Thursday, October 30, 2008

Recipes Archive

Fig, Plum, and Almond Crisps
Homemade Filmjölk
Khadi Dahi: Hung Yogurt Cheese
Maple Roasted Parsnips
Mushroom and Butternut Squash Empanadas
Spinach Cigars with Tzatziki

Sugar Spiced Nuts

Soups and Stews
Chicken Soup with Roasted Purple Potatoes

Chickpeas, Pumpkin, and Raisins with Couscous
Curried Winter Squash Soup with Lentils and Clams

Rich Fish Soup
Senegalese Seafood Stew
Spring Greens and Bean Soup
Tomato Fennel Soup with Fennel Orange Gremolata

Fennel, Feta, Blood Orange Salad

Ginger Coleslaw
Kale Salad
Roasted Aubergine with Saffron Yogurt
Watermelon Peach Tomato Avocado Salad

For Herbivores, main entrees
Butternut Squash and Spinach Lasagna
Moghlai Chanay: Chickpeas Cooked in a Moghlai Style
Squash Stuffed with Quinoa & Mushrooms

Sweet Potato Gnocchi with Brown Butter and Fried Sage
Unday Ki Kari: Egg Curry, Goan Style

For Carnivores, main entrees
Antep Pistachio Kebabs
Beef Pot Roast
Chicken Ragu with Zucchini Salad
Fava Bean Risotto with Pancetta and Kale
Gnocchi with Bison and Mushroom Ragu
Paprika Roast Chicken, Leek and Pea Risotto, and Sauteed Broccoli Rabe
Roast Chicken Diavolo

Curried Couscous with Roasted Vegetables and Cilantro Yogurt

Butternut Squash Bread
Cashew Brioche

Blueberry Buttermilk Cake
Chocolate Chip Zucchini Brownies
Harvest Cake with Vanilla Cream
Lemon Curd Cakes 
Meyer Lemon Cheesecake with Blueberry Sauce
Red Currant Mini Cakes
Spiced Apple and Sour Cream Cake 

Chocolate Chip Cookies

Chocolate Pots de Creme
Maple Crème Caramel

Bomboloni con Crema di Vaniglia