Content tagged with “September/October 2009” (Page 3)

Arctic Char on a Bed of Kale
Arctic char, related to salmon and trout, is sustainably farmed, making it a “best choice” for the environment. It has...

Apple-&-Leek-Stuffed Pork Tenderloin
Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast...

Rice & Lentil Salad
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great...

Turkey Pastrami Sandwich
If you’re taking this sandwich to go, line one piece of bread with the pastrami and the other with Swiss cheese and...

Sweet Potato-Peanut Bisque
This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added...

Toasted Pita & Bean Salad
Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato...

Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look...

Dolmas Wrap
This satisfying Middle Eastern wrap is full of dolmas and fresh vegetables. It makes a great take-along lunch if you...

Apple-Bacon Pancakes with Cider Syrup
If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple...

Bean & Butternut Tacos with Green Salsa
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-...