October 2008 Recipes

This Month's Recipes

• Frizzled Ham and Fig Salad
• Spicy Pepitas
• Tamarind Extract
• Green Papaya and Mango Salad
• Braised Chicken with Mushrooms and Chard
• Rise and Shine Oatmeal
• Focaccia with Garlic and Olives
• Lemon Pie
• Eldress Bertha's Applesauce
• Herbed Roast Pork
• Shaker Corn Bread
• Pancetta, French Lentil, and Spinach Risotto
• Brown Lentil Hummus with Toasted Pita Crisps
• Spiced Coconut–Red Lentil Soup
• Lentil Soup (Potage de Lentille)
• White Bean and Kale Stew
• Fresh Tomato Soup
• Cheddar-Bacon Drop Biscuits
• Linguine Carbonara
• Herbed Chicken and Dumplings
• Seafood Risotto
• Tarte Tatin
• Caramelized Shallots and Brussels Sprouts with Pancetta
• Oranges with Caramel and Cardamom Syrup
• Classic Crème Caramel
• Spinach Salad with Spiced Pork and Ginger Dressing
• Pork with Lemon-Caper Sauce
• Pasta with Prosciutto and Spinach
• Lamb Chops with Mint-Fig Sauce
• Beef Tenderloin Steaks with Port Reduction and Blue Cheese
• Spicy Garlic Broccoli Rabe
• Sausage and Clams with Chickpeas
• Weeknight Coq au Vin
• Indian-Spiced Chicken Burgers
• Shaker Split Pea Soup
• Autumn Apple Cake
• Green Beans with Savory
• Tomato-Based White Wine Fish Soup
• Steamed Brown Bread
• Black Lentil and Couscous Salad
• Bacon, Onion, and Brown Lentil Skillet
• Duck Breasts with Pinot Noir and Cherry Sauce
• Easy Pickled Beets
• Cider-Brined Pork Chops with Walnut-Bacon Butter and Apple and Butternut Squash Tian
• Roast Chicken with Sticky Rice Skillet Stuffing
• Panko-Crusted Pork Chops with Creamy Herb Dressing
• Steak and Bean Nachos
• Smoky-Spicy Tamale Pies
• Vietnamese Caramelized Pork with Coriander Rice
• Grilled Jerk-Marinated Pork Kebabs
• Chicken with Tomato-Ginger Chutney
• Curried Dal with Basmati-Raisin Pilaf
• Pork Tacos with Slaw and Spicy Pepitas
• Peanut Butter and Chocolate Cookies
• Indian Cashew Chicken
• Egg and Cheese Breakfast Tacos with Homemade Salsa
• Coconut-Crusted Salmon with Tamarind Barbecue Sauce
• Open-Faced Beef Sandwiches with Greens and Horseradish Cream
• Grilled Chicken with Mango-Pineapple Salsa
• Walnut-Crusted Pork Chops with Autumn Vegetable Wild Rice
• Stuffed Heritage Pork Chops with Creamy Grits
• Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette
• Chicken Barley Soup with Walnut Pesto
• Caramelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts
• Lemongrass Pork
• Quick Beef Boliche
• Red Lentil–Rice Cakes with Simple Tomato Salsa