Found 16 recipes for: ch-4
This marinade is equally good for pork, chicken or salmon.
Use this sauce for vegetables or meats, or try our creamy variation to use as a dip for fresh vegetable crudités or pita chips.
Taste the difference in homemade mayonnaise.
Add a roasted red pepper and 1 teaspoon of herbes de Provence for a variation.
A favorite for dressing pasta, and also wonderful on steamed potatoes and vegetables. You can vary your pesto by using other herbs such as cilantro, mint or parsley and by using other nuts such as almonds, pecans or walnuts.
Fresh orange and lemon juices replace the vinegar in this refreshing dressing. Try it on greens, or use it to create a salad with cooked rice (try a mixture of brown and wild rice), diced vegetables and chopped toasted nuts.
Using a high quality, European-style butter makes a difference, so splurge! We feature it in our Dill-Radish Tea Sandwich but a pat on top of grilled or roasted salmon is another great use for it.
Tahini (a paste of ground sesame seeds) can now be found in most grocery stores. Be sure to stir well before measuring out, as it naturally separates in its jar. This dressing is a perfect match for our falafel, but is also just as delicious on a salad of mixed greens.
There are many versions of this recipe, but our take is pretty close to the classic. If you’d prefer not to use raw egg yolks, egg substitute can easily be used.
A traditional French condiment. Serve alongside crackers or a nice crusty bread.