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Here’s a wintery, festive side dish for your holiday table—cubes of butternut squash, along with wedges of radicchio and onion, tossed with salt and olive oil, and roasted in a hot oven until caramelized, then tossed again with toasted pine nuts, balsamic vinegar, parsley, and shredded Parmesan cheese. Wow. My tummy does a happy dance just thinking about making and eating this again. Radicchio is naturally a little bitter, but it loves being grilled or roasted, and it has a special affinity for balsamic vinegar and Parmesan cheese (see our grilled radicchio salad recipe). Combine those ingredients with the sweetness and substance of butternut squash and onions, and now your palate is firing on all levels – sweet, sour, salty, bitter, and umami. Great alongside roast beef or prime rib, or as a vegetarian meal in and of itself.
Back in the election year of 2000, Family Circle magazine had a cookie bake-off between Tipper Gore and Laura Bush. While I’m sure Tipper’s gingersnaps were admirable, Laura’s big Texas cowboy cookies ran away with the prize. And for a good reason, these cookies are good! Packed with oatmeal, pecans, coconut, and chocolate chips, these cookies aren’t shy. They’re big, hearty, now-that’s-a-cookie kind of cookie. Mrs. Bush’s original recipe is huge, it can easily make 6 dozen cookies. So I’ve made some slight adjustments to cut the recipe in half, which still makes plenty. Feel free to double it back to the original proportions.
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