recipes from Adrienne Asher
This recipe works well with grilled halibut, chicken, pork chops, and tofu, too. The net carbs in this dish are a bit higher than I usually eat, but the flavors are so delicious, that I make it once a month. If you don’t care about carbs, use whole onion and garlic instead of the powders, and add 2 more ounces … Read more
For me, ratatouille is the definition of high summer—rich colors, fresh ripe vegetables, dinners outside with friends and family…
For an oven-roasted version, click here.
Ratatouille
Yield: 3 quarts / 12 cups
4 tablespoons extra-virgin olive oil
2 large yellow onions (1 lb.), diced large
1 head garlic, cloves smashed and peeled
1 large eggplant (1 lb.), cut into … Read more
This is the easiest ratatouille ever. Chop everything, drop in a big pot, bake, done! And after a few hours of long slow cooking in the oven, this ratatouille is silky and shiny and fragrant and amazing. I recently changed this recipe to a doubled amount, so that there are leftovers…a very important goal. For a stovetop version, click here.… Read more
Here’s my personal list of classic recipes—popular in the U.S.—that I think you need to know how to cook. With time, it’s fairly easy to tweak traditional recipes to your tastes and dietary needs.
BREAKFAST
Blueberry Muffins
Buttermilk Pancakes
Crispy Waffles
Eggs Benedict
French Toast
Soft-Scrambled Eggs & Oven-Baked Bacon
QUICK BREADS
Buttermilk Biscuits Two Ways
Skillet Cornbread (Southern-Style)… Read more
I’ve been making this bread for decades, and it never fails to look beautiful and taste delicious. The original recipe can be found in Deborah Madison’s delightful book, “The Savory Way”. It’s divine with salty slices of feta cheese, or ratatouille.
Braided Olive Bread
1 cup grass-fed milk
1 cup water
3 teaspoons active dry yeast
20 ounces pitted green … Read more
This list will be a work-in-progress as we find different successful toppings…I recommend fresh buffula mozzarella for the cheese topping.
You can find my sweetie’s whole wheat pizza crust here.
Thinly sliced russet potatoes, slices of garlic, fresh thyme or rosemary, pepper, salt, green onions, drizzled olive oil
Eggplant puree (Baba Ghanouj) with fresh ripe tomato slices and kalamata … Read more