Adapted from The Hadassah Everyday Cookbook 2 lbs ground beef 1/4 c. chopped cilantro 1/4 c. onion, finely diced 2 cloves garlic, minced 1 t. cumin 1 t. chili powder Preheat outdoor grill or skillet to medium heat. In a large bowl, combine beef, cilantro, onions, garlic, cumin, and chili powde. Mix thoroughly. Divide mixture […]
Eggplant Salad Toasts
Adapted from www.smittenkitchen.com Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested below. 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes 2 T. olive oil plus additional for oiling baking sheet 1/4 t. salt Black pepper 1 t. […]
Baked Orzo with Eggplant and Mozzarella
Adapted from smittenkitchen.com You can omit the cheese in this dish if you cannot eat dairy. 1 large eggplant, cut into 3/4-inch dice Salt and black pepper 1/4 c. olive oil 1 carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced 3 garlic cloves, minced […]
Pasta with Chickpeas, Celery, and Parsley
Adapted from www.washingtonpost.com 1 t. sea salt, plus more in the cooking water 1 1/2 c. celery, cut on the diagonal 1/4-inch wide (first cut vertically if the ribs are especially wide) 8 oz. dried pasta, preferably penne or another short, tubular shape 1/4 c. plus 4 teaspoons extra-virgin olive oil 1 or 2 cloves […]
Watermelon Lemonade
Adapted from the Smitten Kitchen blog Makes enough to fill two glasses with ice cubes. Easily doubled, tripled or quadrupled – yum! ¼ c. fresh-squeezed lemon juice ½ c. fresh watermelon puree, strained through a coarse strainer to remove seeds 3 T. simple syrup (see instructions below) ¾ c. cold water and/or sparkling water Stir […]
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