Favorite Recipes of 2011
It's time for the 2011 edition of our Best Recipes of the Year!
#1: Sweet Potato & Chile Hash with Egg
Source: Fine Cooking
This one is at the top of our year's finds. Just the right combination of spicy and sour, and vegetarian/gluten-free/dairy-free to boot! This became a frequent brunch favorite.
Source: Fine Cooking
This one is at the top of our year's finds. Just the right combination of spicy and sour, and vegetarian/gluten-free/dairy-free to boot! This became a frequent brunch favorite.
#2: Spicy Tuna Wraps
Source: Eating Well
Inspired by sushi, this is a different take on canned tuna. You can pretty much use whatever greens you want in this.
Source: Eating Well
Inspired by sushi, this is a different take on canned tuna. You can pretty much use whatever greens you want in this.
#3: Sweet Zucchini Relish
Source: AllRecipes.com
Who isn't on the lookout for a way to use summer squash? Well, this is a good one. Really good. Before we made this relish, we didn't really even eat relish.
Source: AllRecipes.com
Who isn't on the lookout for a way to use summer squash? Well, this is a good one. Really good. Before we made this relish, we didn't really even eat relish.
#4: Blueberry Zucchini Bread
Source: AllRecipes.com
Still have some zucchini left after the recipe above? Try this variation on zucchini bread. Don't overmix or overbake!
Source: AllRecipes.com
Still have some zucchini left after the recipe above? Try this variation on zucchini bread. Don't overmix or overbake!
#5: Pear and Vanilla Freezer Jam
Source: MyRecipes.com
We got some amazingly flavorful pears from a friend and experimented with a few different flavor combinations inspired by some online recipes. We used the less-sugar pectin, 3c of sugar per 5c of pear and then roughly followed this recipe. (We used limes and a friend used lemons. The lime version was the favorite.) The recipe is definitely a winner, although undoubtedly starting with really ripe and flavorful pears always helps.
Source: MyRecipes.com
We got some amazingly flavorful pears from a friend and experimented with a few different flavor combinations inspired by some online recipes. We used the less-sugar pectin, 3c of sugar per 5c of pear and then roughly followed this recipe. (We used limes and a friend used lemons. The lime version was the favorite.) The recipe is definitely a winner, although undoubtedly starting with really ripe and flavorful pears always helps.
#6: Spinach Basil Pesto
Source: AllRecipes.com
This one hardly needs a recipe. Basically, use your favorite pesto recipe but substitute spinach for about 2/3 of the basil. It has a bit less 'bite' than basil-only pesto, which we think makes it a bit more flexible. Spinach is also easier to come by in large volume.
Source: AllRecipes.com
This one hardly needs a recipe. Basically, use your favorite pesto recipe but substitute spinach for about 2/3 of the basil. It has a bit less 'bite' than basil-only pesto, which we think makes it a bit more flexible. Spinach is also easier to come by in large volume.
#7: Beef Tacos de Lengua
Source: SimplyRecipes.com
We had a cow tongue in the freezer from a quarter share that we bought a couple years earlier, so we figured "what the heck?" There is no mistaking that it was a giant tongue. And when it came to peeling off the skin... well, I will freely admit that this was the hardest thing I've ever done in the kitchen. Thankfully, once you are done it no longer looks like a tongue.
Source: SimplyRecipes.com
We had a cow tongue in the freezer from a quarter share that we bought a couple years earlier, so we figured "what the heck?" There is no mistaking that it was a giant tongue. And when it came to peeling off the skin... well, I will freely admit that this was the hardest thing I've ever done in the kitchen. Thankfully, once you are done it no longer looks like a tongue.
Happy eating!
- Mike, Corinne and Anders
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