Roasting vegetables is a technique that is simple in execution and wonderful in results. Most of us cook nearly everything at the moderate 350. This is fine for most baked goods and some casseroles but not for vegetables.
Caraway seeds have long been used to flavor cabbage. This cabbage cole slaw combines these two with a sweet-tart dressing. To give an Asian flavor to this traditional slaw add 3/4 cup of drained pineapple chunks and substitute sesame seeds for the caraway seeds.
One of the herbs most commonly enjoyed with black China tea is peppermint. From there it’s an easy step to add fruit flavors such as orange juice or cranberry juice. Add a touch of spice and you’ve got a flavorful punch to enjoy when friends are coming over for lunch or a barbecue.
There’s no doubt in my mind that the person who first put oil and vinegar together for a dressing on fresh greens was a genius. How did they come up with the idea of combining two ingredients that do not readily work together to form the basis of today’s salad dressing? An then when they added fresh herbs for flavor – well, that nothing short of culinary genius.
Use on pasta, in sauces and soups, or any tomato based dish within two weeks of making it. Pesto lovers are always on the lookout for interesting ways to use that delicious condiment. Here’s one I happened across for Pesto-Stuffed Fish.
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