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FareShare Gazette -- January 2008 Recipes

This FareShare Gazette -- January 2008 Recipes recipe uses Champagne Vinegar, Extra Virgin Olive Oil, Salt, Rice Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 3/4 tsp
• 1 3/4 cup
• 1 tsp
• 1/2 cup
• 1 tsp
• 2 cup
• 2 tsp
• 1 tsp
• 1 cup
• 3/4 cup
• 1 tsp
• 1 pinch
• 2 tbsp
• 2 tbsp
• 1 cup
• 3 cup
• 4 tbsp
• 2 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl.

2. 2

   Add vinaigrette and toss to coat.

3. 3

   Season with pepper.

4. 4

   Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.

5. 5

   Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

6. 6

   Add liquid ingredients to dry and beat at medium speed for 3 minutes.

7. 7

   Bake in 9 x 13-inch pan for 45 to 50 minutes or in 2 layer pans for 25 to 30 minutes.

8. 8

   Beat eggs thick and pale. Stir in remaining ingredients well. Pour in pie shell.

9. 9

   Heat oil in a large non-stick pan; add cleaned rice and stir until takes a little bit of color (2 minutes approximately).

10. 10

    Pour the Coca Cola and water mixture, salt; cover and simmer.

11. 11

    5 minutes before it is ready, add pine nuts, raisins, coconut and scallions. Mix well. Serve hot.

12. 12

    Bring a large pot of water to boil over high heat.

13. 13

    Add carrots, parsnips and turnips; cook 1 minute.

14. 14

    Remove vegetables from water and place in a large mixing bowl.

15. 15

    Add all remaining ingredients and combine well.

16. 16

    Place vegetables on a baking sheet with sides sprayed with no-stick cooking spray and roast, uncovered, about 20 minutes or until golden brown and tender.