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FareShare Gazette -- October 2007 Recipes

A home-style FareShare Gazette -- October 2007 Recipes made with Olive Oil, Parmesan Cheese, Pepper, Green Onions, and Fresh Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/4 cup
• 1/8 tsp
• 2 tbsp
• 3 tbsp
• 1 1/2 tsp
• 1 dash
• 1 tbsp
• 1 tbsp
• 1/2 lb
• 1/2 cup
• 1 tsp
• 14 1/2 oz
• 1/2 cup
• 1 cup
• 3 cup
• 2 tbsp
• 1 tsp
• 1 tbsp
• 1 tsp
• 1/4 cup
• 1 cup
• 1 2/3 cup
• 1 tbsp
• 19 oz
• 14 oz
• 1/2 tsp
• 19 oz
• 1 1/4 cup
• 3/4 cup
• 1/3 cup
• 1 cup
• 1/8 tsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 4 tsp
• 2 cup
• 1 1/2 tsp
• 1 tbsp
• 1 1/3 cup
• 1 tsp
• 1 1/3 cup
• 1 1/2 cup
• 2 tsp
• 1 tsp
• 4 cup
• 1 tsp
• 1 tsp
• 1 tbsp
• 1/2 lb
• 1 cup
• 3/4 lb
• 2 cup
• 2 lb
• 1/2 tsp
• 1/2 tbsp
• 2 1/4 cup
• 3/4 tsp
• 1/4 cup

Method (preview)

1. 1

   Place olives, basil and nuts in a food processor and pulse until finely chopped.

2. 2

   Slowly add olive oil while still pulsing.

3. 3

   Add Parmesan, plus pepper.

4. 4

   In medium bowl, combine mango, cucumber, cilantro, lime juice, green onions, jalapenos, brown sugar, ginger and pepper.

5. 5

   Mix thoroughly and chill for one hour before serving.

6. 6

   Mix together all the ingredients and store in an airtight container up to 3 months in a cool, dry place, out of direct light.

7. 7

   Sprinkle each 6-ounce portion of fish with a teaspoon of charmoula before roasting or grilling and serve with lots of fresh lemon wedges.

8. 8

   COOK meat with onions, cumin and chili powder in large skillet on medium- high heat 5 minutes or until meat is no longer pink, stirring occasionally.

9. 9

   ADD tomatoes, water, pasta and peppers; stir.

10. 10

    Bring to boil.

11. 11

    Reduce heat to medium-low; cover.

12. 12

    Simmer 18 to 20 minutes or until pasta is tender and most of the liquid is absorbed.

13. 13

    STIR in VELVEETA; cook 2 minutes or until melted, stirring occasionally.

14. 14

    Sprinkle with cilantro.

15. 15

    Jazz It Up: Add 1/4 tsp. crushed red pepper along with the onions, cumin and chili powder.

16. 16

    Mix together flour, sugar, salt, baking powder, Italian Herbs and cheeses.

17. 17

    Add the cream and stir until dough comes together.

18. 18

    Knead dough gently, pressing it against the side of the bowl 10 to 15 times.

19. 19

    Transfer to a floured surface and pat into a slightly domed 10-inch disc.

20. 20

    Cut into 12 to 16 narrow wedges; place on an ungreased baking sheet, 1 inch apart.

21. 21

    Bake 20 minutes or until lightly browned on top. Transfer to a wire rack.

22. 22

    Serve warm.