A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
I’ve found this breakfast alternative to be much more satiating than eggs. I like to double this recipe and make a large container for breakfasts (or a quick lunch or dinner) through the week.
This recipe shortens the cooking time of traditional red bean recipes by using pre-cooked red beans and pureeing half of them in the food processor. The food processor also shortens the time it takes to chop the vegetables that give New Orleans red beans their characteristic flavor.
Entertaining expert, Jenny Steffens Hobick, brings you a blog and website devoted to the glories of entertaining, recipes, weddings and everyday occasions.
