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FareShare Recipe Group: November 2013

Make FareShare Recipe Group: November 2013 at home with Baking Powder, Salt, Flour, Yeast, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 1/2 tsp
• 1/4 tsp
• 8 oz
• 1 tsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 3 clove
• 1/8 tsp
• 1 lb
• 1/4 cup
• 1/3 cup
• 2 can
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 1/2 cup
• 1/4 cup
• 1 1/2 cup
• 1 cup
• 1/2 cup
• 2 tsp
• 3 tbsp
• 1 tbsp
• 2 tsp
• 2 tbsp
• 2 tsp
• 1 tsp
• 1 cup

Method (preview)

1. 1

   Combine the flour, baking powder, salt, and parsley in a medium mixing bowl.

2. 2

   Add 1/4 cup yogurt at a time, mixing until the dough is smooth.

3. 3

   Wrap the dough in plastic and let rest for 30 minutes to an hour.

4. 4

   Heat a large nonstick skillet or a griddle over medium-high heat. dough and your work surface with flour as needed.) Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise.

5. 5

   Repeat with the remaining dough balls.

6. 6

   Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.

7. 7

   When the yeast water is foamy, add it to the flour, and add the yogurt, too.

8. 8

   Mix it up with a Knead it on a floured surface for about 5-10 minutes.

9. 9

   Put back in bowl, cover it tightly with Use a large, nonstick pan if you have it.

10. 10

    Heat it on high until hot, then turn it down to 1.

11. 11

    In a large saucepan over medium heat, bring oil to temperature.

12. 12

    Fry the bacon until brown and fat has rendered, about 5 - 8 minutes.

13. 13

    Add onion, garlic, nutmeg, and red pepper flakes; saut� until the onion is translucent, about 7 - 8 minutes.

14. 14

    Pour in chicken broth and beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the Parmesan cheese.

15. 15

    Reduce heat to a simmer, add the tomatoes,

16. 16

    Italian seasoning, and fennel seeds, and cook while you prepare the chard, about 10 minutes.

17. 17

    Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long.

18. 18

    Cut the chard leaves into 1-inch wide ribbons, turn and cut again and set aside.

19. 19

    Stir the chard stems and pasta into the soup.

20. 20

    Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes.

21. 21

    Stir the chard leaves, sage,

22. 22

    Thyme and basil into the soup, and simmer just until wilted, 3 to 4 minutes. Adjust seasoning to taste.

23. 23

    Preheat the oven to 400 degrees.

24. 24

    Line a baking sheet with parchment paper or a silicone liner.

25. 25

    Remove the root and tip of the onions, peel

26. 26

    Place the onions on the sheet pan and coat with nonstick spray. Fill

27. 27

    Bake for 20 minutes, then open the oven and carefully pour 1 teaspoon of Remove the baking sheet from the oven, top each onion with chopped