| March 2002 | Recipes |
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Recipes
Starters
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Bacon, Egg and Cucumber Salad |
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Citrus-Marinated Scallops and Roasted Red Pepper |
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Peruvian Bean Cakes with Cucumber-Radish Salad |
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Warm White Bean and Calamari Salad with Garlic Bruschetta |
Soups
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Caldo Verde |
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Curried Carrot and Leek Soup |
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White Bean Soup with Asparagus and Peas |
Salads & Vegetables
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Arugula and Mint Salad |
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Creamy Potato and Onion Gratin |
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Greek Bean-and-Beet Salad with Skordalia |
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Hot and Sour Vegetables |
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Roasted Cauliflower and Broccoli with Curried Croutons |
Pasta, Rice & Beans
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Meyer Lemon Risotto with Basil |
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New Orleans Red Beans |
| Penne with Veal Ragù | |
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Southwestern Bean Gratin |
Meat
Poultry
Fish & Shellfish
Desserts
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Almond Crème Caramel |
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Breton Prune Flan |
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Caramel Fondue |
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Caramelized Almond Tart |
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Curried Fruit Compote |
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Fried Apple Pies |
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Gâteau Basque |
Sauces & Condiments
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Oven-Dried Tomatoes |
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Roasted Pepper-Caper Aioli |
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Skordalia |
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