Salads, Dressings, Dips, and Sauces
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The kids were very interested in the "light the whiskey on fire" part of this.
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When you have a bunch of kale, and you wish you had kale chips instead, you need this recipe.
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I was weeding the flower bed by the mint patch and remembered this delicious salad. I thought I'd share the recipe. (Best to make it just before eating it)
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Our favourite [pumpkin recipe] this week is a pumpkin dip that tastes great with apple slices.
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We got this recipe with our CSA share when the kohlrabi came in. It's a nice side dish.
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Julie and I have made this several times, adapting whatever other recipes or ingredients we have on hand.
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From a friend: "Here's an original that I made a few months ago. Definitely takes some planning ahead for all the soaking that you have to do but well worth it. It's filling and fun to try out whole wheat - something that I don't think I'd had before. Don't forget - salt well only after it's fully tender. There's something with salt which prevents beans from every getting soft."
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This is an unusually, but very good flavored yogurt. This recipe came from a cooking class Erica took at our local co-op, taught by Rupa Dash.
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I usually keep this in the fridge in pint jars, and when we need some, I take some out and heat it in the microwave.
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John found this recipe in the Whole Earth Cook Book while in medical school, and used it often on chicken (as the recipe suggested). We also use it on meatballs, porkchops, spare ribs. It uses our own honey...
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This is really good on Matza Crackers.
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I usually keep this in the fridge in a pint jar and heat some when needed.
