The February/March edition of this magazine is loaded with great recipes. My mouth was watering as I quickly skimmed through page after page of tantalizing dishes. From main meals to salads to desserts, the variety is appealing.
One set of recipes is centred around the theme of lemons which is touted as "a safe way to boost flavour withour salt." The suggestion to top boiled broccoli with lemon, olive oil and garlic is reminiscent of the typical Greek preparation of cooked vegetables. In fact, lemon is a key ingredient in much of the Greek cuisine. What would "avgolemono" soup be without the lemon? Greek roast potatoes are also doused in a sauce mixed with lemon. Being a fish lover, the Poached Fish with Lemon Sauce recipe caught my eye. Other choices include Lemon Pepper Turkey Scallopini with Mushrooms, Lemon Braised Artichokes, Lemon Chicken with Cucumber and Honey Lemon Frozen Yogurt for dessert.
In the section "Not Just Another Sandwich" various types of bread are explored to spice up this typical North American offering. Recipes for the breads and the sandwich fillers are included. The suggestions here are a wonderful way to take humdrum ham or boring bologna to the next level.
And, where would we be without our "comfort foods"? Homemaker's magazine explores diet-friendly versions of some all-time favourite meals such as Garlicky Baked Crispy Chicken, Caesar-ish Salad and Fettucini with Zucchini and Ricotta.
"Start off light" offers appetizer suggestions for a special dinner beginning with Mussels with Fennel, Ginger-Cured Salmon and Shrimp and Vegetable Spring Rolls with Nori. This is topped off with a selection on "Ravishing Reds" - wines that is. Not being a great wine connoisseur, I appreciate some advice in this area.
Ready for a feast? I was ravenous after perusing this magazine but inspired to attempt some of these amazing dishes.
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