Tuscan cuisine is famous for giving new life to leftovers. An icon of Tuscan cuisine, ribollita literally means "reboiled." It's difficult to find an authentic ribollita because it takes 3 days to prepare. Minestrone is made the first day and eaten as is. The second day the leftover soup is layered with thin slices of bread (or toasted bread rubbed with garlic) and baked with thin slices of red onion on top. The third day the leftovers are reboiled... Ribollita!
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Since the Queen can have anything she so desires...the salad she requests is the most colorful, artistic assemblage of the season. A morning's cuttings of crisp, tender greens offer a bed upon which lie a tasty bouquet of textures, flavors, and fragrances to entice her every sense. Of course, upon sighting this exquisite dish, the envious king himself will order one as well!
For an extra festive flair, serve this spicy stew in a scooped-out pumpkin. All the while you and your guests will enjoy free-radical protection from the beta-carotene that this flavorful Autumn vegetable has to offer. Live young!
Imagine a salad that doubles as an all around tonic. Ginger, onions, and chile peppers are three medicinal herbs included in this recipe that support well-being through their immune-boosting abilities. These protective phytochemicals (plant chemicals) fight off foreign cells before they have a chance to do much harm. Eat heartily!
Hummus, a Middle Eastern novelty, is common place in my California kitchen. Although this bean spread features cumin and coriander spices, I have discovered a number of variations on this theme. Dill Hummus is one of them.
Get creative with this recipe. Vary spices; try different nuts and dried fruits; substitute other puréed fruits or vegetables for applesauce. The sky is the limit!!! Make a double batch.
This recipe celebrates the simple pleasures of fresh fruit in season served with a delightful little nut drizzle to dazzle your taste buds.
Magic in the kitchen is when you discover how nuts like cashews can be used as a thickener and even as a base for a most splendid gravy.
Three Greens are better than one! And it takes but a clever variety of greens to blend up this rare delight. Watercress...Basil...Parsley...Oh My!