This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
There's nothing like a hearty stew to get you through the colder months. Ours is replete with fresh veggies, from the requisite onion and carrot to artichoke hearts, for a satisfying texture and a dose of nutrients.
This 3-in-1 Italian Dip recipe contains philadelphia cream cheese, kraft shredded mozzarella cheese, oil-packed sun-dried tomatoes, marinated artichoke hearts, roasted red peppers and more.
This Sundried Tomato and Artichock Cream Cheese Spread recipe contains philadelphia cream cheese, pesto, planters smoked almonds, sun-dried tomatoes in oil, artichoke hearts and more.
This Marinated Antipasto Appetizers recipe contains oscar mayer pepperoni, kraft low-moisture part-skim mozzarella cheese, artichoke hearts, grape tomatoes, kraft italian vinaigrette dressing made with extra virgin olive oil.
This RITZ Spinach-Cheese Torte recipe contains ritz ritz crackers, philadelphia cream cheese, kraft grated parmesan cheese, butter or margarine, artichoke hearts and more.
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
Caramelized bacon wrapped around crunchy water chestnuts is perhaps the easiest way to get a crowd to agree on something. Create harmony with these crispy party eats.
