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Yuba Pappardelle with English Peas, Fava Leaves, and Basil

Yuba Pappardelle with English Peas, Fava Leaves, and Basil

This light spring recipe, from chef Daniel Patterson of San Francisco's Coi, is a great way to use the buttermilk left over after making Patterson's homemade butter\n. Strips of yuba are simmered in the buttermilk and then topped with a bright-green sauce of fresh peas, basil, and fava leaves. \r\n\r\nYuba, also called tofu skin, is made by heating soy milk until a skin forms on the surface. Here, strips of tender, slightly chewy yuba stand in for pasta. (See the Test-Kitchen Tips, below, for more information on ingredients and substitutions.)
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Taro Leaves Cooked In Coconut Milk Laing Recipe

another delicacy from the bicol region. Taro leaves are stewed in coconut milk. It's quite good! Prep:5m
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Jordanian Stuffed Grape Leaves Recipe

Jordanian Stuffed Grape Leaves Recipe

Most Middle East countries cook and eat the same dishes but each country have a twist on how it's prepared, This is the very popular "Jordanian" stuffed grape leaves recipe the way we make it in Jordan... NOTE: this is the vegi version without ground beef...
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Peperoncino With Daikon Leaves Recipe

Peperoncino With Daikon Leaves Recipe

I got Daikon @ Whole foods , which had tons of leaves with them. Prep:5m
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Grilled Lamb Meatballs in Fig Leaves

Plan to use this when the weather cools a bit but the fig trees still have plenty of leaves. Will probably double the recipe as I suspect 4 meatballs a piece will cause consternation in this household!From Food & Drink weekly in the LA Times.
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Baked Halibut With Fig Leaves

This is a kid friendly Alice Waters recipe. Since my son recently discovered he likes halibut (yeah!!!) I found this recipe and thought I'd share.
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Other Gluten Free Recipes:
low fat - rice - meatloaf - books - butternut squash soup - low carb - meals - dirty rice - carrot cake - appetizer

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