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FareShare Gazette -- April 2009 Recipes

This FareShare Gazette -- April 2009 Recipes recipe uses Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Very Thinly Sliced Red Onion, and Water Packed Sardines. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tsp
• 1 pinch
• 1/2 cup
• 1/2 cup
• 1 can
• 1 tbsp

Method (preview)

1. 1

   In a bowl, combine the vinegar, oil and salt.

2. 2

   Whisk to blend.

3. 3

   Add the fennel, bell pepper, onion and sardines.

4. 4

   Toss gently.

5. 5

   Season to taste with black pepper.

6. 6

   Serve garnished with fennel greens.

7. 7

   Line a ready-baked pie shell with fresh fruit that is in season (strawberries, raspberries or sliced fresh peaches).

8. 8

   Cover with vanilla ice cream, piling it thickly but being careful not to let it reach quite to the crust.

9. 9

   Whip the whites of four eggs until they stand in peaks, adding 1 tablespoon of honey as you beat.

10. 10

    Then place the pie in the oven, with the temperature set at 450F, until the meringue is a delicate golden brown.

11. 11

    Cut a banana in 1/8-inch slices and cook in melted butter until soft. Serve three or four slices in chicken soup.

12. 12

    Spread potato chips with butter or anchovy paste then sprinkle with chopped parsley.

13. 13

    Add to soup at the last minute before serving.

14. 14

    These are fine with asparagus, tomato, pea or celery soup.

15. 15

    Saut� shredded almonds in butter; add Rice Krispies and sprinkle with paprika.

16. 16

    Add to soup just before serving.

17. 17

    This garnish is extra good with tomato, celery or chicken soup.

18. 18

    Cut salami slices in thin strips about 1/8-inch wide.

19. 19

    Simmer these in the soup while it is heating.

20. 20

    Delicious for pea, bean-with-bacon, tomato, celery or asparagus soup.

21. 21

    For clear consomm� try this: chop an avocado in small pieces then beat with an egg beater until it is about the consistency of whipped cream.

22. 22

    Serve one spoonful in each cup of the consomm�.