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Nutty and mildly spiced with cinnamon and nutmeg, this apple spread would be delicious on bread or other baked goods.
Fast and fresh, this pasta is also great served with grilled chicken breasts. Use the extra pesto to make Turkey and Pesto Grilled Cheese Sandwiches. The pesto will keep in the refrigerator for up to two weeks.
Wild blueberries have a beautiful deep blue color and intense flavor not found in farmed berries. O Organics(TM) Blueberries are grown in the mountains of Quebec.
The bourbon-and-honey marinade also yields a sauce for the dish. Be sure the marinade comes to a full boil, a step that is necessary for food safety and is a recommended practice whenever a meat marinade is later used as a sauce.
Layers of phyllo are brushed with a mixture of melted butter and oil, then sprinkled with graham cracker crumbs and brown sugar. The crumbs help keep the phyllo, which envelops the moist filling, dry and crisp.
If you can't find cutlets, pound chicken breast halves between heavy-duty plastic wrap to 1/4-inch thickness. Broccoli florets can be substituted for the broccoli rabe; the cooking time may be a little longer, though. Add a side of roasted potato wedges and carrots, if desired.
To make a spicier version of this gazpacho-style soup, use a spicy or hot variety of tomato or vegetable juice. For the best texture and freshest flavor, chill the soup several hours ahead. Don't stir in the zucchini and remaining vegetables until you're ready to serve.
Use an unflavored black tea, or substitute your favorite tea. This refreshing sorbet makes a great ending to a spicy meal. If you use loose tea, strain it and discard any solids before adding the sugar.
Serve these as a side with a rotisserie chicken for a simple summer meal. To simplify things, you can make and refrigerate the vinaigrette and steam and chill the green beans a day ahead.
A mustard-thyme glaze with apricot preserves is the bonus on this beef cooked and served with skewered vegetables.
