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Roasted Cauliflower and Chickpeas With Lemon-Dijon Dressing - Dishing Up the Dirt
Are you still living in black stretchy pants ever since Thanksgiving? Please tell me I’m not alone! After all of the heavy foods we’ve consumed over the past few weeks this roasted cauliflower dish was a nice and light meal to switch things up a bit. Honestly, cauliflower is one of my favorite things to grow …
Preserving Citrus. Trio of citrus salts (orange, lemon, and lime)—Simply add zest to kosher salt (about 1 ½ tablespoons of zest per ½ cup of salt), dry it in a very low oven, and give it a whiz in a food processor. We’ll use this salt to season meat and roasted veggies.
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This month's challenge has a lot going on. So let's not waste any time and just get started. The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid. I did the…
Ethiopian Chickpea and Cauliflower Stew with Preserved Lemons - Partial Ingredients
To go along my Ethiopian Lentil Curry I chose another Ethiopian-style curry with chickpeas and cauliflower. One of my favorite things about curry is that both of these dishes can be called a “curry” yet they are both so different and complimentary at the same time. This stew is a yellow curry seasoned with turmeric,...Read More »
ore 20,00 C'era una volta un giardino di limoni, accarezzato dal sole. E un fiore di zafferano dai petali viola e i pistilli dorati. Limoni e zafferano si unirono in un risotto, esoticamente mediterraneo, avvolto nel velluto di burro salato. C'era una volta un risotto in giallo, dall'aroma fresco e pungente. E una giornata opaca…