These are not large servings so if you are hungry eat two. You can also serve this with rice or pasta to add more substance.
No need to add extra butter to these. I like then with jam and Jake prefers maple syrup. Any way you like, they are pretty yummy.
Traditionally it calls for you to crush your own sesame seeds, but why do that when there is tahini available?
This bread comes out of the oven with a soft chewy inside and a soft crust. It’s so temping to eat as soon as you take it out of the pan. So go for it.
This dish is perfect on a cool weather day, it’s hearty and you get a lot in one serving.
I learned how to make this recipe in home-economics class in high school and it has continued to be a favorite since. I do vary ingredients and I have to admit the original recipe was made with ground beef instead of beans.
I had extra zucchini this week and was tired of my other methods to cook it, so i thought, why not make what is traditionally eggplant, using zucchini? And it worked.
The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.