Risotto Milanese
Creamy, smooth risotto is a treat any time of the year.
Roasted Brussels sprouts
Cut Brussels sprouts in half length-wise and place them cut-side up on a baking sheet or in a shallow roasting pan. Drizzle with oil and sprinkle with salt and pepper. Roast at 400F for 25 to 30 minutes until tender-crisp.
Roasted Ginger Carrots
1. In large bowl, combine oil, ginger, salt and pepper. Add carrots; toss gently. Transfer to 8-inch (2 L) square glass baking dish. Bake in 425�F (220�C) oven, stirring occasionally, until tender, 20 to 25…
Rutabaga Casserole
1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain. 2. Mash rutabagas with grated carrots, sugar, and butter. 3. Place in oven at low temperature to keep warm. Cover so that the dish will…
Rutabaga Gratin
1. Preheat oven to 400�. 2. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add onion; saut� 5 minutes or until tender. Stir in flour. 3. Gradually add milk; cook 10 minutes or until…
Sauteed Winter Squash
Butternut and Hubbard have the most beta-carotene of the commonly available varieties of winter squash.
Seaweed Salad
1. Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. 2. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut…
Sesame Baked Tofu
Cut tofu into bite-sized pieces. Toss with remaining ingredients. Spread on a non-stick baking sheet and bake at 350°F for 15 minutes.
Sesame Stir-Fried Brussels Sprouts
Combine Brussels sprouts and broth in a large skillet; bring to a boil. Cook 6 minutes or until sprouts are tender, stirring frequently. Drain; return to skillet. Combine water, sugar, cornstarch, soy sauce, and garlic in a small bowl; stir until blended.…
Sicilian-Style Toasted Quinoa
Rinsing the quinoa and then toasting it gets rid of the green, raw and slightly bitter taste this grain can have.