Tomato Cucumber Salad with Panela CheeseBy wpNotes: Panela, a mild Mexican-style cheese that tastes much like fresh mozzarella, is available in well-stocked supermarkets and Latino food markets. Use fresh mozzarella as an alternative.
Lemon Soufflé Pancakes with Blueberry Maple SyrupBy wpAs a professional chef, Sunset reader Carolyn Kane works most weekends. But on one rare free Sunday morning, she offered her fiancé a choice of dishes for brunch: Austrian crêpes, corn clafouti with smoked salmon, or frittata with goat cheese and artichokes. His answer: "All I really want is good old-fashioned blueberry pancakes with maple syrup." This is what she served, and he's now her husband.
Okanagan Green Salad with Fruit and ChèvreBy wpNotes: Andrea McFadden, owner of Okanagan Lavender Herb Farm (4380 Takla Rd., Kelowna; www.okanaganlavender.com), developed this recipe with her herbes de Provence (a French dried herb blend). Over time, she says, she started adding more fresh produce, making the salad a great light lunch or dinner dish. If you cannot find herbes de Provence, substitute 1/2 teaspoon each dried thyme, dried rosemary, dried lavender blossoms, and dried marjoram. Use only lavender grown without pesticides.
Triple Mushroom DressingBy wpNotes: Three kinds of mushrooms make this bread dressing a perennial family favorite of Denise Marshall, owner of the Last Bite, a cooking school in Eagle Point, Oregon. If dried porcini mushrooms are difficult to find, omit them and use more chicken broth in step 5. You can prepare through step 4 up to 1 day ahead; cover and chill.
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