By Pam Powell
This e-book contains a hundred and fifty recipes for developing scrumptious salads and dressings utilizing natural, in the neighborhood grown components. Recipes contain Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; eco-friendly Apple Sassy Slaw with Crisp Apple Maple Dressing; Pear and Grape Salad with immense Woods Blue Cheese and harmony Grapes; Pecan-Crusted Goat Cheese and Micro vegetables with Crisp Apple Maple-Brushed Crostini; Chilled Moroccan Couscous Salad; Curry poultry and Apricot Salad; Harvest Moon Salad; and lots of extra. Sixty colour images and colourful illustrations from the writer accompany the recipes. Sidebars and information for eco-friendly how you can arrange salads are included.
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Additional info for Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season
35 Shakespearean Summer Recipes Merry Berry Summer Pudding 2 lb/1 kg blackcurrants, blackberries, redcurrants, raspberries, strawberries, washed 2 tbs water 6 oz/150 g caster sugar 8 slices of white bread, crusts removed single cream or vanilla ice cream to serve 1) Cook the fruit with the sugar and water in a large pan over a medium heat for about 4 minutes.
37 Honey & Nuts “good Mounsieur, bring me the honey-bag” (Bottom, 4,1, L 12) Shakespearean Summer Recipes Nymph’s Nutty Almond Soup 70 fl oz/2 litres fresh chicken stock 8 oz/500 g young green beans 3 oz/75 g slivered almonds, toasted and crushed ½ oz/10 g butter 2 egg yolks lemon juice salt freshly ground black pepper 1) Wash the beans and cut into ½ inch/1 cm lengths carefully removing all the strings.
6) To serve the pudding, turn out onto a dish, and pour the remaining juice over the top. Serve as a cake, cut into wedges, and accompanied by cream or ice cream. “Feed him with apricocks and dewberries, With purple grapes, green figs, and mulberries” (Titania, 3,1, Ll 144-145) 36 Shakespearean Summer Recipes Notes ................................................................................... .................................................................................. ...................................................................................