recipes from Adrienne Asher
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
These stuffed baked tomatoes are great as a side dish to plate of baked beans, a full Irish breakfast, or with pesto pasta. For a low carb (keto) version, mix 4 oz. grated Parmesan with parsley, garlic, and olives.
Baked Tomatoes
Yield: 4 servings
1/2 loaf whole wheat bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
My sweetie makes this whenever we’re making a meal of Irish dishes, either traditional or creatively inspired. This recipe began life on Cook’s Illustrated, decades ago. For a breakfast version, add 5 tablespoons of currents.
John’s Irish Brown Soda Bread
Yield: 1 loaf
2 cups organic bleached all-purpose flour, plus more for work surface
1-1/2 cups organic stone-ground whole wheat … Read more
Years ago, I used to make this simple no-bake dessert all summer, with whatever fruits were in season. Cherries, blueberries, blackberries, peaches, and apricots all made their appearances. Then for some reason, I stopped making it, and only recently remembered how much I like its cool, lightly-sweet, simplicity. The quantities of the liquids can be played around with, meaning you … Read more
Quick, simple, and filled with the sweet, spicy flavors of Morocco, this couscous is wonderful as a side dish, or as a filling for baked acorn squash* (shown).
Moroccan Couscous
Yield: about 2-1/2 cups
1-1/2 cups water
1/2 cup orange juice (about one orange)
Zest from one orange
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger
1/2 teaspoon cinnamon… 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