Donut Army

I found this dish very hearty, and surpringly quick to put together. There was time to prep all the ingredients while the dish was cooking, which is very handy when working with a busy schedule or a crowded kitchen. This dish comes from Martha Stewart Living and originally called for adding preserved lemon. I tasted the dish before adding the lemon and thought the flavors blended perfectly. Then I tried a bite with a piece of lemon mixed in, and found it way to strong, so I opted to omit entirely. If you would like to try it with the preserved lemon, be sure to remove the seeds, then thinly slice and add after cooking, with the herbs. If you click on the Martha Stewart link below, you'll see that the food editors there opted to halve their radishes, which seems risky to me in terms of cooking time. And, it certainly seems unfriendly to those eating. So I simply halved mine and then sliced into half-moons. Barley Risotto with Swiss Chard and Radishes Based on a recipe featu...

These are so addictive. A nice, fresh twist on a cracker. Admittedly, you do have to stand around the oven for a bit, rotating pans, etc. But, it's easy work, with a nice end product. I brought these to accompany a mezze assortment of appetizers. They do not dip well, as they are brittle. But, if you spoon toppings onto them, they work great. Snacked on them endlessly the next day. Sesame Won Ton Wedges Adapted from Vegetarian Times 30 wonton wrappers, cut in half diagonally 1/4 c sesame seeds 1/2 tsp garlic powder 1/2 tsp paprika Coarse salt Spray oil Preheat oven to 375. Spray cookie sheets, or just use Silpat mats. Mix sesame seeds, garlic powder, and paprika in a small bowl. Place wonton traingles on prepared cookie sheet and spray lightly with Pam. Sprinkle with spice mixture, and then top with coarse salt. (I found it helpful to spray lightly a second time with Pam to keep the toppings adhered.) Bake 4 minutes, until puffed up and lightly golden. Remove tra...