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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

EatingWell

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April/May, 2006

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appetizers(4) | beef(3) | cake(4) | chicken(4) | desserts(9) | drinks(2) | eggplant(1) | eggs(2) | fish(5) | main(21) | misc(1) | pasta(7) | pudding(2) | salmon(2) | salsa(2) | sandwiches(2) | sausage(1) | shrimp(1) | sides(6) | vegetarian(2)

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Arugula & Chicken Sausage Bread Pudding

(EatingWell, April/May, 2006)

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.
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Asparagus Topped with Creamy Tarragon Sauce

(EatingWell, April/May, 2006)

This sauce is like a luscious, creamy bearnaise sauce without all the calories and fat.
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Asparagus with Anchovies & Garlic

(EatingWell, April/May, 2006)

Think bold Caesar-salad flavors meet asparagus. This preparation will kick you in the taste buds with assertive garlic, spicy red pepper and rich, salty anchovy.
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Avocado & Corn Salsa

(EatingWell, April/May, 2006)

Serve this bright and tasty salsa with tortilla chips.
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Avocado Tea Sandwiches

(EatingWell, April/May, 2006)

Smoked salmon plays off crispy cucumber and creamy avocado.
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Avocado-Corn Salsa

(EatingWell, April/May, 2006)

This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
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Blackened Salmon Po’ Boy

(EatingWell, April/May, 2006)

Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread—the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice.
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Blackened Salmon Sandwich

(EatingWell, April/May, 2006)

Forget the Filet-O-Fish; this may be the perfect fish sandwich. Blackening seasoning and sliced red onion add a little kick and the creamy avocado spread melts in your mouth. Make it a Meal: Serve with steamed asparagus or sautéed zucchini, oven fries and a salad.
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Broccoli Rabe, White Bean & Fontina Pasta

(EatingWell, April/May, 2006)

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.
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Chicken Divan

(EatingWell, April/May, 2006)

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste.
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Chicken with Sugar Snap Peas & Spring Herbs

(EatingWell, April/May, 2006)

Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc.
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Chile-Spiced Asparagus

(EatingWell, April/May, 2006)

Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chili powder.
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Chocolate, Cherry & Almond Bread Pudding

(EatingWell, April/May, 2006)

This pudding’s rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.
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Chocolate-Cinnamon Sheet Cake with Almond Cream

(EatingWell, April/May, 2006)

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond "cream" made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.
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Creamy Green Beans

(EatingWell, April/May, 2006)

For those who like their vegetables creamy, this recipe can’t be beat.
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Edamame Lo Mein

(EatingWell, April/May, 2006)

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.
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Guacamole-Stuffed Eggs

(EatingWell, April/May, 2006)

Leftover guacamole serves as a delicious stuffing for hard-boiled eggs.
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Ham, Gruyere & Spinach Bread Pudding

(EatingWell, April/May, 2006)

High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere.
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Haroset Cake with Zabaglione Sauce

(EatingWell, April/May, 2006)

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh’s temples. Here’s a flourless cake that uses those flavors to create a dessert perfect for Passover - and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).
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Key Lime Meringue Cake

(EatingWell, April/May, 2006)

A cake with a meringue? Though not unheard of, this one is definitely a flight of fancy, a cakey version of Key lime pie.
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Lemon Lovers’ Asparagus

(EatingWell, April/May, 2006)

Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops.
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Lemon Zinger Cider

(EatingWell, April/May, 2006)

Lemon zinger tea adds oomph to plain apple cider.
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Linzer Cake

(EatingWell, April/May, 2006)

Linzer Tart (or Linzer Torte) is an Austrian specialty: an almond pastry topped with raspberry jam. Here it is reinvented as an American cake: almond-rich layers divided by raspberry jam. It’s even better when prepared a day in advance, giving the jam time to soak into the cake. If you like, buck tradition by using strawberry jam and garnishing with fresh strawberries.
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Marrakech Grilled Steak & Sweet Potatoes

(EatingWell, April/May, 2006)

Here we grill spice-rubbed strip steak to serve along sweet potatoes and onions cooked in a foil packet alongside it. Serve with steamed spinach.
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Moroccan-Rubbed Grilled Steak & Sweet Potatoes

(EatingWell, April/May, 2006)

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.
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