Crispy Chicken Wontons Recipe from Taste of Home -- shared by Connie Blesse of Auberry, California
Thai Coconut Curry Soup
Thai Coconut Curry Soup 2 14 ounce cans premium coconut milk 1 heaping Tablespoon Thai curry paste 1 bunch cilantro roots, rinsed well 2 cups chicken broth 1 carrot, shredded 4 or 5 lime leaves 2 stalks lemon grass, 2 tablespoons fish sauce 2 limes ginger bean sprouts rice noodles 1 bunch cilantro leaves, rinsed well 2 or 3 green onions, thinly sliced a sprinkle or two salt or soy sauce
Ajiaco... I used the "weeds" in my garden to make this. It was delicious! I used frozen corn kernels instead of the corn in a cob for ease of eating. I like how the avocado and the (light) sour cream made the soup heartier and more decadent.
Roasted Fig Agrodolce
Roasted Fig Agrodolce - Roast figs and shallots in vinegar, thyme and honey for an easy sweet-and-sour condiment.
Martha Stewart Living November 2013: Fast and Filling
Grilled Zucchini Succotash
Get this all-star, easy-to-follow Grilled Zucchini Succotash recipe from Bobby Flay
Rhubarb: Our Best Sweet and Savory Recipes for This Spring Treat
This versatile fruity condiment adds another dimension to all kinds of dishes, like cheese, cured meats, and roast chicken or pork. It's a simple combination of rhubarb, raisins, garlic, a touch of white wine, and a little fresh ginger.
Stuffed Poblano Peppers with Black Beans and Cheese
Stuffed Poblanos with Black Beans and Cheese FANTASTIC.i added a generous cup of monterey jack cheese to this recipe, 1/2 the salt, and some leftover roasted corn I had to the filling..Grilled them until they were charred then put them into a 9x13 pan, covered them with red enchilada sauce, baked for another 30 min in oven at 400 covering them with more monterey jack cheese...omg so good. This recipe is TASTY.