Need a no-fuss fast appetizer – and one that pulls triple duty as a dip, sandwich spread and pasta sauce? Look no further than your pantry.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
These slightly sweet, slightly tart pickled red onions can be eaten right out of the jar. Or, in a hundred other ways.
Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer. Best part? No cooking (well, unless you want to toast cumin seeds, but that’s really up to you).
Have you ever grilled a garden salad? Not the loose-leaf type, but wedges of lettuce heads with glorious nooks and crannies where you can bury your vegetables, fruits, nuts and cheese treasures. (Don’t have a grill? You can also pan fry them over high heat.)
Screaming for homemade ice cream but don’t have an ice cream maker? Waah! No worries. Here’s an updated 1960’s creamy, fruity, nutty frozen treat that will scratch your ice cream itch.
Fish baked in parchment paper: Fancy, impressive dinner party, or very quick, easy and customizable weeknight meal? Yes.