Simmering Archives - Page 31 of 34

Rosemary White Bean Soup

This Rosemary White Bean Soup is very easy and delicious. A taste of Tuscany in a bowl.

Prep: 6 hrs
Cook: 45 mins
Yields: 6 Servings

Lentil Salad with Mint and Orange Zest

My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily. This Lentil Salad with Mint and Orange Zest recipe is in the book. It's healthy and delicious!

By Leslie Blythe

Prep: 5 mins
Cook: 20 mins
Yields: 6 Servings

Carrot Rice Pilaf

This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.

By Leslie Blythe

Prep: 5 mins
Cook: 45 mins
Yields: 6 Servings

The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.

By Leslie Blythe

Prep: 30 mins
Cook: 3 hrs
Yields: 4 - 6 Servings

Long Lake Lentil Salad

This recipe comes from my friend Jacki. She calls it Long Lake Salad. Du Puy lentils or French green lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils. I used golden raisins and dried apricots instead of currants and added goat cheese and toasted walnuts.

By Leslie Blythe

Prep: 15 mins
Cook: 20 mins
Yields: 6 - 8 Servings

Cuban Style Rice and Peas

This Cuban Style Rice and Peas is another versatile dish where you can add left over chicken pieces, or ham. This rice freezes well. Reheat in microwave with a about a 1-2 Tablespoons of water. Serve this with Cuban Pineapple Chicken and Havana Black Beans.

By Leslie Blythe