FIG AND YAM ENGLISH MUFFIN STUFFIN' This Middle Eastern delicacy, straight from the influence of AFC's London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumb … Continue reading Fig And Yam English Muffin Stuffin’
SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about 30 leaves) 1 c. walnut … Continue reading Saffron Walnut Pesto
CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sprouts … Continue reading CHARRED BRUSSEL SPROUTS
CHOCOLATE CHERRY PUDDING Dark sweet cherries, double chocolate pudding and coconut layered in dessert dishes! Fabulous! Serves 6-8 2, 5 oz. pkgs. Cook & Serve Chocolate Pudding & Pie Filling by Jello (Jello brand is gluten-free) 5 T. cornstarch 3 T. powdered unsweetened cocoa 1/2 t. vanilla extract 16-1/2 oz. can dark sweet cherries in … Continue reading CHOCOLATE CHERRY PUDDING
