You could cook the asparagus a day ahead, and make the salad hours before serving.
All over southern Italy country people eat bowls of nutty-tasting whole-wheat kernels with creamy ricotta, sweet honey and dried fruit to celebrate the feast of Santa Lucia on December 13 and the planting of the new wheat.
Copyright 1996 From "Savoring Spices and Herbs" By Julie Sahni, Published by William Morrow and Company, Inc., New York
From Learning to Cook with Marion Cunningham, by Marion Cunningham.
Eat these like candy; they are that good.
Its tender, golden crumb makes this cake a good foundation for a sort of unstructured strawberry shortcake.
An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast.
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
Talk about a centerpiece dish, with the first slice this dome of dark glossy greens turns into pure Technicolor. You've got yellow and red peppers with tomatoes, corn in the form of hominy and black beans. In the taste department you've got shots of fresh lime and a new spice blend straight from the Caribbean.