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Love On The Vines - Yahoo Recipe Search
Food52This dish is best with the sweetest peas of early spring, straight from the garden, but frozen peas are still wonderful if you don't have a backyard vine. You can vary the amounts of either pea variety depending on your preference. I use frozen coconut from my local Indian grocery store (along with the whole seeds that I stock up on in bulk), but I'd love to try it with fresh -- I'm just not sure I'm ready to wrestle with a whole coconut, rolling across the kitchen counter. This dish is inspired by my dear friend, Saraswathi, who's my guru for South Indian-style cooking (my mother-in-law taught me the ways of the north).The KitchnIn this Mexican-inspired take on the classic Korean dish, squash blossoms, vines, and leaves are fermented with a seasoning paste that gets its flavor from a trio of Mexican chiles.Food.comI love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.