In need of a quick afternoon snack? This recipes takes on a twist from a classic Italian recipe, bruschetta. I call my recipe: Bruschetta with a Twist. Your taste buds will find there is a slight lemon flavor, which comes from the lemony herb, sorrel. Sorrel accompaines this recipe along with basil infused olive oil from Cape May Olive Oil Company. It took less than 15 minutes to make and more than 15 minutes to savor and enjoy the extraordinary flavor.
This unusual twist on the typical basil pesto makes a perfect starter. To make a meal of it, just double the shrimp and potato portions. You can use leftover pesto as a topping for grilled fish or chicken.
"In Norway, we eat a lot of salmon: poached, oven-baked, grilled—you name it. We also eat a lot of gravlax (cured salmon) and, of course, smoked salmon. Asparagus is a vegetable we often serve with salmon, and we also use it on this delightful pizza." - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
For a meat dish high in protein and lower in fat than other steak entrées, this bison flank salad is a winning combination. Not only is bison a healthy alternative to beef with higher levels of nutrients and fewer calories, but it is full of flavor as well. Spruce up the dish with a colorful salad full of artichokes, tomatoes, and rainbow lucky sorrel for a dish that is pleasing to both the eye and the palate.
This dish is surprisingly simple to make and showcases the wonderful flavors of fontina cheese with rosemary, along with the fingerling potatoes and baby spinach. Once you have mastered the art of stuffing a chicken breast, you will want to experiment with your own favorite taste sensations. If you don’t eat cheese, for example, you can stuff chicken breast with blanched and fresh herbs and greens like arugula, spinach, parsley, and sorrel. Besides adding a lovely surge of flavor, these green additions increase the moisture content in the chicken. — Chef Jason Roberts, Good Food Fast.
There is nothing quite like waking up to an omelette for breakfast, whether it be a normal rolled omelette or this one. It was on the Pope Joan menu for some time and is a must-try dish.
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