Very nutritious, very simple and tossed in a piquant dressing. You want equal amounts of beets and edamame beans, about 8 oz., so you…
Moroccan Chicken (serves 4)
The Moroccan flavor was achieved using a combination of the spice, Ras-el-Hanout, and Preserved Lemon Paste. Ras-el-Hanout is a combination of a number of…
Polenta topped with a Mushroom Sauce (serves 4)
This is the first time I have successfully made polenta. Up until now it has been tasteless and quite unappetizing. While I followed the…
Lemon Chicken with a Cannellini Bean Salad (serves 4)
Deliciously lemony. To get a real lemon flavor I brushed the chicken breasts on both sides with olive oil and some preserved lemon paste.…
Cannellini Beans, Celery and Avocado Salad with a Lemon Parmesan Dressing (serves 4)
A blend of textures - the crunch of the celery, the softness of the ripe avocado, the slight firmness of the cannellini beans. The…
Peas with Lardons and Lettuce (serves 4)
This is the summer version of the Brussels Sprouts with Lardons that I do at Thanksgiving. I cook the lardons on high heat until…
