4.56 / 5 Stars | 20 Reviews
by Jill
“This quick and easy salsa can be made in just a few minutes with a food processor. Green onions instead of white onions give it a nice, mellow flavor to balance the kick of the jalapenos. This recipe also works well with 2-3 habanero peppers instead of the jalapenos. But be sure to remove the seeds and membrane from the habaneros first! Grab a bag of tortilla chips, dip, eat, and enjoy!”
4.2 / 5 Stars | 11 Reviews
by LEAH72
“Shying away from the typical tomato or wine based steamed mussel recipe? This one features tequila and lime and it as easy as 1..2..3 to prepare! Serve right away with some crusty Italian bread to soak up the juice.”
4.67 / 5 Stars | 377 Reviews
by MARBALET
” We like spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.”
This was my lunch last week. I know that it may look less like lunch and more like penance, some apology for eating too many squares of salted-caramel-glazed fanned-apples-atop-1000-layers-of-buttery-pastry. I realize that most people think that when you start serving them bowls hearty grains and roasted squash that you might have an ulterior motive, like their thighs. I understand that most people don’t believe me when I say this, but it doesn’t make it any less true: I don’t eat food because it’s good for me; I eat it because I like it. And this was one of the most delicious lunch salads I’ve ever made.
Herein lies my approach to grain salads: I like whatever vegetables I’m using in the salad to be the bulk of it, and the grains to be the accent, like a crouton. When you make grain salad this way, you get to appreciate the its texture, and not just lament that it’s not plush as a mound of fine couscous, something you’d hardly notice eating. This, however, does not mean that they’re to be crouton-free; all salads need punch and crunch, and here, it comes from toasted, salted pepitas (though any nut will do), crumbled ricotta salata (though any salty, crumbly cheese will do) and minced red onion that I pickled at the last minute in sherry vinegar.
… Read the rest of butternut squash salad with farro and pepitas on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to butternut squash salad with farro and pepitas | 65 comments to date | see more: Fall, Grain/Rice, Photo, Salad, Vegetarian, Winter Squash
4.41 / 5 Stars | 14 Reviews
by Michele O’Sullivan
“Serve this sweet and spicy sauce over meatballs!”
4.52 / 5 Stars | 76 Reviews
by LOUISGUCCI
“This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.”
4.58 / 5 Stars | 20 Reviews
by Michele O’Sullivan
“Salsa, EASY and not hot or spicy. If you prefer to put some zip in this, you can add jalapeno and yellow chilies.”
4.49 / 5 Stars | 368 Reviews
by dailyn2003
“A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!”
My husband likes to joke that every other comment on this site in the month of October is, “Help! I went apple picking and I brought home 20 pounds of apples and I don’t know how to use them up!” It’s not true, of course; it’s every five or six comments. We mostly have a giggle about it because we didn’t know how one could go to an apple grove and not realize that 20 of apples is an impossible amount to munch your way through, no matter how enthusiastic of an apple-eater you might be. Furthermore, seeing as quite often, only one apple type is ripe at a time, which means you’re you’re not likely bringing a mix home that might sustain your interest from apple to apple, ad inifinitum. So, you know where this is going. Guys, we went apple picking last weekend and I brought home almost 15 pounds of apples! What do I do with them?
I am kidding, mostly. I have a few ideas for them. The first 6 pounds went to the largest batch of applesauce, ever, half of which is in the freezer for my resident Applesauce Junkie. The next few pounds were munched on, happily. A few pounds are on the table in a bowl, though I think Ramona Quimby must have snuck in because I keep noticing single, tiny bites taken out of each (because the first bite is the tastiest). Next, well, this happened. And once this happens, I think you’re going to be glad you have a bunch of pounds of apples left, because this is the kind of stuff that calls for a repeat performance.
… Read the rest of apple mosaic tart with salted caramel on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to apple mosaic tart with salted caramel | 45 comments to date | see more: Apple, Fall, Photo, Tarts/Pies
4.6 / 5 Stars | 38 Reviews
by big surprise
“A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.”