Classic PestoBy wpNotes: This all-purpose pesto is great to mix with pasta, hot cooked green beans, potatoes, and asparagus; brush it over chicken, shrimp, or pork, and stir it into salad dressings and soups. Pesto darkens rapidly when exposed to air. You can cover the pesto airtight (press plastic wrap directly onto surface) or cover surface with a little extra olive oil. Store up to 1 day in the refrigerator. Or spoon into ice-cube trays, press plastic wrap onto surface, and freeze; when solid, pop cubes from trays and store airtight for up to 6 months in the freezer. Thaw before using. If surface darkens, just stir to blend.
Bulgur Wheat BreadBy wpMake this recipe in an automatic 1 1/2-lb. bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.
Yogurt Pesto PastaBy wpStuck at home on a winter's day, Sunset reader Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.
Five-Seed Wheat BreadBy wpMake this recipe in a 1 1/2-lb automatic bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.
Sole with GrapesBy wpLike many French classics, sole Veronique is known for its lavish sauce. Yet it can retain surprisingly rich character even when the sauce is adjusted to meet low-fat criteria. The secret, an unlikely ingredient, is cooked breakfast cereal. It adds more flavor than cornstarch, and the sauce retains its retains
Ostrich with Port and Blue Cheese GlazeBy wpThe ostrich has no breast meat--it's mostly leg and thigh, plus a strip from the back called the tenderloin. The tenderloin and some cuts from the thigh (top loin, fan, oyster, and inside and outside strip) are quite tender. Others are chewier. Ostrich meat that is cut into neat slices or re-formed into steaks called medallions or mignons cooks quite evenly.
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