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Braised Artichokes with Pecorino (

Here is a quick and tasty way to cook young artichokes: thin-sliced, slowly braised in a skillet in their own juices, and served with a shower of soft pecorino. The method is simple, and will yield delicious results even with the larger, more mature artichokes you'll find in the supermarket.\r\n\r\nThis dish makes a great vegetarian sandwich, or, for a carnivore, a topping for a juicy hamburger. Artichokes prepared this way are\r\nalso a great appetizer topped with a poached egg or a thin slice of prosciutto.
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Celery Salad With Walnuts, Dates and Pecorino

This impressive cool-weather salad is an extra-ordinarily addictive mix of sweet, crunchy and salty ingredients. You can feel free to sub dried cranberries or cherries in place of the dates. They recommend it for a Thansgiving side dish, as it can be made ahead by refrigerating the salad and dressing separately for up to 1 day (store the walnuts in an airtight container and add to the salad just before serving). Recipe from Food & Wine Nov 2008 edition.
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