Better Homes and Gardens Fresh Grilling: 200 Delicious by Better Homes and Gardens

By Better Homes and Gardens

Rejoice the clean flavors of summer season and the thrill of outside grilling in a fashion that's mild, fit, and scrumptious. greater houses and Gardens® clean Grilling offers two hundred recipes and a hundred images during which fruit and veggies shine—as crunchy toppings for burgers; shiny sauces and marinades for meat, chook, and fish; heaping platters of grilled vegetables; grilled salads and aspects; pizzas; and luscious fruit truffles. if you happen to yearn to cook dinner with peak-of-the-season produce—tomatoes, corn, strawberries, and peaches—as usually as attainable, you’ll locate suggestion in recipes like hot Salad with Lamb Chops and Mediterranean Dressing, Heirloom Tomato Salad with Grilled Tuna and Cannellini Beans, and Grilled Vegetable Tostadas with Mole Sauce.

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Additional info for Better Homes and Gardens Fresh Grilling: 200 Delicious Good-for-You Seasonal Recipes

Example text

With the food processor on, slowly add the liquids and mix until the dough comes together and forms a ball. If ball doesn’t form, you may need to add up to a cup of additional flour. 3. Wrap the dough in plastic wrap and refrigerate for 1–2 hours or until ready to use. 4. Preheat oven to 350 degrees. 5. Roll out the chilled dough to thick circle about ¼ inch thick and line a 9-inch pie pan with it. Fill the pie crust with the softened vegetable mixture. 6. Bake for 35–40 minutes until golden. 7.

Garnish with toasted cashews. D INING AT TH E R AVEN S 46 RAVENS FRITTATA AND QUICHE 8 SERVINGS Before the restaurant opened, Jeff prepared quiches and frittatas with a variety of ingredients for the inn’s breakfast buffet. One of the favorites was filled with onions, roasted red peppers, artichoke hearts, and sliced cooked potatoes, creating a robust single-dish breakfast. Below is a simplified version. This recipe features tofu for those wanting an eggy consistency. Both the frittata and the quiche were popular dishes and are occasionally requested for receptions.

Stir in mushrooms, spinach, and seasonal vegetables and cook until soft. For the Frittata 1. Preheat oven to 350 degrees. 2. Combine all ingredients except olive oil in a food processor. Process, drizzling olive oil into the mixture for a smooth consistency. 3. Mix softened vegetable mixture with frittata batter. 4. Pour into a shallow pan sprayed with cooking oil (about ½ inch deep) and bake for 35–40 minutes until golden. D INING AT TH E R AVEN S 48 5. Let stand 30 minutes before serving. Note: Frittata can be refrigerated and heated per serving either on a skillet or in a hot oven.

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