A unique side dish, these super-food potatoes get children’s taste buds exposed to a natural kind of sweet instead of artificial sugars, and adults are equally pleased to get in their nutrients in a tasty way as well. The sweet-tart pomegranate syrup can be drizzled on other roasted root vegetables as well carrots, parsnips, and butternut squash, to name a few.
Author: Chef M
Sticky, sweet, and a little spicy, these nuts are great with a cold beer. They are best served warm, but not hot, from the oven. Of course, these work well for any cocktail gathering or bar setup, not solely on game day!
Pecans add a nutty sweetness to this pesto that you cannot get with pine nuts. This makes enough to sauce about 1 pound of your favorite pasta. When tossing pesto with pasta, reserve a little pasta cooking water to thin the sauce to your liking.
This makes more brittle than needed for the ice cream (extra will keep for one or two weeks). Store at room temperature in a sealed container, with parchment between the layers.
Peanut butter provides the perfect foil for the crunchy vegetables in this slaw. And the inherent creaminess makes it a great substitute for the mayonnaise traditionally used in slaws. The thinner the veggies, the more they will soak up the delicious dressing. The dressing can be made one or two days ahead, but dress just an hour before serving for the best crunch. You could also add finely shaved jalapeños on top.
Baby bok choy and snow peas only take a couple of minutes to cook, and steaming them in a light broth makes the dish so much better. Instead of heating up your wok or pan hot first, you’ll warm up the oil WITH the garlic and ginger. As the oil heats up, it gently fries the aromatics, releasing its flavors into the oils. Basically, you’re infusing the oil with as much flavor as you can prior to adding and frying the vegetable. This method will also prevent you from burning your garlic and ginger too! Once the oil heats up…
This hearty salad makes a great lunch on a bed of greens and is also a wonderful addition to a buffet or antipasti spread. Try to make this salad only a few hours ahead or the cucumbers and tomatoes will release too much water into the dressing.