indiscriminate container of a mystery long grain rice that I simply felt I couldn’t put to waste. (Was it brown basmati? We’ll never know.) This dish is very filling and incorporates a nice variety of textures, from crunchy to soft to chewy. Don’t be afraid to mix and match the dried fruit and nuts to your liking!