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- From Garden to Plate: Fresh Flavors, Naturally Grown
info@theculinarycatalysts.com
"My sandwich of choice from Subway. This is my homegrown version with the addition of avocado! For the bread I used recipe #141038 and by special request recipe #67854 (onion sauce) to top it all off. I don't make these as often as I should, but when I do, the sandwiches are served with fresh fruit in season and a small bag of multi-grain SunChips. Hubby and I always fight over the last SunChip! Note: omit the red onion slices if using the onion sauce."
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"This recipe is great for just about anything you want to fill or top. Use it over rice, serve it in Pita's with Feta Cheese, fill pastry shells, or even have it on toast! It is very flavorful and has an Indian Flair to it."
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"This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist."
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"This is comfort food. Serve with Irish soda bread and a mix of carrots and peas. This stew can also be cooked in a crockpot, layer the same and cook on low for 8 hours."
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"This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)"
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"This is so easy and quick, but the salmon is perfectly cooked and seasoned. With a bag salad and French bread, a great home cooked dinner is on the table in minutes. A great recipe with fresh salmon from the great West U.S. region."
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"Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)"
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"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do."
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"I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer."
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"This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste."
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"my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous"
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We really want to enable home cooks, all things being equal, to plan delightful and exceptional dinners in their own kitchen.
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