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Poached Salmon Salad with Walnuts, Avocado, and Blackberries
Poached Salmon Salad with Walnuts, Avocado, and Blackberries February, 2007 Serves 4 / This simple but elegant salad is perfect for a special lunch. Serving tip: Start the meal with small cups of white bean soup garnished with rosemary, and finish with fresh figs stuffed with almonds and goat cheese. Ingredient tip: When blackberries are out of season, substitute fresh fig slices; or use frozen blackberries,
Broccoli Sprout and Arugula Salad with Blackberries, Papaya, and Almonds
Broccoli Sprout and Arugula Salad with Blackberries, Papaya, and Almonds February, 2006 Serves 4 / The blackberry-citrus dressing unites sweet papaya with spicy arugula and broccoli sprouts. For a milder salad, substitute frise or mesclun for some of the arugula. 1/4 cup fresh grapefruit juice 2 tablespoons all-fruit blackberry preserves 2 tablespoons flaxseed oil 1 tablespoon extra-virgin olive oil
Blackberry Cobbler
Blackberry Cobbler Serves 4 Because this dessert can be made with frozen blackberries, you can enjoy it any time. Use the leftover pastry dough to make tarts or pies. 1/4 cup water 2 tablespoons sugar 1 teaspoon vanilla extract 1 tablespoon grated orange rind 4 cups fresh or frozen blackberries* 3 tablespoons cornstarch 3 tablespoons water 1 pie pastry (see recipe below) 2 tablespoons butter, melted
Blackberry Mint Bisque
Blackberry Mint Bisque Serves 4 Skip the cooking stage in this luscious summer soup and you've got a refreshing smoothie. Prep Time: 5 minutes 4 cups blackberries 1/2 cup raspberry lemonade 1 1/2 cups plain nonfat or soy yogurt Fresh mint, chopped 1. Puree blackberries and lemonade in a food processor or blender. 2. Pour fruit mixture into a medium saucepan and heat on low for about 5 minutes to blend
Healthy Vegetarian Recipes, Organic Vegetarian Recipes
healthy, organic Vegetarian Recipes from Delicious Living Magazine
Poached Peaches with Huckleberries
Poached Peaches with Huckleberries Serves 4 Poaching peaches in red wine lends depth to their already sweet flavor. You can substitute blackberries for huckleberries in this recipe. Prep Time: 20 minutes Cooking Time: 35 minutes 4 slightly underripe peaches 2 cups red wine 1/2 cup fructose 1 cinnamon stick 10 black peppercorns 21-inch pieces lemon peel 2 tablespoons brown sugar 1/2 teaspoon ground
Berry Medley in Phyllo Cups
Berry Medley in Phyllo Cups Serves 12 Our medley of fresh berries tucked inside crisp phyllo pastry shells is the essence of summer. Use your favorite combination of berries for the sauce; adding blackberries or blueberries will give it a deep, rich hue. Be imaginative with your presentation -- drizzle the sauce in a pattern over a dessert plate, or puddle it in the center of the plate and create
Blackberry-Sage Sauce
Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game. 1/2 tablespoon olive oil 1/2 cup chopped shallots (about 2) 2 cloves garlic, minced 1 cup red wine (preferably a Syrah) 1 1/2 cups low-sodium vegetable broth 1 1/2 cups fresh or frozen and thawed blackberries 1/4 cup chopped fresh sage 1 tablespoon
Summer Fruit Salad with Blueberry Glaze and Shaved Dark Chocolate
Summer Fruit Salad with Blueberry Glaze and Shaved Dark Chocolate May, 2006 Serves 4 / A refreshing partner to grilled salmon. Ingredient tip: Look for balsamic glaze at your natural grocery, or reduce balsamic vinegar on the stove by about one-third, until syrupy. 2 ounces dark chocolate bar 1 cup chopped peaches 1 cup chopped nectarines 1 cup raspberries 1 cup blackberries, cut in half if large
Berry Good
Berry Good* Serves 2 Whether you buy the berries fresh and freeze them yourself or purchase a convenient pack of mixed frozen berries, this smoothie is a creamy, tart, refreshing treat for all seasons. 1 1/2 cups low-fat plain kefir (a milk-based drink) 1/2 cup grape juice 2 tablespoons honey 1 banana 2 1/2 cups frozen blackberries, strawberries and raspberries Combine the kefir, grape juice, honey
Simple Fruit Cobbler
Simple Fruit Cobbler March, 2003 Serves 6-8 / This is a perfect way to use up seasonal fruit. A mixture is best. Serve with whipped cream, ice cream, or frozen yogurt. 1/2 cup all-purpose flour1/2 cup rolled oats1/3 cup packed brown sugar1 teaspoon baking powder1/2 teaspoon ground cinnamon2 tablespoons slivered almonds1 large egg5 cups combined fresh fruit, such as blackberries, blueberries, figs,
Gluten-Free Food Recipes | Holiday gluten-free food, appetizers & snacks, entrees, vegan & vegetarian gluten-free recipes
View our Gluten Free archive here! From gluten-free holiday meals and appetizers, to gluten-free cakes, snacks, kid-friendly food, and vegan and vegetarian entrees, we have it all!
Pan-Seared Tilapia with Blackberry Sauce
Serves 4 / A fresh, fruity sauce enhances the earthy sweetness of the spiced fish. Prep tips: You can substitute rainbow trout or another white fish. For the sauce, experiment with other fruit combinations, such as raspberries, mangoes, or peaches
Blackberry-Sage Sauce
Blackberry-Sage Sauce June, 2006 Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game. 1/2 tablespoon olive oil1/2 cup chopped shallots (about 2)2 cloves garlic, minced1 cup red wine (preferably a Syrah)1 1/2 cups low-sodium vegetable broth1 1/2 cups fresh or frozen and thawed blackberries1/4 cup
Buttermilk Panna Cotta with Macerated Berries
Serves 1012 / This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napas Culinary Institute of America. Panna Cotta 3 teaspoons gelatin 31/2 tablespoons cold water 1 cup cream 1/2 cup milk 1/2 cup plus 2 tablespoons sugar 1/2 vanilla bean Dash salt 2 cups buttermilk Macerated Berries 1/2 pint fresh strawberries 1/2 pint
Buttermilk Panna Cotta with Macerated Berries
Buttermilk Panna Cotta with Macerated Berries Serves 1012 / This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napas Culinary Institute of America. Panna Cotta 3 teaspoons gelatin 3 1/2 tablespoons cold water 1 cup cream 1/2 cup milk 1/2 cup plus 2 tablespoons sugar 1/2 vanilla bean Dash salt 2 cups buttermilk Macerated
Summer Berry Trifle
Summer Berry Trifle June, 2001 Serves 12 / Chambord (black raspberry liqueur) adds a wonderful depth of flavor to this sweet summer treat. Try mixing tart berries such as red huckleberries or raspberries with sweeter berries for this elegant dessert. You can make the pudding up to a day ahead of time for quick assembly. FILLING1 2.5-ounce box vanilla pudding mix2 cups 1-percent low-fat milk or lite
Goat Cheese Blackberry Tart
Goat Cheese Blackberry Tart April, 2005 Serves 12 / Developed by James Rouse, ND, the contributor of monthly recipes that appear in our Update section, this healthy dessert was described as and absolutely to die for after it appeared in July 2004. The wheat-free, almond meal and date crust is a treat (look for almond meal in the baking section of your grocery store), and each slice is loaded with fiber
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