Dfarber's profile page
Recipes
Tomato and Hearts of Palm Salad
By dfarber
In a bowl toss the spinach and Bibb lettuce with the Basil Vinaigrette, reserving 1 tablespoon
- 1/2 lb spinach, trimmed, rinsed, and dried
- 1 large head of Bibb lettuce, separated into leaves, rinsed and dried
- 4 tomatoes, cored and cut into wedges
- a 14-ounce can hearts of palm, drained and cut into 1-inch pieces
- 1 cup oil-cured olives Basil Vinaigrette
- BASIL VINAIGRETTE
- 3 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 12 cup olive oil
- 2 tbsp. minced french basil
Fruit in Cream Pie
By dfarber
In mixing bowl combine bananas, peaches, marsh mellows, cherries, lemon juice and honey
- 8 -inch pie shell
- 1 1/2 cups sliced bananas
- 1 cup sliced peaches, well drained
- 1/2 cup miniature marsh mellows
- 1/2 cup maraschino cherries halved and drained
- 3 tlb lemon juice
- 3 tlb honey
- 1/2 cup whipping cream
- 2 tlb crushed cheese crackers
Four Flavor Pie
By dfarber
With finger, work butter into flour till forms crumbly dough, add sugar, salt
- 10 oz flour
- 4 oz butter
- 1 tlb sugar
- Pinch of salt
- 2 tlb water
- 1 cup cubed peaches
- 1 cup strawberries
- 1 cup cubed apricots
- 1 cup cherries
- 6 tlb sugar
- (May use other fruits)
Endive with OJ and balsamic
By dfarber
1. In each of 2 large skillets, heat 1 1/2 tablespoons of the extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- 10 medium Belgian endives, halved lengthwise
- 1/2 cup gin
- Salt and freshly ground black pepper
- 1 cup fresh orange juice
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 scallions, white and pale green parts only, thinly sliced
- 2 tablespoons salted roasted pumpkin seeds
- Balsamic vinegar, for drizzling
Spaghetti Squash and Chick Pea Toasts
By dfarber
1. Preheat the oven to 350°
- 1 small spaghetti squash (about 3 pounds), halved and seeded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon finely grated orange zest
- 1 1/2 teaspoons madras curry paste or curry powder
- One 15-ounce can chickpeas, drained
- 1/2 cup water
- 1/2 cup chopped cilantro
- Grilled peasant bread and toasted pumpkin seeds, for serving
Pistachio Pie
By dfarber
(Carol)
- 1 9-inch graham cracker crust
- 1 can (20 oz) crushed pineapple
- 1 pkg (3 1/2 oz) pistachio instant pudding
- 1 (8 oz) container Cool Whip
Roasted Veggies with Red Cabbage & Pine Nuts
By dfarber
DIRECTIONS Preheat the oven to 450°
- pound brussels sprouts, quartered
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon pure chile powder, such as ancho
- 1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups)
- 1/2 cup dried cranberries
- 4 garlic cloves, thinly sliced
- 1 ounce Parmigiano-Reggiano cheese, thinly shaved
Brandy Alexander Pie
By dfarber
- CRUST
- 3 tlbs butter or margarine melted
- 40 vanilla wafers - crushed
- FILLING
- 20 large marsh mellows
- 1 cup Brandy Alexander mix
- -Melt marsh mellows in brandy mix
- - Was On Back -
- REAL MARSALA
- 1 lb real
- 1 sliced lemon
- 1/2 cup flour
- 1/2 cup marsala
- 1/8 lb butter
- Salt or pepper