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FareShare Gazette -- July 2009 Recipes

FareShare Gazette -- July 2009 Recipes comes together with Olive Oil, Red Wine Vinegar, Onion, Sugar, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 1 cup
• 2 tbsp
• 4 oz
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 8 oz
• 2 cup
• 8 oz
• 2 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)

2. 2

   Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

3. 3

   Combine all ingredients in a blender or food processor and puree until smooth. Taste and season with salt and pepper.

4. 4

   Rating: 5

5. 5

   Exported from A Cook's Books - Recipe Management for Macintosh.

6. 6

   Amount Measure Ingredient -- Preparation Method

7. 7

   To serve

8. 8

   Sour cream and freshly ground pepper

9. 9

   Heat oil in large nonstick skillet on medium-high heat.

10. 10

    Cook 2 minutes or until golden brown.

11. 11

    Turn pancakes; cook until other side is golden brown.

12. 12

    Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, garlic, and ginger root in a bowl.

13. 13

    Add pork to mixture and marinate 15 minutes at room temperature.

14. 14

    Heat a nonstick skillet over medium-high heat.

15. 15

    Add pork with marinade; saut� until pork is no longer pink, about 5 minutes.

16. 16

    Set pork mixture aside to cool.

17. 17

    Rinse sweet potato with cold water, drain, then spread on paper- towel-lined plate to dry.

18. 18

    Place noodles in a bowl; cover with boiling water for 15 minutes, then drain well. Use kitchen shears to cut noodles into short pieces.

19. 19

    Combine hot water and vinegar in a large bowl.

20. 20

    Place softened sheet on damp towel.

21. 21

    Put second sheet in liquid.

22. 22

    To assemble roll, arrange pork, sweet potatoes, noodles, mushrooms, and cabbage on bottom edge of softened rice sheet.

23. 23

    Pull edge of sheet over filling and tuck edge under as you roll.

24. 24

    Keep it tight and watch so filling doesn't push out ends of roll.

25. 25

    Try to maintain a 1-inch margin on sides.

26. 26

    Roll up rice sheet halfway.

27. 27

    Arrange 2 shrimp halves, with cut side facing up, and 1 cilantro leaf on rice sheet.

28. 28

    Leave a 1-inch margin on each side.

29. 29

    Fold sides of rice paper inward; finish rolling.

30. 30

    Place completed roll seam-side down on tray that has been lined with damp paper towels.

31. 31

    Cover with damp towel.

32. 32

    Prepare remaining rolls.