Fruit and Nut Couscous
1 cup couscous
1 1/2 cups hot water
1/2 cup thinly sliced green onion
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup finely chopped cilantro (fresh)
1/4 cup sliced almonds
2 Tbsp. golden raisins
1/4 cup olive oil
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. pepper
Place couscous in large bowl.
Use a fork to stir in hot water.
Cover and let stand about 10 minutes or until water is absorbed.
Stir in onion, apricots, cranberries, cilantro, raisins, and 3 Tbsp. of almonds.
Whisk together oil, lemon, salt, and pepper.
Pour over couscous, toss to combine.
Top with remaining almonds.
Refrigerate - serves 4
1 cup soy sauce
1/2 cup olive oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 Tbsp. brown sugar
2 1/2 lbs meat
Mix soy sauce, olive oil, garlic, ginger, and brown sugar in a container.
Marinade up to 3 days.
1 can Pillsbury® refrigerated crust French loaf
Heat oven to 400°F.
Place four 10oz. custard cups upside down on ungreased cookie sheet; spray outisdes of cups with cooking spray.
Cut loaf of dough crosswise into 4 equal pieces.
Press or roll each piece into a 6-inch round.
Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape.
Dough should not touch cookie sheet.
Bake 11 to 13 minutes oruntil golden brown.
Place bread bowls with custard cups on cooling rack, cool 5 minutes.
Remove bowls from cups.
Harvest Soup - 6 cups
2 large carrots, peeled
2 large potatoes, peeled
1 large onion
1 Tbsp. chicken base
2 cups baked squash
1 tsp Wildtree Garlic Galore
1 cup heavy cream
1 tsp cracked black pepper
Cut carrots, potatoes, and onions into 1" cubes
Cover carrots, potatoes, and onions with water in saucepan
Cook until very soft
Add 2 cups baked squash
Beat with mixer until smooth
Stir in Wildtree Garlic Galore, black pepper, and heavy cream
White Chocolate Fruit Tartlets
32 Wonton wrappers
8 Tbsp. butter (melted)
1 cup brown sugar
Brush one side of wrapper with butter
Place brown sugar in a shallow bowl
Press buttered side of wrapper into sugar to coat
Press wantons sugared side up into greased muffin cups.
Bake at 325° for 7-9 minutes or until edges are lightly browned.
Cool on wire rack.
Fill wonton wrapper with 2 Tbsp. Chocolate Filling
Top with raspberry and drizzle with chocolate.
1 pkg (10-12oz) white baking chips, melted & cooled
1/4 cup heavy whipping cream
1 pkg (8oz) cream cheese, softened
Beat melted chips and whipping cream
Add cream cheese
Beat til smooth