This shaved asparagus salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch.
This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.
This is a great recipe! It was better than the expensive take out that I get. I doubled the sauce because I wanted to add some vegetables. I seared mushrooms in a cast iron skillet (hint: put in microwave for 30 sec to release juices, make it easier to brown, added bok choy, BELL PEPPERS too
use leftovers in lettuce wraps
I came across this recipe on a cooking channel, I noted down the recipe and tweaked quite a bit. This recipe was in deed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I was truly blown away by the taste of this biryani, it had a very mild flavor yet scrumptious.