Yogurt with Fresh Figs, Honey, and Pine Nuts  INGREDIENTS: Yield: 8 Servings 3 tablespoons pine nuts ¼ cup honey ½ teaspoon rose water or orange-flower water 3 cups plain Greek yogurt 16 fresh figs, halved PREPARATION: Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate. Heat honey and roseContinue reading

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Potato Apple Latkes INGREDIENTS: 6 cups shredded peeled Yukon gold potatoes (about 2 pounds) 2 cups shredded Gala or Honeycrisp apples (about 2 medium) 1 1/2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper 2.25 ounces all-purpose flour (about 1/2 cup) 6 tablespoons canola oil, divided 1 teaspoon turbinado or granulated sugar PREPARATION: 1. Combine potatoes, apples, and 1 teaspoon saltContinue reading

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Sautéed Carrots with Sage  You can easily double, triple, or quadruple this small-yield side dish recipe to feed more. This recipe takes carrots to a whole new level! INGREDIENTS  1 teaspoon butter 1 teaspoon olive oil 1 1/2 cups diagonally sliced carrot 2 tablespoons water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2Continue reading

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