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Mujaddara (Rice & lentils)
A great way to use up caramelized onions. If you already have the caramelized onions, the rest of this comes together super quickly. Paired well with the sauteed beets from Five Spices, Fifty Dishes and Ben’s magic green beans (caramelized garlic + green beans = yum).
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Bay Plum jam
While we love our other plum jams, this one is the clear winner. That may be because it is an unexpected flavor combination for something sweet. Who knows? Who cares? (Answer: not many)
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Kale, Carrot & Avocado Salad (aka kale salad)
A salad we really like. It may sound so simple as to be boring, but it is surprisingly good.
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Caramelized Onions
http://www.shockinglydelicious.com/crock-pot-caramelized-onions-slow-and-steady-does-the-trick/
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thalipeeth
Tasty and quick. A new favorite for Michelle. This is from the 5 spices, 50 dishes cookbook.
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Blueberry Preserves (jam or compote)
One of the more simple alternatives. This is a generic recipe.
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Candied Cherries (4x)
A massively scaled out version of the one in the book since we had 54oz of cherries left over. Yum!
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Rhubarb ginger jam
Tai’s Rhubarb Ginger Jam INGREDIENTS 1 lb rhubarb, trimmed, washed and sliced to 1/8-inch pieces (fresh or frozen) 1 cup turbinado sugar 3 oz crystallized ginger, chopped (about 9 tbsp) 1.5 tsp lemon & orange zest (about half:half), coarsely chopped METHODS Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring constantly…
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Strawberry lemon verbana
4# strawberries 1 pound sugar 1/4 C lemon juice some lemon verbena macerate strawberries in sugar and lemon about 24 hours pour off liquid and put it with lemonade mash mixture slightly and bring to a boil in a heavy pot cook 30-45 min add chopped lemon verbena after 25 min and taste periodically Remember…
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Strawberry Rhubarb Kumquat
adapted from recipe for Strawberry Rosemary jam from Leena Cooks (in cans) this is in the big pot 3/4# rhubarb 3C strawberries, chopped 4C evaporated cane juice 1/4 C lemon juice combine and cover let sit and get happy (june 2011 – put in fridge for 2 days) add 1/2 – 3/4 C chopped kumquats…